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!
Hi Nora, Can you use almond or coconut flour instead of the ones you use?
Unfortunately, those flours won’t work here. Sorry!
WOW! I have never been a big fan of banana bread. Until now! SOOO delicious! I made a two loaf batch with whole wheat flour and used 1/3 cup melted coconut oil and 1/3 cup unsweetened applesauce for the melted vegan butter, then folded in 3/4 cup chopped walnuts and 3/4 cup dairy-free chocolate chips. AMAZING!!! Maybe it’s the nutmeg? Next time I think I’ll sub the sugar for some stevia. Thank you, Nora, for such a great recipe that converted me into a lover of banana bread!
Hi Gail. You are welcome! I’m thrilled you loved the banana bread! Thanks for sharing your feedback and your ideas! Wishing you lots of happy cooking!
Yes, this *is* the best vegan banana bread ever! I substituted olive oil for the vegan butter (can’t taste it) and added 1 tsp of vanilla and `1/4 tsp cinnamon as suggested by another poster. Came out of the oven at 50 minutes exactly and was baked to perfection. Thank you Nora!!
You are welcome! I’m glad you enjoyed the bread! Thank you for sharing your feedback and ideas!
Thank you for another outstanding recipe!! I made it tonight, and it is delicious!!
I melted the vegan butter, then measured it. ( It was Earth Balance in the tub.) Was this correct? If you measure first and then melt it, the amount is less. I think I did it correctly. Maybe the sticks would be different because there wouldn’t be the whipped air as in the tub. I never know which is better to use in a recipe.
Regardless, it came fantastic! Thank you!
You’re welcome, Maria! Yes, measuring the butter after it’s melted is correct.
Thank you for sharing the recipe.
Can I substitute flaxseed with something else?
Yes, you can use chia seeds or ½ cup of applesauce instead.
Hi could I use honey instead of sugar? i guess that would make the dough thinner, but could I add a touch of extra flour it then?
Hi Charlene. Substituting a liquid sweetener is difficult here, and I haven’t tried it so I’m not sure it will work. I would recommend a granulated sweetener, like coconut sugar, if possible.
Moist and delicious, added sour cherries, toasted pecans, cardamom
Your additions sound delicious! Thank you for sharing your wonderful feedback and ideas!
Is this for a 1pound loaf tin or a 2 pound loaf tin please
1 pound, a standard size loaf pan.
Can I replace the butter with vegetable oil? Would that change the final result?
I prefer to use coconut oil if I make this recipe without butter, but vegetable oil should also work.
Tastes amazing but only had to bake for around 40 minutes at 350. It started to get way to brown around the 40 minute mark.
Thanks for the recipe!
I have made this several times. It never disappoints! Moist and delicious.
I’m so happy to hear you love the banana bread! Thanks for using my recipe, and for sharing your review and feedback!
This is FANTASTIC!!!! My non-vegan husband, loves it also….and it’s so easy to put together. This is our new favorite. Full of flavor!! It’s great!! Thank you!!
So many vegan items are disappointing, this is wonderful!
I’m so glad you and your husband loved the banana bread, Karen! Thanks for using my recipe, and for sharing your review and feedback! Happy cooking!
It’s possible I’ve reviewed this recipe before because it is the only one I use. For the love of all that is good to eat use fresh grated nutmeg as Nora mentions. So good! This is a great recipe, easy to make, fun to customize and everyone loves it. 🙂
Thank you for sharing your wonderful review and feedback! I am thrilled that you are loving my banana bread recipe! I agree, the fresh nutmeg adds such wonderful flavor! Happy cooking!
Mmmmmm! Good! So moist! My non-vegan spouse loved it also. Good banana flavor from ripe frozen bananas. So good with the walnuts.
Thank you for sharing your wonderful feedback! Glad you loved the banana bread!
Finally, i found the right recipe for myself. Thanks for sharing.
You are welcome! I’m glad you love the banana bread! Thank you for sharing your review and feedback!
This was delicious! I did add a tsp of vanilla and a tsp of cinnamon and I elected not to add chocolate chips or walnuts. I like both, but didn’t add. It came out amazing.
Thank you for a simple and delicious recipe.
My partner and I are obsessed with this banana bread! I make it every 3 days. It turns out perfectly every time. We use erythritol instead of sugar, and erythritol chocolate chips. We also sometimes add walnuts. Other than that, we follow the recipe exactly. It’s SOOOO good! Thank you for this delicious recipe!
Oops, I meant to comment on the gluten free version. I haven’t tried this one!
I don’t seem to have a loaf pan, so I made 24 mini muffins (13 min @ 350°) & a little 4″x6″x1.5″deep pyrex (25 min). Wish I could attach the photo they’re so darn cute!! Bite sized delicious-ness! Great recipe, my non-vegan fiance is devouring them. Thank you!
Do you need the water in this recipe if you are using applesauce instead of flax seed?
No, you don’t.
Hi Nora, would I need to make any adjustments if baking in a bundt pan?
I have never made this recipe in a bundt pan, so am not sure about adjustments. It could be that you may need to double the recipe to bake in a bundt pan. Sorry! Let me know how it works out for you if you decide to bake this in a bundt pan! Happy cooking!
I baked this as muffins. I was worried the batter was too dry, but they rose so high and browned perfectly. We loved them!
I’m so glad they came out perfect as muffins for you! Thank you for sharing your wonderful review!
Doesn’t the baking soda need an acid. ?
Wow, wow, wow. This is the best banana bread I’ve ever made!!
Thanks for this wonderful vegan recipe.
Thank you! I am so glad you love it! I appreciate you sharing your comments!
I made this banana bread yesterday. It turned out great. I will be making this a lot in the future. Thanks
I’m so glad you love the bread! Thank you for sharing your fantastic review, and happy cooking!
This turned out great! Moist and delicious. I used 1/2 cup of vegan chocolate chips. Thanks for another yummy recipe!
You are welcome! I’m so glad the bread turned out great for you! Thank you for sharing your fantastic review and comments!
Hi Nora,
I am so excited to try this recipe! I have been looking for a good banana bread recipe that’s dairy-free. I think I’ll make this for Christmas morning. Thanks so much for sharing! 🙂
You are welcome! Enjoy, and happy holiday cooking!