Tested and perfected Vegan Banana Bread that's naturally sweetened, perfectly moist and comes together in 10 minutes. With nearly 90 5-star ratings, the Hummusapien community adores this recipe! It tastes just like classic banana bread mom used to make but it's 100% whole grain and has far less sugar. The only banana bread recipe you'll ever need. Freezer friendly!
I've always been a huge banana bread gal. Who in their right mind doesn't adore banana bread? I cannot comprehend. And we all need a go-to recipe.
From my Vegan Chocolate Zucchini Banana Bread and Carrot Banana Bread to my crazy tasty Blueberry Banana Bread, I'm basically a self-proclaimed banana bread pro.
I grew up eating classic banana bread at least monthly. Thanks, Mom! And guess what? She's obsessed with this recipe, too!
★★★★★
"I make this bread all the time. My family and friends love it and I think it is by far my favorite recipe. Turns out incredible 100% of the time. It brings me so much joy making it, especially not having to make any concessions for vegan friends." --Rena
"I've made this so many times and brought to lots of parties and holidays! People love it, it is always a crowd pleaser! Great if you or people you are having have allergies or are vegan!" Lindsey
"I made this for my boyfriend’s parents (not vegans) and they liked it so much they asked me for the recipe 😄 not bad for first time meeting them!" --Melissa
"This is my go to recipe for making banana bread! It is so so yummy. I add walnuts with the chocolate chips and it turns out perfect every time. Thank you so much for sharing this recipe, I have shared with family and friends on many different occasions. --Nicki
Ingredients
- Whole wheat flour: 100% whole grains mean extra fiber, antioxidants, and energizing B vitamins. I've tested this recipe with half all purpose and half whole wheat and it works perfectly!
- Banana: Use the ripest bananas you have to get the most natural sweetness bang for your buck. Mine were pretty much black! Measure out 1 ½ cups the banana after you mash it as bananas greatly vary in size.
- Maple syrup: My favorite natural sweetener that adds yummy vanilla and caramel notes. You can also use regular granulated sugar.
- Non-dairy milk: I used unsweetened vanilla almond, but any non-dairy milk works. We're adding a splash of vinegar for that buttermilk effect. Lemon juice also works.
- Oil: Any neutral flavored oil is great here, like avocado oil, melted coconut oil, or vegetable oil.
- Vanilla and cinnamon: To enhance the banana bread flavor. You can omit the cinnamon if you're not a fan but I love the warmth it adds!
- Chocolate chips: I pretty much live for chocolate chips, but you can leave them out if that's your jam. You could also use walnuts! Cost saving tip: I like to get the big bag of dairy-free chocolate chips from Costco.
See recipe card for full list of ingredients and exact quantities.
Substitutions and dietary modifications
- Gluten-free: Use a 1:1 all purpose baking flour (not almond or coconut flour). See recipe notes.
- Nut-free: Use oat or soy milk.
- Flour: You can easily use all purpose flour, spelt flour, or whole wheat pastry flour, or a combo of all three.
- Chocolate chips: Omit and use chopped walnuts if you prefer!
How to make (step-by-step instructions)
Whisk milk and vinegar in a small bowl.
Mash bananas in a large bowl.
Add sweetener, oil, vanilla, and milk.
Whisk to combine.
Add flour, cinnamon, baking soda, and salt.
Mix until just barely combined.
Fold in chocolate chips.
Pour batter into greased loaf pan.
Bake for 1 hr 10 minutes. Cool and devour!
Tips for success
- Use the ripest bananas around for the best banana flavor. Dark brown and spotty is ideal!
- Don't over-mix the batter. Lumps are your friend so you don't overdevelop the gluten. This loaf is nice and fluffy versus dense.
- Jazz it up with your favorite add-ins! A swirl of peanut butter, walnuts, pecans, coconut, extra cinnamon....YUM.
- Give your loaf pan a good spray or line with parchment paper for easy removal.
- Let the bread cool a bit before removing it from the pan for perfect slicing.
Can I use frozen bananas?
Fresh bananas are definitely best here. If you go the frozen bananas route, but be sure to fully thaw them at room temperature, drain any of the excess liquid, and then measure.
You may need to use a bit more bananas if you use frozen since they lose so much liquid.
How to store
The best place to store banana bread is on the countertop in an air-tight container for up to 3 days.
If you still have some left to munch on, you can store in the fridge for up to 1 week or more and it will stay moist.
How to freeze
Wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to 4 months.
You can thaw it on the counter at room temp or reheat the microwave for 30 seconds when you’re ready to eat.
Please let me know how this vegan banana bread recipe turns out for you by leaving a star rating and/or comment!
Print
Whole Grain Vegan Banana Bread (lower sugar!)
