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!
Jump to:
Well, she was wrong about at least one thing, because I guess she didn't know that a time would come when I'd need a vegan banana bread recipe. But that's not a big deal, because creating a vegan version of 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 recipe is actually better.
Ingredients You'll Need
- Overripe bananas. Your bananas absolutely need to be overripe. This means LOTS of brown spots. Preferably almost as much brown peel as yellow. Check out the photo below to get an idea of what this looks like. Using bananas that aren't ripe enough will not only affect the banana flavor of your bread, but it will give it a dry, chewy texture.
- Sugars. We're using granulated white and brown sugar, and you'll want to make sure both are organic in order to keep the recipe vegan. Coconut sugar can be substituted for brown sugar if you'd like.
- Canola oil. Feel free to substitute another baking oil, like vegetable oil, melted coconut oil, or even olive oil. I don't recommend using vegan butter in this particular recipe.
- Vanilla extract.
- Flour. The recipe calls for all-purpose wheat flour, which is the only type I've tested it with. I've had a few readers that had success with various gluten-free flours, though. Check out the comments below the recipe to read about their results. I suspect that whole wheat pastry flour or a mix of white and whole wheat flour would also work.
- Baking soda.
- Cinnamon. You can leave this out if you insist, but it adds a wonderful flavor to the loaf.
- Salt.
- Walnuts. You're welcome to substitute another type of nut such as pecans or hazelnuts, or use your favorite banana bread stir-in, such as chocolate chips.
Tip: 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
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
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 vegan egg substitutes in all kinds of baked goods, but when it comes to banana bread, they're already an integral part of the recipe.
Step 1: Preheat your oven to 350°F.
Step 2: Oil a loaf pan, then cut a sheet of parchment paper to about half the length of your pan. Line the pan with the parchment paper as shown in the photo above. You'll use that little bit of overhang to lift your banana bread from the pan when it's ready.
Step 3: Peel and place your bananas into a large mixing bowl, then use a fork or potato masher to mash them up. Get the mixture relatively smooth, but don't break a sweat! In fact, leave a few little chunks if you like. Personally, I think little chunks are part of the charm of homemade banana bread.
Step 4: Add sugar, brown sugar, oil, and vanilla to the bowl, then stir everything up.
Step 5: Add your flour to the bowl, then sprinkle the other dry ingredients on top of the wet ingredients — baking soda, cinnamon, and salt.
Tip: Wondering why we sprinkle the other dry ingredients on top of the flour? That's how we keep this as a one-bowl recipe! This method helps to ensure that everything gets mixed in evenly, without you having to combine the dry ingredients in a separate bowl.
Step 6: Stir the batter just until the ingredients are combined. Don't overdo it!
Step 7: Now, gently fold in the walnuts. The batter will be very thick.
Tip: Stir your batter just until the ingredients are combined. Mixing too much will overdevelop the gluten, making your vegan banana bread tough. This rule applies with pretty much all wheat flour-based muffins and quick breads.
Step 8: Pour the batter into your loaf pan and smooth it on top.
Step 9: Sprinkle some brown sugar over the top of your unbaked loaf. I like to gently press it in a bit with my hands.
Step 10: Pop the pan into the oven and bake your vegan banana bread until a toothpick inserted into the center comes out clean.
Step 11: Let your loaf cool for at least 15 minutes. At this point you have the option of removing it from the pan. Use the extra parchment paper hanging over the sides to pull it out.
Tip: As with all baked goods recipes, make sure your ingredients are at room temperature before you begin baking.
Step 12: Once your vegan banana bread has cooled completely, go ahead and slice it up. Dig in!
If you love this recipe and have more overripe bananas to use up, try my vegan banana waffles, vegan French toast casserole, vegan banana cake, or vegan banana pancakes!
Variations
- Chocolate chip banana bread. Instead of walnuts, add a cup of vegan chocolate chips to the batter. And if you're a chocolate lover, make sure to check out my vegan chocolate banana bread recipe as well!
- Switch up the nuts. Replace the chopped walnuts with pecans, almonds, or peanuts.
- Spiced banana bread. Include some additional warming spices, such as cloves, nutmeg, ginger, and allspice. You can increase the amount of ground cinnamon as well!
