This is the best ever vegan banana bread and it’s so EASY to make in 1 bowl! With tons of banana flavor and super moist texture, it’s the only recipe you’ll ever need.

Want more recipes that use up ripe bananas? You’ll love my Quick & Easy Vegan Banana Muffins, Vegan Banana Pancakes and Best Vegan Banana Cake.

whole cooked banana bread with walnuts on light grey towel

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!

Why I love this banana bread

  • Customizable – You can make it gluten free, oil free, nut free and it’s already egg and dairy free! Mix in chopped nuts, chocolate chips or even dried fruit.
  • SO EASY – This recipe really couldn’t be easier to make. Mash the bananas, add the wet ingredients, then the dry ingredients and bake.
  • Incredibly delicious – It comes out perfect every time, with a beautiful golden crust and moist, tender center.
cut in half piece of banana bread with butter melted on it

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 and buttery flavored, any neutral oil works well as a replacement. Applesauce or plain vegan yogurt 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. Feel free to cut the sugar in half for a less sweet banana bread.
  • 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

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, 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!

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.

stacked sliced vegan banana bread with walnuts throughout, wood backdrop

Tips for the best banana bread

  • Add ins – Cinnamon, vegan chocolate chips, pecans, almonds, pumpkin seeds, or dried fruit like cranberries 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.

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 or plain vegan yogurt.

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.

slice of bread with butter on grey towel

Want more vegan quick bread recipes?

square image of top of banana bread with walnuts
4.94 stars (178 ratings)

Best Vegan Banana Bread

This is the best ever vegan banana bread and it's so EASY to make in 1 bowl! With tons of banana flavor and super moist texture, it's the only recipe you'll ever need.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 10 slices


  • 2 tablespoons ground flaxseed
  • 5 tablespoons water
  • 2 large ripe bananas, about 1 cup mashed
  • 1/3 cup melted vegan butter or neutral oil
  • 2/3 cup granulated sugar or brown sugar, lightly packed
  • 1/4 cup dairy free milk oat, almond or soy
  • 2 cups all purpose flour
  • 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!



  1. 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. 
  2. Gluten free: Use a gluten free flour mix. May also sub spelt flour or white whole wheat flour for a whole grain option.
  3. Nut free: Use soy milk, coconut milk or another non-dairy milk instead of almond milk. Any milk will do!
  4. 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.
  5. Muffins instead: Preheat the oven to 400 degrees F, divide into muffin liners and bake for 20-24 minutes, or until done.
  6. 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.


Serving: 1serving | Calories: 270kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 288mg | Potassium: 150mg | Fiber: 2g | Sugar: 16g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
Course: Breakfast, Snack
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*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!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

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  1. As with all NoraCooks recipes, this is another delicious and easy winner! Perfect for using up those browning bananas! My husband couldn’t tell that it was vegan and gluten free!

    1. Thank you for sharing your fantastic review and feedback, Courtney! How awesome the bread was a hit in your family! Happy cooking!

  2. I baked this recipe for my vegan son this morning. This banana bread recipe was absolutely delicious! I am not vegan nor vegetarian and I was amazed how great this was without egg. I did not have any type of vegan milk on hand, so I used water. Honestly, it tasted great! I can’t wait to use your other vegan recipes.
    Thank you Nora⭐️⭐️⭐️⭐️⭐️

    1. That’s so wonderful to hear, Dianna! I’m thrilled you and your son loved the banana bread 🙂 Thank you for your amazing review!

  3. Made these last minute for a family dinner. they are all vegan. boyfriend loves them and family loves them. saving the recipe! love how it didn’t need coconut even as i had none.

  4. This looks really good! I was wondering whether you know it could be made with oil instead of melted vegan butter?

  5. Nora, you are a queen! Your recipes are no nonsense and simple and ALWAYS TURN OUT PERFECTLY! That’s impressive for vegan baking. I’ve been vegan 18 yrs so I know! I added chopped walnuts then sprinkled cinnamon sugar on top prior to baking and still—no fail, perfection! Bless you, Nora!

    1. Hi Franjan! Your fabulous feedback and review are so encouraging! I appreciate you using my recipes! Thank you for sharing your kind words!

  6. I wanted to make a vegan banana bread and this recipe seemed the most straightforward, and I had all of the ingredients on hand. It came out perfectly and perfectly delicious! Very moist and flavorful. I used melted vegan butter and a combination of some gluten-free flour I needed to use up and white whole wheat flour. I subbed oat milk for the almond milk and added the nutmeg and the chopped walnuts. Thanks, Nora!

    1. You are welcome, Jan. I appreciate you sharing your baking experience with my bread recipe! It sounds delicious! Thank you for sharing your fabulous review!

  7. I saw another banana bread recipe with strawberries. But since I trust your recipes I decided to make your recipe and put in 1 1/2 C of chopped strawberries. I opted to make them as muffins. Another keeper recipe. Turned out really well. I will make again, and perhaps try some blueberries, or nuts. Thanks for posting.

  8. I doubled the recipe. Added walnuts and frozen blueberries. Turned out great. Not too sweet. Good texture. One went into freezer for a gift. There were several recipes out there but I am always confident using yours. I am sure the freezer will enhance the flavor even more. Thank you.

    1. You bet, Margie! I’ll have to try this with blueberries – sounds delicious! Thanks for taking time to share your wonderful ideas and feedback!

  9. Thank you for this recipe. I have been using it for a few years. It is a hit with all family members!

  10. 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!

    1. Thanks for sharing your wonderful ideas and feedback, Lauren! I’m thrilled that you loved the banana bread!

  11. 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

  12. 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! 🙂

        1. 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!

  13. 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!

  14. 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 💙

    1. 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!

      1. I love that you were proud of your banana bread! That is so awesome! Thanks for your fabulous feedback and review! Happy baking!

  15. 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

    1. 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!

  16. 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!

    1. 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!

  17. 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!

  18. This is such delicious banana bread! My non vegan daughter requests it regularly. Thank you so much for sharing. I always love your recipes.

    1. 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!

    2. This bread is soooo delicious 🤤
      Just perfect 🤩 I love your recipes, always.
      I added extra walnuts. I also used Bob’s Red Mill Egg Replacer instead of flax eggs.
      It worked very nicely.
      Thanks so much Nora 🌻

      1. You are welcome, Lisa. I am so glad you are enjoying the recipe! Thanks for sharing your wonderful review and feedback! I appreciate you using my recipes and wish you happy cooking!

    1. 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!

  19. 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!

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