This is my favorite vegan banana bread recipe ever, and it’s so easy to make in 1 bowl, no mixer required! It’s super moist, tender and full of buttery banana flavor. Gluten free, nut free and oil free options.
It’s one of the most popular recipes on my site with nearly a hundred 5-star ratings!
Don’t let your old bananas go to waste! Instead, mash ‘em up and throw them into this easy banana bread recipe. Every slice is moist, lightly spiced, and just so scrumptious! Enjoy a slice warm with a pat of vegan butter.
The batter is so simple and made in one bowl with easy to find ingredients. In fact, you probably have most, if not all of them in your cupboard right now!
I really think you’re going to love this simple and moist bread! It’s:
- Dairy free, egg free, and easy to make oil and gluten free.
- Made in only one bowl.
- Really customizable. Mix in walnuts, chocolate chips, or anything else you like!
- Perfectly sweet and moist with a beautiful golden crust.
If you want more recipes that use up ripe bananas, check out these Quick & Easy Vegan Banana Muffins and Vegan Banana Pancakes.
Ingredients needed (with substitutions)
- Bananas – Use really ripe, spotty bananas for the best results.
- Flax eggs – Made from ground flaxseed and water. If you don’t have flaxseed at home, you can use another egg replacer or use ½ cup of applesauce instead.
- Vegan butter – While vegan butter is the best and will make the banana bread very moist, coconut oil works well as a replacement. Applesauce also works for an oil free banana bread, but the results won’t be as moist and can be a bit gummy.
- Sugar – I use both organic granulated sugar (organic to ensure it’s vegan friendly) and brown sugar, interchangeably. Both work well. You can also use coconut sugar.
- Almond milk – Or you can use oat milk, cashew milk, or any other plant milk you have at home.
- All purpose flour – Or use spelt flour or white whole wheat flour/whole wheat pastry flour. Looking for gluten free banana bread? Try my easy Vegan Gluten Free Banana Bread recipe or simply substitute a gluten free mix.
- Baking soda – To help the bread rise.
- Add ins – I love freshly ground nutmeg and chopped walnuts in banana bread. You can easily customize it any way you like using my suggestions below!
How to make vegan banana bread
Find the complete recipe with measurements below.
You’ll need a standard loaf pan and just one mixing bowl for this recipe. The batter is so easy to make.
- Make the flax egg by stirring the ground flaxseed together with the water. Let it sit for 5 to 10 minutes to thicken. Mash the bananas in a large mixing bowl. Scoop them into a measuring cup to make sure you have the right amount.
- Stir the melted vegan butter into the bananas.
- Add the sugar, almond milk, and flax egg to the bananas. Stir to combine.
- Next, add the flour, baking soda, salt, and nutmeg. Gently stir to combine.
Be careful not to over mix the batter, or your bread could be dense and gummy tasting. Finish by folding in any add ins, such as chopped walnuts or chocolate chips.
Transfer the batter to your prepared loaf pan and bake until a toothpick inserted in the center comes out clean.
The crust will turn a beautiful golden brown in the oven, and might just be the best part! It’s also completely normal for the top to crack like the photo below, and is a sign of perfect banana bread.
Let the bread cool in the pan for a few minutes before transferring it to a cooling rack. Slice when it’s cool and enjoy!
Tips for the best banana bread
- Add ins – Cinnamon, vegan chocolate chips, cocoa powder, pecans, almonds, pumpkin seeds, or raisins.
- Toppings – Gently press sliced bananas, chocolate chips, oats, sunflower seeds, or walnuts on top of the banana bread batter before it goes in the oven.
- Don’t over mix – Gently mix the ingredients together with a wooden spoon or spatula until everything is just combined. Over mixing the batter will leave you with dense bread.
- Let it cool – Let the finished banana bread cool on a wire rack for at least 30 minutes before slicing. This will make it easier to slice and keep it from crumbling all over the place.
- Serving – Spread some vegan butter on each slice or enjoy as-is!
Frequently asked questions
- Why didn’t my banana bread rise? This probably means your baking soda is too old. Test its freshness by sprinkling a little into some vinegar. If it’s fizzy, that means it’s fresh. If not, head to the store for a fresh box.
