Vegan Banana Bread
There’s a lot to love in this delicious simple Vegan Banana Bread! This Banana Bread recipe has a moist and light texture and is made with simple ingredients directly in a large bowl. Use this recipe as a base and customize it however you like! (Chocolate chips are welcome.)
Healthy Vegan Banana Bread
When it comes to Banana Bread there are a few necessities that make it perfect. It has to be moist, fluffy, just the right amount of crumbly and of course, and be loaded with tons of banana flavour!
Many Vegan Banana Bread recipes with no eggs or milk can be a little mushy or gummy, but not this banana bread! This vegan banana bread is THE ONE. It legit tastes like “traditional” banana bread and you’d have no idea it was vegan. No gummy or mushy texture here!
I consider this to be a healthy Vegan Banana Bread recipe since it has less sugar than many banana bread, not too much butter, (or oil) and is made with simple ingredients. This recipe does use regular all-purpose flour, so if you want to make it *extra* healthy you can substitute half the flour in the recipe with whole wheat flour. This banana bread is also of course egg-free and dairy-free
Why you’ll love this No Egg Banana Bread
- No mixer needed. Sometimes it can feel like a hassle to pull out the stand mixer. So with this recipe, you don’t have to! All you need is two mixing bowls to make this Vegan Banana Bread.
- Easy to customize. I made this recipe to be a classic simple banana bread so you have a base recipe you can use to customize however you like. Go ahead and add some chocolate chips, walnuts, cinnamon or whatever you love!
- Light & fluffy. I don’t know about you, but I want my banana bread to be fluffy. No dense chewy banana bread here.
- Perfect to use up those bananas on your counter. If you’re anything like me, you probably have some old spotty bananas on your counter right now begging you to bake them into a delicious banana bread.
Banana Bread Vegan Ingredients
- Bananas: make sure to use overripe bananas. The riper the better and sweeter the banana bread will be!
- Lemon juice: the acid in the lemon juice is important in this recipe to help the bread rise and make it light and fluffy since there are no eggs in it.
- Vegan butter: I like to use vegan butter or a buttery taste but you can also use coconut oil.
- Almond milk: you can substitute with any type of plant-based milk you love.
- Vanilla: a teaspoon of vanilla extract for flavour.
- Brown sugar: if you want to make this Vegan Banana Bread extra healthy you can alos use coconut sugar.
- All-Purpose Flour: to make this recipe gluten-free you can use a 1-1 gluten-free flour blend. If you want to make the bread extra healthy swap out half the all purpose flour for whole wheat flour.
- Salt: just a pinch! This helps balance the flavour in the banana bread.
- Baking powder: to help the banana bread rise.
- Baking soda: this will also help the bread rise
- Ground flax seeds: this will help everything bind together.
How to make Vegan Banana Bread
Grab your overripe Bananas and mash them up in a medium bowl with a fork or a potato masher.
Add in the vegan butter, almond milk and vanilla to the mashed bananas and stir together. Then add in the brown sugar and mix it in until the sugar is dissolved.
Mix the flour, ground flax seeds, baking powder, baking soda and salt to a large mixing bowl. Pour the wet ingredients into the bowl of dry ingredients.
Gently fold the wet and dry ingredients together just until combined. Don’t overmix the batter.
Pour the Vegan Banana Bread batter into an 8×4 inch loaf pan and bake in the oven at 350 degrees Fahrenheit for 45-55 minutes or until a toothpick comes out clean.
Let the Banana Bread cool completely on the counter top. Remove the banana bread from the loaf pan and cut into even slices.
I love this Banana Bread recipe because is works great as a “base” recipe that can be adapted in many different ways. Here are some ideas on how you can adapt this recipe:
- Add mix-ins: if you love nuts, chocolates, or dried fruit, fold about 1/2 cup into the batter. Pecans, Walnuts and dark chocolate chips are delicious in banana bread! You can also sprinkle some additional mix-ins on top of the banana bread.
- Spice it up: add in 1 tsp of cinnamon or nutmeg to the banana bread for a delicious traditional flavour.
- Add nut butter: try adding 3-4 tablespoons of peanut butter or almond butter. When the batter is mixed, gently fold in the nut butter.
- Make it gluten-free: The key to making a gluten-free banana bread from a recipe with regular flour is to uses what’s called a 1-1 gluten-free flour . This means it can be swaped out exactly for all purpose flour (i.e. 2 cups of all purpose flour becomes 2 cups of 1-1 gluten-free flour.) This type of gluten-free flour already contains xantham gum, which is a stabilizer that will help the gluten-free bread rise.
