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    You are here: Home / Dessert / The Best Vegan Banana Bread

    LAST UPDATED: May 16, 2022 • FIRST PUBLISHED: May 16, 2022

    The Best Vegan Banana Bread

    Jump to Recipe Print Recipe
    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.

    Sliced loaf of Vegan Banana Bread with a striped napkin in the background.

    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 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.

    Jump to:
    • Ingredients You'll Need
    • How to Make Vegan Banana Bread
    • Leftovers & Storage
    • Frequently Asked Questions
    • More Vegan Quickbreads
    • The Best Vegan Banana Bread
    Two slices of Vegan Banana Bread on a plate with tea cup and napkin in the background.

    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. 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 to Make Vegan Banana Bread

    The following 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 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.

    • Mash your bananas up in a large bowl using a fork or potato masher.
    • Add some oil, sugar, brown sugar, and vanilla to your mashed banana, then stir everything up.
    Spoon stirring wet banana bread ingredients together in a bowl.
    • When your wet ingredients are mixed you can add the dry ingredients: flour, baking soda, cinnamon, and salt.
    • Fold the nuts into you batter, being careful not to overmix it.

    Tip: You want to stir 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.

    Hands stirring walnuts into Vegan Banana Bread batter in a bowl.
    • 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!
    Hand sprinkling brown sugar over Vegan Banana Bread batter in a pan.
    • Bake your loaf for 50 minutes at 350°.
    • Let the bread cool on a cooling rack for a few minutes before slicing.
    Hands holding a loaf of Vegan Banana Bread in a pan.

    Tip: As with all baked goods recipes, make sure your ingredients are at room temperature before you begin baking.

    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

    Why didn't my banana bread 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.

    Why doesn't this recipe include any flax eggs?

    They're not necessary! Bananas serve the same function.

    How can I make this recipe into muffins?

    Use my vegan banana muffins recipe! I've made all the necessary adjustments for you.

    Wooden surface set with a sliced loaf of banana bread and striped napkin.

    More Vegan Quickbreads

    • Vegan Chocolate Banana Bread
    • Vegan Zucchini Bread
    • Vegan Cornbread
    • Vegan Pumpkin Bread

    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!

    Sliced loaf of Vegan Banana Bread on a cutting board.
    4.91 from 215 votes
    Print

    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.

    Course Breakfast, Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 10
    Calories 322 kcal
    Author Alissa Saenz

    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
    US Customary - Metric

    Instructions

    1. Preheat the oven to 350°.

    2. 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.

    3. Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.

    4. Add sugar, brown sugar, oil, and vanilla to the bowl. Stir until well-mixed.

    5. Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour.

    6. Stir everything together just until mixed. Don't overmix. The batter will be thick.

    7. Fold in the walnuts.

    8. Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.

    9. Sprinkle the top with brown sugar.

    10. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

    11. 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.

    12. Slice and serve.

    Recipe Notes

    1. 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.
    2. 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).
    3. 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.
    Nutrition Facts
    The Best Vegan Banana Bread
    Amount Per Serving (1 slice (1/10 of loaf))
    Calories 322 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 1g5%
    Sodium 362mg15%
    Potassium 231mg7%
    Carbohydrates 43.5g15%
    Fiber 2.6g10%
    Sugar 19.4g22%
    Protein 6g12%
    Calcium 20mg2%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
    « How Long Does Tofu Last? A Complete Storage Guide
    Vegan Thai Green Curry with Tofu & Veggies »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Nora says

      June 14, 2020 at 10:54 am

      I made this twice so far and it is by far the best recipe I've tried - delicious! And what's great is it's not as oily as other recipes either. I toast it in the morning with nut butter and coffee. YUM.

      Reply
      • Catherine says

        June 22, 2020 at 5:48 pm

        I have made this recipe twice and it is absolutely delicious! Even though I'm not vegan, I wanted to give it a try because, why not? The banana bread is perfectly moist but not too oily or greasy. The sugar coating is very yummy and adds a nice crunch to bread. It also isn't too sweet. Overall, this is a great recipe and even my vegan friends approve!

        Reply
        • Andres says

          July 30, 2020 at 1:31 pm

          Second time making it. So delicious. I added orange zest and 1 Tbs orange justice.

          Reply
          • Joanna says

            December 11, 2020 at 3:30 pm

            Where do I get orange justice ? :)

            Reply
            • Ava says

              December 12, 2020 at 9:06 pm

              Hahahaha! Joanna. I was thinking the same thing. Lol

    2. Chloe says

      June 14, 2020 at 7:49 pm

      Made this and it was really good! Switched the oil for applesauce because I don’t really like oil and it turned out perfect texture and great flavor and smell

      Reply
      • Sharline Evans says

        November 12, 2020 at 9:47 pm

        How much applesauce,?

