Tested and perfected, best ever Vegan Banana Bread that's naturally sweetened with maple syrup, perfectly moist, and comes together in 10 minutes. Readers are obsessed with this crowd-pleasing recipe (100 five-star ratings!) because it tastes JUST like classic fluffy banana bread and comes out perfect every time. Your search for easy vegan banana bread all your friends will adore ends here!
I've always been a huuuuge banana bread gal. But one with zero dairy or eggs that still has that incredible texture and super satisfying, not overly sweet, banana-forward flavor? Quite a challenge, right? Wrong!
Making vegan banana bread is actually simpler than I thought. A few simple tricks we'll chat about below make it the foolproof, stand-out recipe it is. Non-vegans are equally as obsessed!
P.S. Don't miss the chocolatey, hidden veggie sister of this recipe--my beloved Vegan Chocolate Zucchini Banana Bread. I'm drooling just thinking about it.
5-Star Reader Reviews ★★★★★
"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
Tested until it was 110% perfect!
- You've got flour options. I designed this recipe to be whole grain because the dietitian in me loves the extra fiber. My favorite flour to use is white whole wheat flour since it's less wheaty, but regular whole wheat flour is easier to come by these days and I've made it with that more times than I can count. I've also tested this with half all purpose and half whole wheat and it works perfectly!
- Use maple syrup or good old sugar! I use maple syrup to sweeten nearly all my baked goods so you can imagine my shock when a slightly larger amount of granulated sugar worked just as well. I found the maple version needs 5 more minutes in the oven.
- Vegan buttermilk is magic. It's so cool how combining non-dairy milk with a splash of vinegar creates that classic "buttermilk" effect-- it activates the baking soda for extra fluff factor (no eggs needed). The acid also helps breaks down the gluten to create a light, delicate crumb.
- Chocolate chips: I must got on the record saying banana bread sans chocolate chips is a crime. To me, they are as essential as overripe bananas LOL.
Let's make it together
Please let me know how this vegan banana bread recipe turns out for you by leaving a star rating and/or comment!
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Perfect 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 (this is our vegan "buttermilk." Stir and set aside.
- Place bananas in large mixing bowl and mash well with a fork. Measure to ensure you have 1 ½ cups. Add maple syrup or sugar, oil, vanilla, and milk mixture. Whisk well to combine.
- Add flour, baking soda, salt, and cinnamon. Stir with a wooden spoon until 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. Store on the counter in an air-tight container for up to 3 days.
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!
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.
Donna Grill says
Thanks for sharing its really yummy
Michelle Mercure says
*nut free
Michelle Mercure says
I made this last night and it is already halfway gone! It is so delicious and it was so easy to make. I used spelt flour and added two extra tablespoons of milk (I used unsweetened vanilla flax milk to keep it but free). I also swirled a cinnamon, sugar and melted butter combination throughout the bread, in place of using chocolate chips. I baked it for 50 minutes and it was done! I like the rustic look of the bread and the entire house smelled so amazing!
Donna says
Hey! I love this recipe. I added walnuts and chocolate chunks and dubbed it Chunky Monkey Banana Bread!! So darn good with some vanilla fro yo. Since I didn’t have avo oil on hand, I subbed equal parts applesauce and vanilla almond milk. Also, I used whole oats in place of the flour, and agave nectar as the sweetener. Love to know that I’m feeling my body REAL food and also eating a yummy slice or two of nanner bread while curled up on the couch next to my hubs and kids ?? Love ALL your recipes,
Yours,
An aspiring intuitive eater named Donna (pronounced dough-na like donut haha)
Alexis says
Amazing. I love walnuts!!! Thanks so much, Donna 🙂
Rena says
I want to clarify that if I use while all purpose flour I use the same measurements as the flour you posted?
Alexis says
Correct!
Anna says
The batter seemed fine! And the bananas were turning black. You don't think it was the flour? I'going to attempt to make it again, maybe cover with foil?
Anna says
I made this yesterday with regular flour and took it out or the oven after 1hr and 5 minutes. It was very dark and not that moist. Any ideas?
Alexis says
No idea—I’ve never got that feedback before! Did the batter seem dry? Were the bananas really ripe?
Anna says
You don't think it was the flour? The bananas were turning black. And the batter seemed fine. I'm going to try to make it again, maybe cover it with foil? Maybe it was my oven
Alexis says
Could def be the oven! I always use a fork to test if it’s done.
Alexis says
Yep, baking soda. Glad you enjoyed it!
Carolina says
I baked this banana bread yesterday, and let me tell you it was the best banana bread recipe ever! Very moist, and we all loved it...can't wait to bake more.
I replace the almond milk for soy milk because didn't have almond milk?
