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This vegan banana bread recipe is my favorite! It can be made in one bowl, so no need for a blender. This bread is moist and mouthwatering and full of banana taste. It is gluten-free, nut-free, oil-free and of course dairy-free.
Don’t let your old bananas get lost! Instead, chop them up and add them to this banana bread recipe. Each slice is moist and slightly spicy, but so delicious! A hot slice of vegan butter is a great accompaniment.
It is easy to make the dough and it can be done in a bowl using simple ingredients. You probably already have many of these ingredients in your kitchen, if you don’t mind!
This simple, delicious bread is sure to please! Is:
- Easy to prepare without oil or gluten, dairy-free, eggless and egg-free
- In a single bowl
- You can make it your own. You can add nuts, chocolate chips, or any other ingredient you choose!
- The perfect combination of sweetness and texture with a golden crust.
- Optionaly, you can make this vegan banana bread sugar-free. See the FAQs below.
What you Need for The Best Vegan Banana Bread (with substitutes)
- Bananas: For best results, use very ripe bananas that are not uneven.
- Flax eggs are made from ground flax seeds and water. You can substitute flax seeds for eggs or use 1/2 cup apple puree if you don’t have them at home.
- Vegan butter: Vegan butter is the best, and banana bread will be moistened with it. Coconut oil can also be used as a substitute. You can also use apple puree to make oil-free banana bread. However, the results may not be as moist or as chewy.
- Sugar: I use organic granulated sugar (organic because it is vegan) as well as brown sugar interchangeably. Both are good. Coconut sugar can be used as well.
- Almond milk – You can also use cashew milk, oat milk or any other vegetable dairy you have at your home.
- Flour for all purposes: Use spelled flour, whole wheat flour, or wholemeal pastry flour. Are you looking for gluten-free banana bread recipes? You can make my easy gluten-free vegan banana bread recipe, or substitute it with a gluten-free mixture.
- Baking soda – To make bread rise.
- Additional Notes: I also love freshly ground nutmeg, and chopped banana bread nuts. You can customize it as you wish using the suggestions below.
How to make vegan bread using bananas
You’ll find the full recipe at the bottom of the article.
This recipe will require a standard mold, but only a small bowl. It is easy to make the dough.
- Mix the ground flax seeds with the water to make the flax egg. Allow the mixture to thicken for 5-10 minutes. Blend the bananas in large bowl. To ensure you have enough, place the bananas in a measuring cup.
- Stir in melted vegan butter in bananas.
- To bananas, add sugar, almond milk, and flax egg. Mix well.
- Next, add the flour mixture, baking soda and salt. Mix gently.
You should not overmix the dough or it will result in a bread with a thick, chewy texture. Add any additional ingredients, such as chocolate chips or chopped nuts, to the dough.
Bake the dough in the prepared mold until a toothpick inserted into the middle comes out clean.
It will become a golden brown when the crust is baked. This may be the best part of the whole thing! It is normal for the top of the banana bread to crack, as shown in the photo below.
Let the bread cool in the oven for a while before moving it to a wire rack. Enjoy the fresh bread when you cut it.
How to make the best banana bread
- You can also add cinnamon, vegan chocolate chips, or cocoa powder.
- Before you bake, cover the banana bread dough with chocolate chips, banana slices, walnuts, sunflower seeds, or oats.
- Mix the ingredients gently with a spatula or wooden spoon until they are well combined. You will end up with a thick loaf if you do not mix the dough enough.
- Let cool: Allow the banana bread to cool on a wire rack for at least 30 minutes before you cut it. This will make it easy to cut and prevent it from clumping.
- Serve – Spread vegan butter on each slice, or just enjoy it as is!
Why is my banana bread not rising?
Your baking soda may be too old. Sprinkle some vinegar on top to make it fresher. It’s likely that the soda is fresh. Go to the store to purchase a new one.
Can I make sugar-free Banana Bread?