        Reply
    3. Angie says

      June 17, 2020 at 10:29 pm

      5 stars
      I just made this tonight, using coconut oil as my oil of choice. I am.a HUGE fan of banana bread in general (I have a whole pinterest board dedicated to it!) and I am in love with this recipe. It's so easy to follow and it's not asking for a bunch of funky items(ie:flaxseed egg, ect). I am also loving your whole page. Thank you, google, for leading me here!

      Reply
    4. Lydia says

      June 18, 2020 at 11:43 am

      5 stars
      Best and easiest banana bread I've had so far! Bonus that it is Vegan!!! We love adding vegan chocolate chips in ours.

      Reply
    5. Jess says

      June 20, 2020 at 8:59 pm

      5 stars
      Love this recipe and it works gluten-free :) Had a happy accident where I didn't have enough flour after everything else was measured out and ready so I frantically blitzed up some rolled oats in the food processor to make up the difference... AMAZING! Every time I've made this banana bread since, I've used half 1-for-1 gluten-free flour and half oats. Its a huge hit with my family, friends, and coworkers.

      Reply
      • Patty says

        August 26, 2020 at 5:19 pm

        5 stars
        The only thing is changed was adding a couple tbl spoons of flaxseed to just put some omega 3 in it. (I put that in just about everything.) This bread is so flippin good! Gonna make it again tonight and it won't last through the morning.

        Reply
    6. Jody says

      June 23, 2020 at 10:13 pm

      5 stars
      Yes, this is the best banana bread ever! I thought the ATK Vegan Banana Bread was the best but your recipe really is better and so much easier. I had leftover walnuts so I crushed them and sprinkled them on the top along with the brown sugar and it came out so good.

      Reply
    7. Dewi Penwarden says

      June 28, 2020 at 9:38 pm

      5 stars
      I made this 2 days ago and my husband really loved it. I’m going to make another one today. I’ve tried other recipes, but this is the best vegan banana bread I’ve made so far. Thank you for sharing the recipe! I’ll definitely try your other variations of vegan banana bread recipes 💖🌱

      Reply
      • Amber says

        September 23, 2020 at 8:46 pm

        I would love to make this. Do you know the baking difference if using a bread machine instead of the oven?

        Reply
        • Alissa Saenz says

          September 24, 2020 at 8:56 am

          I'm afraid I don't. I have a bread machine, so I'll give it a try when I have a chance!

          Reply
    8. Caroline says

      July 03, 2020 at 10:16 am

      5 stars
      I've made this a few times and it's been great! My only issue is that I like to eye how much flour goes in as I stir, but I don't want to overstir as I'm doing so. That's a general problem though; this recipe is a winner! The brown sugar crust is ingenious.

      Reply
    9. Rudo and M&M says

      July 17, 2020 at 4:37 pm

      Best vegan banana bread recipe . I made this with my 2 girls and they absolutely loved it. The bread came out moist and not dry. Great way to skip the apple sauce. We will make more banana bread.

      Reply
    10. Alyssa says

      July 18, 2020 at 4:32 pm

      Is there anything I can do to make this work with only 2 bananas?

      Reply
      • Alissa Saenz says

        July 19, 2020 at 8:30 pm

        Your best bet would be to scale the recipe down by a third. Just make sure to start checking it early while it bakes - it might be done quicker! Other options you could try are subbing 1/4 cup of pumpkin puree or non-dairy yogurt. I haven't tried either of these, but they're my best guesses as to what you could sub for a banana. I'd love to hear how it turns out!

        Reply
    11. Helen Schmarje says

      July 18, 2020 at 10:19 pm

      5 stars
      Made this recipe today, outstanding!! My first attempt at vegan baking.😋

      Reply
    12. Charlotte says

      July 19, 2020 at 7:35 pm

      5 stars
      I made this recipe with Gluten Free all purpose flour and actually didn’t end up having 2 cups so made up the difference with almond flour (it ended up being alittle less than half almond flour), it still turned out great!! Big hit with my husband who has Celiac and my Mom who is usually not a fan of gluten free baked goods. It is super moist and yummy!

      Reply
    13. Kate says

      July 21, 2020 at 7:29 pm

      5 stars
      I was looking for a new vegan banana bread recipe and this is it! So easy to make and so delicious! Thank you for the recipe! This will be my new go-to when I have overripe bananas!