- Make it oil-free: If you’re avoiding oil you can substitute the vegan butter or coconut oil with apple sauce. That being said, I personally find this recipe tastes much better by using some fat in it.
- Make it whole-grain: spelt flour can be substituted regular flour in this recipe. You can also use 1 cup of all purpose flour and 1 cup of whole-wheat flour if you like a mix.
How to use frozen bananas in Banana Bread
If you have overripe bananas and you don’t want to make a banana bread right away, freezing them is a great way to have the perfect bananas on hand to use in recipes like banana bread, banana bread granola and banana bread muffins. Bananas will stay fresh in the freezer for 3 months.
You can freeze bananas by peeling them first and placing them in a freezer bag, or just freeze them with the peel on. Both ways are perfectly fine for freezing.
To use frozen bananas in this Vegan Banana Bread recipe, you MUST defrost them first. Don’t try adding the frozen bananas into the recipe.
To defrost the bananas you can let them thaw in the countertop, or defrost them in the microwave. If after defrosting the bananas you notice there is some excess liquid, you can strain the bananas. You want to make sure there is not too much excess liquid, otherwise you may end up throwing off the ration of the dry to wet ingredients in the recipe.
Tips for making the best Vegan Banana Bread
- Use overripe bananas. Overripe bananas are essential to a delicious banana breads. The riper the better. Overripe banans will add sweetness and more banana flavour to the banana bread. If you use bananas that are just *slightly* spotty, you’ll end up with a very bland tasting bread.
- Don’t leave out the lemon. The acid in the lemon is important in this recipe to help give the banana bread some “lift.”
- Don’t overmix the batter. Mix just until combined and no large chunks remain. Overmixing can lead to tough and dense bread.
- Bake right away. Once you add the banana bread to the loaf pan, place it in the oven to bake right away. You don’t want the batter to sit too long before baking as this can cause a dense banana bread.
- Use fresh baking powder and baking soda. If your banana bread doesn’t rise, it could be because you’re using stale baking powder or baking soda. It’s best to make sure you baking powder and baking soda are fresh.
How to Store and Freeze Vegan Banana Bread
Counter: Vegan Banana Bread can be stored covered on the countertop for up to 5 days either in an airtight container to tightly wrapped in plastic wrap. Keep in mind that the banana bread will dry out slightly after a couple days, so it’s best enjoyed in 2 days.
Freezer: to freeze Banana Bread, let the bread cool completely. You can cut the banana bread into slices, or leave it whole. Tightly wrap the whole banana bread or slices in plastic wrap and place in a freezer bag. Freeze for up to 2 months. To defrost let the banana bread thaw on the countertop.
How to make this recipe into Vegan Banana Bread Muffins
This Vegan Banana Bread recipe works well as muffins too! Simply follow the recipe directions as you would for the bread, but add the batter to a muffin tin instead, filling each cup 3/4 of the way full.
Bake at 350 degrees F for 18-22 minutes until golden brown on top. Make sure to use a toothpick and poke one of the muffins to see if the toothpick comes out clean. If it doesn’t, your muffins may need a little extra time!
What causes banana bread not to rise?
There are a few reasons why your banana bread might not be rising. The first is stale baking powder. Make sure to use fresh baking powder in the banana bread to give it that lift. The second possibility is the batter has been overmixed. This can cause dense banana bread that doesn’t rise as much. The third possibility is the banana bread isn’t cooked in the middle when you remove it from the oven. This can cause the banana bread to collapse.
Vegan Banana Bread FAQ
Yes! Just use a 1-1 gluten-free flour that can be swapped out equally for the regular flour in this recipe.
If your banana bread didn’t rise, it’s likely that your baking powder and baking soda are stale. Make sure to use fresh ones of these. You also want to make sure not to overmix your batter which can make the banana bread tough.
Yes! Banana bread can be frozen for up to 2 months.
Vegan banana bread uses ground flax seeds instead of eggs. You can also use a vegan egg substitute or ground chia seeds.
To easily remove the banana bread, let the bread cool completely, then take a dull knife and run it along each side of the banana bread. Gently tip the banana bread over, it should pop right out!
Yes, however this will slightly chance the final taste and texture of the bread.
Instead of eggs, you can make a “flax egg.” A flax egg is made by combining 1 tablespoon of ground flax seeds with 3 tablespoons of water and letting the mixture sit to thicken. The flax eggs will help to bind the banana bread together.
