This is the best vegan banana bread recipe you will ever try! Quick and easy to make with simple everyday ingredients you probably already have. This classic banana bread bakes up perfectly moist and delicious every time! This easy vegan banana bread recipe is the only one you will ever need!

A loaf of vegan banana bread with two slices taken out of it and bananas behind it.

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I’ve been vegan for over 20 years and in that time I have baked hundreds of loaves of banana bread, trying different recipes and variations. After years of adjustments, I have reached perfection, and I’m so excited to share it with you!

This basic recipe is a family favorite that can be adapted into banana muffins, chocolate chip banana bread, whole wheat banana bread, or even gluten-free banana bread. You can add nuts or leave it plain. However you like your banana bread, this base recipe will not disappoint!

Best vegan banana bread I have ever made!

—Jasmine

You will love this recipe because

  • it’s made with simple easy-to-find ingredients.
  • easy to make gluten-free, nut-free, and soy-free if needed.
  • always moist and delicious.

Ingredients and substitutions

  • Overripe Bananas – they must have at least some brown spots on them. Brown bananas are the sweetest.
  • Brown Sugar – you can also use coconut sugar, maple syrup, or even regular vegan white sugar.
  • Plant-Based Milk – any soy milk, almond milk, oat milk, or any other non-dairy milk will work.
  • Applesauce – for extra moisture and to replace the egg in traditional baking. (If you don’t have applesauce, you can use 1 extra banana, flax eggs, or see my post about how to substitute an egg in any recipe if you want more vegan egg substitutes.)  Tip: the little individual snack-size apple sauce cups are 4 oz (1/2 cup), so you can just add in one of those.
  • Vanilla Extract – for flavor.
  • Vegetable Oil – for moist bread. You can use any neutral-flavored oil like canola oil, coconut oil, light olive oil, or even melted vegan margarine. (Use extra applesauce instead of oil for oil-free).
  • Flour – for the base of the bread. You can use white all-purpose flour, whole wheat pastry flour, spelt flour, or a gluten-free flour mix. My homemade gluten-free flour mix made from oat flour works great too.
  • Baking Soda – to help them rise.
  • Baking Powder – to help them rise.
  • Salt – to enhance flavor.

How to make vegan banana bread

Step 1 – Preheat your oven to 350° F (176° C) and oil an 8.5″x 4.5″ loaf pan.

Step 2 – Put all of the dry ingredients (2 cups flour, 1 1/2 tsp baking powder,1/2 tsp baking soda, 1/2 tsp salt) in a large mixing bowl and give it a little stir.

Step 3 – Place 3 very ripe bananas and 2/3 cup of brown sugar in a medium bowl and mash with a fork.

Step 4 – Add 1/2 apple sauce, 1/4 cup plant-based milk, 1/3 cup oil, and 1 tsp vanilla to the mashed bananas and stir until it is all mixed well.

Step 5 – Pour the wet ingredients into the dry ingredients and stir until all of the flour is incorporated, but don’t over-stir. (Add 1/2 cup of chocolate chips or chopped nuts if desired).

Step 6 – Use a rubber spatula to scrape the thick batter into the greased loaf pan and smooth it out. (Top with chocolate chips, nuts, or banana slices if desired).

Step 7 – Bake at 350° F (176° C) for 50 minutes or until a toothpick inserted in the middle comes out clean.

Step 8 – Allow it to cool for about 15 minutes before slicing then use my homemade vegan butter for the best-tasting spread!

Pro Tips

  • Use very ripe bananas. You have to use bananas that have brown spots or have turned completely brown. These bananas are softer and sweeter than green and yellow bananas.
  • Measure your ingredients carefully. Baking is a science and small variations in measurements can change the final outcome.
  • Spoon your flour into the measuring cup and level it off with the back of a butter knife. Don’t scoop the flour out of the bag with a measuring cup. This will pack the flour down too much resulting in too much flour.
  • Don’t over-stir the batter. You just want to stir it enough so you don’t see any dry flour. Over-mixing it will cause it to be chewier.
  • Bake for at least 50 minutes at 350° F. Baking at a higher temperature will cook the outside faster than the inside resulting in an undercooked loaf in the center.
Banana bread on a marble counter top sliced with bananas behind it.

Frequently asked questions

How to make gluten-free vegan banana bread?

To make vegan gluten-free banana bread, simply swap out the flour with any gluten-free flour mix.  If the flour mix that you use doesn’t have xanthan gum added, add 1 tsp to the dry ingredients.  Follow the rest of the instructions the same way.

How to make oil-free banana bread?

You can make a loaf of oil-free banana bread by swapping out the oil with equal amounts of apple sauce.

Can I make this banana bread without refined sugar?

If you don’t want to use refined sugar, you can swap it out for maple syrup or coconut sugar instead. I like the flavor of brown sugar in mine, but any sweetener that you choose will work well.  The riper and sweeter the bananas, the less sugar you will have to add.

Can I use frozen bananas in banana bread?

