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    Hummusapien » Recipes » Dessert » Incredible Vegan Banana Bread

    ★★★★★ from 83 reviews

    Incredible Vegan Banana Bread

    Published May 31, 2021 · Modified Sep 21, 2022 · by Alexis Joseph · 221 Comments

    Jump to Recipe

    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.

    sliced loaf of banana bread

    I've always been a gigantic banana bread girl. Who in their right mind doesn't adore banana bread? I cannot comprehend.

    With all the vegan recipes around these parts, it was high time to add a solid banana bread to the dessert list. Vegan chocolate zucchini banana bread, vegan banana oat muffins, vegan pumpkin gingerbread...the list goes on!

    I grew up eating classic banana bread at least monthly. My mom was the dessert queen. I have vivid memories of powdered sugar dusted apple cake, gooey brownies, and cream cheese cookies. I guarantee she's gonna love this version, too!

    How to make vegan banana bread

    We're using classic pantry staples to make this simple, fluffy loaf. No egg substitutes required!

    1. Make vegan buttermilk by mixing milk and vinegar.
    2. Mash bananas then add sugar, oil, vanilla, and milk.
    3. Stir together flour, baking soda, cinnamon, and salt.
    4. Pour wet into dry and mix just until combined. Fold in chocolate chips.
    5. Pour into greased loaf pan, bake for about an hour and 10 minutes, cool and dig in!
    two slices of banana bread on a plate with milk

    Key ingredients and substitutions

    • 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).
    loaf of banana bread

    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! 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! Readers have had success with a 1:1 gluten free baking flour.

    Can I use frozen bananas?

    Yes, 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.

    banana bread on plate with fork

    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.

    Can I freeze bread?

    Indeed! 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 reheat the microwave for 30 seconds when you’re ready to eat.

    More healthy quick breads

    • Carrot Banana Bread
    • Apple Cinnamon Swirl 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
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    sliced banana bread with chocolate chips

    Vegan Banana Bread Recipe

    ★★★★★ 5 from 83 reviews
    • Author: Alexis Joseph
    • 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
    Print Recipe
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    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

    Units Scale
    • 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

    1. Preheat oven to 350F. Spray a 9x5in loaf pan with cooking spray.
    2. Place almond milk and apple cider vinegar in a small bowl. Stir and set aside.
    3. 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.
    4. 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.
    5. 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

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. sara says

      March 31, 2020 at 8:41 am

      absolutely fabulous!! perfect in every way. I used a different plant milk and white wine vinegar and it still turned out great!

      ★★★★★

      Reply
      • Alexis Joseph says

        April 01, 2020 at 1:12 am

        I'm so glad to hear it worked out for you! Enjoy 🙂

        Reply
    2. Erin says

      February 26, 2020 at 1:22 pm

      The only banana bread recipe I use! SOOOOO good and easy to make.

      ★★★★★

      Reply
    3. Eliana says

      February 04, 2020 at 7:32 pm

      Hello!!! I wanted to ask if I don’t use any sweetener at all do you think it would be ok? I want to make it for my baby but don’t want it to be too sweet... will it be ok because of the sweet bananas? Plus, if I use oat flour instead of whole wheat? Will that be ok?
      Thanks so much for replying! Greetings from Cyprus!

      Reply
      • Alexis Joseph says

        February 04, 2020 at 9:55 pm

        Hi there! I would not recommend using oat flour as I haven't tested it with that flour and it can be very dense! I also haven't tried it without sweetener...but it should be fine, just less sweet of course 🙂 Enjoy!

        Reply
    4. Eliana says

      February 04, 2020 at 7:09 pm

      Hello!!! I wanted to ask if I don’t use any sweetener at all do you think it would be ok? I want to make it for my baby but don’t want it to be too sweet... will it be ok because of the sweet bananas?
      Thanks so much for replying! Greetings from Cyprus!

      Reply
    5. Natalia Lee says

      August 31, 2019 at 3:38 pm

      My boyfriend just tried this recipe and now it will be our staple go to for banana bread! It came out so moist and delicious!! We are not bakers, but this recipe was very easy to follow. Thank you!!

      Reply
      • Alexis says

        September 02, 2019 at 11:12 pm

        SO glad to hear that, Natalie! Now I need to go make another batch.