To keep this vegan banana bread sugar-free, I use organic Monkfruit in this recipe. It works well for baking and measures 1:1 for regular sugar. Organic Monkfruit has no calories and carbs so it won’t spike blood sugar.
You can use any sweetener you prefer. You will need to convert the servings if you are using stevia or artificial sweetness. Monkfruit is 1:1 in volume so you can use your usual method of calculating it.
Can Banana Bread Be Made Gluten-Free?
Yes! You can replace the universal flour with a mixture of gluten-free flour.
Can I freeze banana bread?
Banana bread can be safely frozen. It will keep fresh for up 2 months. However, you have to store it in a freezer-safe container or bag.
Let the banana bread thaw in a refrigerator before you eat it. Banana bread can be kept covered on the counter at room temperature for up to 2-3 days. You can also store it in the fridge for up to one week.
Can I make Oil-free Banana Bread?
It can be done without oil. Vegan butter can be substituted for apple puree. However, I find the results to not be as wet.
Can I make Banana Muffins Instead of bread with this recipe?
This recipe can be used to make muffins as an alternative to bread, and you can add some chocolate chips. Pre-heat the oven to 400°F. Fill the muffin pans to the top with the batter. Bake the vegan banana muffins for 20-25 minutes or until golden brown.
What do you do with ripe bananas?
This banana bread is a favorite of mine, but there are many other delicious ways to use them! These are just a few of the many delicious recipes you can try:
Share the image below to your Pinterest board if you like this Vegan Banana Bread Recipe!
- 3/4 cup of Spelt flour (200 g)
- 6 TBSP organic pure cane sugar (80 g)
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- pinch of mineral salt
- 5 TBSP cup neutral-flavored oil (or coconut oil, applesauce or vegan butter) (80 ml)
- 1 tsp of vanilla extract
- 4 bananas (overripe), mashed
- 4 TBSP almond milk, use only if required (56 ml)
- Prepare the loaf pan by greasing it and pre-heat the oven to 350°F.
- Combine the ground flax seeds with water in a small bowl. Allow the mixture to thicken. This is your vegan egg-substitute mix.
- Blend the bananas until they are soft, and turn into mash, in a large bowl. Stir in melted vegan butter in banana pure.
- Add the sugar, almond milk, and flax egg substitute. Use a large spoon to combine the ingredients and mix them well.
- Mix in the flour, and add the baking soda, salt and nutmeg over the flour. Mix gently until the flour is well combined.
- Add the chocolate chips, or anything else you like, if desired. Place it in the prepared mold and bake for 50-60 mins or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about a minute, then transfer it to a wire rack. If possible, let the banana bread cool down for at least 30 mins before cutting. Enjoy!
- For the Oil-free Vegan Banana bread: You can use apple puree in place of melted vegan butter. It’s good with apple compote, but I prefer it without oil.
- For the Gluten-free version: You can use a gluten-free flour mix. You can also dip whole grains in spelled flour or white wholewheat flour.
- Nuts-free Banana Bread: You can use soy milk, coconut water, or any other non-dairy dairy milk in place of almond milk. Any milk will do!
- Sugar variations: You can use Organic Monkfruit, or another zero-calorie sweetener if you want to avoid sugar. You can choose from brown sugar or granulated. Coconut sugar is also possible. You can reduce the amount to make a sweeter bread.
- Make muffins instead. Preheat the oven at 400 degrees F. Divide into cupcakes and bake for 20-24 mins or until set.
- Remaining banana bread can be frozen or leftover. Banana bread freezes well.
Serving size: 1 portion, Calories: 389 kcal, Carbohydrates 38 g Protein: 4 G, Fat: 11 G, Saturated fat 2 g. Sodium: 280 mg. Potassium 140 mg. Fiber: 2g, Sugar 16 g. Vitamin A: 297IU, Vitamin C 297IU, Calcium 36 mg, Iron 2 mg