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The Best Vegan Banana Bread

This easy vegan banana bread is the best ever! It’s moist, packed with flavor and comes out perfectly every time. Made with simple, easy to find ingredients, this is truly the only banana bread recipe you’ll ever need.

Sliced vegan banana bread on a cutting board

This vegan banana bread is our classic, tried and tested recipe and it truly comes out perfectly every time.

Something that I truly love about baking banana bread is how good the house smells! Cinnamon and banana and caramelized sugar all mixed in with the smell of baking bread. Mmmmm!

And there’s nothing quite like a slice of banana bread served freshly baked and warm from the oven.

And if you love baking quick breads then also check out our recipes for vegan pumpkin bread and vegan zucchini bread.

Slices of banana bread on a wooden board.

What You Need To Make It:

Ingredients to make vegan banana bread.

Ingredient Notes

  • Ripe spotty bananas: Ripe and spotty bananas are crucial because they are packed with natural sugars.
  • Coconut Oil: This can be swapped for vegan butter (in the same quantity) or you can use applesauce instead for an oil-free version.
  • Soy Milk: You can use soy milk as we did, or swap it for any other non-dairy milk.
  • Walnuts: These are entirely optional. You can omit them or swap them out for a different nut such as pecans. Or replace them with chocolate chips.
Slices of banana bread in a stack.

How To Make Vegan Banana Bread

Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is just a summary of the process. 

  • Preheat the oven to 350°F (180°C). Prepare a 9 x 5 inch loaf pan by spraying it with non-stick spray and lining the bottom with parchment paper. Set aside. 
  • Sift all purpose flour into a mixing bowl and add white and brown sugar, baking powder, salt and cinnamon. Mix together.
Collage of two photos showing dry ingredients in a bowl and then mixed.
  • Measure the correct amount of banana and add it to your blender along with soy milk and coconut oil and blend until smooth.
Collage of two photos showing ingredients before and after blending.
  • Pour the blended mix over your dry ingredients in the mixing bowl and mix it into a smooth batter.
Two photo collage showing wet ingredients added to dry and then mixed.
  • Add chopped walnuts (optional) and fold in.
Collage of two photos showing chopped walnuts added to batter and mixed in.
  • Transfer the batter to your prepared 9×5 loaf pan and smooth down. Add a few more chopped walnuts on top and place into the oven to bake.
  • Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Two photo collage showing banana bread before and after baking.
  • Let it cool in the pan for 10 minutes before removing it from the pan and placing it onto a wire cooling rack to cool completely.
Collage of two photos showing banana bread cooling on a wire cooling rack and then sliced and ready to serve on a wooden cutting board.

Recipe Tips

Mash or blend. We love blending up the banana, coconut oil and non-dairy milk in this recipe as it results in a very smooth batter and even distribution of that banana flavor. However, if you prefer not to get your blender involved, you can simply melt the coconut oil, mash it in with your banana and add to the mixing bowl along with the non-dairy milk.

Measure the banana correctly. If you have a food scale, then you can just weigh the peeled banana to get the correct amount. If you don’t have a scale then the best way to measure would be to mash the banana and measure it out in cups. This recipe uses 1 and 1/2 cups mashed banana or 337g.

Spoon and level the flour. The correct way to measure flour is to use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively, weigh it on a food scale.

Don’t overmix the batter. Once you add the wet ingredients in with the dry you just want to mix it until just mixed. Don’t over-mix the batter or the texture and/or rise of your loaf may be impacted.

Vegan banana bread loaf cut into slices.

Recipe Q&A

Can I make this banana bread gluten-free?

With some small adjustments this works great for gluten-free, check out our vegan gluten free banana bread recipe. 

Can I make this recipe oil-free?

Yes you can. Simply replace the coconut oil with applesauce (in the same quantity) for an oil-free version.

How to store banana bread?

Store it covered at room temperature where it will stay good for a few (3-4) days. If you want it to last longer, then keep it covered in the fridge where it will last for up to a week. 

Can you freeze it?

Yes you can. It’s freezer friendly for up to 2 months. When you’re ready for it, let it thaw overnight in the fridge.

Slices of banana bread on a napkin and wooden board.