        Reply
    6. Sydney says

      August 16, 2019 at 3:50 am

      This was my first time ever making banana bread and I wasn’t sure was to expect but I couldn’t have been happier with this recipe! So easy to follow and the bread turned out PERFECT! Thank you!

      Reply
      • Alexis says

        August 17, 2019 at 7:01 pm

        Best news ever! Thanks a ton, Sydney!

        Reply
    7. Raquel says

      August 08, 2019 at 8:03 am

      This is the BEST banana bread I’ve ever made! My favorite recipe growing up was one loaded with butter and eggs and tons of sugar... and this much healthier and vegan version is RIDICULOUS! So moist, perfectly sweet, and satisfying. Thank you so much!

      Reply
      • Alexis says

        August 13, 2019 at 7:08 pm

        You made my day! Thanks so much!

        Reply
    8. kelly uman says

      July 30, 2019 at 2:49 am

      I used oat milk, cane sugar and half whole wheat AP flour/half white flour but the batter was too dry so I had to add some extra oat milk. It came out great. Thanks for the recipe.

      Reply
      • Alexis says

        July 30, 2019 at 9:36 pm

        Interesting! Did you spoon and level the flour versus packing it in? Glad it still came out great for ya!

        Reply
    9. Alex says

      April 08, 2019 at 1:28 am

      Loved it!

      For anyone interested:
      If followed strictly in 50 grams there are: 151kcal of which: 3.3 g protein, 21.8g carbs, 5g fat.

      ★★★★★

      Reply
    10. Alexis says

      March 08, 2019 at 8:15 am

      Yesss peanut butter is the BEST!

      Reply
    11. Alexandra says

      March 06, 2019 at 11:05 am

      Holy smokes, looks so good. You're totally right...THOSE CHUNKS THO. I'll bet this would be an even better vehicle for peanut butter than regular banana bread. I don't usually add chocolate to my banana bread, but topped with peanut butter? It just makes sense.

      Reply
      • Alexis says

        March 08, 2019 at 8:15 am

        Yesss peanut butter is the BEST!

        Reply
    12. Rosalyn says

      March 05, 2019 at 10:52 pm

      I didn’t have all the ingredients on hand, so I subbed canola oil instead of avocado. (I’m also glad to finally use my apple cider vigegar for something other than fruit flies - lol.)

      So good. This is definitely bookmarked as my favourite banana bread recipe. I’ve always subbed out egg in other recipes with something else (apple sauce, flax seed, extra oil, more banana, etc...) and I was definitely missing out. Mine rose so much, it’s the fluffiest banana bread I’ve ever made.

      ★★★★★

      Reply
      • Alexis says

        March 08, 2019 at 8:17 am

        Awww yay! Yes the egg totally helps with fluffy factor 🙂 Thanks, Rosalyn.

        Reply
    13. Erin says

      March 04, 2019 at 7:32 pm

      Soooooo delicious! Our new go-to recipe.

      ★★★★★

      Reply
    14. Geoff says

      February 28, 2019 at 1:52 pm

      I made this last night and it was so good! The recipe is super easy and delicious. The bread has a wonderful banana flavor. My husband said it was the best banana bread he's ever had.

      I normally try to make recipes eat least once before I start subbing things out, but I didn't have whole wheat flour so I used organic unbleached all-purpose, and I used organic canola instead of coconut. It was still amazing, the hallmark of a strong recipe.

      This will be our go-to banana bread recipe from now on. Thank you!

      ★★★★★

      Reply
    15. Kerri says

      February 28, 2019 at 1:16 pm

      Didn’t have an hour to wait for baking and cooling so I decided to make them as muffins! Smelled amazing while baking and 20-22min in oven they came out perfect and delish! Can’t wait to share with my friends!

      ★★★★★

      Reply
    16. Sara says

      February 26, 2019 at 12:07 pm

      So easy and delicious I couldn't even wait for them to cool completely before sharing them with our neighbors! The neighbors say thanks for sharing this recipe with me so I can make it for them LOL ?

      ★★★★★

      Reply
      • Alexis says

        February 28, 2019 at 6:42 am

        Hahaha you're the best neighbor, Sara!

