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4.92 stars (132 ratings)

Best Vegan Banana Bread

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast, Snack
Cuisine: American
Servings: 10 slices
Calories: 270kcal
Author: Nora Taylor

Ingredients

  • 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

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

  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.

Nutrition

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