- Garnish with an extra banana. Cut a banana in half, lengthwise, then place the halves over your loaf before baking, cut sides up. Gently press them in. I recommend skipping the brown sugar topping if you go with this option.
Leftovers & Storage
Store your leftover vegan banana bread in it's original loaf pan, tightly covered in plastic wrap. It will keep at room temperature for 2 to 3 days, or in the fridge for about 1 week.
You can also seal the loaf up in a freezer bag or airtight container and freeze it for up to 3 months.
You can optionally warm the individual slices in the microwave or oven heated to 350°F for a few minutes.
Frequently Asked Questions
Usually old baking soda is the culprit. Test yours by sprinkling it in some vinegar. It should fizz. If not, toss and replace it.
They're not necessary! Bananas serve the same function.
Use my vegan banana muffins recipe! I've made all the necessary adjustments for you.
When I created this recipe, I used overripe bananas weighing about five ounces each. This includes the peel and everything. Having said that, the recipe is forgiving, and unless you rarely buy bananas, you should be fine to simply use what look like medium-sized bananas to you.
More Vegan Quick Breads
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
The Best Vegan Banana Bread
Equipment
Ingredients
- 3 medium overripe bananas (Notes 1 and 2)
- ⅓ cup organic granulated sugar
- ⅓ cup organic brown sugar
- ⅓ 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 (Note 3)
- 1 cup chopped walnuts (or pecans, vegan chocolate chips, or your favorite banana bread stir-in)
For Topping
- ¼ cup organic brown sugar
Instructions
- Preheat the oven to 350°.
- Lightly oil a 9 x 5 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 wire rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan. Let it cool completely before slicing.
- Slice and serve.
Video
Notes
- Make sure at least a third of your banana peel is brown, and preferably closer to half. Bananas that aren't ripe enough will negatively affect the flavor and texture of this recipe.
- You should be able to eyeball your bananas to find a medium one, but if you're in doubt, go for ones that weigh about 5 ounces (with the peel).
- While the majority of commenters on this recipe have loved it, I've also heard from a few people who found it to be too salty. I think the amount of salt is perfect, but if you tend to be sensitive to saltiness, try using only ½ teaspoon of salt the first time you make it.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
I tried out this recipe. Not very happy with the consistency. It came out dry and I could taste the salt at the end. I was disappointed that I could taste the banana.
Sorry you didn't like it! Did you mean to say that you couldn't taste the banana? You should definitely be able to taste it in this recipe.
This was wonderful. Being vegan, it can be challenging to find good, easy recipes that call for super simple ingredients that anyone would have lying around in the kitchen. I made this ahead of time for Thanksgiving, and I added 1 tsp of cloves and 1 tsp of ginger. Also added some vegan white chocolate morsels (maybe 1/2 cup) instead of walnuts. Omg. Yas. Delicious, thanks a lot!!
That sounds delicious! Now I want to get ahold of some vegan white chocolate chips so I can give it a try. I'm glad you enjoyed it! Thanks Haddie!
This is the best banana bread I’ve ever tasted. Follow the recipe as written and your life will change for the better
I'm so glad you love it! Thanks Bella!
Just made this and it is now my favorite Banana Bread recipe! I added a few more nuts (walnuts and pecan). .My husband said it's the best vegan banana ever!
I'm so happy to hear that! Thanks Ramona!
This is my first baking ever and the recipe was perfect. We loved the eggless banana bread so much! Thanks for making my first experience a great one 🙂
Yay! So happy to help and I'm so glad you enjoyed it!
I made this last night and am making it again tonight! I replaced most of the coconut oil with more mashed banana. I stirred in 1 cup vegan chocolate chips and sprinkled sweetened coconut on top instead of the brown sugar. It was a huge hit!
Sounds so good!! I'm glad you enjoyed it! Thanks Trish!
Amazing!!!!! Best Banana bread I have ever had!! I used added about 1/4 cup vegan chocolate chips and maybe 1/2 cup sliced almonds... Cause that was what I had on hand.. and I might always make.mine like this! So so so so good!!!
Thank you for this recipe!
Yay! Very welcome! I'm so glad you enjoyed it!
I made this recipe with half almond flour and half oat flour. Turned out great! Thanks for the recipe!
