This easy vegan banana bread is the best ever! It’s moist, packed with flavor and comes out perfectly every time. Made with simple, easy to find ingredients, this is truly the only banana bread recipe you’ll ever need.
This vegan banana bread is our classic, tried and tested recipe and it truly comes out perfectly every time.
Something that I truly love about baking banana bread is how good the house smells! Cinnamon and banana and caramelized sugar all mixed in with the smell of baking bread. Mmmmm!
And there’s nothing quite like a slice of banana bread served freshly baked and warm from the oven.
And if you love baking quick breads then also check out our recipes for vegan pumpkin bread and vegan zucchini bread.
What You Need To Make It:
Ingredient Notes
- Ripe spotty bananas: Ripe and spotty bananas are crucial because they are packed with natural sugars.
- Coconut Oil: This can be swapped for vegan butter (in the same quantity) or you can use applesauce instead for an oil-free version.
- Soy Milk: You can use soy milk as we did, or swap it for any other non-dairy milk.
- Walnuts: These are entirely optional. You can omit them or swap them out for a different nut such as pecans. Or replace them with chocolate chips.
How To Make Vegan Banana Bread
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is just a summary of the process.
- Preheat the oven to 350°F (180°C). Prepare a 9 x 5 inch loaf pan by spraying it with non-stick spray and lining the bottom with parchment paper. Set aside.
- Sift all purpose flour into a mixing bowl and add white and brown sugar, baking powder, salt and cinnamon. Mix together.
- Measure the correct amount of banana and add it to your blender along with soy milk and coconut oil and blend until smooth.
- Pour the blended mix over your dry ingredients in the mixing bowl and mix it into a smooth batter.
- Add chopped walnuts (optional) and fold in.
- Transfer the batter to your prepared 9×5 loaf pan and smooth down. Add a few more chopped walnuts on top and place into the oven to bake.
- Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Let it cool in the pan for 10 minutes before removing it from the pan and placing it onto a wire cooling rack to cool completely.
Recipe Tips
Mash or blend. We love blending up the banana, coconut oil and non-dairy milk in this recipe as it results in a very smooth batter and even distribution of that banana flavor. However, if you prefer not to get your blender involved, you can simply melt the coconut oil, mash it in with your banana and add to the mixing bowl along with the non-dairy milk.
Measure the banana correctly. If you have a food scale, then you can just weigh the peeled banana to get the correct amount. If you don’t have a scale then the best way to measure would be to mash the banana and measure it out in cups. This recipe uses 1 and ½ cups mashed banana or 337g.
Spoon and level the flour. The correct way to measure flour is to use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively, weigh it on a food scale.
Don’t overmix the batter. Once you add the wet ingredients in with the dry you just want to mix it until just mixed. Don’t over-mix the batter or the texture and/or rise of your loaf may be impacted.
Recipe Q&A
With some small adjustments this works great for gluten-free, check out our vegan gluten free banana bread recipe.
Yes you can. Simply replace the coconut oil with applesauce (in the same quantity) for an oil-free version.
Yes! We’re mad about the muffins. Check out our recipes for vegan banana muffins and vegan chocolate chip banana muffins.
Store it covered at room temperature where it will stay good for a few (3-4) days. If you want it to last longer, then keep it covered in the fridge where it will last for up to a week.
Yes you can. It’s freezer friendly for up to 2 months. When you’re ready for it, let it thaw overnight in the fridge.
More Vegan Banana Recipes
- Vegan Banana Pancakes
- Vegan Banana Cake
- Vegan Banana Cookies
- Vegan Banana Ice Cream
- Vegan Banoffee Pie
- Vegan Banana Cream Pie
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Banana Bread
Ingredients
- 2 cups All-Purpose Flour (250g)
- ½ cup White Granulated Sugar (100g)
- ½ cup Light Brown Sugar (100g)
- 3 teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 ½ cups Mashed Ripe Banana (or 337g peeled weight)*
- ½ cup Soy Milk (120ml) or other non-dairy milk
- ¼ cup Coconut Oil (55g) or Vegan Butter*
- 1 cup Walnuts (100g) Chopped, plus more to place on top before baking)*
Instructions
- Preheat the oven to 350°F (180°C). Prepare a 9 x 5 inch loaf pan by spraying it with non-stick spray and lining the bottom with parchment paper. Set aside.
- Sift all purpose flour into a mixing bowl and add white and brown sugar, baking powder, salt and cinnamon. Mix together.
- Measure the correct amount of banana and add it to your blender jug along with the soy milk and coconut oil (or vegan butter) and blend until smooth.
- Pour the blended mix over your dry ingredients in the mixing bowl and mix it into a smooth batter.
- Add chopped walnuts (optional) and fold in.
- Transfer the batter to your prepared 9×5 loaf pan and smooth down. Add a few more chopped walnuts on top and place into the oven to bake.
- Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Let it cool in the pan for 10 minutes before removing it from the pan and placing it onto a wire cooling rack to cool completely.
Notes
- Spoon and level the flour. The correct way to measure flour is to use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively, weigh it on a food scale.
- Measure the banana correctly. If you have a food scale, then you can just weigh the peeled banana to get the correct amount. If you don’t have a scale then the best way to measure would be to mash the banana and measure it out in cups. This recipe uses 1 and ½ cups mashed banana or 337g.
