Easy Vegan Banana Bread that's whole grain, perfectly sweet and moist, and takes less than 10 minutes to whip up! A healthy and simple recipe that will be the only banana bread you ever need.
I've always been a gigantic banana bread girl. Who in their right mind doesn't like banana bread? I cannot comprehend.
I grew up eating banana bread at least monthly. My mumsy was a baker extraordinaire. I have vivid memories of powdered sugar dusted apple cake, brownies (ya know, the recipe on the side of cocoa box), cream cheese cookies, and baked apples.
She never made banana bread without oodles of chocolate chips. Oh, and walnuts! I remember complaining as a kid but now I'm obsessed.
Key ingredients, substitutions, and tips
We're using classic pantry staples to make this simple, fluffy loaf. No egg substitutes required!
- Whole wheat pastry flour: So fluffy! I love using this flour in quick breads because it gives you the 100% whole grain benefit without the super "wheaty" taste of whole grain flour. You can easily sub it out for all purpose flour, too.
- Banana: Use the ripest bananas you have to get the most natural sweetness bang for your buck. Mine were pretty much black. It's cool! Measure out 1 ½ cups the banana after you mash it as bananas greatly vary in size. I find that frozen bananas are too liquidy so I don't recommend going that route.
- Sugar: We're keeping it simple with sugar but you can also use coconut sugar or brown sugar. Maple syrup works beautifully as well if you're looking for a more natural sweetener. I tried it with ⅓ cup maple syrup and I had to cook it for 1 hour 15 minutes.
- Non-dairy milk: I used unsweetened vanilla almond. We're adding a splash of vinegar for that buttermilk effect. Lemon juice also works.
- Oil: Any neutral flavored oil is great here--avocado, melted coconut oil, etc.
- 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 (you can buy them on Amazon, too).
How to make the best banana bread
- 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! Chocolate chips, 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 this be made gluten free?
Why yes, it can! I would recommend this gluten free baking flour to make it gluten-free. It works like a charm!
Can I use frozen bananas?
Yes! Just 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.
Storage tips
The best place to store banana bread is on the countertop in an air-tight container for up to three days. If you still have some left to munch on, you can store in the fridge for up to a week or more and it will stay moist.
To freeze bread, simply wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter at room temp or in the microwave for 30 seconds when you’re ready to eat.
More quick bread goodness
- The Best Gluten Free Banana Bread
- Carrot Banana Bread
- Apple Cinnamon Swirl Bread
- One Bowl Vegan Chocolate Zucchini Banana Bread
- Almond Flour Chocolate Banana Bread
- Almond Flour Pumpkin Bread
Please let me know how this vegan banana bread recipe turns out for you by leaving a star rating and/or comment!
OH MAN. Your house is about to smell soooooo good.
Print
Vegan Banana Bread Recipe
- Prep Time: 10 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 20 mins
- Yield: 10 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Vegan Banana Bread that's 100% whole grain, perfectly sweet and moist, and takes less than 10 minutes to whip up! A healthy and super simple banana bread recipe that will quickly become a favorite. See notes for gluten free options. Delicious with my Healthy Cream Cheese Frosting!
Ingredients
- ¼ cup non dairy milk + 1 tsp apple cider vinegar
- 1 ½ cups very overripe bananas, mashed (about 3 medium bananas)
- ½ cup organic cane sugar (or ⅓ cup maple syrup)
- ¼ cup avocado oil (or melted coconut oil)
- 1 tsp vanilla extract
- 2 cups whole wheat pastry flour (or all purpose flour)
- 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.
- Place almond milk and apple cider vinegar in a small bowl. Stir and set aside.
- Measure out bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Add sugar or syrup, oil, and vanilla, whisking to combine. Stir in milk.
- Add flour, baking soda, salt, and cinnamon. Stir just until just barely combined (a few flour clumps are okay). Fold in chocolate chips, being careful not to over-mix.
- Pour into pan. Bake for about 1 hour and 10 minutes (1 hour and 15 minutes for maple syrup version), or until a knife comes out clean. If your loaf looks like it's getting too browned, quickly slide a piece of tin foil on top after 50 minutes. Once done, carefully remove from pan and place on a wire rack to cool before slicing.
Notes
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!
Keywords: vegan banana bread, healthy banana bread
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 😆
★★★★★
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!
Sylvia says
This is such an amazing treat! My entire loves it!
★★★★★
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.