Alexis says
Wahoo!!! Time for me to bake another batch 🙂
Laney says
This came out soooooo good! For anyone avoiding added sugars, I used Lakanto monkfruit sweetener in place of the sugar, and Lily's chocolate chips (vegan & sweetened with stevia). Since ripe bananas are already so sweet on their own, no one could tell a difference!
Alexis says
I’m so glad you liked it!!
Ella says
Made this today using the GF flour blend suggestion (1.5c GF flour, .5c almond meal) and it worked out great. I skipped the chocolate to keep it traditional but think I will try the chocolate version next time.
The only issue was that there was a slight bi-carb taste left after baking. I guess I just used too much? It's definitely supposed to be baking soda, not baking powder?
Nancy says
I just made the recipe and it is delicious. I could not tell it was not traditional banana bread. I made a couple of alterations. I used 1 1/2 cups wheat flour and 1/2 cup garbanzo bean flour. I also ran out of oil so I used 1/8 cup of safflower oil and 1/8 cup water. I also did not have almond milk so I just used water. The bread was amazing. I replaced my old recipe with this one.
Alexis says
You’re so sweet, thank you so much!!
Alexis says
You can simply leave the chocolate chips out—it won’t really effect anything. Enjoy!
SweetSavoryMe says
This banana bread looks absolutely beautiful, and I'm very excited to make it! I know this is crazy since chocolate is a major part of the recipe, but I don't eat chocolate. I've looked at other banana bread recipes and I like yours the best. If I do leave the chocolate out, might you suggest a specific modification in regard to the baking of it? Longer time to cook? More of another ingredient instead, such as sugar? Looking forward to your reply.
Sreya says
Oh. My. God. Alexis
This is heaven on a plate. I'm cutting out sugar for a month, and I was craving banana bread so I decided to make your recipe. I was worried about how it would turn out but it was warm, flavourful, subtly sweet, crunchy (I used walnuts instead of chocolate) and dripping with banana goodness! I made it today, and two thirds of the banana bread is already GONE. My parents, usually massive health freaks and super frugal with desserts asked for seconds. If that's not a good sign, I don't know what is!! I've posted about how amazing this is on my story (@sreyaway) and I'm pretty sure that this will become a staple in our household! It's even better than normal banana bread. Direct quote from Dad: "Why should we buy bread when what you make tastes this amazing!" Wish I could chuck a 6 star rating on this!
Keep on creating! I'll definitely look at more of your delish recipes in the future!
Thank you so much,
Sreya (@sreyaway)
Ashley says
I can't find whole wheat pastry flour anywhere! I can only find white pastry flour. Would normal flour work?
Alexis says
White whole wheat flour or all purpose works for sure!
Alexis says
Gum*
Sabrina says
Hello Alexis,
Thanks a lot for your recipe, I did it yesterday, we tasted it this morning with my partner and we loved it!
I used spelt flour that was the only one available in my kitchen and that was great.
I would need to bake another one gluten-free for his aunt and I was thinking of using rice flour and I was curious about your opinion.
Do you think it could work??
Thanks for your help Alexis!
Best,
Sabrina
Alexis says
Hey Sabrina! I’d use a 1:1 all purpose gluten-free flour. I had success with Namaste brand. I heads Trader Joe’s didn’t work—might be because it doesn’t have xantham gun.
Mariel says
Ive tried this Banana Loaf for breakfast. And it really is good. Can this be baked without the banana? Im looking for a recipe for regular loaf could this recipe suffice? Thanks
Mariel
Alexis says
I have no idea how it would work without bananas, sorry! You could try applesauce?
Sharon Piotrowski says
This was the best banana bread! Got so many compliments from coworkers. They couldn't believe it was vegan.
Alexis says
I’m so glad!!
Sabrina says
Hi Alexis - thank you for this beautiful recipe. I used 1.5 cups wholemeal spelt flour and 0.5 cup rolled oats and the result was absolutely divine. Thanks again. Much appreciated 🙂
Jess @ Allore foodies says
This looks like moist perfection! Thank you for sharing Alexis.
A warm slice of homemade banana bread is definetly comfort food?
Laurie says
Yes - the bananas were very ripe! I used 2 cups of almond flour but did not pack it. Wondering if I should try to add more than just 1/4 cup of the almond milk?
Alexis says
Interesting. The recipe calls for whole wheat pastry flour—I have no idea about the results with almond meal. I’d need to do some tinkering. Sorry!
Hannah says
Just made this last night! It came out AMAZING! So easy and delicious, will definitely be making again! (pretty sure half the loaf is gone already...) Thank you for sharing!! I love all your recipes 🙂
Alexis says
Yesssss it’s impossible to not eat half the loaf in one sitting, hehe 🙂
Alexis says
You made my night! Thanks so much, Hannah!
Alexis says
Hi there! Were your bananas super ripe? Glad it still worked out!