If you have ripe bananas, but don’t want to make banana bread right away, you can go ahead and freeze them until you are ready to use them in smoothies or things like this banana bread.  Simply peel them first and store them in a freezer bag squeezing out as much air as possible.  Bananas can stay good and ready to use for up to 3 months.  When you are ready to make your bread, simply take 3 bananas out of the freezer bag and allow them to thaw.  they will be mushy, but that’s okay, you are going to mash them anyway.

Storage and freezing

Countertop – Your banana bread or muffins will keep well at room temperature for about 24 hours.

Refrigerator – Keep your bread sealed in the fridge for up to 5 days.

Freezer – Simply put your bread or muffins in a freezer bag and squeeze out all excess air.  They will keep well for up to 3 months.  To thaw, put it in the fridge overnight or on the countertop for a few hours.

How to make banana muffins?

This vegan banana bread recipe can easily be turned into muffins with a few modifications. Be sure to check out my recipes for vegan chocolate chip banana muffins and vegan double chocolate banana muffins.

Someone holding up a vegan banana muffin with chocolate chips that has been cut in half.

➕ Add-ins

One of the great things about this recipe is that you can use it as a base for any type of bread or muffin that you like.  Add in whatever you would like to make it your own.   

Chocolate Chips – 1/2 cup of vegan chocolate chips seems to be the perfect amount.  You can also sprinkle a few more on top before baking to make it pretty.  (I find that the mini chips work best.)

Chopped Nuts – 1/2 cup of any type of chopped nuts that you choose mixed in the batter or sprinkled on top.

Blueberries – about 1 cup fresh or frozen.

Strawberries – about 1 cup of chopped fresh strawberries give you delicious strawberry banana bread.

Chocolate – for chocolate banana bread, add 1/2 cup of cocoa powder to the dry ingredients and increase the sugar to 1 cup to counteract the bitterness of the chocolate.

Spices – 1 tsp of cinnamon, 1/2 tsp allspice, 1/4 tsp nutmeg, or 1/4 tsp cloves are all delicious and give this bread some extra flavor.

The great thing about banana bread is that you can make it differently every time!

Golden brown baked banana bread in a bright blue loaf pan.

Have some more bananas that you are looking to use up? Try my frozen chocolate-covered banana bites or these healthy spinach muffins!

More vegan bread recipes

A loaf of vegan banana bread in a bright blue bread pan.
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5 from 23 rating

Vegan Banana Bread

Yield: 12 slices
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Author: Monica Davis
A classic banana bread that bakes up perfectly moist and delicious every time.
Print Leave a Review Pin Recipe

Ingredients

Dry ingredients

  • 2 cups flour, any type will work
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet ingredients

  • 3 medium ripe bananas, totaling about 1 1/2 cups.
  • 2/3 cup brown sugar
  • 1/3 cup oil, (any neutral flavored oil or melted vegan margarine).
  • 1/4 cup plant-based milk
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (177°C) and oil an 8.5"x 4.5" loaf pan.
  • Put all of the dry ingredients, except brown sugar (2 cups flour, 1 1/2 tsp baking powder,1/2 tsp baking soda, 1/2 tsp salt) in a large mixing bowl and give it a little stir.
  • Place 3 very ripe bananas and 2/3 cup of brown sugar in a medium bowl and mash with a fork.
  • Add 1/2 apple sauce, 1/3 cup oil, 1/4 cup plant-based milk, and 1 tsp vanilla to the mashed bananas and stir until it is all mixed well.
  • Pour the wet mixture into the dry mixture and stir until all of the flour is incorporated, but don’t over stir. (Add 1/2 cup of chocolate chips or chopped nuts if desired).
  • Use a rubber spatula to scrape the thick batter into the greased loaf pan and smooth out.  (Top with chocolate chips, nuts, or banana slices if desired).
  • Bake at 350°F (177°C)° for 50 minutes or until a toothpick inserted in the middle comes out clean.

Notes

  • Use very ripe bananas.  You have to use bananas that have brown spots or have turned completely brown.  These bananas are softer and sweeter than green and yellow bananas.
  • Measure your ingredients carefully.  Baking is a science and small variations in measurements can change the final outcome.
  • Spoon your flour into the measuring cup and level it off with the back of a butter knife.  Don’t scoop the flour out of the bag with a measuring cup. This will pack the flour down too much resulting in too much flour.
  • Don’t over stir the batter.  You just want to stir it enough so you don’t see any dry flour.  Over mixing it will cause it to be chewier.
  • Bake for at least 50 minutes at 350°F.Baking at a higher temperature will cook the outside faster than the inside resulting in an undercooked loaf in the center.
  • Allow it to cool for about 15 minutes before slicing.
Serving: 1slice, Calories: 254kcal, Carbohydrates: 41g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Sodium: 427mg, Potassium: 260mg, Fiber: 2g, Sugar: 18g, Vitamin A: 38IU, Vitamin C: 3mg, Calcium: 87mg, Iron: 2mg
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