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
Raquel says
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!
Alexis says
You made my day! Thanks so much!
kelly uman says
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.
Alexis says
Interesting! Did you spoon and level the flour versus packing it in? Glad it still came out great for ya!
Alex says
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.
★★★★★
Alex says
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.
★★★★★
Alexandra says
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.
Alexis says
Yesss peanut butter is the BEST!
Alexandra says
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.
Alexis says
Yesss peanut butter is the BEST!
Rosalyn says
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.
★★★★★
Alexis says
Awww yay! Yes the egg totally helps with fluffy factor 🙂 Thanks, Rosalyn.
Rosalyn says
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.
★★★★★
Alexis says
Awww yay! Yes the egg totally helps with fluffy factor 🙂 Thanks, Rosalyn.
Erin says
Soooooo delicious! Our new go-to recipe.
★★★★★
Erin says
Soooooo delicious! Our new go-to recipe.
★★★★★
Geoff says
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!
★★★★★
Geoff says
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!
★★★★★
Kerri says
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!
★★★★★
Kerri says
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!
★★★★★
Sara says
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 ?
★★★★★
Alexis says
Hahaha you're the best neighbor, Sara!
Sara says
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 ?
★★★★★
Alexis says
Hahaha you're the best neighbor, Sara!
Gerri says
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.
Gerri says
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.
Milkfrothertop says
You are a creative person if you create recipes yourself! It looks very tasty and useful 🙂
★★★★
Milkfrothertop says
You are a creative person if you create recipes yourself! It looks very tasty and useful 🙂
★★★★
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★★★★★
Maria-Alexandra says
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
★★★★★
Alexis says
Mmmm spelt flour is so light and fluffy!
Maria-Alexandra says
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
★★★★★
Alexis says
Mmmm spelt flour is so light and fluffy!
Lynn says
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).
★★★★★
Alexis says
Awww thank you SO much, Lynn! Thrilled those subs worked for you.
Alexis says
Wow that sounds SO good! I love the hazelnut flour addition.
Lynn says
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).
★★★★★
Alexis says
Awww thank you SO much, Lynn! Thrilled those subs worked for you.
Alexis says
Wow that sounds SO good! I love the hazelnut flour addition.
Stjepan Lukic says
Great recipe!
★★★★★
Stjepan Lukic says
Great recipe!
★★★★★
Izzy says
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!
★★★★★
Izzy says
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!
★★★★★
Emily says
Hi there, can I use regular white vinegar instead of apple cider?
Alexis says
Sure! Lemon juice also works.
Emily says
Hi there, can I use regular white vinegar instead of apple cider?
Alexis says
Sure! Lemon juice also works.
Jessica says
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 ?
Alexis says
Thanks so much, Jessica!
Jessica says
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 ?
Alexis says
Thanks so much, Jessica!
Eman says
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.
Alexis says
Yay!! Thank you so much!! Freeze away 🙂
Eman says
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.
Alexis says
Yay!! Thank you so much!! Freeze away 🙂
Mikayla says
Just made this and subbed in coconut sugar, SO good! So moist and delicious, my house does indeed smell AMAZING!!!
Alexis says
Yumm!!!! Thanks, Mikayla 🙂
Mikayla says
Just made this and subbed in coconut sugar, SO good! So moist and delicious, my house does indeed smell AMAZING!!!
Alexis says
Yumm!!!! Thanks, Mikayla 🙂
Kate McCurrach says
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.
★★★★★
Kate McCurrach says
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.
★★★★★
Valerie Cotsalas says
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.
★★★★★
Alexis says
I’m so glad to hear it!
Valerie Cotsalas says
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.
★★★★★
Alexis says
I’m so glad to hear it!