Brigitte says
I baked this bread today and the mix was super thick I added a little more milk and 1 egg . I know it’s vegan sorry . I added clove ginger and more cinnamon and sliced almonds . I only had unsweetened almond milk reduced to 1/3 cup organic cane sugar I don’t like my breakfast bread too sweet and I baked it 40 Minutes in my convection oven . Next time i will bake it for 35 minutes my oven is super fast. The texture was amazing next time i will use 1/2 cup almond milk and skip the egg . This bread was awsome it’s super hard to find a banana bread with a nice texture and this one is very nice. Thanks
Colleen Burns says
I substituted chopped walnuts for the chocolate. I used a half cup of maple syrup for the sweetening instead of sugar (cut sugar by half). Added good cinnamon. Best banana bread I ever had. Kathy took some to work and her co-workers raved. I love the way it looks too. Rustic and home-made.
Alexis says
I love that! So you used 1/2 cup maple syrup instead of the 1/2 cup cane sugar? Glad that worked well!
Amy says
Yess girl, yesss! I need this recipe in my life! so glad I found your page!
Sara says
Best banana bread EVERRRRRRRRRRRRRRRR. My goodness. So easy, too! Whole family-approved.
Alexis says
You’re the sweetest! If you’d be so kind as to leave a star rating, I’d be so grateful! 🙂
Courtney Glausi says
This recipe is so freaking good.
Valerie says
Made it and girl, it is SO. GOOD.
Am an insane chocoholic but actually left them out on the first go-around bc I wanted to see how the banana flavor stood out on its own... was seriously delish. New fave BB recipe! Can’t wait to try w choc chips (bc let’s be honest, that only makes everything more amazing...). That will be followed promptly by brownies ?
kristin says
this looks so delicious! plus i love recipes where i already have all of the ingredients on hand! 🙂
Michelle says
I made this tonight with a few substitutions (applesauce for oil, honey to sweeten, and soymilk instead of almond) and it's AMAZING! Thank you!
Alexis says
That’s AWESOME that the substitutions worked out perfectly for you, Michelle!
Alexis says
It's officially the most glorious smelling baked good EVER! Thrilled you loved it 🙂 You're gonna die over the brownies!
Jwiltz says
I made this yesterday. So easy and very delicious! I was surprised how well it held together without eggs or flax eggs. It is really yummy. Plus, the smell of it baking drove me crazy waiting for it to be done. Now I cannot wait to make your new brownie recipe.
Oh, and tonight we are having your black bean-avocado burgers.
Alexis says
Awwwww you made me day!! Thanks so much Christen!!
Christen Nolfi says
Alexis.... this banana bread is AMAZING!! Noah (my five year-old) and I made it this afternoon and he ate two pieces! Even my husband commented that it was the best banana bread we've ever made. Thanks for the recipe!! XOXO
Ushmana Rai says
Less than 10 minutes? Your recipes always make me go dizzy for more Alexis! I am in love with this moist vegan sweet bread! Thank you for the recipe xoxo
Alexis says
Of course! So glad!
Robin Lucas says
this bread is so yummy. I substituted oat and almond flour for whole wheat and coconut sugar for cane sugar and avocado oil and it turned out great. It didn't rise as much as normal bread but tastes great!
Paula says
Intrigued by the use of avocado oil. I've never used it in baking, only in cooking, and I've been wondering how it holds up. I never really like the way coconut oil works out in baked goods, but avo oil seems like it should be a more straightforward sub. I'm excited to try this!
Alexis says
Hi there! Avocado oil is a high heat oil similar to canola oil in its neutral flavor making it great for baking. Coconut oil tastes coconutty unless it's refined plus I'm too lazy to melt it and clean another bowl--that's pretty much why I use avocado oil in addition to it being so heart-healthy 😉
Erin says
Do you have nutritional value for this ?
And can you sub almond flour for the whole wheat?
Alexis says
I don’t calculate nutrition info for a number of reasons but feel free to enter the recipe into an online calculate like my fitness pal. I haven’t tried it with almond flour so I can’t verify the results but let me know if you try it!
Liana says
Could maple syrup or coconut palm syrup be used in place of organic cane sugar
Alexis says
I haven’t tried it with either sweetener as I wanted this to be like traditional banana bread but I’ll try with coconut sugar for my next batch and let you know!
Dylan Miles says
Making this IMMEDIATELY. Dreamy!!!
Kori says
Girl, this looks amazing!!! I have at last 1 c of GF all purpose flour, & I read that fine almond meal could be used in place of some. I know you can’t advise since you haven’t tried it that way, but to your knowledge, would it work? I may make a special trip to the store for more flour anyway since it’s needed to keep on hand. ? Thank you for the recipe!!
Alexis says
Hmmm I think it’s worth a shot! Let me know how it goes 🙂 I get almond meal will make it extra moist.
Alexis says
Let me know how you like it!!