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!
Great recipe! I made the recipe exactly as written, which I always try to do the first time I make a new recipe, and I won’t change a thing. Turned out perfectly; it rose well, was moist and delicious.
Thanks so much, I appreciate it!
Great recipe. Thank you!
Hi!
Is it possible to substitute the all purpose flour with oat or almond flour?
Almond flour will not work, but oat flour might. I haven’t tested it though so it’s hard to know for sure.
I’m sure I’ve left a review for this bread before because it’s my go-to when I have ripe bananas. Yesterday though, I had bananas and leftover canned pumpkin I needed to use, so I deviated and it actually worked somehow. Here’s what I did differently:
I used vegetable oil instead of butter. I replaced the 1/4 cup milk with 1/4 heaping cup of pumpkin puree + a few splashes of almond milk. Instead of 1/4 tsp nutmeg, I used 1/2 tsp pumpkin pie spice.
And it worked! It’s a little dense, but I like a dense banana bread.
You’re the best as always, thanks Nora!
You’re welcome!
I made it last week, and I keep thinking about it becasue it was SO GOOD! I subbed coconut oil and chia seeds and used chocolate chips, delicious! I am making another one right now! Added a touch of vanilla this time and it smells great baking 🙂 <3
After 3 failed other vegan banana bread recipes, I finally found the best one, YOURS! Moist but fluffy, healthy and not too sweet! thanks a lot!
You’re welcome!
We love this. You’ve become a go-to recipe provider to us during the pandemic. It’s like you’re here with us. Your brownies are delicious too. Thank you for sharing!
You’re so welcome! Thanks for the comment!
Love your recipes. This is one I keep coming back for. It’s our new classic.
Thanks so much!
Easy and delicious!
Another hit! ❤️
I make this bread whenever I have overripe bananas in the house, which is pretty often. We usually have medium sized bananas in the house and this recipe uses 3 of them pretty consistently to get 1 cup of mashed banana. Definitely add the nutmeg. I’ve also swapped out the vegan butter for canola oil with 1 tsp butter flavoring (Wilton brand). One of our family favorites! Thanks, Nora!
You’re welcome!
used gluten free flour, whole family loved it!
It’s a hit. Made double and froze one loaf. Very easy recipe.
Hi,
I would like to make these GF for my little guy who has a Gluten allergy. Can I use GF flour (Nameste) along with GF Oats? Always excited for recipes that we can all enjoy!
Yes, I think that would work well!
I was sceptical about this recipe , but it is truly a keeper. I used homemade applesauce instead of the vegan butter, omitted the nutmeg and folded in chopped walnuts. I also used 1 cup whole wheat and one cup all purpose flour. The bread came out moist and dense with just a touch of sweetness. It will definitely hold up well enough to pop into the toaster. It is delicious by itself but would also be yummy with nut butter and/or jam. This is now my go-to banana bread recipe.
Can also use “Just Egg” in lieu of flax eggs !
I don’t have vegan butter. Can I replace coconut oil??
Yes, that’s not a problem.
So delishous. Made so many for my family and friends. Thank you?
You’re welcome!!
Hi Nora,
If I did this recipe in muffin tins, how much time do you recommend in the oven?
Thank you! 🙂
Probably around 20-25 minutes.
I have made this scrumptious recipe for my family several times and it has been a hit! I have one in the oven as we speak! The Bronx, Ny salutes you Nora. Please keep these mouth watering vegan recipes coming. My daughters Lovely and Leilah have inspired me to move towards Vegan eating and I have to say it’s one of the best decisions I’ve ever made, benefiting the environment, and my mind, body and soul.
Thanks so much for the wonderful comment!!
This is delicious and a heart healthy breakfast or dessert! My fiance has high blood pressure and loves banana bread, so I make this for him.
This is my all-time favorite banana bread recipe. Easy and fast to whip up with delicious results. Thanks so much for sharing!
You’re so welcome!! So glad you enjoyed it!!
Hmmm, mine came out really underdone and I even out it in the over for 50 minutes. I did use almond flour bc that’s what I had on hand. Trying to figure out what went wrong!?
It was the almond flour, it can’t be subbed in baked goods 99% of the time. It does not absorb moisture in the same way, so you will end up with soupy baked goods that never actually cook.
As a vegan, this banana bread recipe is awesome! I used spelt flour for its hardiness, which I also use in pancakes, applesauce as I like the moist consistency. I also sprinkled oats on top. It turned out great and the flavor is outstanding! Thank You
You’re so welcome! So glad it was good!
I made the Gluten free and oil free version(I used applesauce) and it actually came out really well! The cake was moist as well, it survived only 2 days ? so thanks for the tasty recipe!!!
You’re so welcome!!