The best banana bread ever, and it’s vegan! Perfectly sweet, moist, and topped with a brown sugar crust, this delicious banana bread is super easy to make and customizable with your favorite stir-ins.
My family has the best banana bread recipe. Ever. I hate to brag, but it’s true. Back when I was young and learning to cook I tried out some banana bread recipes that were decent, before my mom took me aside, handed me a recipe card and informed me that it was the only banana bread recipe I’d ever need, because it was the best!
Well, she was wrong about at least one thing, because I guess she didn’t know that a time would come when a I’d need a vegan banana bread recipe. But that’s not a big deal, because veganizing the old family favorite recipe was no biggie!
Oh, and well, maybe she was wrong about it being the best, because, in fact, this vegan version is actually better.
How to Make Vegan Banana Bread
The great thing about veganizing banana bread is that you don’t have to fuss over figuring out the right egg substitute. Bananas do the job! I use bananas as an egg substitutes in all kinds of vegan baked goods, but when it comes to banana bread, they’re already an integral part of the recipe.
Make sure your bananas are medium-sized and overripe. You want lots of brown spots! Mash them up with a fork or potato masher, and then stir in some oil, sugar, brown sugar, and vanilla. Dry ingredients go in next: flour, baking soda, cinnamon (it works — trust me), and salt. Stir everything just until blended. Don’t overdo it!
Optionally, include some stir-ins. Walnuts are my go-to, but pecans and chocolate chips are great as well. Pour the batter into a prepared loaf pan, smooth out the top, and sprinkle with brown sugar. This will give you an awesome crust on top!
Bake your loaf for 50 minutes at 350° and then let it cool for a few minutes before slicing.
This stuff is perfect with a cup of coffee or tea.
FAQ & Tips for Making Perfect Vegan Banana Bread
- Be sure to use overripe bananas for this. They should have lots of brown spots — the more the better!
- If you have overripe bananas but aren’t ready to make banana bread, just freeze them! Peel them, seal them up in freezer bags, then thaw when you’re ready to bake.
- Whatever you do, don’t overmix the batter! You want to stir just until the wet and dry ingredients are mixed, and no more. Mixing too much will overdevelop the gluten, making your bread tough.
- HELP! My bread didn’t rise! Usually old baking soda is the culprit. Test yours by sprinkling it in some vinegar. It should fizz. If not, toss and replace it.
- Can this bread be made gluten-free? I’m not sure! I think your best bet would be to replace the flour with an all-purpose gluten-free blend.
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The Best Vegan Banana Bread
The best banana bread ever and it's vegan! Perfectly sweet, moist, and topped with a brown sugar crust, this delicious banana bread is super easy to make and customizable with your favorite stir-ins.
Ingredients
- 3 medium overripe bananas
- 1/3 cup organic granulated sugar
- 1/3 cup organic brown sugar
- 1/3 cup canola oil (or your favorite baking oil)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup chopped walnuts (or pecans, vegan chocolate chips, or your favorite banana bread stir-in)
For Topping
- 1/4 cup organic brown sugar
Instructions
Preheat the oven to 350°.
Lightly oil a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side.
Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.
Add sugar, brown sugar, oil, and vanilla to the bowl. Stir until well-mixed.
Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour.
Stir everything together just until mixed. Don't overmix. The batter will be thick.
Fold in the walnuts.
Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.
Sprinkle the top with brown sugar.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and transfer it to a cooling rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.
Slice and serve.
I just noticed that the recipe spells out: “bake for 50 minutes, let cool for 15”. …but your directions above say to bake for 15!! You may need to correct ASAP!
Thanks for letting me know! Corrected! :)
Made this today I had never made banana bread before.
Absolutely amazing. Apparently It’s the best one ever!! Have shared your website on our Instagram page – plantbasedbeginners
🌱🌱🌱
Yay! I’m glad you like it! Thanks for the share!
This was THE BEST banana bread I have ever made. Thanks for sharing
Awesome!! Glad you loved it!
I first made that recipe back in January 2019 and I haven’t searched for any other banana bread recipe since. Don’t be turned off by the beigy color. This truly is the best banana bread ever. Soooo most and full of flavor! I add large coconut flakes and dried fruits to the nuts/seeds mix for extra flavor and texture. Go ahead, purchase more bananas than you need, bake this, and freeze leftover slices for future breakfasts and snacks.