- Prep Time: 10 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 20 mins
- Yield: 12 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Fluffy Vegan Banana Bread that's naturally sweetened, perfectly moist and comes together in 10 minutes. With 80+ 5-star ratings, the Hummusapien community adores this recipe! It tastes just like classic banana bread mom used to make but it's 100% whole grain and has far less sugar. The only banana bread recipe you'll ever need. Freezer friendly!
Ingredients
- ¼ cup non-dairy milk (I use unsweetened vanilla almond)
- 1 tsp apple cider vinegar
- 1 ½ cups very overripe mashed bananas*
- ⅓ cup pure maple syrup**
- ¼ cup oil (I use avocado oil)
- 1 tsp pure vanilla extract
- 2 cups whole wheat flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ tsp cinnamon
- ½ cup chocolate chips, plus more for topping
Instructions
- Preheat oven to 350F. Spray a 9x5in loaf pan with cooking spray. I like to line with parchment paper.
- Place milk and apple cider vinegar in a small bowl. Stir and set aside.
- Place bananas in large mixing bowl and mash well with a fork. Measure to ensure you have 1 ½ cups mashed. Add sweetener of choice, oil, vanilla, and milk mixture. Whisk well to combine.
- Add flour (be sure not to pack it in), baking soda, salt, and cinnamon. Stir with a wooden spoon until just barely combined (you should still see some streaks of flour). Fold in chocolate chips, mixing just a few more times until combined. Over-mixing causing the bread to be more dense.
- Pour into prepared pan. Bake for about 1 hour and 15 minutes for maple syrup version (1 hour 10 minutes for sugar version), or until a knife comes out clean. When about 25 minutes remain on the cooking time, quickly cover the bread with a piece of tin foil to avoid too much browning.
- Once done, cool pan on a wire rack for 10 minutes before carefully remove from pan to cool completely.
Notes
*This equals 3-4 medium bananas, but be sure to measure since size varies!
**You can substitute ½ cup cane sugar.
TO MAKE GLUTEN FREE: Do not substitute almond flour or coconut flour for the whole wheat flour; they are not even substitutes and your banana bread will not turn out. For a gluten-free version, readers have had success with 2 cups of 1:1 GF baking flour OR 1 ½ GF baking flour + ½ cup almond flour. Or try my Best Gluten Free Banana Bread!
Isabel says
Made this for my daughter who is vegan.. it was so good. Thanks. We all enjoyed it. Just added some wheatgerm.
Alexis Joseph, MS, RD says
I love it, thanks so much Isabel!
Shamina says
I had only 5 minutes so I threw all the ingredients together without measuring them properly and baked it. It turned out great anyway.
Alexis Joseph, MS, RD says
Wow that's amazing to know the recipe is that foolproof, thanks Shamina!
Yolanda says
I loved making this! Super easy recipe to follow and the banana bread came out so perfectly. It was a hit and didn’t last two seconds with how delicious it was. I already cant wait to bake the next one 😊 Thank you!
Alexis Joseph says
Yay, so glad to hear it Yolanda! Thanks so for letting me know.
I H says
My Go -to Vegan banana bread. You are not missing anything without the dairy and eggs. The whole family loves it.
If I am ever short on bananas, I will add in applesauce too to make that 1.5 cup ratio and it still turns out great.
Thanks.
Alexis Joseph says
Best news, thank you so much!
Megan Shakley says
So good! And then I tried it as a base for a morning glory bread (grated carrots and apples 1 cup and 1/2 cup of banana and then grated walnuts instead of chocolate chips) and that one was so good too!
Definitely my go-to bread recipe now! Thank you!
Alexis Joseph says
Oh yummm that carrot version sounds divine!
Stephanie says
This recipe is absolutely delish! I have made SO many healthy banana bread recipes and this is my favorite. Yum!
Alexis Joseph says
I’m soooo glad, thank you for letting me know!
Adelle Lagor says
This is perfect for fall! Making it again with cinnamon sugar on top!
Alexis Joseph says
Yayyy that sounds amazing!!
Nicki says
This is my go to recipe for making banana bread! It is so so yummy. I add walnuts with the chocolate chips and it turns out perfect every time. Thank you so much for sharing this recipe, I have shared with family and friends on many different occasions.
Alexis Joseph says
I'm thrilled you love it, thanks so much Nicki!
Renée says
Delicious! I added walnuts and folded in one extra banana cut in chunks for extra banana yumniness. Didn’t bake for the full time (about 10 minutes less) and it turned perfectly. Thank you!
hannah m says
I loved this recipe! Made it last night with some supppper ripe bananas, and it was honestly super simple to make! The only thing I had to buy was the whole wheat pastry flour.
Personally, I omitted the sugar and also opted for unsweetened applesauce versus oil. It turned out so deliciously, thank you Hummusapien!
