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.
Andrea P. says
Yummy! This banana bread is just wonderful! I cut the white sugar down a bit as well and it turned out beautifully.
Alison Andrews says
Fantastic to hear that Andrea, thanks for the amazing review. 🙂
Viv says
I am giving this 5 stars because I believe it to be. Unfortunately I will have to make this again. I followed the recipe with the exception that I used an egg replacer instead of the flax seed since I didn’t have any on hand. I must’ve done something wrong because although I baked it for an hour and the toothpick came out clean. When I sliced it, ir was doughy and couldn’t really eat it. I will be making another one to see since every recipe I’ve tried from here has been super. I will update and let you know!
Alison Andrews says
Hi Viv, thanks so much for reviewing this recipe well in spite of a less than positive outcome. I am very sorry to hear it turned out doughy. I can’t really guess what might’ve happened to cause that. If you didn’t weigh your ingredients, then I would recommend that for next time, the flour and the banana especially. Hope it works out great next time you try it!
Abby says
Just as an FYI I’ve had mixed results using egg replacer in the past, especially the ener-g brand (or whatever it is). They don’t work at all for me if you’re just adding egg and water/oil to a mix, but even from scratch I’ve had issues. I have better results with the follow your heart vegan egg for baking, but I’ve found 1 follow your heart egg portion is usually equivalent to two eggs in baking (since the volume is about a half cup). Flax eggs have always worked well for me! Hope that helps 🙂
Minnie Serrano says
I made this today! I used half the amount of sugar and an extra banana. It came out moist and delicious!
Thank you for a great recipe. 🙂
Alison Andrews says
Hi Minnie, thanks for sharing your adjustments. So glad you enjoyed it! 🙂
Tialer A says
Think that some chocolate chips would go well in this? would you recommend changing the amounts of any of the ingredients to make it work out?
Alison Andrews says
I think it would be great, I would probably just add them in without any other changes and see how it comes out!
cherie says
I haven’t made the banana bread, yet. I look forward to doing so. Clicked button to print it. So far, I have not seen the print option pop up. I am hoping after I fill this out it will. Thanks for the recipe. I will let you know how it is.
Mary T Johnson says
This is so delicious. We thought we had to give up banana bread when we became Vegan. Thanks so much for this great recipe!
Alison Andrews says
Awesome! So glad you enjoyed it! Thanks for posting. 🙂
Franki says
Damn my dyslexia, just noticed the weights! Thank you X
Alison Andrews says
Hahaha, no worries, was just about to write back to say ‘but there are weights!!’ ?
Franki says
It would be really helpful if weight was added to these recipes, us in europe don’t use cups.
Allison says
Hi,
Is there any replacements I can use for the milk and eggs?
Also, do you think I could sub applesauce for a part of the sugar?
Alison Andrews says
You can use another non-dairy milk as stated in the recipe. You could use a little applesauce instead of the flax egg, but to reduce the sugar you don’t need to replace it with anything, if you read the other comments you’ll see others have reduced the sugar successfully.
Ellen says
This was my first attempt at making banana bread, and this recipe was so quick and simple yet it turned out AWESOMELY! I found it to be at the cake-end of sweetness; I’ll be using less sugar next time (I used 180g this time), but there definitely will be a next time – I’ve added it to my favourite recipes already! Such a lovely texture and taste, and a really easy and delicious way to use up those overripe bananas instead of letting them go to waste. Thank you for posting.
Alison Andrews says
Hi Ellen! Thanks so much for your awesome comment and rating, so glad this recipe is now in your favorites. It’s definitely the best way to use overripe bananas that exists! 🙂
Alyssa says
LOVE this recipe. I made it with King Arthur gluten free flour and it was by far the best GF banana bread I’ve ever made. What baking time would you suggest if I were making this into banana muffins?
Alison Andrews says
Oh that’s fantastic to hear! So glad it worked well with GF! Thanks so much for sharing. 🙂
Shweta Gupta says
I made this today. It’s very good. My husband likes it very much. I kept 50gm less sugar, mixed some walnuts and used homemade almond milk.
Alison Andrews says
Wonderful! Thanks for sharing! 🙂
Paul Higgins says
Excellent. You don’t say what to do with the flax egg, though. I added it when mixing the wet and dry ingredients together. I also cut the sugar by about 15%, but my bananas were very ripe. I let it cool in the tin on a rack for about 15 mins before turning it out. Really lovely flavour and texture. Thanks.
Paul Higgins says
Should have said I also used half plain, half wholemeal flour.
Alison Andrews says
Oh! Thanks for pointing that out – fixed now! You added it in the exact right place anyway. 🙂 So glad it came out well!
Haleena N. says
I made this for my family today, and it was freakin’ amazing!!! (I was expecting it to be amazing, though. :P) I’m the only one “vegan” in my household, but my parents aren’t and neither are my brothers or sisters. But I made this with the idea that it would be shared by everyone, so I adjusted the ingredients, since three of our members are allergic to flax seed. (Replaced flax seed with one peeled apple and blended it before I blended the banana.) I also only used water, since I don’t prefer using soymilk and I didn’t have anything else in the house to use. ;P
But it turned out perfect! Regardless of what ingredients I adjusted!
Nobody knew I had made it without milk or without eggs. They wouldn’t have even thought to think that.
For one of my brothers, he said, “I want another one!” But with a family of seven, a single loaf doesn’t stick around long.
My dad, who eats random junk food quite often that’s just pure nasty, he said it was “filling” and that maybe I should add nuts. I might do that next time, but for this first time I just wanted to see how my ingredients would turn out.
One other thing I might do next time is lower the sugar content. I used super ripe bananas, so I honestly don’t think me only using 1/2 cup of sugar would make much of a difference. A 1:2 ratio for sugar to flour is a little higher than what I usually do anyway. I usually only use 1:3, but today I did 1:2 just to have something to compare.
Anyway, thank you, Alison. This is by far the best vegan recipe website I’ve been to so far. Things are organized and not cluttered everywhere. Emails are also good. Your email about the new bread recipe is what alerted me to your new update in the first place. 🙂 Ten thumbs up!!
lovingitvegan says
Fantastic! So good to hear how well it came out and the recipe adjustments you used. Thanks so much for sharing! And also thanks so much for the lovely comments about the website. Much appreciated! 🙂
Haleena N. says
PS: Also, I forgot to use the coconut oil in the recipe. I ended up only using it to oil the loaf pan, even though I had coconut oil set aside for the recipe. I’m not sure if it would’ve affected the moist-quality or anything, but it seemed pretty epic to me anyhow. Just figured I should mention it, since I just now remembered.
karen says
Divine! Simply divine.
lovingitvegan says
🙂