More Vegan Banana Recipes

  1. Vegan Banana Pancakes
  2. Vegan Banana Cake
  3. Vegan Banana Cookies
  4. Vegan Banana Ice Cream
  5. Vegan Banoffee Pie
  6. Vegan Banana Cream Pie
Buttered slices of banana bread in a stack.

Did you make this recipe? Be sure to leave a comment and rating below!

Print

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Sliced vegan banana bread on a cutting board

Vegan Banana Bread



  • Author:
    Alison Andrews

  • Prep Time:
    10 mins

  • Cook Time:
    60 mins

  • Total Time:
    1 hour 10 minutes

  • Yield:
    1 Loaf

  • Diet:
    Vegan

Description

This easy vegan banana bread is the best ever! It’s moist, packed with flavor and comes out perfectly every time. Made with simple, easy to find ingredients, this is truly the only banana bread recipe you’ll ever need.


  • 2 cups (250g) All-Purpose Flour*
  • 1/2 cup (100g) White Granulated Sugar
  • 1/2 cup (100g) Light Brown Sugar
  • 3 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1 and 1/2 cups Mashed Ripe Banana (or 337g peeled weight)*
  • 1/2 cup (120ml) Soy Milk (or other non-dairy milk)
  • 1/4 cup (55g) Coconut Oil or Vegan Butter*  
  • 1 cup (100g) Walnuts (Chopped, plus more to place on top before baking)*


Instructions

  1. Preheat the oven to 350°F (180°C). Prepare a 9 x 5 inch loaf pan by spraying it with non-stick spray and lining the bottom with parchment paper. Set aside. 
  2. Sift all purpose flour into a mixing bowl and add white and brown sugar, baking powder, salt and cinnamon. Mix together. 
  3. Measure the correct amount of banana and add it to your blender jug along with the soy milk and coconut oil (or vegan butter) and blend until smooth.  
  4. Pour the blended mix over your dry ingredients in the mixing bowl and mix it into a smooth batter. 
  5. Add chopped walnuts (optional) and fold in. 
  6. Transfer the batter to your prepared 9×5 loaf pan and smooth down. Add a few more chopped walnuts on top and place into the oven to bake. 
  7. Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. 
  8. Let it cool in the pan for 10 minutes before removing it from the pan and placing it onto a wire cooling rack to cool completely.

Notes

*Spoon and level the flour. The correct way to measure flour is to use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively, weigh it on a food scale. 

*Measure the banana correctly. If you have a food scale, then you can just weigh the peeled banana to get the correct amount. If you don’t have a scale then the best way to measure would be to mash the banana and measure it out in cups. This recipe uses 1 and 1/2 cups mashed banana or 337g. 

*Mash or blend. We love blending up the banana, coconut oil and non-dairy milk in this recipe as it results in a very smooth batter and even distribution of that banana flavor. However, if you prefer not to get your blender involved, you can simply melt the coconut oil, mash it in with your banana and add to the mixing bowl along with the non-dairy milk. 

*Don’t overmix the batter. Once you add the wet ingredients in with the dry you just want to mix it until just mixed. Don’t over-mix the batter or the texture and/or rise of your loaf may be impacted. 

*Make it oil-free: If you’d like this banana bread to be oil-free then you can replace the coconut oil with applesauce in the same quantity (1/4 cup). 

*Make it gluten-free: For a gluten-free version of this recipe, please see our recipe for gluten-free banana bread

*Storing and Freezing: Store it covered at room temperature where it will stay good for a few (3-4) days. If you want it to last longer, then keep it covered in the fridge where it will last for up to a week. It’s freezer friendly for up to 2 months. When you’re ready for it, let it thaw overnight in the fridge.

*This recipe was first published in September 2015. It has been updated with new photos and lots more tips. The recipe itself has also been very slightly updated. The original recipe used a flax egg, we have updated the recipe to use more banana so a flax egg is not required. 

  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 slice (of 10)
  • Calories: 318
  • Sugar: 24.1g
  • Sodium: 222mg
  • Fat: 12.5g
  • Saturated Fat: 5.2g
  • Carbohydrates: 48.9g
  • Fiber: 2.4g
  • Protein: 4.8g

Keywords: vegan banana bread


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