Vegan Banana Bread Recipe

The best vegan banana bread you’ll ever eat is moist, flavorful and tastes like the nostalgic, traditional banana bread you know and love. This easy vegan banana bread recipe uses simple ingredients and makes an incredible brunch treat or snack. Options to add chocolate chips and nuts to make it extra special!

When I first published this recipe a couple of years back I remember I was waiting for Viggo to be born. Time really does fly as here I am just two years later with Sidney, Viggo, and baby Lachlan by my side! During that time I was constantly dreaming about banana bread everything and anything. My sweet tooth was ravenous those last few weeks being pregnant with Viggo. Pretty funny because I feel like I hadn’t had a sweet tooth all pregnancy until the end.

Along with Viggo, that’s where this vegan banana bread was born! I love toasting a slice, then slathering it with peanut butter and a drizzle of honey and of course, a generous sprinkle of sea salt. There’s nothing I love more for my 3pm HANGRY mama snack.

Anyway, this vegan banana bread truly is the best. It’s simple to make, customizable, easy and DAMN GOOD. Let me know how you like it by rating the recipe & leaving a comment. xo!

Oh yes, yes it does exist! I spent weeks perfecting this vegan banana bread recipe so that it had the right amount of sweetness, moisture and fluff factor. It’s safe to say you’re going to fall in love with this gorgeous loaf. So, what makes this vegan banana bread special?

As I mentioned, this vegan banana bread recipe uses pantry staples to make it easy and accessible. You’ll make this one again and again! Here’s everything you need to make it:

I always recommend following the recipe as-is for the best results, but if you’re out of any ingredients here are some easy swaps that should work well in this vegan banana bread:

VEGAN BANANA BREAD (HEALTHY + EASY)

A tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.

Prep: 10min

Total: 1h5min

Yield: 8

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 214 calories, Sugar 12.2 g, Sodium 128.6 mg, Fat 7.6 g, Saturated Fat 1.1 g, Trans Fat 0 g, Carbohydrate 34.8 g, Fiber 1.9 g, Protein 2.8 g, Cholesterol 0 mg

Ingredients:

• 1 3/4 cups (210 g) spelt flour (whole wheat, unbleached all-purpose, or gluten free blend), see notes
• 1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch of mineral salt
• 1/3 cup (75 ml) neutral flavored oil (or coconut oil in liquid state, vegan butter at room temp or applesauce
• 1 teaspoon vanilla extract
• 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed
• 1/4 cup (56 ml) almond milk, use only if needed
• 1/2 – 2/3 cup chopped walnuts
• 1/4 – 1/2 cup chocolate chips (mini or regular)
• 1 teaspoon cinnamon

Instruction:

1. Preheat oven to 350 degrees F. Grease your loaf pan.
2. In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).
3. Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
4. Original method: In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).
5. Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
6. Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.

The Best Vegan Banana Bread

The best banana bread ever and it’s vegan! Perfectly sweet, moist, and topped with a brown sugar crust, this delicious banana bread is super easy to make and customizable with your favorite stir-ins.

Prep: 10min

Total: 60min

Serving Size: 1 slice (1/10 of loaf)

Nutrition Facts: servingSize 1 slice (1/10 of loaf), calories 322 kcal, Carbohydrate 43.5 g, Fat 15 g, Saturated Fat 1 g, Sodium 362 mg, Fiber 2.6 g, Sugar 19.4 g, Protein 6 g

Ingredients:

• 3 medium overripe bananas ((Notes 1 and 2))
• 1/3 cup organic granulated sugar
• 1/3 cup organic brown sugar
• 1/3 cup canola oil ((or your favorite baking oil))
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt ((Note 3))
• 1 cup chopped walnuts ((or pecans, vegan chocolate chips, or your favorite banana bread stir-in))
• 1/4 cup organic brown sugar

Instruction:

1. Preheat the oven to 350°.
2. Lightly oil a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side.
3. Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.
4. Add sugar, brown sugar, oil, and vanilla to the bowl. Stir until well-mixed.
5. Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour.
6. Stir everything together just until mixed. Don’t overmix. The batter will be thick.
7. Fold in the walnuts.
8. Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.
9. Sprinkle the top with brown sugar.
10. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the pan from the oven and transfer it to a wire rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.
12. Slice and serve.

The Best Vegan Banana Bread You’ll Ever Eat

The best vegan banana bread you’ll ever eat is moist, flavorful and tastes like the nostalgic, traditional banana bread you know and love. This easy vegan banana bread recipe uses simple ingredients and makes an incredible brunch treat or snack. Options to add chocolate chips and nuts to make it extra special!

