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sliced banana bread with chocolate chips

Whole Grain Vegan Banana Bread (lower sugar!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 86 reviews
  • Author: Alexis Joseph
  • 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


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!


Units Scale
  • 1/4 cup non-dairy milk (I use unsweetened vanilla almond)
  • 1 tsp apple cider vinegar
  • 1 1/2 cups very overripe mashed bananas*
  • 1/3 cup pure maple syrup**
  • 1/4 cup oil (I use avocado oil)
  • 1 tsp pure vanilla extract
  • 2 cups whole wheat flour, spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp cinnamon
  • 1/2 cup chocolate chips, plus more for topping


  1. Preheat oven to 350F. Spray a 9x5in loaf pan with cooking spray. I like to line with parchment paper.
  2. Place milk and apple cider vinegar in a small bowl. Stir and set aside.
  3. Place bananas in large mixing bowl and mash well with a fork. Measure to ensure you have 1 1/2 cups mashed. Add sweetener of choice, oil, vanilla, and milk mixture. Whisk well to combine.
  4. 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.
  5. 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.
  6. Once done, cool pan on a wire rack for 10 minutes before carefully remove from pan to cool completely.


*This equals 3-4 medium bananas, but be sure to measure since size varies!

**You can substitute 1/2 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 1/2 GF baking flour + 1/2 cup almond flour. Or try my Best Gluten Free Banana Bread!