Great to hear that it worked out! Thanks Lauren!
It’s currently 2 AM and the oven is still running! I can’t wait to taste the final result, meanwhile I was just wondering if I could put the banana bread into the freezer... thank you!
You can absolutely freeze it! I usually just stick it in a freezer bag and it's good for at least three months. Enjoy!!
I made this the regular way but with vegan chocolate chips. It was amazing! So glad this was the recipe I choose to do my first vegan banana bread with! I just have to ask what you suggest to modify if I wanna make Vegan Pumpkin Banana Bread? I was gonna just wing it but figured I’d ask you! Thank you!
Glad you liked it! I'd have to experiment to give you exact instructions, but I'm thinking you could replace one banana with about 1/2 cup of pumpkin puree. Try to get the batter to the same consistency as the first batch - if it seems too thick, add more pumpkin, if it's too thin, add more flour. I'd love to hear how it turns out!
Can I use olive oil instead of canola oil?
Yup! You might get a little bit of olive oil flavor in your bread, but I actually enjoy that. :)
Best ever! I live at 9800 elevation so increase temperature 25 degrees, reduce soda, and add 1 small zucchini shredded. I am allergic to nuts so substitute raisins. Perfectly moist bread. I make it all the time
Glad you like it! And thanks for the high elevation tips!
What a great recipe! My banana bread came out yummy. I used coconut sugar in place of the white and brown sugars listed in the ingredients. Thank you!
Excellent! I'm so glad you enjoyed it! Thanks Jamie!
We loved this! I did add extra cinnamon, about 1/2 teaspoon allspice and some ground cardamon. I'll definitely make it again.
Glad you enjoyed it! I bet the extra spices were wonderful in this!
I have no words I am just stunned absolutely amazing. I started baking for my dad as he is vegan and I have literally done soooo many bakes and he said out of all of them this one is the best. Thank you so so so much for the recipe.
That's awesome! I'm so happy to hear it! Thanks Lilly!
Brilliant recipe - although did make one tweak: used half s/r wholemeal flour and half s/r white flour. Really delicious. Thanks!
Glad you like it! Thanks so much Michelle!
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!
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!
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!
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!
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!
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.
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 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!
Can this mixture be made into muffins?
Yup! The bake time will be less - probably about 20 minutes, but keep a close eye on them.
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 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!
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! 😊
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!
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!
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.
I used vegan butter for the oil making them now cant wait
Enjoy!!
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!
So good!
I'm glad you like it!
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!
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!
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!
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.
If using gluten free flour, do i use the same amount as i would regular flour? Thanks
Yup! Enjoy!
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. :)
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 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!
Would love to try this out - is it possible to include/convert the ingredients into gram?.
Yup! I just added a button below the ingredients list. Click metric to convert everything. :)
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!
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!
Just baked this and it is lovely!!!
I'm so happy to hear it!
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.
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!
Can these be made into muffins? :)
Yup! Just reduce the bake time. About 20 minutes should do it - but keep an eye on them. :)
Can I replace the flour with gluten free flour?
I'm not sure! I haven't tried making a gluten-free version, but I think an all purpose gf blend like Bob's Red Mill or King Arthur would be your best bet. :)
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.
Thank you. I make the bread all the time but was hoping there was a muffin option. Making it muffin style tonight!
Linda
Enjoy!
Any replacement for oil. Not allowed to use☹️
Try applesauce! I'd love to hear how it works out if you do!
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! :)
Best banana bread ever! I substituted the vanilla extract for almond extract and added a little extra cinnamon to counter the sweetness and yum!
That sounds delicious! I'm so glad you like it!
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!!
Hi! I made this last night and the flavor was great but it came out really dry for me. Any ideas why? My bananas weren’t super ripe so do you think that may have influenced it?
Sorry to hear that! It could definitely be due to the bananas being not ripe enough. As bananas ripen the starch turns to sugar, and that extra starch will suck up moisture. Using underripe bananas would almost be like replacing some of the sugar with flour, if that makes any sense.
Love this recipe I tried it and it tasted so good. But not sure if brown sugar is vegan.
Glad you liked it! Just use organic brown sugar - it's processed without animal bones, so it's considered vegan. :)
I just made this. It is very good. I love your recipes.
I'm so glad you like it!