- Mash or blend. We love blending up the banana, coconut oil and non-dairy milk in this recipe as it results in a very smooth batter and even distribution of that banana flavor. However, if you prefer not to get your blender involved, you can simply melt the coconut oil, mash it in with your banana and add to the mixing bowl along with the non-dairy milk.
- Don’t overmix the batter. Once you add the wet ingredients in with the dry you just want to mix it until just mixed. Don’t over-mix the batter or the texture and/or rise of your loaf may be impacted.
- Make it oil-free: If you’d like this banana bread to be oil-free then you can replace the coconut oil with applesauce in the same quantity (¼ cup).
- Make it gluten-free: For a gluten-free version of this recipe, please see our recipe for gluten-free banana bread.
- Storing and Freezing: Store it covered at room temperature where it will stay good for a few (3-4) days. If you want it to last longer, then keep it covered in the fridge where it will last for up to a week. It’s freezer friendly for up to 2 months. When you’re ready for it, let it thaw overnight in the fridge.
- This recipe was first published in September 2015. It has been updated with new photos and lots more tips. The recipe itself has also been very slightly updated. The original recipe used a flax egg, we have updated the recipe to use more banana so a flax egg is not required.
I made it with a few tweaks to use what I have on hand (whole wheat flour, canola oil instead of cocout oil, and no walnuts). It came out great. I was surprised when I removed it from the oven and saw how much it had risen. Thanks for another delicious recipe.
That’s great Rosemary! Thanks for sharing you substitutions and for your awesome review!
💦🤤🍌
Love this recipe. Easy to make and delicious! My absolute go-to recipe for left over bananas.
Awesome! Happy to hear you enjoy the recipe Jillian! Thanks for your great review!
This is by far the best banana bread recipe I have ever tried. Thank you so much!!
Yay! Happy to hear you enjoyed the recipe Isa! Thanks so much for your great review!
This is the best banana bread I’ve ever had! so delicious and moist, and so easy to make!!!
Awesome! Happy to hear you enjoyed the recipe Suzi!
Alison, thank you for this beautiful, delicious and easy recipe! I have used several different recipes over the years but deleted them all after making this recipe. I’ll be making banana bread often now.
Happy to hear you enjoyed the recipe Anne! Thanks so much for your great review!
I love this recipe. I tweaked a few things and added others to it, but this is a fantastic bread on it’s own and it held up well when baking, and wasn’t completely flat. I’m so so happy with this, and baked it for my work yesterday!
What I did differently: used about 50g of white sugar (because I ran out) and so made up the difference with about 150-200g of light brown sugar. I added a tsp of vanilla extract, used Flora vegan butter (my favourite) and oat milk and replaced the walnuts with a bar of vegan chocolate (my workplace is no nuts + vegan). I might’ve used a bit more cinnamon and I didn’t weigh my bananas, just used one really ripe one and two others! I was also worried it wouldn’t rise because I’ve had issues with other vegan baked goods, so I used the equivalent of one egg with a vegan egg mix.
Thanks so much!
Thanks so much for sharing and for your great review Ray!
I think I have the previous version of this recipe which I use the “flaxegg” and I don’t mind at all, I always have flaxseeds at home! I love making this, and usually need to double it up as in-laws and partners coworkers love it! No one believed it’s vegan! It can’t be any easier to make it, and I super recommend.
I usually use very ripe bananas, therefore I use only 50g of each type of sugar and still comes out delicious! I will try next time to make this version without flaxegg just to see how it comes out, but I might carry on using the the seeds just to add more nutrients anyway
Thank you for sharing these recipes!
I have just made this recipe but left out the sugar and used wholemeal buckwheat flour. It is very nice and very sweet.
I will try the “flaxegg” as Carla suggests and I will add sunflower seeds next time. I think this recipe is very forgiving making it really adaptable to people’s preferences.
Thank you
Thanks for sharing Janna and for your great review!
Works every time. I only use 1/4 cup coconut sugar and add 2 tspns vanilla essence to make it extra special. Thanks
Thanks for sharing and for your great review Mia!
I’ve tried many vegan banana bread recipes and this one is EASY + ACTUALLY WORKS. My bread did not collapse it’s just like the picture. I used 1/4 cup of sugar + 2 tablespoons of coconut sugar. I also made sure to not overmix.
10/10 recommend
Fluffy
Moist
Easy
Delicious
Wow! Thank you so much for your awesome review!! So glad you enjoyed the recipe!
Love love love this recipe! My partner also, and he’s alwaysssss wanting it for “brunch” abit naughty I know, but when it looks and tastes as good as this. Yum
I tried tweaking it one time also, as we had no walnuts in so i used raisins. .oh my.
Wow
Thanks again for making these beautiful recipes…I’m always using them!
xx
So glad to hear you enjoyed the recipe and thank you for your great review!
just made this and it’s so delicious! i covered the bread with foil for the last 15 minutes to help keep the top from browning and allow it to cook through. tossed some dairy free chocolate chips in the batter too 🙂 i will definitely make it again!
So happy to hear it worked out for you Nate! Thanks so much for your great review!
I absolutely love this recipe, have made it multiple times! Never fails to impress, really delicious banana bread, highly recommend trying it 🙂
Thank you! 🙂