      Reply
    14. Cindy says

      July 25, 2020 at 4:44 pm

      I’m gonna make this but was wondering if I can substitute spelt flour instead of the all purpose flour? I’m also planning on using applesauce instead of the oil.

      Reply
      • Alissa Saenz says

        July 25, 2020 at 5:47 pm

        I think that would be fine! I substitute spelt flour in lots of baked good recipes and have never had a problem. Enjoy!

        Reply
    15. Andrew Sarieh says

      July 30, 2020 at 11:01 pm

      5 stars
      I've made this recipe about 8 times and everytime I'm shocked at how good it is. I've been making banana bread almost all of my life and nothing compares to this recipe!

      Reply
    16. Debbie says

      August 08, 2020 at 4:32 pm

      I was disappointed. I followed the recipe, exact measurements. And my batter turned into a crumbly mess. It wasn’t a wet batter, very, very dry. I don’t know what I did wrong. I still tried to bake it and it tastes awful. Everyone else here had great reviews, so I thought I’d try it. Any advice would be great...

      Reply
      • D says

        August 26, 2020 at 8:53 pm

        Did you use super ripe bananas? They need to be really mushy for banana bread. The bananas are most of the liquid.

        Reply
      • Sherry says

        September 02, 2020 at 5:51 pm

        Happened to me too :(. I think the recipe should say up to 2 cups of flour. I used overly ripe and thawed bananas. Followed directions exactly. The problem is that banana size varies, and since it doesn't say "use 1 cup" or whatever, the likelihood of there being a ratio problem is higher. My batter was dry and thick and I had to press it into the pan. I baked it anyway and we'll see if it is still edible (my prediction: YES)!

        Reply
      • Matt says

        September 08, 2020 at 11:50 pm

        I did have to add a few tablespoons of almond milk because I could tell that the batter was way too dry. But it turned out just perfect in the end.

        Reply
    17. Erica says

      August 25, 2020 at 4:15 pm

      Hi! Just curious if your original family recipe also had no butter? Or did you just not want to use vegan butter here? Just stuck out to me since so many banana bread recipes have lots of butter!

      Reply
      • Alissa Saenz says

        August 27, 2020 at 8:35 am

        No butter in the original recipe! It used oil, although I think I reduced the amount a bit for this version.

        Reply
    18. Karla says

      August 28, 2020 at 6:38 pm

      5 stars
      Just took this out of the oven and my entire house smells heavenly! This is my fourth time making this bread and it’s a huge hit with my family. Thank you so much!

      Reply
    19. Priya says

      August 29, 2020 at 8:55 pm

      Could I make muffins out of this?

      Reply
      • Alissa Saenz says

        August 30, 2020 at 12:56 pm

        You can, but you'd probably be better off using my banana muffin recipe: https://www.connoisseurusveg.com/vegan-banana-chocolate-chip-walnut-muffins/ - It's adapted from my banana bread recipe. Enjoy!

        Reply
    20. Chelsie says

      September 04, 2020 at 9:39 am

      Can you use coconut oil for this recipee ?

      Reply
      • Alissa Saenz says

        September 05, 2020 at 7:54 pm

        Yup!

        Reply
    21. Matt says

      September 08, 2020 at 11:46 pm

      5 stars
      Yuuuuuuuuuuuuum. Just made it and it is absolutely scrumptious! I added pecans and chocolate chips. Divine. My new go to for banana bread.

      Reply
    22. Patty says

      September 09, 2020 at 6:42 pm

      I make this recipe all the time with my granddaughter who is allergic to milk and dairy. We love to bake together and this recipe is fabulous!!
      Do you think I can add blueberries? If so, about a cup or so? I froze some fresh blueberries...assuming I have to thaw them first, yes?

      Reply
      • Alissa Saenz says

        September 10, 2020 at 8:18 am

        Glad you enjoyed it! You can absolutely add blueberries. No need to thaw them if they're frozen - just add them to the batter at the end.

        Reply
    23. Audrey says

      September 09, 2020 at 9:13 pm

      5 stars
      This is the best banana bread ever! I’m not even vegan, but my boyfriend is lactose intolerant and loves banana bread. Tried this recipe out, and oh my goodness, it’s so good!! I’ve given it to my parents, boyfriend, and my boyfriend’s fraternity brothers; they all love it! I put both walnuts and vegan chocolate chips in mine which I think makes it extra decadent and yummy.

      Reply
      • Audrey says

        September 09, 2020 at 9:15 pm

        My only question is, do I pack the brown sugar or no? I was glancing on the recipe, and I can’t remember what I did the last few times.

