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.
Delaney H. says
If you’ve been struggling to find a vegan banana bread recipe that you love… MAKE THIS ONE!!! I’ve tried so many different recipes that either are too moist, don’t rise, get crumbly, etc. But this one is the only recipe that ever came out perfectly for me!!! Rises beautifully and is soooooo moist but not too dense. Please try it!
Alison Andrews says
Thanks so much Delaney!
Angela says
Just made this, it’s delicious! It’s light & moist too. I only added 50 grams of white sugar, instead of the 100 grams & added 1/4 teaspoon of nutmeg and 1/4 teaspoon of allspice, I’ll definitely make again.
Alison Andrews says
Wonderful! Thanks so much Angela!
Rosie Felt says
Loved this – it was a huge success. I would like to make it again with blueberries, is there a recommended amount that would work with the batter?
Thank you so much
Alison Andrews says
So glad you enjoyed it! I haven’t tried it with added blueberries, but I would guess that 1-2 cups would be the right amount.
Carol Anne Mitchell says
Great recipe, it was quick and easy. My biggest task was measuring out my different flours. I usually use a mix of flours with Spelt as my base with a nut flour and small amount of Tapioca. Today my nut flour was a mix of cashew and almond (1/4 cup each) with a little less than half cup of chickpea flour the balance was the tapioca. It came out heavenly. Will be trying the pumpkin and coconut cake in the new year.
I forgot to say I used only half the sugar and used coconut milk.
Alison Andrews says
So glad it worked out well! Thanks so much for sharing and the wonderful review!
Lyn says
I made this banana bread today. Followed the recipe with the exception of reducing the sugar a little. It is really easy and came out perfect. I like the idea of blending the bananas rather than mashing. Your recipes have made me a great vegan baker. Every recipe I have tried of yours is exceptional. Thank you for always sharing easy to follow great vegan recipes.
Alison Andrews says
Thanks so much Lyn!
Patricia Kayden says
Great recipe and very easy to make. I put icing on mine and added walnuts, cranberries and chocolate chips. Delicious!!
Alison Andrews says
Awesome! Thanks so much Patricia!
Crystal O says
Hello,
How long does the banana bread last?
Alison Andrews says
3-4 days at room temp.
Sylvia says
Alison,
I followed your gluten free version of this banana bread and made it in muffins following your baking time and temp for the banana muffins and they’re delicious! You can’t even tell that is vegan and gluten-free! I changed the flex egg for vegan butter as you suggested, left out nutmeg, half of the sugars (50g for each) and walnuts and the texture and everything it’s perfection!
Also, made your vegan corn bread and used Bob Red Mills gluten 1 to 1 and perfect too! I’m your biggest fan. thanks to you my allergic toddler it’s experiencing things he saw on tv or books and he could not eat them. My next step is to try your pumpkin cookies or banana cookies and try to make them gluten-free. Any advice will be appreciated 🙂 THANK YOU again and thank you for this website!
Alison Andrews says
Awesome Sylvia! So happy to hear it was a success! And the cornbread too! Yay! In my experience most cookies work great with a simple swap of the flour for a gluten free blend and no other changes! All the best! 🙂
Mary Keating says
I have made similar banana breads and figured this looks super good. The only thing I changed was I added a few walnuts and a few chocolate chips. The bread turned out gooey??
I am so puzzled. Not sure why this happened
Alison Andrews says
Hi Mary, the most common reason for this would be using too much banana.
Sara says
Can we substitute refined coconut oil instead of unrefined? I am making this soon! So excited!
Alison Andrews says
Sure! Either/or will do great. 🙂
Sylvia Laboy says
Hi Alison!
Thank you for all you wonderful recipes. I tried this bread today and it came up chewy/gummy like pudding instead of like bread. I changed flour for gluten free 1 to 1, oil for vegan butter and I added the 3 Tbsp extra mashed banana instead of flex egg. Also, used silicon pan instead. Trying to perfect a gluten/vegan bread for my allergic toddler (allergic to dairy,wheat,peanuts, and eggs).Any advice would be truly appreciated!
PS did your vegan banana pancakes for him and they came out perfect!
Alison Andrews says
Hi Sylvia, we did a recipe for gluten-free banana bread and noted there that not all recipes will work for gluten free with a straight swap of flours as you have noted with this one. So please use that recipe instead. 🙂 So glad the pancakes worked out great!
Sylvia says
Thanks Alison! I’ll try the vegan-gluten free version then. Consistency should be like bread? Not gummy/chewy— pudding like? Also, what do you think about silicon pan? That could affect? Thanks again for your time and help!
Alison Andrews says
Yes definitely! It shouldn’t be gummy at all. I am not sure of the impact a silicon dish may have, I have never used one.
Stephanie says
This is the perfect banana bread recipe. I use canola oil and pea milk instead of coconut oil and soy milk. Thanks for sharing your recipes with us!
Alison Andrews says
Fantastic! Thanks for sharing Stephanie!
jordan says
Yet another one of your recipes that comes out perfect EVERY TIME!! Seriously, you are so amazing. I used to be so daunted by vegan baking until I found your recipes. I used half whole wheat flour and half all purpose (125g each) and it turned out perfect. Might try 100% whole wheat flour next time – would you suggest making any changes to accommodate whole wheat flour?
For anyone curious – I highly recommend weighing the dry ingredients and blending the wet ingredients as written in the recipe. It’s completely foolproof. Take it from me who used to have failure after failure with vegan baking.
Seriously Alison… you rule and I come back to your recipes time and time again. Thank you!!
Alison Andrews says
Thanks so much Jordan! That is the best compliment! I think you can use all whole wheat flour the only impact will be that the texture may be more ‘coarse’ than with the all purpose. Thanks for the awesome review! 🙂
Erick says
The first time I made this I added almond butter after I mixed and poured the batter and half raisins and half White chocolate chips (due to my family’s preference) I also reduced the baking soda to barely 1 tsp. It was super moist and delicious!
It doesn’t look like the picture but it was delicious.
The second time I decided to follow the recipe and add the 3 tsp of baking soda and had to throw it away due to the overwhelming taste of baking soda.
Alison Andrews says
Hi Erick, baking soda and baking powder are different and they are not interchangeable. This recipe uses baking powder and not baking soda (which is much stronger).
Neeshi says
I’m really glad for this recipe cause I’m pregnant and I can’t stand the smell or taste of eggs right now. Anyhow I love this recipe it’s so amazing and perfect.. I made 1 last night and it was gone in 1hr had to make 2 this morning????ahh should I say that’s there’s only half of one left????????my husband dont even know it’s vegan…????????????don’t tell him..
Two things I change was I used oat milk cause that’s all I had and I also used less sugar the second time. I also didn’t have any cinnamon but it was great anyway…
Alison Andrews says
So glad you love the recipe Neeshi! Thanks so much for posting! xo