- Can banana bread be made gluten free? Yes! Either replace the all purpose flour with a gluten free flour blend or follow my Gluten Free Banana Bread recipe instead.
- Can it be made oil free? You can replace the vegan butter with applesauce but I find the results aren’t as moist.
- How long does it last? Vegan banana bread will stay fresh for 1 or 2 days at room temperature or up to 1 week in the fridge. Make sure to wrap the finished loaf really well in plastic wrap so it stays moist.
- Can you freeze banana bread? Yes! It freezes really well for up to 3 months. Just wrap it really well and let it cool first.
Banana Bread Muffins
You can make muffins instead of bread with this recipe. Preheat the oven to 400 degrees F and fill muffin liners in a pan nearly to the top. Bake for 20-24 minutes, or until done.
What to do with ripe bananas
Most often I make a loaf of this banana bread, but there are so many delicious ways to use up ripe bananas! Try any of these recipes:
- Best Vegan Banana Cake
- Vegan Banana Cream Pie
- Peanut Butter Banana Smoothie
- Vegan Banana Muffins
- Vegan Banana Pancakes
Want more vegan quick bread recipes?
Best Vegan Banana Bread
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 2 large ripe bananas, about 1 cup mashed
- 1/3 cup melted vegan butter (see Notes for options)
- 2/3 cup granulated sugar or brown sugar, lightly packed
- 1/4 cup almond milk
- 2 cups all purpose flour (see Notes for options)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg, optional but good
- 3/4 cup chopped walnuts or non-dairy chocolate chips, optional
- Preheat the oven to 350 degrees F and grease a standard loaf pan (8 1/2 x 4 1/2 inches or 9 x 5 inches).
- In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg mixture.
- In a large bowl, mash the bananas with a fork until smooth. Scoop it into a measuring cup to make sure you have about 1 cup mashed, then return it to the bowl. Stir the melted vegan butter into the bananas.
- Now add the sugar, almond milk and flax egg mixture. Stir with a large spoon until well combined.
- Add the flour to the bowl with the wet ingredients, then sprinkle the baking soda, salt and nutmeg if using on top of the flour. Stir gently until just combined, making sure you don't over mix.
- Gently fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, place in the center rack of the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for a few minutes, then transfer the loaf to a cooling rack. Let the banana bread cool for at least 30 minutes if possible, as this will make it easier to slice. Serve and enjoy!
- Oil free: Use applesauce instead of melted vegan butter. I have tested it and while I prefer it with oil, it’s quite good with applesauce.
- Gluten free: Use a gluten free flour mix. May also sub spelt flour or white whole wheat flour for a whole grain option.
- Nut free: Use soy milk, coconut milk or another non-dairy milk instead of almond milk. Any milk will do!
- Sugar: You may use brown sugar or granulated sugar here. Even coconut sugar works. Feel free to lower the amount for a less sweet bread.
- Muffins instead: Preheat the oven to 400 degrees F, divide into muffin liners and bake for 20-24 minutes, or until done.
- Leftovers/freezing: Cover leftover banana bread and keep at room temperature 1-2 days, or keep it in the refrigerator for up to 1 week. Banana bread freezes very well, too.
*This recipe was originally posted September 2018 and has been republished with new photos and better writing. I’m always improving the content on my website, thank you!
Thank you for this recipe. I have been using it for a few years. It is a hit with all family members!
That is so awesome the bread is a hit! Thank you for your fantastic feedback!
Can I use a mini muffin pan?
Thank you! Also For how long do you think I should bake it for? Do I still bake it on 400?
Bake at 350 for about 10 -13 minutes. Enjoy!
I blended about 2.5 cups of oats to use instead of flour(to get 2 cups oat flour,) & used 3 bananas because oats tend to soak up a lot of moisture. Baked in a mini muffin pan for 25 minutes & they turned out delicious!
Thanks for sharing your wonderful ideas and feedback, Lauren! I’m thrilled that you loved the banana bread!