Yay! Glad you like it! And those sound like delicious additions!!
Any replacement for oil. Not allowed to use☹️
Try applesauce! I’d love to hear how it works out if you do!
What can I substitute for the oil? I’d like to try this
Applesauce might work, but I haven’t tried, so no guarantees!
Will this work to muffins?
Yup! Just reduce the bake time to about 20 minutes.
Can these be made into muffins? :)
Yup! Just reduce the bake time. About 20 minutes should do it – but keep an eye on them. :)
It REALLY is the BEST!
E.V.E.R.
Was so happy to have excellent results on my very first try with this recipe.
Would change nothing.
Thanks for sharing!
Yay!! I’m so happy to hear that!
Hi, how many cups would 3 medium bananas mashed be equivalent to? Trying to standardize across different sizes of banana. Thanks
I haven’t measured, but I’d say approximately 1 cup.
Just baked this and it is lovely!!!
I’m so happy to hear it!
Made this tonight and absolutely loved it (I added a cup of raisins) I did however have to add nearly a cup of oat milk to get the dry ingredients incorporated. Not sure what I did wrong to be so dry Nevermind, all’s well that ends well – we ate some warm from the oven with vegan butter and it’s by far our favourite banana recipe x
Wonderful! Quickbread batters are usually pretty thick and dry compared to lots of other baked goods, so it might have just needed more mixing. I’m glad it worked out though! Thanks so much!
I making this with GF flour blend 1:1..hope this this comes out good..it’s for a bunch of people for Easter
I think it should work! Good luck and happy Easter!
I have looked and looked, but do not find the flax egg in the ingredients OR, really, in the instructions! Plz clarify. Wanting to bake this today!
That’s because there’s no flax egg in the recipe. :) The bananas themselves function as an egg substitute – you don’t need anything else!
Alyssa, thanks for the recipe especially using the bananas as substitute for eggs. Due to diabetes, I eliminated the added sugars and uses raisins to sweeten – turned out perfect and left room for my family members to add jam if they prefer. Have baked this twice this month – definite keeper!
Wonderful! I’m so glad you’re enjoying it! Thanks Diana!
This recipe is amazing. I have used it in both muffin and loaf pans and had to add cook time to both (5 min for loaf, 3 for muffin). I made my cafe coworkers try it and they are a hard to please bunch when it comes to baked goods but they all loved them. Thank you!
Awesome!! I’m so glad it was a hit! Thanks Emily!
I decided to leave the sugar out and it turned out great. But i can’t figure it out, just how many calories are in a slice of bread now?
Wonderful! Here’s a link to the nutrition calculator I use. Just input the recipe with your adjustments and it’ll give you full nutrition info. :)
If using gluten free flour, do i use the same amount as i would regular flour? Thanks
Yup! Enjoy!
Can i freeze it? I made this recepie 5 times already and people love it!
That’s awesome! It should freeze just find. I’d recommend freezing the loaf before slicing, if you can.
Hi!
I baked this today for a language meeting I had. I was fantastic! No one noticed it was vegan and you don’t miss the eggs in the batter due to how sticky the bananas are. My cake almost doubled its size in the oven.
Such a wonderful recipe!
Thank you so much!
Yay! I’m so glad it was a hit! Thanks So much Natalia!
I made this for my neice and her family, all vegans. My 4-year-old great-nephew said “I love this banana bread!” Non-vegans liked it too. This goes into my permanent recipe file.
Awesome!! I’m glad it was a hit!
I’ve tried so many vegan banana bread recipes and they never work out how I would hope BUT, this one was PERFECT!! Loved and eaten by the whole family. Feels so good to eat cruelty free ❤
Yay!! I’m so happy it worked out for you! Thanks Lynda!
So good!
I’m glad you like it!
I have over-ripe bananas and cannot wait to surprise my fam at breakfast time with smelling this BEST EVER Banana Bread obviously from ALL the comments saying so. of course, this will get them out of bed!
I hope it’s a hit!!