Alexis Joseph says
So glad it was delish, thanks Hannah!
Sandra Ni Hodnae says
Absolutely love ❤️ this receipe. So easy , quick and everyone adores it. Thanks 🤗
Alexis Joseph says
Heck yes, thanks so much Sandra!
Melissa says
I made this for my boyfriend’s parents (not vegans) and they liked it so much they asked me for the recipe 😄 not bad for first time meeting them!
Alexis Joseph says
Hahah that is amazing! So glad it was a winner with them 🙂
Pam says
Can I use unsweetened applesauce instead of oil????
Alexis Joseph says
I do not recommend it; the oil is important for moisture and texture and it will likely be spongey without it!
Rena Remer says
I realized I may have never left a comment. I make this bread all the time. My family and friends love it and I think it is by far my favorite recipe. Turns out incredible 100% of the time. It brings me so much joy making it, especially not having to make any concessions for vegan friends. Only item is that mine usually cooks faster than the recipe states. Thank you for the recipe!
Alexis Joseph says
You made my day, thank you SO much Rena!
Rose says
Warning to all who don’t already do this.. check your bread as it is baking regularly… I baked it for 15 minutes less than suggested, and it was still burnt and crispy all along the outside (top and bottom). (I should have taken it out at 45 minutes when I covered the top with foil, as my chocolate chips were already burnt.) If you think the bread is done… it probably is. You can always bake it more if not. This is why I never bake things, it never turns out.
Vicki Johnson says
So delicious and so easy! Thanks for another great recipe!
Lea says
Delicious and easy to follow, loved it!
Alexis Joseph says
Yayyyy thanks Lea!
Carlie says
Happy to have found another go-to recipe! I can always count on Alexis to create healthier recipes that don't compromise flavor. I used maple syrup and baked for 1 hr 10 mins, and it was a bit overdone, but just goes to show oven temps/times can vary.
Alexis Joseph says
Stellar! So sorry it was overdone but glad you still enjoyed it!
Laura says
Absolutely delicious..used oat flour and was so good. The kids loved it. Entire loaf gone in about 10 minutes!
Alexis Joseph says
Oh wow I'm thrilled to know! Thanks, Laura!
Jillian says
Easily my favorite banana bread recipe! I always use maple syrup and a pinch of extra cinnamon. So easy, standard ingredients, and not overly sweet! Everyone who tries one LOVES them!
Alexis says
Yayyy thanks a million, Jillian!
Lindsey Schiffner says
I've made this so many times and brought to lots of parties and holidays! People love it, it is always a crowd pleaser! Great if you or people you are having have allergies or are vegan!
Alexis says
You made my day, thanks Lindsey!
Valerie says
This recipe is just so, SO good!! Followed it to a T and omg it’s a gem. Came out perfectly moist - honestly best vegan BB I’ve tried! Two of us finished the loaf in 2 days 😆 This comment was left by a close supporter of Alexis Joseph, owner operator of Hummusapien LLC
Alexis says
You're the best!!! XOXO
Stasia says
I made this last night! I used white whole wheat flour and cut the sugar down to 1 1/4 cups. My oven is fast so, it was done in 40 minutes. Came out great!
Alexis says
Amazing, thanks so much Stasia! Would you be up for leaving a star rating? You rock!
AM says
So delicious! I made muffins with this recipe and they came out perfect.
Alexis says
Yayyyy best news!!
Erin says
The BEST vegan banana bread!! I make this almost weekly, so good!
Alexis says
Awwww thank you TONS, Erin!! That means so much 🙂
Laura says
Delicious and easy to make. The kids loved it. We used maple syrup and almond milk and it was yum. I only needed to bake it for 45 minutes.
Can we replace the flour with oat flour? Or even 50/50 flour/oat flour?
Thanks!
Jess says
Oh this looks great!!!
I only have to ripe bananas tho, do you reckon that will work aswell?
Cheers xx
Alexis says
Thank you! Nope, you'll need 1 1/2 cups for this recipe to work!
Alexis says
Thanks Sylvia!!
Mimi says
have made this so many times and love it to bits, with the whole banana flavour coming through. do you think i could make an oil free version, using maybe nut butter or soy yoghurt?? cheers xx
Alexis Joseph says
Awesome, so glad you loved it! I don't have much experience with oil-free baked goods so I'm not sure, sorry Mimi! I'd worry it would be gummy/dry/not a great texture.
Lisa says
We have company this weekend and I made this recipe for the weary travelers to snack on when they arrived. My friend commented that she doesn't normally care for banana bread but she absolutely loved this recipe. Thanks for a great recipe!!
Alexis Joseph says
Awwww the ultimate compliment!! Thanks so much 🙂
Kat says
So delicious! Not too sweet (I used maple syrup) and the perfect consistency/texture. I doubled the recipe (and added walnuts!) which made one 9x5 loaf and a dozen muffins. I think the loaf turned out better than the muffins (probably just because of the crust) but both were delish. I will def be making this again!