        Reply
        • Alissa Saenz says

          September 10, 2020 at 8:19 am

          Yup, it should be packed. My rule of thumb is to always pack it by default. :)

          Reply
    24. Anna says

      September 28, 2020 at 9:32 am

      made this bread and it was delicious! I added a teaspoon of baking powder, as I was worried it would not rise with just soda. It is delicious, and somehow tastes quite buttery!

      Reply
    25. Chanel says

      September 28, 2020 at 12:06 pm

      5 stars
      Wow... even with the great reviews this recipe exceeded my expectations! I used self raising flour and utilised coconut oil... best banana bread I have tasted! Even more special because it is vegan!

      Reply
    26. Evelien says

      October 04, 2020 at 4:10 pm

      I’ve made this a couple of times now and I must say it’s incredible! I personally think it’s even better than a non-vegan banana bread. Now I also make a cupcake version of this. Just put them a bit shorter in the oven. Thanks for the recipe!

      Reply
    27. Marinda Chen says

      October 05, 2020 at 1:09 am

      5 stars
      This is my first time making this vegan banana bread. I have made other versions of vegan banana bread before. But this recipe is surprisingly simple and tastes better than the other more complicated recipe I've made!

      Reply
    28. Brie Snyder says

      October 10, 2020 at 2:02 pm

      5 stars
      This is indeed the best vegan banana bread I've ever had. I just subbed coconut oil be used it's all I had and added 1 flax egg . I literally forgot It didn't call for one! lol. I just added by default. I'm positive it would be just as delicious without. This came out so moist and fluffy. I love the crunch the sugared topping gives it. I am going to try this with pumpkin or blue berries next time. Thank you!

      Reply
    29. Kate says

      October 10, 2020 at 2:34 pm

      5 stars
      I have made this probably 15 times in the past 5 months. ALWAYS turns out amazing. I have altered between using dark & light brown sugar as well as 1/4 cup less of flour for a more moist loaf. Thank you so much for this recipe. I’ve shared it with many non vegans and they can’t even tell the difference. I am so addicted!!

      Reply
    30. Rina says

      October 14, 2020 at 12:57 am

      Hi can I please find out how many grams would the bananas be if it is already peeled? Is your banana measurement based on an unpeeled banana?

      Reply
    31. Leah says

      October 15, 2020 at 10:22 pm

      5 stars
      I make these into muffins about every week. They’re fantastic! Perfect texture, perfect sweetness. And since the recipe is vegan, I can take it out of the oven when it’s not fully cooked and enjoy the muffins a bit on the gooey side.When the batch gets fully cooked though it’s still delicious. I omit the brown sugar on top but add chocolate chips inside. Also, these freeze really well (particularly if you increase the oil to 1/2c). Thank you for a delicious, dependable recipe! 😁

      Reply
    32. April says

      October 16, 2020 at 11:48 am

      5 stars
      I’ve never left a rating before in my life, but I had to. This recipe is amazing! I cooked it for 40 minutes because I have an older oven, and it came out perfect. I even licked the batter off of the spoon and oh man...yum!

      Reply
    33. Dirty Dave says

      October 28, 2020 at 3:35 pm

      I am a butcher and I cooked this AMAZING recipe for my vegan wife. I ended eating almost a half of the loaf before she even knew I made it vegan for her... Hecka' Good Stuff...I'm gonna make US another one today.

      Reply
    34. Nas A says

      October 31, 2020 at 10:03 am

      5 stars
      Absolutely beautiful banana loaf! Thank you for such a delicious recipe. My husband devoured it, couldn’t even tell it was vegan. So moist and the sugar crumb is the perfect addition. He has left some bananas to overripen & today hinted if I could make it again. I wondered if I wanted to adapt this to make a chocolate banana loaf what would you suggest?

      Reply
      • Alissa Saenz says

        November 01, 2020 at 9:07 pm

        I'm glad you enjoyed it!! I actually just developed a chocolate banana bread recipe this week - it's basically this recipe, but you swap out 1/2 cup of the flour with cocoa powder and add some chocolate chips. :)

        Reply
    35. Cheryl says

      November 04, 2020 at 9:18 am

      This is so easy and delicious. Thanks for the recipe!

      Reply
    36. Jameela says

      November 06, 2020 at 6:57 pm

      Amazing! Thanks for sharing.

      Reply
    37. Merijn says

      November 07, 2020 at 3:27 pm

      5 stars
      Thank you for the recipe. I've made it many times already and it always comes out great. In my oven the banana bread only needs about 30 minutes at 350 Fahrenheit though! Goes to show how different ovens can be... Luckily there don't seem to be any comments of people whose banana breads got burned.