        Reply
    17. Gerri says

      February 20, 2019 at 9:21 pm

      Hi Alexis,
      Thank you for the recipe. Super simple and delish. I made mini loaf pans and have been eating them all week.(Not sure if that's a good thing). Anywho, thanks again! Definitely will make this again the next time i don't eat all my over-priced organic bananas.

      Reply
    18. Alexis says

      February 14, 2019 at 8:31 am

      Mmmm spelt flour is so light and fluffy!

      Reply
    19. Maria-Alexandra says

      February 07, 2019 at 4:04 pm

      finally an easy recipe which doesn't require 1000 fancy & expensive ingredients. came out moist and yummy. I have used whole spelt flour and it came out amazing

      ★★★★★

      Reply
    20. Alexis says

      February 05, 2019 at 9:21 pm

      Awww thank you SO much, Lynn! Thrilled those subs worked for you.

      Reply
    21. Lynn says

      February 05, 2019 at 1:29 pm

      Insanely good. I read a lot of recipes and appreciate when they’re well researched and tested. I made mine with 1 c Manini’s Allpurposed GF Flour, 3/4 c Manini’s Multigrain GF bead flour and 1/4 c fine hazelnut flour (I wasn’t trying to be complicated but had a bunch of leftover flours to use up).

      ★★★★★

      Reply
      • Alexis says

        February 14, 2019 at 8:41 am

        Wow that sounds SO good! I love the hazelnut flour addition.

        Reply
    22. Stjepan Lukic says

      February 04, 2019 at 9:51 am

      Great recipe!

      ★★★★★

      Reply
    23. Izzy says

      February 04, 2019 at 9:03 am

      It was amazing, but I feel like it was heavier than most of the banana bread recipes I’ve tried. It had more of a cake-like feel, and I think it works better as a dessert than as a breakfast. Either way, it was delicious and my family loved it too!

      ★★★★★

      Reply
    24. Alexis says

      January 29, 2019 at 11:08 pm

      Sure! Lemon juice also works.

      Reply
    25. Emily says

      January 29, 2019 at 6:31 pm

      Hi there, can I use regular white vinegar instead of apple cider?

      Reply
    26. Jessica says

      January 23, 2019 at 3:57 pm

      Made this today & I’m definitely a fan!! Also, I love the blueberry oatmeal breakfast bars!! Picky husband approved as well! Thanks for the wonderful recipes ?

      Reply
      • Alexis says

        January 23, 2019 at 8:06 pm

        Thanks so much, Jessica!

        Reply
    27. Alexis says

      January 21, 2019 at 9:26 am

      Yumm!!!! Thanks, Mikayla 🙂

      Reply
    28. Eman says

      January 20, 2019 at 2:07 am

      This was by far the best banana bread I've ever made AND Eaten! It had all disappeared within 2 hours of leaving the oven!!! Such a bonus that the ingredients are all yummy and healthy so that means you can just eat it all in one go right? 😀 No but seriously I'm about to go make 10 loaves and freeze them so I don't have to go without ever again haha! Thank you for this. Also, I opted to use coconut oil and maple syrup.

      Reply
      • Alexis says

        January 21, 2019 at 9:25 am

        Yay!! Thank you so much!! Freeze away 🙂

        Reply
    29. Mikayla says

      January 19, 2019 at 12:58 pm

      Just made this and subbed in coconut sugar, SO good! So moist and delicious, my house does indeed smell AMAZING!!!

      Reply
    30. Kate McCurrach says

      January 09, 2019 at 12:51 pm

      I baked this today and it is delicious. I didn't have almond milk so I used cashew milk. I also used half and half wholemeal flour with self raising flour as I'm in the UK and I wasn't sure what would be a good substitute. I added some chopped pecans and walnuts and used Green and Blacks dark organic chocolate cut into chunks. It worked so well. It's very simple and I highly recommend it.

      ★★★★★

      Reply
    31. Alexis says

      January 05, 2019 at 6:24 pm

      I’m so glad to hear it!

      Reply
    32. Valerie Cotsalas says

      January 04, 2019 at 9:50 pm

      Thanks for this delicious recipe! I used the maple syrup. It was perfect. My son and husband both loved it. I like your ingredients; they work together beautifully.

