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 (180 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. You can use 1/3 cup oil in place of the vegan butter. I’d suggest canola oil or another neutral flavored oil. Thanks!

  1. Best Banana Bread in the Universe- we added nutmeg and wow it’s perfect – I made a double batch and thankfully I did or my guests wouldn’t have any- 😂

  2. Any comments on glass v/s metal pans? I plan to make a large batch next week.
    Thank you for your recipes. You website is my default resource for recipes.

  3. Perfectly sweet and melts in mouth! I used three tablespoons of aquafaba in place of the flax egg (added a little extra banana to make up for the lost liquid). Will make again!

    1. Hi Maia. It makes me happy to know you loved the banana bread! Thank you for sharing your great feedback and baking experience! Happy cooking!

  4. Just made this with no substitutions and we are licking our fingers after eating it. Nora, you are spot on with EVERY recipe. You are my go to for all my vegan recipes. I cannot wait for your first cookbook. Thank you, thank you, thank you, for making me the best cook. You have a gift and so glad you are vegan as we benefit from all your creations. Yummy! 

    1. Hi Tina. I’m thrilled that you and your family love the banana bread! Your very kind words are an inspiration to me! I love creating and sharing recipes, and put a lot of work into it. Thank you for noticing! I appreciate you taking your time to share your incredible feedback and review! Wishing you lots of happy cooking!

    2. I added 1/2 tsp of cinnamon, used coconut sugar instead of sugar (equal amounts), added 1/2 tbsp vanilla extract, and used 2 1/4 cups of cake flour instead. It was absolutely delicious with the addition of chocolate chips. I substituted the flour and sugar that I did because it was what I had at the time. So yummy even my daughter who doesn’t like bananas ate it and she’s 16 years old. Great recipe!

      1. Hi Alina. I’m so glad the bread turned out great for you! Thank you for sharing your experience and wonderful feedback!

  5. This recipe looks amazing! Is it possible to use applesauce as a substitute for the flaxseed? If it is possible how much would you recommend?

  6. I made this banana bread today. It turned our great. Not too sweer, and nice banana flavor. My family loved it. I don’t think two loaves will be enough, Yjanks for the recipe.

  7. HI Nora,
    Would canola oil work, instead of the melted vegan butter or applesauce?
    Thanks for all of your recipes and great tips!

  8. The recipe was easy to make and the bread tasted amazing when it was done. I sprinkled the top with 1/4 cup brown sugar to add an extra bit of sweet crunchiness to the top. The only thing I didn’t like about the bread was that it did not slice well at all. Every piece ended up in crumbles. I did let it cool for over 30 minutes. Not sure how to correct the problem on future loaves.

    1. I always use a serrated knife for cutting bread (I use it for other things as well). I find bread/pastries don’t crumble when using it.

  9. It’s so good! We used unsweetened macadamia milk and coconut oil ;make sure ingredients at room temp for the coconut oil!) . I could have used less sugar, maybe just a 1/3 or a 1/3 and 1/8. It really doesn’t need the full amount of sugar esp if the bananas are very over ripe. No need for eggs at all. Flax works great and can taste difference. It’s good warm. Kind of tastes like the banana bread at Aunty Sandy’s in Maui. Thanks for this recipe! I’m very picky!!!!!!

    1. Hi Lisa. I’m thrilled to hear you loved the banana bread! Thanks for taking time to share your wonderful feedback!

  10. Thanks Nora for this awesome and easy recipe. I made it in a bunt cake pan and added dark chocolate chips in the bottom. The chocolate chips caramelized which turned out so good. I also added peanutbutter icing (just mixed pb + icing sugar + almond milk). Definitely a go to recipe!!! Got great reviews from hubby and my mother in law. Not sure how long it’ll last. ?

    1. Hi Therese. You are welcome! Your cake sounds amazing! Thank you for your fantastic feedback, and your wonderful ideas! I’m glad the cake was a hit with your husband and mother in law!

  11. This recipe is one of the best I’ve ever tried! For mine I didn’t have flax but I found that it could be supplemented with 4 tablespoons of this great product “just egg” i made the banana bread for my mother who is vegan and she loved it. Thanks Nora!

    1. You are welcome! Thank you for sharing your wonderful feedback and egg idea! I’m glad your mom loved the bread!

  12. Loved this! I used dark brown sugar, applesauce and pumpkin pie spice. Truly is the best ever. My new go to. 

  13. This recipe is excellent. I made muffins as suggested and they were terrific and much faster than baking a loaf 🙂 I even forgot to add the plant milk and the muffins were still moist and fluffy inside but a little crispy/chewy on the exterior.I buttered the muffin tin instead of lining it and I’d do it again.

  14. Hands down THE BEST BANANA BREAD RECIPE! I have made it multiple times. You can easily multiply the recipe by 4x with the same moist flavorful result.
    I also make cupcakes out of it and dip the top of the cupcakes into melted dark chocolate – heaven!

    1. Hi Mel. Your dipped cupcakes sound amazing! Thank you for sharing your wonderful feedback and ideas! Wishing you happy cooking!

  15. Yummy. Quick and delicious recipe. I opted to use whole wheat flour, applesauce, and dates for sweetening. I only had 2.5 over ripe bananas – everything came out delicious! And to know that I used healthier options makes me happy :). Thank you

    1. I’m so glad the banana bread came out delicious for you! Thank you for sharing your wonderful feedback!

    2. Hi Julie. Just a quick question regarding your post about banana bread. How many dates have you used and did you incorporate them chopped up or blended into syrup? Also did you use white whole wheat flour or would just regular whole wheat flour work as well? Thank you, Sylwia.

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