I made it and ate the whole thing in 2 days which is embarrassing but true😂. I cut the sugars in half and it came out tasting great!
Sounds like you enjoyed it! Glad to hear it! Thanks Sophia!
I used vegan butter for the oil making them now cant wait
Enjoy!!
Hey! Great recipe. How long can this be kept in the refrigerator for? And how long should I be heating it up after? Thanks xx
Glad you like it! I think it should be good for 4-5 days in the fridge if you seal it up. I’d probably heat up one slice at a time for a few seconds in the microwave or 5-10 minutes in the oven at around 400°F.
First time ever making banana bread. Used a cane tin and as I’m English I found out that all purpose is just simply plain flour! Ahaha. Used chocolate chips and it is super tasty. Made me happy that I followed the recipe and the aftermath is just what I wanted. Thank you so much! 😊
Awesome! I’m so glad you enjoyed it! Thanks Aimee!
This is the best banana bread recipe ever! I used pecans and vegan chocolate chips. It was so delish. The brown sugar topping was extra special!! I’m saving this recipe!!
That sounds delicious! I’m so glad you like it!
Hi! Can I substitute coco sugar with the brown sugar and granulated sugar? The same measurements?
That should work fine, and yup, same measurements! Enjoy!!
Thank you! 😊
I made this last night and it was really good. I think next time I’ll double the cinnamon because I wanted it to be a first class citizen. Why use an implement to mash bananas? Get your hands in there and squeeze them. It’s a tactile treat. Thanks for the recipe…it was my first banana bread since becoming vegan.
Glad you like it!
Thanks for the fabulous recipe! I can see why you’ve become a full-time food blogger. I made the loaf just now in a gluten free vegan version using 1 cup gluten free flour and 1 cup almond meal. Also cut the sugar to only 1/3 cup brown sugar (no granulated sugar) since I’m not of a sweet tooth. Results are sensational!!
I’m glad you like it! And thanks for sharing your gluten-free modifications – those will come in handy for lots of readers, I’m sure. :)
I have baked a lot of banana bread in my life and this is the best loaf I have ever made. Thanks for the tip of not over-mixing to avoid building up the gluten. The brown sugar on top is a nice touch. Thanks for this recipe!
Wonderful!! I’m so glad you enjoyed it! Thanks Jen!
Wow this was amazing I can’t believe it’s vegan! I added chocolate chips and it’s amazing , the batter kinda looks like a thinner version of chocolate chip cookie dough, I’m in love with this!!
Glad you’re enjoying it! I love chocolate chips with banana bread!
I made this recipe tonight and man is it good! That brown sugar glaze is perfect over the top too. Love this recipe… I may not have leftovers, haha. Wondering what to do with leftovers if I do by miracle have any left? Just refrigerate and heat?
I’m glad you like it! They’ll keep for a couple of days at room temperature in a sealed container. You’ll get another 2 or 3 days if you keep them in the fridge, or a few months in the freezer.
I made this with gluten free flour and some walnut add-ins and it’s genuinely the best banana bread I’ve ever made (well more like a banana bake- I forgot to add baking soda so it was very very wet). Still amazing though!
Yay! Glad you like it!
Great recipe! I added blueberries and it turned out great. I ended up baking it for 60 minutes because it still seemed doughy. My loaf pan might have been on the small side too.
Blueberries sound like a great addition! I’m glad you enjoyed it!
In general, I’m utterly hopeless and hapless in the kitchen and recently tried a vegan banana bread recipe that turned out a total disaster. However, I decided to look round for an alternative recipe and found this one and decided to give it a whirl. What can I say – it was simple, straightforward, fuss free and the result was FANTASTIC…. not just ‘edible’ but it came out beautifully with a wonderful texture and tastes amazing…. truly amazing….. Thank you so much!
That’s awesome! I’m so glad it worked out for you! Thanks Sue!
My new go-to recipe for banana bread! I used whole wheat flour and chocolate chips instead of nuts. Tired out AMAZING. Thank you!!
Awesome! Sounds delicious and I’m glad you like it!
I have made a few vegan banana bread recipes, and my family and I much prefer this one. It’s delicious! I’d love to share it on my Instagram story if that’s ok.
I’m so glad you like it! Thanks Debby!