This is the best vegan banana bread out there. It's soft, moist, easy to make, and comes together with a few simple ingredients. It will quickly become your go-to recipe!
This moist and delicious vegan banana bread is a great way to use up overripe bananas.
And if you have an abundance of ripe bananas, don't stop at this banana bread recipe.
This recipe uses the 9 simple ingredients below (no flax eggs) for the best-tasting vegan banana bread.
Ingredient notes and substitutes
This vegan recipe is naturally egg-free and dairy-free. It can also easily be made oil-free, sugar-free, nut-free, and even gluten-free with the suggestions below.
- Bananas - It's best to use overripe bananas with plenty of brown spots for full banana flavor and sweetness.
- Sugar - I used coconut sugar, but any kind of sugar will work – cane sugar, brown sugar, etc. For sugar-free bread leave it out and make sure your bananas are extra sweet.
- Flour – Use all-purpose flour for the best results. For a gluten-free loaf, use a 1:1 ratio gluten-free flour.
- Coconut oil – Use refined coconut oil for a neutral-tasting bread. To replace the coconut oil use any neutral vegetable oil. Or, omit the oil for an oil-free bread and use extra bananas or applesauce in its place.
- Walnuts – The walnuts are a great addition. Add more if you love walnuts, or skip them for nut-free bread. Or, use one of the mix-in options listed down below instead.
If your bananas aren't quite ripe, taste-test them. And, if they're not very sweet, add an extra 1-2 Tablespoons of sugar.
If they are lacking in banana flavor, don't worry. The bananas will still produce a deliciously moist bread with just a bit less banana taste.
You can always add extra nutmeg or a few teaspoons of cinnamon to the bread for more flavor.
This banana bread with walnuts recipe quickly comes together in a few simple steps.
Start by mixing the dry ingredients together in a bowl and set them aside.
Step 1. Now, mash the ripe bananas using a potato masher or fork until there are no large chunks. Small chunks are fine.
Step 2. Next, add the sugar and oil to the bowl of bananas. And mix them in.
Step 3. Then, add the dry ingredients and gently fold everything together.
Step 4. Then, fold the walnuts, or any other mix-in you'd like, into the batter.
Step 5. Finally, pour the batter into the loaf pan(s). Bake at 350ºF for 30-40 minutes for mini loaves or 50-60 minutes for a single loaf.
To store: Leftover bread can be stored covered at room temperature on the counter for 3-4 days. Any longer than that I suggest storing it in the refrigerator for up to a week.
Make this bread your own by replacing the walnuts with one of your favorite mix-ins. Or try any of these suggestions below:
- chocolate chips
- sliced banana
- toasted pecans
- pumpkin seeds
- almond slivers
- coconut flakes
- fresh chopped strawberries
- fresh blueberries
- dried cranberries
- chopped dates
Feel free to add more than one mix-in to your banana bread. I love adding chocolate chips and walnuts!
But, if you're looking for classic banana bread, it's also delicious plain.
So, don't let those spotty ripe bananas go to waste!
Frequently Asked Questions
Absolutely! Muffins make a great quick grab-n-go breakfast.
To make banana muffins, evenly divide the batter between 12 muffin cups. Top with optional walnuts and bake the muffins at 350ºF for 20-25 minutes.
Yes! The all-purpose flour can easily be replaced with any 1:1 ratio gluten-free all-purpose flour blend.
Yes! Allow the bread to cool completely, then store it in a freezer bag and freeze for up to 2 months. Thaw the banana bread on the counter for 3-4 hours or overnight in the refrigerator. The frozen bread can also be reheated in the oven at 350ºF for 30-40 minutes or until fully heated throughout.
Sure! Replace up to ⅓ cup of flour with your favorite unflavored protein powder.
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- 1 and ½ cups all-purpose flour
- 1 and ½ teaspoon baking powder
- ½ teaspoon baking soda
- a pinch of nutmeg
- a pinch of Himalayan pink salt
- Start by preheating your oven to 350ºF. Then, oil the loaf pan (or line it with parchment paper) and chop the walnuts.
- In a medium bowl, sift together the dry ingredients (flour, baking powder, baking soda, nutmeg, and salt) and set aside.
- In a separate larger bowl, mash the bananas. Make sure not to leave any big chunks. Small chunks are fine though.
- Add the sugar and oil to the bananas and mix until evenly combined.
- Once the oil and sugar are fully mixed in, add the dry ingredients to the bowl. Gently fold in the dry ingredients just enough for everything to come together.
- Now, gently fold in your walnut pieces or other mix-ins.
- Pour the batter into the prepared loaf pan(s).
- Bake the banana bread at 350ºF for 30-40 minutes for mini loaves. Or 50-60 minutes for an 8x4-inch regular loaf.
- Test the bread with a toothpick for doneness. It will come out clean when the banana bread is done. If the toothpick comes out with batter on it, bake at 5-8 minute intervals until done.
- I suggest weighing the bananas for the best results.
- When measuring the flour, use a spoon to lightly scoop the flour into the measuring cup and level it with the back of a knife. Scooping the flour with the measuring cup can cause too much flour to be added.
- If your bananas seem dry after mashing add a ¼ cup of non-dairy milk to them after mashing.
- Gluten-free. The all-purpose flour can be replaced with a 1:1 ratio gluten-free flour blend.
- Sugar substitutes. Coconut sugar can be replaced with brown sugar or any granulated vegan sugar.
- For a sugar-free option, you can omit the sugar but make sure your bananas are extra sweet/ripe.
- Coconut oil substitutes. Replace with any neutral baking oil. For an oil-free option use an equal amount of applesauce or extra mashed banana.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 67Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gSodium: 94mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 1g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
Mini loaves make a great homemade gift.
Bake the batter in paper mini loaf pans. Slip the baked vegan banana bread into a cellophane treat bag and finish it off with a festive ribbon and gift tag.
You can also use the above method to freeze mini loaves. Simply bake the bread in 3 mini loaf pans. Enjoy one now and freeze the other 2 for later.
More ripe banana recipes
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