This is the best vegan banana bread out there and it's so easy to make! Just a few simple ingredients will bring this classic recipe together! For a nut-free loaf, replace the walnuts with one of the many add-in options below! This sweet, moist quick-bread will easily become your go-to banana bread recipe!
Instead of pancakes for breakfast, use up those overripe bananas in this moist and delicious vegan banana bread with walnuts.
It's so easy to make, only takes 9 ingredients (no flax-eggs), and less than 15 minutes to bring together.
This vegan recipe can easily be made oil-free, sugar-free, nut-free, and even gluten-free! I've included substitutes for each one in the FAQ's below.
Plus, there's plenty of reassurance, advice, and success in the comment section making this truly THE BEST vegan banana bread!
- Overripe bananas. It's best to use overripe bananas with lots of brown spots for full banana flavor and sweetness.
- Coconut oil. Use refined coconut oil for a neutral-tasting bread. You can also use vegetable oil instead.
- Walnuts. Add more if you love walnuts, or skip them for nut-free vegan banana bread.
For less ripe bananas, taste-test them. If they aren’t very sweet increase the sugar by 1-2 Tablespoons.
If they lack the banana flavor throw them in the trash. Ha! I’m just kidding, they will still produce a deliciously moist bread with just a bit less banana taste.
You can always add in extra nutmeg or a few teaspoons of cinnamon to the bread for more flavor.
This vegan banana bread with walnuts comes together in a few simple steps!
Step 1. Mash the ripe bananas using a potato masher or fork until there are no large chunks. Small chunks are fine.
Step 2. Add the sugar and oil to the bowl of bananas. And mix them in.
Step 3. Add the dry ingredients and gently fold everything together.
Step 4. Fold the walnuts, or any other mix-in you'd like, into the batter.
Step 5. Pour the batter into the loaf pan(s) and bake! If you're making mini loaves evenly divide the batter between the pans.
Simply replace the oil with an equal amount of extra mashed banana or applesauce. That's it!
The all-purpose flour can easily be replaced with any 1:1 ratio gluten-free 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.
Absolutely! Muffins are great for a grab-n-go breakfast. To make banana muffins, evenly divide the batter between 12 muffin liners. Top with walnuts and bake at 350ºF for 20-25 minutes.
- 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 banana's go to waste!
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- Start by preheating the oven to 350ºF. Then oil the loaf pan/pans (or line with parchment paper) and chop the walnuts.
- In a medium bowl, sift together the flour, baking powder, baking soda, nutmeg, and salt and set aside.
- In a separate 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 incorporated, 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 bread is ready. If the banana bread is still too moist bake at 5-minute intervals until done.
- I suggest weighing the bananas for best results.
- When measuring the flour, use a spoon to scoop it into the measuring cup. Scooping the flour with the measuring cup can cause too much flour to be added.
- If your bananas seem dry after mashing add a 1/4 cup of non-dairy milk to them after mashing.
- Gluten-Free. The all-purpose flour can be replaced with a 1:1 ratio of a gluten-free flour blend.
- Sugar Substitutes. Coconut sugar can be replaced with brown sugar or any granulated vegan sugar. For a sugar-free option omit the sugar and use extra sweet/ripe bananas.
- 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 slices Serving Size: 1 slice
Amount Per Serving: Calories: 114Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 94mgCarbohydrates: 23gFiber: 2gSugar: 13gProtein: 2g
**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.