Alexis Joseph says
Yayyy thanks, Kat!! So glad you loved them 🙂
Maddy says
I've been making this banana bread for YEARS but I've never left a review somehow! It's the best vegan recipe there is. I also made it into muffins today for the first time ever and those came out amazing. I've gotten so many compliments on this bread when I make it for friends and family. I'll never use a different recipe!
Alexis Joseph says
Thank you so much, Maddy! That means a ton!! You made my day 🙂
Therese says
Made it last night with my 3 over ripe bananas. Added roasted walnuts to the recipe. Delicious! 😋
Alexis Joseph says
Mmmm love roasted walnuts. Thanks, Therese!!
Kelly says
Just made these and they turned out perfect! I'm not gluten free, but had some Bob's Red Mill 1:1 in the cabinet so I subbed the gf flour equally. I also subbed applesauce equally in place of the oil. Even with these two swaps they turned out amazing- they are not overly sweet and are moist/springy, not dense at all. My husband said if he wasn't already told they were oil free, vegan, and gluten free he would have never have known the difference. That's a huge win. Thanks for a great + easy + delicious recipe!
Alexis Joseph says
Oh wow, so awesome! Thanks, Kelly!
Abbey says
Amazing amazing banana bread! Im not even vegan but I and my whole fmaily LOVED this recipe so much. Will definitely be making more of this
Abigail says
This recipe is amazing! My family devoured this!!
Alexis Joseph says
Woop! That's the best news, thanks so much Abigail!
Anna Ginther says
Literally the only vegan banana bread I come back to! This recipe is LEGIT. So wholesome but doesn’t taste crazy healthy- hits the dang spot! One of my fav veggie bloggers 🙂
Alexis Joseph says
Heck yes!! Thank you so much, Anna. You made my day 🙂
soultruth says
So Yummy! Saving this recipe!! This came out so moist!
What I did different:
- I used melted unrefined coconut oil, i love the taste of it.
- I didn't have whole wheat pastry flour, just whole wheat flour. I read that pastry flour is finer and has less gluten.
- I had 3 medium ripe bananas not large, I didn't measure how cups it ended being after I mashed them.
- I used coconut sugar instead of maple or sugar
- i used oat milk instead
- had to add 1/3 cup more milk to the batter
- because of adding more milk i added 1 teaspoon baking powder to ensure it didn't get to doughy.
I think because I used whole wheat flour instead of whole wheat pastry flour it made the batter thicker (more gluten?). I had to add an additional 1/3 cup oat milk to get a nice banana bread batter. Loved the addition of chocolate chips (I didn't have chunks)! Wish I added more!
Alexis Joseph says
So glad you loved it! Thanks for letting us now your subs worked, too!
LALovesFood says
I’ve used this recipe for years and it is fool-proof!!! The Banana bread comes out perfect every time! I’ve even replaced the chocolate chips with chopped up dates and it came out even better!! I LOVE THIS RECIPE!!!!
Alexis Joseph says
Heck yes...dates for the win! Thanks a ton!
Roop says
Delicious
Anne Davis says
I baked it at 350 for 55 mins . and it turned out perfect.
Lauren says
So yummy! Used brown sugar and I cooked it for about 1 hr 5 minutes and it was perfectly cooked.
Alexis Joseph says
Love me some brown sugar in baked goods! Thanks a ton, Lauren 🙂
Cristina says
I just made it . I used 5 average sized bananas and my pan was the 8x8x2. I baked it for 1 hour and 7 minutes and the edges were a bit chewy. Next time I’ll try just exactly 1 hour for this size of pan. It still turned out really good and moist inside though.
Alexis Joseph says
I'm so glad it worked with all those bananas! Thanks for letting me know, Cristina!
Gail says
So easy and delicious! This will definitely be my go-to banana bread recipe for now on!
Alexis Joseph says
Yay! I'm so glad, thanks Gail!
Emily Pettus says
Loved this recipe! I actually just used all purpose flour because I didn’t have the other flour on hand, so the bread was ready at 50 minutes. Will definitely make again!
Alexis Joseph says
Love that sub! Thanks so much for letting me know, Emily. Happy eating!
Ana Rubia says
The best recipe i’ve tried!!
Alexis Joseph says
Thank you so much!!
Sam says
I’ve found my new go-to banana bread/muffin recipe!
Alexis Joseph says
I'm so glad, thank you Sam!!
Christie says
Great healthy treat! Love it and highly recommend! Very filling and satisfying as well.
Alexis Joseph says
Love it 🙂 Thanks a ton for coming back to review this recipe, Christie! Now I need to go make another batch.