3 Banana Bread Recipe Vegan

This ‘tried and true’, classic vegan banana bread recipe is moist, healthy, and so easy to make. It’s egg & dairy free, has an oil-free option, and is the best banana bread ever!

I love my vegan banana breads, and have quite a few variations in the recipe collection, like this Blueberry Banana Oat Bread, Buckwheat Banana Bread, and Carrot Banana Bread.

All have been adapted from this very recipe which is straightforward and incredibly simple, using ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet!

Healthy 3 Ingredient Flourless Banana Bread Bars

I’m happy to share with you this wonderfully easy, healthy vegan banana bread that I have loved for many years, and look forward to loving for many more to come!

It’s all about the bananas! Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. And as an added benefit, it also helps to lessen the amount of sugar needed. The trick is to use very ripe, freckled bananas, because the riper your bananas are, the less sugar you’ll need! This recipe only calls for 1/3 cup of sugar, but of course you can adjust, up or down, to suit your tastes.

Fats or no fats: In place of using butter or vegetable shortening, I call for oil. But you’ll find this banana bread recipe to have the option of using vegan butter or shortening if you prefer. I’ve also played around with using half oil and half unsweetened almond milk (equaling 1/3 cup) with excellent results. And if you want to skip the fats all together, for an ultra-healthy vegan banana bread, try using unsweetened applesauce – it’s terrific!

Vegan Banana Bread Recipe

Spruce up your banana bread with additional add-ins and toppings! Add up to 1 teaspoon of cinnamon, fold in chocolate chips, walnuts or pecans to the batter. Or once the batter is in the loaf pan, add a sprinkle of walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking, they will add texture add protein.

Spoon & level the flour! When measuring your flour, it’s helpful to use the ‘spoon & level’ method, this will ensure you don’t add too much flour. Never scoop the flour with a measuring cup. Instead, using a spoon, scoop the flour into the measuring cup, without packing it, and level with the back of a knife.

Don’t overmix the batter! It’s best baking practice when making any type of quick bread to not overmix, overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. You only want to mix until you don’t see any flour streaks.

Seriously The Best Vegan Banana Bread

Methods: Since first posting this recipe, I have since adapted it to be mixed in one bowl making for an easy banana bread! But you’ll also find the original method as well.

Can I make banana bread gluten-free?Absolutely, you can make banana bread gluten-free by using any gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for.

Can I make this recipe oil-free?Yes! I have made banana bread oil-free by replacing the oil with applesauce, and it was just as good and even healthier. The loaf was a little denser, but the flavor was still great.

Award Winning Oatmeal Banana Bread (vegan Subs!)

Can I make banana bread without baking soda?Yes, oftentimes I will make banana bread using 2 heaping teaspoons baking powder with great results, but I have left the baking soda in the recipe because I know some may prefer to add it as it does also help brown the top of the loaf. Just know that if you don’t have it on hand, you’ll be fine just using baking powder only.

Can I freeze banana bread?Sure thing, you can safely store banana bread in the freezer, it will stay fresh for up to 2 months if stored in a freezer safe container or bag. Simply let thaw in the refrigerator before eating. Banana bread can also be stored, covered, on the counter for up to 3 – 4 days. Or store in the refrigerator for up to a week.

Can I make muffins instead? Yep, and they are so good! You can use this Banana Chocolate Chip Muffins recipe as your guide. If you don’t care for the chocolate chips, omit them altogether or replace them with walnuts.

Chickpea Chocolate Chip Vegan Banana Bread

If you still have a couple of extra bananas leftover from the bunch, try using them in any of these other easy and delicious banana recipes that require just 1 or 2 bananas!

Because you can never have too many baked good recipes on hand. Take a look at these other fantastic vegan bread recipes, you just may find a new favorite!

If you try this banana bread recipe or have a question, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Vegan Banana Bread No One Will Know Is Vegan • Tasty Thrifty Timely

A tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.

One bowl method: In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).

Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.

Ingredient Banana Bread (vegan)

Original method: In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).

Store: Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.

Flour measurements. When using weighted amounts, flours vary by type. Use this guide to find the correct flour weight: Bob’s Red Mill Flour Weight Chart

Wildly Simple Vegan Banana Bread

No baking soda, no worries. If you don’t have baking soda on hand, use two teaspoons of baking powder. I’ve many loaves without baking soda with good results (the top just may not brown as much).

Oil-free or reduced oil. I have made this by replacing the oil with unsweetened applesauce and it was just as good. Loaf was a little denser and didn’t rise as much, but the flavor was still great. I’ve also played around with using half oil and half unsweetened almond milk (equalling 1/3 cup) with excellent results!

If using coconut oil, be sure it’s warmed and in its liquid state. My preferred oils for this recipe are either light-flavored olive oil or coconut oil.

Vegan Banana Bread (one Bowl)

Using dates: To use chopped dates using the 1 bowl method, simply add them in with all the ingredients. If using the original method, add them in with the wet ingredients. I would use about 1/3 – 3/4 cup of dates (depending on how sweet you like it), pitted and finely chopped.Easy Vegan Banana Bread that's whole grain, perfectly sweet and moist, and takes less than 10 minutes to whip up! A healthy and simple recipe that will be the only banana bread you ever need.

With all the vegan recipes around these parts, it was high time to add a solid banana bread to the dessert list. Vegan chocolate zucchini banana bread, vegan banana oat muffins, vegan pumpkin gingerbread...the list goes on!

Monthly. My mom was the dessert queen.I have vivid memories of powdered sugar dusted apple cake, gooey brownies, and cream cheese cookies. I guarantee she's gonna love this version, too!

Moist & Fluffy Vegan Banana Bread Recipe (gluten Free!)

The best place to store banana bread is on the countertop in an air-tight container for up to three days. If you still have some left to munch on, you can store in the fridge for up to a week or more and it will stay moist.

Indeed! Simply wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter at room temp or reheat the microwave for 30 seconds when you’re ready to eat.

Vegan Banana Bread that's 100% whole grain, perfectly sweet and moist, and takes less than 10 minutes to whip up! A

Vegan Gluten Free Banana Bread