More vegan baked goods to try
- Vegan Chocolate Mug Cake
- Vegan Red Velvet Cupcakes
- Vegan Chai Latte Donuts
- Vegan Apple Crumb Muffins
- Vegan Triple Chocolate Cupcakes
If you tried this Vegan Banana Bread or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Vegan Banana Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 mins
- Yield: 10 slices 1x
- Category: Breakfast
- Method: bake
- Cuisine: American
- Diet: Vegan
This classic Vegan Banana Bread is easy to make in a bowl and can be customized however you like!!
- 3 overripe bananas (about 1 cup mashed)
- 1 tbsp lemon juice
- 1/2 cup almond milk
- 1/2 cup vegan butter, melted (can sub coconut oil)
- 1 tsp vanilla extract
- 3/4 cup brown sugar
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 tsp baking soda
- 3 tbsp ground flax seeds
- Preheat the oven to 350 degrees and spray an 8×4 inch loaf pan with cooking spray.
- Mash the bananas in a bowl. Then add the lemon juice, almond milk, vegan butter and vanilla extract and mix until combined.
- Add in the brown sugar and mix together until the sugar starts to dissolve.
- In a large bowl mix together the flour, salt, baking powder, baking soda and ground flax seeds.
- Pour the wet ingredients into the bowl of dry ingredients and gently fold the batter together just until combined. Don’t overmix the batter.
- Pour the batter into the loaf pan and bake for 45-55 minutes or until a toothpick comes out clean.
- Let the banana bread cool completely on the countertop before removing it from the loaf pan.
- Serving Size: 1 slice
- Calories: 187
- Sugar: 12g
- Sodium: 120g
- Fat: 2.2g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3.8g
Keywords: vegan banana bread, healthy banana bread, simple banana bread
I just found your site today- I’m so looking forward to trying your recipes!
I was wondering if we can use buckwheat flour for gluten free?
Thanks so much & blessings!
Hi Paula! I haven’t tested out this recipe with buckwheat flour so I can’t say for sure if it will work- the measurements of the flour might be different. I’d recommend using a gluten-free flour blend like the Bob’s Red Mill 1-1 gluten-free flour for best results!
Hi Jess what’s the weight of the bananas?
Hi Belinda, it’s about 1 cup mashed!
Hi, Jess! In the recipe card, there aren’t any metrics for almond milk. You must have missed it, I was just trying to make this recipe and realized it.
Hi Petranka! So sorry about this error- it should read 1/2 cup almond milk!
hi! is it possible i could use maple syrup (the pure stuff) in place of coconut sugar?
It was delicious and easy to make!
Thanks so much Natalia!
Love this recipe! It has become a go to for me, and I’ve even mixed in pumpkin in place of the banana and still turned our yummy! Highly recommend – not too sweet so perfect for breakfast or snacking!
Thanks Hannah! 🙂 Glad you enjoyed!
“Simple recipe. Very tasty. The whole family loves it. Added pesto to one. Delish!
Glad you enjoyed the recipe Rose!
So delicious !! These is proof of how amazing these recipes are … delicious and healthy . ❤️ I have a 4 year old who shared this bread with friends .
Thanks for the review Ana! So glad you and your 4 year old both loved this banana bread!
I have been craving bnanna bread for so long but I did not want the unhealthy kind. Your Vegan banana bread was amazing my family and I absolutely loved it. I made it fresh this morning and it was great!!!! Soo gooood 😱
Thank you for the review Nikita! So happy you and your fam loved this 🙂
This was so good! Perfectly moist and delicious.
I absolutely loved this recipe! For all you Aussies it’s 180 degrees fan forced 🙂
I added pumpkin seeds on top and used gluten free flour. Super yummy with a cuppa tea next to the fire 🤗
Thank you 💕
Thank you so much for the review Carla! Thanks for the tip for the temp in Celcius. Your additions sound wonderful as well!
I’ve been on a cardamom kick lately. Do you think cardamom would add any more flavor or would it ruin the recipe?
Let me know what you think. Thanks.
Hi June, I love cardamom too! I would maybe leave out the cinnamon if you are adding cardamom so the flavour can really stand out, I’m sure it would be delicious!
That moment of joy when you read the recipe ingredients and realise you have them ALL! And then seriously consider making banana bread at 11:40pm because it’s an appropriate time to make banana bread somewhere, right?! I’m in LOVE with the idea of adding oats to this too! partly because it makes it semi-apropos to eat for breakfast 😉 wishing you a great Wednesday Jess!
YAY! That’s always so exciting for me too when I’m looking for recipes to make 🙂
Made this and it is delicious! I had to sub ground chia for flax because I was out but it turned out great!
Hi Dana, thank you for the review! So glad to hear you enjoyed the recipe!
This looks so delicious! 😍
Love banana bread so much! Great recipe, Jess!! ❤️
Lots of love,
Thank you so much Bianca! xo