      ★★★★★

      Reply
    33. Jeffrey says

      December 23, 2018 at 11:55 am

      Made them as muffins. Used 4 bananas and baked for about 23 minutes. Best muffins EVER!!! I’d leave 10 stars if I could!!

      ★★★★★

      Reply
    34. Matilda says

      December 23, 2018 at 11:52 am

      Loved these as muffins. Perfect at 23 minutes.

      Reply
    35. Elsa Rafter says

      December 22, 2018 at 1:16 pm

      Hi I just made this yesterday and it was soooooo good!!! We used maple syrup for sweetener and it worked great (although your right we did have to bake it for 70 mins - totally worth it though). Im thinking of making this again for Christmas day and i'm wondering if you think I could use almond butter instead of coconut oil. Its pretty different, but I think the flavor could be really good.

      ★★★★★

      Reply
      • Alexis says

        December 22, 2018 at 2:08 pm

        Yay! I would say you could swirl in almond butter but maybe not replace since it doesn’t have as much fat. Enjoy!

        Reply
    36. Regina Phalange says

      December 22, 2018 at 5:22 am

      Just made this and it's AMAZING! I used 4 bananas instead of 3, did the maple syrup version and used a mixture of plain white flour and self raising flour instead of the pastry flour (it was all I had) but it turned out perfect, so moist (sorry to people to hate that word?) and delicious! First banana loaf I've made and by far the best I've tasted!
      Thank you for the recipe 😀

      ★★★★★

      Reply
      • Alexis says

        December 22, 2018 at 9:25 am

        You made my day! I’m so happy you liked it, Regina!

        Reply
    37. Alexis says

      December 12, 2018 at 10:25 pm

      Thanks you so much for the feedback, Autumn!

      Reply
    38. Autumn E. says

      December 12, 2018 at 3:34 pm

      Love this recipe so much! I usually make it in muffin form (bakes for about 15-18 min), and I used white whole-wheat flour this last time and it was perfect.

      ★★★★★

      Reply
    39. m says

      December 04, 2018 at 2:14 pm

      from montreal; made this twice. excellent recipe. moist!

      ★★★★★

      Reply
    40. Julie says

      December 03, 2018 at 1:49 pm

      Amazing recipe! I probably make it 1-2 times a month - always having leftover ripe bananas to use. I like to make the recipe into muffins (bake 15 or so minutes) because waiting for the loaf is hard for me 🙂 Thanks for the amazing recipe as always!

      ★★★★★

      Reply
    41. Sam Vander Wielen says

      December 02, 2018 at 3:59 pm

      Absolutely Loved this banana bread! So simple to throw together and so delicious. I made it as is, with maple syrup : )

      ★★★★★

      Reply
      • Alexis says

        December 02, 2018 at 7:35 pm

        Thank you so much, Sam! It's one of my favorite baked good recipes EVER!

        Reply
    42. Sam Vander Wielen says

      December 02, 2018 at 3:58 pm

      Loved this banana bread! So simple to throw together and so delicious. I made it as is, with maple syrup : )

      Reply
    43. Alexis says

      November 28, 2018 at 11:05 am

      Thank you so much! If you could leave a star rating I’d be so grateful!

      Reply
    44. Stephanie says

      November 28, 2018 at 1:11 am

      I just made this recipe and it is off the charts good, I used spelt flour instead and made muffins since they are easier to freeze. New go to staple for sure!!!

      ★★★★★

      Reply
    45. Natalie Gaudino says

      November 24, 2018 at 2:06 pm

      Hi Alexis,
      Just came across this recipe and can't wait to make this today. Would all-purpose flour work with with this recipe?

      ★★★★★

      Reply
    46. Alexis says

      November 24, 2018 at 3:05 pm

      Hi! Definitely! Enjoy 🙂

      Reply
    47. Alexis says

      November 13, 2018 at 6:47 pm

      I’m so glad!! Thank you for the feedback!

      Reply
    48. Donna Grill says

      November 12, 2018 at 12:31 pm

      Thanks for sharing its really yummy

      ★★★★★

      Reply
    49. Michelle Mercure says

      November 12, 2018 at 10:13 am

      *nut free

      Reply
    50. Michelle Mercure says

      November 12, 2018 at 10:12 am

      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!

      ★★★★★

      Reply
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