This is the best ever vegan banana bread and it’s so EASY to make in 1 bowl! With tons of banana flavor and super moist texture, it’s the only recipe you’ll ever need.
Want more recipes that use up ripe bananas? You’ll love my Quick & Easy Vegan Banana Muffins, Vegan Banana Pancakes and Best Vegan Banana Cake.
Don’t let your old bananas go to waste! Instead, mash ‘em up and throw them into this easy banana bread recipe. Every slice is moist, lightly spiced, and just so scrumptious! Enjoy a slice warm with a pat of vegan butter.
The batter is so simple and made in one bowl with easy to find ingredients. In fact, you probably have most, if not all of them in your cupboard right now!
Why I love this banana bread
- Customizable – You can make it gluten free, oil free, nut free and it’s already egg and dairy free! Mix in chopped nuts, chocolate chips or even dried fruit.
- SO EASY – This recipe really couldn’t be easier to make. Mash the bananas, add the wet ingredients, then the dry ingredients and bake.
- Incredibly delicious – It comes out perfect every time, with a beautiful golden crust and moist, tender center.
Ingredients needed (with substitutions)
- Bananas – Use really ripe, spotty bananas for the best results.
- Flax eggs – Made from ground flaxseed and water. If you don’t have flaxseed at home, you can use another egg replacer or use ½ cup of applesauce instead.
- Vegan butter – While vegan butter is the best and will make the banana bread very moist and buttery flavored, any neutral oil works well as a replacement. Applesauce or plain vegan yogurt also works for an oil free banana bread, but the results won’t be as moist and can be a bit gummy.
- Sugar – I use both organic granulated sugar (organic to ensure it’s vegan friendly) and brown sugar, interchangeably. Both work well. You can also use coconut sugar. Feel free to cut the sugar in half for a less sweet banana bread.
- Almond milk – Or you can use oat milk, cashew milk, or any other plant milk you have at home.
- All purpose flour – Or use spelt flour or white whole wheat flour/whole wheat pastry flour. Looking for gluten free banana bread? Try my easy Vegan Gluten Free Banana Bread recipe or simply substitute a gluten free mix.
- Baking soda – To help the bread rise.
- Add ins – I love freshly ground nutmeg and chopped walnuts in banana bread. You can easily customize it any way you like using my suggestions below!
How to make vegan banana bread
You’ll need a standard loaf pan and just one mixing bowl for this recipe. The batter is so easy to make.
Make the flax egg by stirring the ground flaxseed together with the water. Let it sit for 5 to 10 minutes to thicken. Mash the bananas in a large mixing bowl. Scoop them into a measuring cup to make sure you have the right amount.
Stir the melted vegan butter into the bananas.
Add the sugar, milk, and flax egg to the bananas. Stir to combine.
Next, add the flour, baking soda, salt, and nutmeg. Gently stir to combine.
Be careful not to over mix the batter, or your bread could be dense and gummy tasting. Finish by folding in any add ins, such as chopped walnuts or chocolate chips.
Transfer the batter to your prepared loaf pan and bake until a toothpick inserted in the center comes out clean.
The crust will turn a beautiful golden brown in the oven, and might just be the best part!
Let the bread cool in the pan for a few minutes before transferring it to a cooling rack. Slice when it’s cool and enjoy.
Tips for the best banana bread
- Add ins – Cinnamon, vegan chocolate chips, pecans, almonds, pumpkin seeds, or dried fruit like cranberries or raisins.
- Toppings – Gently press sliced bananas, chocolate chips, oats, sunflower seeds, or walnuts on top of the banana bread batter before it goes in the oven.
- Don’t over mix – Gently mix the ingredients together with a wooden spoon or spatula until everything is just combined. Over mixing the batter will leave you with dense bread.
- Let it cool – Let the finished banana bread cool on a wire rack for at least 30 minutes before slicing. This will make it easier to slice and keep it from crumbling all over the place.
Frequently asked questions
This probably means your baking soda is too old. Test its freshness by sprinkling a little into some vinegar. If it’s fizzy, that means it’s fresh. If not, head to the store for a fresh box.
Yes! Either replace the all purpose flour with a gluten free flour blend or follow my Gluten Free Banana Bread recipe instead.
You can replace the vegan butter with applesauce or plain vegan yogurt.
Vegan banana bread will stay fresh for 1 or 2 days at room temperature or up to 1 week in the fridge. Make sure to wrap the finished loaf really well in plastic wrap so it stays moist.