This is the best banana bread my husband and I have ever had. I used the apple sauce instead of the oil. I don’t usually bake much anymore, but it looks like this is going to be a biweekly recipe from now on. Thank you
Moist, fluffy, not overly sweet. Perfect every time, highly recommend this recipe 🙂
Thank you for your fabulous feedback and review! I’m so glad you are loving the recipe!
I make this all the time, it’s easy and delicious! Nora, you need to go on The Today Show with this recipe. Last week someone was on who made banana bread and it looked awful, it just looked like brown sandwich bread. It had no appearance of banana bread. Of course, all your recipes are fantastic….we need you on some of these shows! 🙂
You are so kind! Thank you!
Love your recipes!
I don’t have flaxseed. Can I use aquafaba instead?
Thanks Krystal! Aquafaba would probably work. You could just use 1/4 cup of applesauce instead, if you have it, or another egg substitute, such as Bob’s Red Mill. Hope this helps!
Super good!!!! I made this for my daughter who is newly vegan. I am not vegan so I wasn’t sure how it would taste. It is amazing- soft & fluffy with great flavor!
Hi Amanda. How thrilling that you loved the bread! Thanks for your wonderful feedback and review!
Been my go to banana bread for the last couple years! I do use a bit more than a cup of mashed bananas, use applesauce in lieu of butter, and add apples cut into tiny cubes for added moisture and tastes amazing! I’ve also used pumpkin pie spice when I’ve ran out of nutmeg. The best banana bread 💙
Your bread sounds amazing, Paola! Thanks for sharing your fantastic ideas and feedback!
I see why this recipe received and deserves five stars. It is so easy to follow and allows for substitutions and still have amazing results. I’m not a baker at all and had already experienced one fail following someone else’s recipe. I was so proud of how this turned out even despite my adding the ingredients from your banana pancake recipe due to my toggling back and forth – ha! I used spelt flour and vegan butter and it’s so delicious and moist. Wish I had remembered to use the banana milk I bought but I’ll certainly be making this again and again!
I love that you were proud of your banana bread! That is so awesome! Thanks for your fabulous feedback and review! Happy baking!
Finally!!! A fantastic vegan banana bread. Thank you!!!
Thank YOU for your wonderful feedback and review!
I can tell I’m going to love this recipe. However, I only have chia seeds, can I substitute for the flax?
Yes, you can use chia seeds or ½ cup of applesauce instead. Enjoy!
Your recipes are the BEST!! Been vegetarian for 14 years and almost Vegan for 4 . Your recipes always come out perfect !! You should have a million stars and then I realized this too is the first time I’ve ever wrote a review and I’ve made many of your recipes 100×s !!! Thank you . It’s Delicious
Hi Frances. I am honored by your kind words! I am thrilled that you are loving my recipes! Thanks for your terrific feedback – it is so encouraging!
Another winning recipe. Non vegans have eaten this and loved it. We absolutely love it and I’ve made it numerous times already. Love all your recipes!
Hi Tina. I appreciate you using my recipes, and am so glad you are loving them! Thanks for your terrific feedback and review on the banana bread!
I increased the recipe by half to better fill a 9×5” loaf pan. The only ingredients that didn’t increase by half were the plant based butter (used 1/2 cup) and the sugar (could have done with a little more, though). Otherwise, the bread came out great and I didn’t have to throw out any bananas. I prefer making vegan recipes for quick bread and this was a winning recipe. Thank you!
You are welcome, Christine! I’m glad you loved the bread! Thanks for your wonderful feedback!
This is such delicious banana bread! My non vegan daughter requests it regularly. Thank you so much for sharing. I always love your recipes.
You are welcome, Kim! I am glad you guys are loving the bread recipes, as well as others! Thanks for sharing your terrific feedback! I appreciate you using my recipes!
my non-vegan family said it was better than regular banana bread! it was so good! saving this recipe forever
I’d say that’s a score! I’m so glad that your family loved the banana bread! Thank you for sharing your amazing feedback!
I’ve made this more times than I can count.
It’s an incredible recipe and never fails.
We add blackberries or blueberries or chocolate chips to maximize the deliciousness.
Thank you, Nora!