Prep: 15min

Total: 60min

Yield: 10

Serving Size: 1 slice (with chocolate chips & walnuts)

Nutrition Facts: servingSize 1 slice (with chocolate chips & walnuts), calories 207 kcal, Fat 7.3 g, Saturated Fat 6.3 g, Carbohydrate 38.4 g, Fiber 1.7 g, Sugar 15.1 g, Protein 2.5 g

Ingredients:

• For the wet ingredients:
• 3 medium to large extra ripe bananas, mashed (about 1 ⅓ cup mashed banana)
• 1/3 cup melted and cooled coconut oil
• 1/2 cup packed brown sugar (or coconut sugar)
• ½ tablespoon vanilla extract
• 2 tablespoons dairy free milk of choice
• For the dry ingredients:
• 1 ¾ cup all purpose flour (or sub whole wheat pastry flour, white whole wheat flour or chickpea flour for a GF option)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• Optional add-ins:
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts (or pecans)

Instruction:

1. Preheat your oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking. If you use a larger loaf pan, such as a 9×5, please know your bread will be much thinner and will take less time to cook.
2. In a large bowl mix together the mashed banana, brown sugar, coconut oil, vanilla extract and milk to a bowl until well combined.
3. In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it’s totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or both!) if you’d like.
4. Add banana bread batter into the prepared pan. Bake for 40-50 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
5. Once bread is cool, cut into 10 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go.

The Best Vegan Banana Bread

Yes, this IS the Best Vegan Banana Bread! The tender, moist, and fluffy texture sets it apart and practically melts in your mouth! This recipe is a reader favorite for good reason: not only does it taste amazing, it requires just 10 ingredients and 20 minutes of your time.

Prep: 20min

Total: 70min

Serving Size: 1 serving

Nutrition Facts: calories 252 kcal, Carbohydrate 44 g, Protein 3 g, Fat 8 g, Saturated Fat 1 g, Sodium 177 mg, Fiber 2 g, Sugar 21 g, unSaturated Fat 7 g, servingSize 1 serving

Ingredients:

• 6 tablespoons (90 mL) aquafaba ((see Note 1) )
• 3 medium-sized very ripe bananas, ((optional, 1 ripe banana for decoration) )
• 1/4 cup + 2 tablespoons (90 mL) oat milk, (or plain-flavored plant-based milk of choice)
• 1 tablespoon lemon juice
• 1/3 cup (75g) sunflower oil, olive oil, or any neutral-tasting oil
• 3/4 cup (115g) organic brown sugar or coconut sugar ((see Note 2) )
• 1 teaspoon pure vanilla extract ((see Note 3) )
• 2 cups (240 to 250g) all-purpose flour, (spooned and leveled (see Note 4))
• 1/4 teaspoon sea salt
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon

Instruction:

1. Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third of the oven. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
2. Pour the aquafaba into a medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45-60 seconds until uniformly foamy.
3. Wipe out the bowl used for the aquafaba. Add the three bananas to the bowl and mash with a fork until smooth and no lumps remain (or, for a more rustic banana bread, leave a few chunks in). FYI: the 3 mashed bananas should weigh around 300g.
4. Stir the lemon juice into the oat milk and set aside. This is the vegan “buttermilk.”
5. In a large mixing bowl, add the sugar and oil. Mix using the electric mixer or a whisk until well combined.
6. Add the whipped aquafaba and mix until well incorporated. Add in the vegan “buttermilk” and vanilla and mix until smooth. Add the mashed bananas and mix until well incorporated.
7. Add the flour, salt, baking soda, and cinnamon to the wet ingredients. Switch to using a silicone spatula (if you don’t have one, use a large wooden spoon). Gently stir until the ingredients are just barely combined. It’s okay if you can see a few traces of flour.
8. Pour the batter into the prepared loaf pan and smooth out the top of the batter using a spatula or spoon.
9. For the optional decoration, keep the peel on the reserved banana and slice it in half, lengthwise; then peel the banana. Sprinkle a little coconut sugar or brown sugar on the cut/interior sides of the banana. Gently arrange the bananas on top the batter, sugared side side up.NOTE: This might create a dome in the middle of the bananas, where the batter bunches up in the middle. Use a spoon to move some of the batter around the pan so that the bread doesn’t bake unevenly.
10. Bake in the preheated oven for 45 to 55 minutes. Since every home oven differs, I like to start checking at 45 minutes. The banana bread is done when a toothpick inserted into the center top at a slight angle comes out a few moist crumbs (see Note 5). If there’s runny batter, it needs more time.
11. Transfer the pan to a wire rack and cool for 10 minutes. Then remove the bread from the pan and cool on the rack for at least 20 to 30 minutes before slicing (the bread is still cooking and setting up, so don’t slice too early).
12. To store, place completely cooled banana bread in an airtight container or wrap tightly in plastic and leave on the counter for 2-4 days (if using decorative banana topping, the topping a will start to brown after day 1). You can also freeze the banana bread. If you freeze the whole loaf, allow it to defrost on the countertop for 2-3 hours. If you freeze individual slices, defrost on the countertop for 20-30 minutes.

Best VEGAN Banana Bread ~Moist & Fluffy!!