Yes! It freezes really well for up to 3 months. Just wrap it really well and let it cool first.
Banana Bread Muffins
You can make muffins instead of bread with this recipe. Preheat the oven to 400 degrees F and fill muffin liners in a pan nearly to the top. Bake for 20-24 minutes, or until done.
Want more vegan quick bread recipes?
- Vegan Chocolate Banana Bread
- The Best Vegan Pumpkin Bread
- 1 Bowl Vegan Zucchini Bread
- Cranberry Orange Bread
- Lemon Blueberry Bread
Best Vegan Banana Bread
Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 2 large ripe bananas, about 1 cup mashed
- 1/3 cup melted vegan butter or neutral oil
- 2/3 cup granulated sugar or brown sugar, lightly packed
- 1/4 cup dairy free milk oat, almond or soy
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg, optional but good
- 3/4 cup chopped walnuts or non-dairy chocolate chips, optional
Instructions
- Preheat the oven to 350 degrees F and grease a standard loaf pan (8 1/2 x 4 1/2 inches or 9 x 5 inches).
- In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg mixture.
- In a large bowl, mash the bananas with a fork until smooth. Scoop it into a measuring cup to make sure you have about 1 cup mashed, then return it to the bowl. Stir the melted vegan butter into the bananas.
- Now add the sugar, almond milk and flax egg mixture. Stir with a large spoon until well combined.
- Add the flour to the bowl with the wet ingredients, then sprinkle the baking soda, salt and nutmeg if using on top of the flour. Stir gently until just combined, making sure you don't over mix.
- Gently fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, place in the center rack of the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for a few minutes, then transfer the loaf to a cooling rack. Let the banana bread cool for at least 30 minutes if possible, as this will make it easier to slice. Serve and enjoy!
Video
Notes
- Oil free: Use applesauce instead of melted vegan butter. I have tested it and while I prefer it with oil, it’s quite good with applesauce.
- Gluten free: Use a gluten free flour mix. May also sub spelt flour or white whole wheat flour for a whole grain option.
- Nut free: Use soy milk, coconut milk or another non-dairy milk instead of almond milk. Any milk will do!
- Sugar: You may use brown sugar or granulated sugar here. Even coconut sugar works. Feel free to lower the amount for a less sweet bread.
- Muffins instead: Preheat the oven to 400 degrees F, divide into muffin liners and bake for 20-24 minutes, or until done.
- Leftovers/freezing: Cover leftover banana bread and keep at room temperature 1-2 days, or keep it in the refrigerator for up to 1 week. Banana bread freezes very well, too.
Nutrition
*This recipe was originally posted September 2018 and has been republished with new photos and better writing. I’m always improving the content on my website, thank you!
I love all your recipes ! I try several and they are all delicious and easy to do!!
Thanks so much!
I made this last night & we had it for breakfast this morning. This bread was very moist & had a great flavor; used walnuts, next time chocolate chips are going in with some walnuts. We really enjoyed this one bowl recipe, so easy, thank you ?
You’re so welcome!
This is the best banana bread I’ve made, and believe me, I’ve made my fair share of loaves!! I substituted the oil for applesauce as you suggested for an oil-free option and it was so delicious. I added chocolate chips and walnuts as well. Love this and all of your recipes! 🙂
Thanks so much!
I’ve been making vegan banana bread for years now but wanted to try a new recipe that was easy and required only 2 very ripe bananas. Came across yours on the internet and decided to go for it. I followed the recipe exactly but I used (unsweetened) cashew/almond milk because that’s what I had on hand. I also put in a tiny bit of vanilla flavoring with the wet ingredients. For the 3/4 cup optional nut/chocolate chips, I used a combination of Equal Exchange (vegan) chocolate chips and a handful of organic walnuts. The loaf came out perfect! I consider this to be the BEST banana bread I’ve made to date, and easy as can be. A thousand THANK YOU’S for making this recipe available.
You’re so welcome!
Two questions – 1) You said you would prefer oil…can I use grapeseed or avocado oil and if so how much, and 2) can you use date sugar or monkfruit instead of the brown sugar, and if so how much? Thanks in advance:)
Grapeseed or avocado is fine (1/3 cup). Date or monkfruit might work I suppose, but it will change the taste of the bread. I would use the same amount called for, or you could cut it up to half if needed.
Thanks…one last question, could vanilla extract work in place of the nutmeg?