      Reply
    38. Emily says

      November 09, 2020 at 12:07 am

      5 stars
      I never leave reviews but this bread is THAT GOOD. I make this with chocolate chips and it usually lasts 2 days in my house. The brown sugar topping is to die for. I love this recipe!

      Reply
    39. Hannah selig says

      November 09, 2020 at 9:46 pm

      5 stars
      I need you to know this is THE BEST banana bread ever. Ever, ever, ever.

      I have made it upwards of 15 times this year (yes, that’s a lot, it’s 2020 tho we need something good!) and every time is better than the last

      I have a hard time with baking but this recipe is fool proof. I love you for it! I give it as gifts and it gets rave reviews from every single person who tries it. And that’s not because of my baking skills because I can ONLY bake this banana bread well.

      Seriously- amazing. Thank you!!

      Reply
    40. Kim says

      November 12, 2020 at 4:57 pm

      5 stars
      I made this exactly as written. It is my favorite banana bread, vegan or otherwise! I've only tried it with walnuts, I'm wondering how it would be without nuts (for my people who don't care for nuts). Guess I'll have to just make another loaf and find out!
      One note, the baking time for me was a lot different--more like 65-70 minutes, but I'm sure that's an oven thing.
      Thank you so much for sharing this perfect recipe!

      Reply
      • GHE says

        November 22, 2020 at 12:56 am

        I made it without nuts because I'm not the biggest fan. Still hella good!

        Reply
    41. Sharline Evans says

      November 12, 2020 at 9:40 pm

      5 stars
      This bread is quite drlicious..I really think even moreso the following dsy..the flavors really shine...and don't leave the topping behind..just Don't

      Reply
    42. Rekaya says

      November 14, 2020 at 7:12 pm

      5 stars
      I loved it! Quick. Easy. Delicious. Thank you.

      Reply
    43. Karen D. says

      November 16, 2020 at 2:39 pm

      5 stars
      I made this bread using my Sun Oven with excellent results ( even in November!)
      Will make another loaf for family Thanksgiving 😊...(thank you for this must have recipe.)

      Reply
    44. Laura says

      November 17, 2020 at 6:41 am

      Can you use extra virgin olive oil in this? That’s all I have!

      Reply
      • Alissa Saenz says

        November 17, 2020 at 9:10 am

        You can! It might add a little bit of olive flavor, but I actually enjoy that in sweet recipes.

        Reply
    45. Vijaya says

      November 18, 2020 at 1:08 pm

      Thank you! The walnuts spread so evenly across the bread. Kids commented that it smells like apple pie.. love the addition of cinnamon and a big fan of the brown sugar crust!

      Reply
    46. GHE says

      November 22, 2020 at 12:55 am

      5 stars
      Soooooo yummmmmm.

      I did a 2/3 recipe because I only had 2 bananas, and it only needed 40 min.

      Reply
    47. Robbie says

      November 24, 2020 at 2:12 pm

      5 stars
      Made this loaf today with grandsons (ages 3 and 5). Left out the nuts (their request) and used coconut oil (melted in microwave). Fast! Easy! Delicious! Will definitely be making this again — great way to use up those brown bananas. I like the addition of cinnamon, too. The brown sugar topping was a hit! We all enjoyed a slice piping hot from the oven. Thanks!

      Reply
    48. Breanne says

      November 25, 2020 at 1:12 pm

      Can this recipe be used in a mini Bundt cake pan? I’ve made the recipe normally a couple times now, but I wanted to switch it up... I imagine I would just need to decrease my baking time? Thanks for posting such a great recipe! Doesn’t come out dry like some do. Perfect banana bread.

      Reply
      • Breanne says

        November 25, 2020 at 1:13 pm

        To specify, a mini Bundt cake pan with 6 little Bundt spaces in it.

        Reply
        • Alissa Saenz says

          November 25, 2020 at 2:29 pm

          I've heard from readers that made this as muffins, so I'm sure mini bundts would work as well. I'd definitely decrease the baking time, though I'm not sure how much. Muffins take about 20 minutes, so I'd start checking them at that point. My best guess would be about 30 minutes bake time. I'd love to hear how they turn out if you try!

          Reply
    49. Dustin says

      November 30, 2020 at 1:55 am

      5 stars
      Made this earlier this week and loved it. Will definitely be making this again!

      Reply
    50. Ben says

      December 16, 2020 at 12:38 am

      How can i make it more on the sweet side.

      Reply
      • Alissa Saenz says

        December 16, 2020 at 3:58 pm

        You can add a bit more sugar or brown sugar if you like. I'm thinking you could get away with up to an additional 1/4 cup.

        Reply
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