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.
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.
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.
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
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.
Yes! Either replace the all purpose flour with a gluten free flour blend or follow my Gluten Free Banana Bread recipe instead.
You can replace the vegan butter with applesauce or plain vegan yogurt.
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.
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.
Want more vegan quick bread recipes?
- Vegan Chocolate Banana Bread
- The Best Vegan Pumpkin Bread
- 1 Bowl Vegan Zucchini Bread
- Cranberry Orange Bread
- Lemon Blueberry Bread
Best Vegan Banana Bread
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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.
Nutrition
*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!
What flour would you recommend to make it gf*?
Some sort of quality gluten free flour mix, such as Bob’s Red Mill 1:1 Flour. Thanks!
I’ve made this recipe a few times now. It always turns out delicious. My grandson was just here and had a few pieces. He asked if he could take home five slices. I gave him the rest of the loaf. ? I’ve got another one in the oven now.
Wow, I’m so glad they’ve turned out great for you, and that your grandson loves them. 🙂
Can I freeze it… would love to make it ahead of time for the holidays
Yes it freezes so well.
My husband was tired of my chocolate banana bread so I was looking for a good (just) banana bread recipe. This came out great! I added walnuts and sliced banana to the top. Hubby loves it! Thanks Nora!
You’re welcome! Glad you both liked it!
Can I divide the batter into a few mini loaf pans? If so, how many and does the temp and bake time change?
Sure, you could. Yes, they will need less baking time. I haven’t tested it, so I would check them with a toothpick for doneness after 30 minutes. Same temperature for baking.
Can I use almonds instead of walnuts ?
Yes you can.
I used chocolate almond milk instead of chocolate chips.
Hello Nora
Thank u for the recipe, I tried this as is and Amazing. But I would like to try it with almond flour or coconut flour and monkfruit sweetener. Any suggestions on the amount for substitute?
Trying vegan low carb!
I’m glad you have enjoyed the banana bread recipe! So sorry, but I don’t know how to make this low carb using almond or coconut flour, I don’t think they would work here. If you have a low carb flour blend that is supposed to work in place of regular flour, that might be your best bet. I’m sure monkfruit sweetener in place of sugar would work okay, but of course it will change the flavor. Sorry I can’t be more helpful!
I’ve made it w both, use the same amount in the recipe.
Just made this with 2 reg eggs. Wondered if that would be equal to the flax and does the flax work as a leavening agent inn place of also using baking powder?
I used frozen bananas and guessed how many would be 2 bananas. Wondered if you have a cup measurement for them?
Thank you!
That would be the equivalent, yes. I’ve never made it with eggs (as I don’t eat them) but I imagine it should work the same. Flax eggs don’t do any leavening, there is baking soda called for that helps it rise. For the bananas, if you see next to “2 large ripe bananas” in the ingredient list, I also say “1 cup mashed”. Hope that helps, enjoy!
I see the nutrition facts are with walnuts and all purpose flour, but I do not see how many servings one load makes. Can you assist?
1/10th of the loaf, if you look in the recipe card itself the loaf makes 10 servings. Thank you!
How long would you suggest baking for muffins?
I would suggest about 20 minutes, or you may be interested in my Quick & Easy Banana Muffins recipe. Enjoy!
Hi!
We love this banana bread recipe. Just wondered if you’ve ever modified it for pumpkin bread?
I actually have a recipe for Pumpkin Bread that you would probably love! Thanks!
I made this tonight and the taste is wonderful. The only issue I had is that the center didn’t cook all the way through. This has happened to be in the past with heavy breads, do you have any suggestions.?
I followed the recipe exactly using applesauce and walnuts and chocolate chips.
If it didn’t cook all the way through, I think you just didn’t bake it long enough. Oven temperatures can vary, and the pan you use can affect baking times. Sometimes it may need to bake for longer. Bake until a toothpick inserted in the middle comes out clean, even if it takes an hour or a bit longer!
Hi Nora,
It will be first time making the banana bread. Wanted to ask can I use oat milk instead almond, can I use coconut sugar instead of brown sugar and can I use chia seeds instead of flex seeds… Your suggestions please. Thank you very much.
All of those substitutions should be just fine, as long as you don’t mind the flavor of coconut sugar. It won’t affect the structure of the recipe, just the flavor a bit. Oat milk and chia seeds are fine. Thanks and enjoy!