You can just leave the nutmeg out, it’s optional. But vanilla is good here, too.
Hi Nora
Could you sub any oil for the vegan butter? And if so which do you think would be best. Canola?
Yes, canola oil works well, or melted coconut oil.
Hi. The recipe tastes amazing but it was extremely dry once I mixed the ingredients. We used coconut flour instead. Could that be why ? I added more butter and milk but it stayed crumbly
Yes, coconut flour is very difficult to work with at times, and it is much drier than regular all purpose flour. So that’s why.
This was sooo good! My daughters and I made this and another banana bread recipe and had a taste competition and yours definitely won! Someone had asked about using frozen then thawed bananas and that’s what I did and it worked great! Used the same measurement. Seriously love every single one of your recipes!!
Thanks so much!
Are the flax seeds and water in replace of 2 eggs? BTW, I’m excited to try this recipe
Yes, they are. Hope you enjoy!
Can I use oat flour to replace all-purpose flour? Thanks!
Oat flour tends to make the banana bread quite gummy unfortunately. It might work ok if you need to, but it’s not my favorite. It’s best with white flour, or whole wheat pastry flour (or even white whole wheat). Gluten free flour mix also works okay.
I made this using almond flour. I saw the comment about replacing butter with coconut oil and decided to try it also, except I forgot to add it in! Still came out delicious though.
Glad to hear it!
I have made this before and it turned out perfect! I just made it a second time and it did not cook all the way through..the batter seemed really thick too. I do not know why. What do you think could be the reason? I measured everything correctly, so I’m just confused. Thanks!
It’s hard to know without being there in the kitchen with you what went wrong. Perhaps your bananas were riper the first time, or you didn’t have as much banana the second time. Make sure to quickly measure your banana after you mash it. And carefully measure the flour and other ingredients.
Looking to make this recipe but i don’t have flax seed to replace the egg. Any suggestions on what else i can use? Thank you!!
Applesauce would probably work (I’d use 1/2 cup). Or another egg substitute such as Bob’s Red Mill.
Mmm this recipe is perfect. I was worried at first because with most other banana bread recipes I have made, the batter has been on the soupy side. I love this recipe! thank you!
You’re welcome!
You nailed it again Nora. This is the best banana bread recipe I’ve ever made! I used gf flour and it turned out perfect. Even my very picky husband who can’t stand anything gf loved it.
I’m so grateful for your super easy, delicious recipes.
Thanks so much for the comment!
Second time I make this recipe, but I had to double the ingredients because everybody liked it so much. First time I used Apple sause and now I used coconut oil, ’cause I didn’t have Vegan butter and didn’t want to use regular butter. Still waiting for it to come out of the oven. Fingers crossed ?
How did it go with coconut oil?
I have an egg replacer. How many “eggs” should I use?
Two.
Can we use frozen bananas if we thaw them or will it add additional liquid from being frozen?
I haven’t tested it, but I think frozen bananas would work once they were thawed.
Hi,
Would date syrup or paste sub the sugar, and how much? Going for the no added sugars and only fruit.
Thanks
You could probably sub date syrup for the sugar, but I would use less, maybe to taste. I’m really not sure how it will turn out as I have only tested it with dry sweeteners. Good luck!
So good! I swapped soy milk for almond, and chose walnuts. I am always so delighted by the depth of the flavors in your recipes. I say this a lot about your stuff, and it is never an exaggeration: this is the best banana bread I’ve ever made. Thanks so much for being here for us! We are so lucky!
Thanks so much for the wonderful comment!
Could you substitute chia seeds in place of the flax eggs?
As long as they are ground chia seeds, it should work fine. If they are whole, you will have whole seeds throughout the bread.
Could I substitute some cocoa for part of the flour and end up with a decent loaf of banana chocolate bread?
Hmmm it might work! I’ve never tried it but it sounds good!
Can self raising flour be used instead?
It should work okay, if that’s all you have.
I’ve made this recipe 3 times in the past week and a half :). Super super good!
I’m so happy to hear that!
This recipe was on point! I added a bit of cinnamon along with the nutmeg, and also went with 3 large bananas, and went with pure maple syrup instead of the brown sugar. Delicious!
Thanks! Glad you liked it!
So, so easy! I was so excited to make this when I realized I didn’t have to go buy anything at all. Swapped cinnamon for nutmeg, and am already planning to make this again. Thank you!
You’re welcome!