Easy vegan banana bread is the best banana bread out there! Just a few on-hand 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 super moist quick-bread will easily be your favorite go-to banana bread!
If you have overripe bananas laying around use them up in this moist and delicious, quick bread. It’s so easy! It takes only 9 simple ingredients (no flax-eggs) and less than 15 minutes to bring together.
This flexible recipe can easily adjust to being–oil-free, sugar-free, nut-free and even gluten-free! I’ve included substitutes for each one in the notes. Plus, there’s plenty of reassurance, advice, and success in the comments below making this truly THE BEST vegan banana bread!
Is vegan banana bread easy to make?
YES! This quick and easy recipe is a cinch to bring together!
- Mash the ripe bananas.
- Add the sugar and oil to the bananas.
- Fold the dry ingredients into the mashed banana mix.
- Fold in the walnuts or any other add-in option.
- Pour the batter into the loaf pan(s) and bake!
How do I make oil-free vegan banana bread?
Simply replace the oil with an equal amount of extra mashed banana or applesauce. That’s it!
How do I make it gluten-free?
Simply replace the all-purpose flour with any gluten-free flour blend at a 1:1 ratio.
Can I make banana muffins?
Absolutely! Muffins are great for a grab-n-go breakfast.
Evenly divide the batter between 12 muffin liners. Bake at 350ºF for 20-25 minutes or until a toothpick/tester comes out clean.
How do I freeze vegan banana bread?
To freeze: Allow the bread to cool completely. Wrap the cooled loaf in plastic wrap then a layer of foil. Place wrapped bread in a freezer bag and freeze for up to 2 months.
Thaw the loaf unwrapped on the counter for 3-4 hours before enjoying. Or reheat the frozen loaf in the oven at 350ºF for 30-40 minutes or until heated throughout.
Use overripe bananas for best flavor
This moist bread is best with overripe bananas that have lots of brown spots. They will yield a perfectly sweet bread with tons of banana flavor.
For bananas with less brown spots, taste test them. If they aren’t very sweet increase the sugar 1-2 Tablespoons. If they lack in the banana flavor throw them in the trash. Ha! I’m just kidding, they will still produce a delicious moist loaf with just a bit less banana taste. You can always add in extra nutmeg or a few teaspoons of cinnamon for more flavor.
Replace the walnuts with one of these add-ins
- chocolate chips
- toasted pecans
- pumpkin seeds
- almond slivers
- coconut flakes
- fresh chopped strawberries
- fresh blueberries
- dried cranberries
- chopped dates
Feel free to mix-up the additions. I love adding chocolate chips and dried cranberries! But if you’re looking for a classic banana bread, it’s also delicious plain.
So don’t let those ripe banana’s go to waste!
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- 4 ripe bananas (about 14-15oz or 390g peeled)
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of nutmeg
- a pinch of Himalayan pink salt
- 1/3 cup coconut sugar, or organic brown sugar
- 1/4 cup refined coconut oil, melted
- 3 Tablespoons chopped walnut pieces
- Start by preheating the oven to 350ºF, oiling the loaf pan/pans (or line with parchment paper) and chop the walnuts.
- In a medium bowl, sift together your 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 add-ins.
- Pour the batter into the prepared loaf pan/s.
- Bake at 350ºF for 30-40 minutes for mini loaves or 50-60 minutes for 8x4-inch regular loaf. Test the bread with a toothpick for doneness. It will come out clean when the bread is ready. If the 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.
- Gluten-Free: The all-purpose flour can be replaced with a 1:1 ratio of a gluten-free flour blend, spelt flour or whole wheat flour.
- 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 oil-free option use an equal amount of applesauce or extra mashed banana.
- Nut-free: Simply omit the nuts or replace with any nut-free option listed above.
- If your bananas seem dry after mashing add a 1/4 cup of non-dairy milk to them after mashing.
- Store the bread in an airtight container or bag. It will keep fresh on the counter for up to 3 days, or a week in the fridge.
Nutrition Information:Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 115 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 94mg Carbohydrates: 24g Fiber: 2g Sugar: 13g Protein: 2g
Mini loaves make a great homemade gift.
Bake the batter in paper mini loaf pans. Slip the baked bread into a cellophane treat bag. 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.