Hi! I made this just now and it became a flop! I used all purpose flour, apple sauce and also substituted baking soda with baking Powder. It became a gooey mess! Not even a cake.. could you please suggest how I can work with baking powder in this recipe? My daughter is allergic to baking soda so want to skip that..
Okay, so if you want to use baking powder instead you will need to use a full tablespoon, instead of a teaspoon. I haven’t tried this myself with the applesauce combination, BUT generally you need a lot more baking powder than baking soda, so that’s probably why it did not turn out. It just needed more leavener. Other than that, just make sure you are accurately measuring all your ingredients and don’t over mix the batter. Hope that helps and it turns out great next time!
Thank you Nora! Really appreciate your suggestions 🙂
Hi! Two days ago I made this banana bread and it was really delicious. Thank you for the share!
Hi Nora, thank you for this recipe, it’s a true winner. Everybody loved it. I used both walnuts and chocolate chips, and added seeds for garnish on top. Really really delicious. Thank you ❤️
This banana bread is delicious! I made it with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and it turned out excellent! Thanks for the great recipe! g
Hi Nora,
Thank you for the great recipe. I’ve made this a few times and it’s turned out great. Hav you added any other fruit to the recipe? I’m planning to add strawberries to see how it turns out. Wasn’t sure if you would recommend purée or freshly chopped. Thoughts?
Looking forward to trying out some of your other recipes as well.
I’m so happy you are enjoying the banana bread recipe! I haven’t added other fruit, but I often add chocolate chips. I think fresh chopped strawberries would probably work okay. Thanks!
This was my first ever vegan bake and this banana bread turned out great!! I’d been a vegetarian for decades but went to vegan at the end of 2018. It’s about time I tried a bake and my overripe bananas “told” me it was time. I substituted soy milk and used applesauce. No nuts or chocolate chips and delicious anyway!
I just made this recipe with my kids and it’s really good. I substituted the butter for applesauce and pumpkin puree for the flax egg. We also added chocolate chips.
So delicious!
I just made this at my sister’s house using her overabundance of ripe bananas. She wouldn’t stop remarking how wonderful the aroma was as it baked, and loved it even more when she had two slices with Earth Balance butter. I loved it too! Definitely a winner ?
So happy you both loved the banana bread!
Is the almond milk supposed to be sweetened or unsweetened?
Either is fine, it will just be a little sweeter if you use sweetened milk. I will also use soy, coconut, whatever I have on hand. Thanks!
Hi! I’m about to make this with the ingredients I have. Is Garbanzo flour ok to use instead of all purpose? … what do u mean by folding in the chocolate/ walnuts? In the pic it also looks like they’re on top and inside the loaf, should I add some on top after it’s done baking so it can look pretty like your pics? Oh and how much is too much mixing? Hehe
I’ve never worked with garbanzo flour before, so I can’t say for sure but people have had pretty good luck with different flours so maybe. I just mean that you don’t want to over mix the chocolate or nuts in, just gently stir them (fold them) until they are incorporated. You can add some on top if you want, yes, that would be pretty! Thanks, I hope you enjoy it!
Thank you! This was a great and easy recipe! My substitutions: I substitute 2 cups of all purpose flour with 1 cup all purpose flour and 1 cup Bob’s Red Mill gluten free. I also replaced nutmeg with allspice. I also only used applesauce instead of oil. Finally, I put in 1/4 cup of sliced almonds, instead of walnuts. I left it in for 53 mins, maybe my oven takes a little more time. What an easy and tasty recipe! I’m bookmarking this one. Thanks!
any ideas why the bananas would sink to the bottom
Hmmm, not not really! They should be all mixed together with the rest of the wet ingredients before you add the dry and mix. Maybe they weren’t mashed enough?
I just put this banana bread in oven , I used applesauce and GF flour?
Thanks for the wonderful recipe!
How long would you recommend storing this bread?
Thank you! I’d say about 2 days at room temperature, or 1 week in the refrigerator.
Thank you! It stored perfectly in an airtight container for 3 days…
This is the best vegan banana bread recipe I have ever tried, it cooks perecfectly all the way through (in the past I’ve had trouble with other recipes that don’t seem to bake in the middle) I’m making my second batch this week as my husband is crazy about it ???