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!
This recipe has become a staple in our household! It is easily the best banana bread I’ve ever had. I’m currently making the 3rd batch this week, lol. My two children have numerous food allergies, and your website has become our go-to! Thank you for creating simple recipes that are easy to follow, as well as providing options for substitutions. It’s making this allergy mom’s life so much easier, and I’m finally feeling confident cooking safe and delicious foods for my boys!
Hi Allis. It is so great to know that my site is offering you delicious and safe recipes for your children! I love creating easy and delicious recipes to share. Thank you for using my site, and I’m thrilled Nora Cooks is your go to for recipes! I appreciate you taking your time to share your kind and heartfelt review and comments! Happy cooking!
This is the best banana bread recipe I’ve ever made, even rivaling my mother’s recipe from my childhood. Oops! Sorry, Mom.
I’m honored now! Thank you so much for your kind review! I’m glad you love the banana bread!
So easy, quick and so delicious! Thank you Nora!
I’m glad you found the banana bread delicious! Thank you for sharing!
I never leave reviews, but this banana bread is SO GOOD that I had to. When my first loaf came out of the oven, I immediately started making a second one. I’ve been making it 1-2x a week for about 6 months now, & not once has it disappointed me. I will probably never try another recipe. Thank you, Nora!
I am so thrilled to read that this is your go to recipe for banana bread! Thank you, Allie, for taking your time to share your great and inspiring review! Happy cooking!
Hi! Would gluten free oat flour work for this recipe? Thanks!
Hi Julie. 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. Gluten free flour mix works okay.
I’ve made this 3 times already and it’s great! I brought one to my aunt. Her and her mother both said it was the best banana bread they ever had. Shared the recipe with them too! Will definitely become a staple.
Thank you! I’ll stick with AP flour, then. 🙂
What type of oil could I use instead of vegan butter?
You could probably use any neutral flavored oil, such as canola, vegetable, grapeseed, etc. Melted coconut oil would likely also work.
This is truly a very good tasting banana bread, i will definitely be making this again, the best i have tasted, thanks for sharing.
My favourite banana bread recipe, it’s the only one I use. And every single time I make banana bread it never disappoints. The best banana bread recipe ever!
Thank you, Gary, for sharing your review! I’m really glad you love the banana bread! Happy cooking!
2nd time making this amazing banana bread
It’s probably the best and easiest recipe out there.
I switched out the AP flour for Self raising and decorated it with chunks of banana & choc chips
Amazing!!
Thank you for all you wonderful recipes
Thank you, Helen! I appreciate your wonderful review!
I added chocolate chips and ground almonds . Simply delicious.
Just fantastic! I added some blueberries and will add some vanilla extract next time. Delicious! Thanks so much.
Thanks Maayan! I’m glad you love the bread! Thank you very much for sharing!
First time making this recipe and it is a delicious one! I used 4 over-ripe bananas that I had been keeping in my freezer (thawed them out first) and used melted coconut oil as that is what I had on hand. Worked perfectly! I baked it a little longer (65 mins) due to the increased moisture with the extra bananas and it came out perfectly moist with super banana flavor. My kids said it is the best banana bread I have ever made, and I make banana bread quite often! This recipe is a keeper and SO EASY. Thank you, Nora!
I’m so glad the banana bread turned out delicious, and that your family loved it! Thank you for taking your time to share your review!
Most amazing recipe I’ve ever found… bake it right now!!
Thank you! I’m glad you love it!
This is very good. The only change I made was using bob mill egg replacer as I didn’t have and flax.
Thanks Stacey. I’m glad you liked the bread!
Just made this earlier as muffins and baked them for about 22-23 minutes and they were perfect and ABSOLUTELY delicious! Added the nutmeg, a dash of cloves, and a dash of cinnamon for some warm flavors and would definitely recommend. Thanks for the recipe!
I’m so glad these turned out perfect, and that you loved them, Rebecca! Thanks very much for sharing!
I made this banana bread today and it was delicious. I’m wondering if I could add more banana as I would like more banana flavor.
You could if you wanted, sure. Or add some chunks of banana throughout the bread. Thanks!
My “go-to” recipe for banana bread – I do put at least a full cup of chopped walnuts in because we love them – comes out perfect every time and the house smells so good while baking! Thank you for another excellent and reliable vegan recipe!!
Hi Sue. Ah, that wonderful aroma of baking banana bread! I’m glad you love the recipe! Thank you for using my recipes, and for taking your time to share! Happy cooking!
Very Tasty
I used pecans instead of walnuts and I was kinda rough mixing the nuts in but still turned out great. Try putting your hand in a sandwich bag and smashing the bananas with your fist, it works really fast.
Hi Vivian. I’m glad the bread turned out great for you! Thanks for sharing the sandwich bag tip, and your sharing your comments!
I’ve made this twice and it’s turned out really well. It was even better when I added non dairy chocolate chips. I do find it to be a bit dry though, even when I added a little more than a cup of bananas. Would it help to sift the flour before measuring it out?
It shouldn’t be dry at all, are you using all purpose flour and not making any substitutions? I ask because using a whole wheat flour can make it drier, as well as subbing applesauce for the oil. If you aren’t making any changes, then also make sure you aren’t over baking the bread, as oven temperatures can vary. And my last tip is to measure the flour correctly. I spoon flour into a measuring cup, then level it off with a knife, not packing it down or shaking it. No need to sift. Hope that helps!
Hey Nora, thanks for this lovely banana bread recipe. It’s our weekly breakfast treat on Saturday mornings and every now & then during the week if we’ve run out of options.
Your banana muffins are our weekly Sunday morning breakfast treat.
Keep up the good work.
Michelle
Peace of Heaven
Hemel & Aarde Valley
Hermanus
Western Cape
South Africa
Hi Michelle. Thank you so much for using my recipes! It is fun to see that you are baking away in South Africa! I’m so glad that you and your family love the recipes. Thank you for sharing!
This tasted delicious. I followed the recipe exactly and subbed oil out for applesauce. The consistency was a little gummy. I was careful not too mix too much and it was cooked. Any ideas for my next try? I am really trying to successfully make some go to vegan baked goods. Thank you for so many amazing recipes!
Honestly, when you replace oil with applesauce or another fat free ingredient, you will have a gummy fat free tasting outcome. Some people don’t seem to mind this, but I definitely am not a big fan. To avoid that taste without using oil, you have to be really creative and use other ingredients, like almond flour, nut butter, etc. to make up for the lack of fat. For this recipe, I’d suggest using the oil if you can, it comes out much better!
I plan on it this week! Thanks so much! So happy I found your recipes!
Amazing! As always, I turn to Nora’s recipes whenever I want to find the best way to make something vegan AND delicious. This recipe was moist and wonderful.
I did half white Splenda and half brown sugar Splenda to cut down the calories a bit.
I’ll definitely be making this again!
Hi Julie. Thank you for your wonderful comments! I’m glad you like my recipes! Enjoy!
Hi Nora!
I followed this recipe to the letter and the BNB came out perfect! Thanks for developing recipes that really work and that TASTE great!!
Even our non-vegan family members loved it!
I love all your recipes! For this one, I use 3 bananas instead of 2, half the sugar, and used a generous amount of dark chocolate chips. Soooo good!
Baked this earlier today and we loved it. : ) Thank you for something easy to whip up and comfort my family with. The only thing I did different was to swap out half the milk for eggnog.