Best Vegan Banana Bread

This is hands down the best Vegan Banana Bread recipe. It’s one-bowl easy, a breeze to make gluten-free, and comes out perfectly moist every single time. Banana bread is basically a year-round essential, and this version checks all the boxes—delicious, completely vegan, and made with simple ingredients you probably already have in your pantry. No weird substitutes, no complicated steps—just a classic banana bread recipe, made egg-free and dairy-free.

For more delicious vegan quick breads, check out this Vegan Rye Bread or Cinnamon Raisin Bread.

How about delicious vegan baked goods? Try my Vegan Blueberry Muffins or Vegan Pumpkin Bread.

For more banana recipes, try this Vegan Banana Cake, or Grain-Free Banana Muffins.

Why You’ll Love this Recipe

• Quick & Easy – This recipe comes together in one bowl with only 10 minutes of prep.
• Easily customizable – Add chopped walnuts. chocolate chips, or swap for a gluten-free flour to make this recipe your own.
• Minimal ingredients – This recipe is made with pantry staples, so no trips to the grocery store for unique vegan ingredients are required.

Ingredients

• Overripe bananas –  Lots of brown spots is best, but frozen works too, just make sure to thaw them first. I’ve also used fresh bananas for this recipe, and it has turned out wonderfully.
• Flour – I prefer all-purpose flour, but I have made this recipe with gluten-free flour with great results. You could also try whole wheat if you prefer.
• White sugar* – I use white granulated sugar or cane sugar for this recipe. Make sure to select a vegan variety (see notes).
• Salt – Just a pinch is needed for this recipe. But honestly, I have accidentally forgotten it when making this once before and it does not make a huge difference.
• Oil – I use canola oil, but you can use any cooking oil with a neutral flavor – like vegetable oil, avocado oil, etc. You could use melted coconut oil if you are okay with a slight coconut flavor.
• Vanilla Extract – Omit if desired. 
• Optional: 1/3 cup chopped walnuts or chocolate chips. 

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large bowl
• 9 x 5 loaf pan
• Cooling rack (optional)

How to Make the Best Vegan Banana Bread

​This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Preheat the oven to 350 degrees Fahrenheit.

Mash the bananas in a large mixing bowl. I like to leave a few chunks, but you can mash them fully as well. Next, add in the oil, sugar, and vanilla extract and mix with the mashed bananas until combined.

Add the dry ingredients into the bowl with the banana mixture and mix only until no streaks of flour remain. For best results, do not overmix in this step or you will end up with a dense, chewy bread. If the mixture appears too dry, add splashes of water until the dough is the correct consistency. The dough will be very thick – this is normal.

Grease a 5×9″ loaf pan using a dab of oil on a paper towel or a bit of cooking spray. Pour batter into the greased loaf pan, allowing it to level out naturally.

Bake at 350 degrees Fahrenheit for 50 minutes to 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. The top should be a nice golden brown.

After removing from the oven, let the banana bread cool on a wire rack for about 10 minutes before slicing. If you don’t have a wire rack, allow the loaf to cool in the loaf pan until it is no longer hot to the touch. 

Serve and enjoy!

How to Store Homemade Banana Bread

• Room Temperature: This bread will store in an airtight container or wrapped in plastic wrap at room temp for 3-5 days.
• Fridge: Store in the refrigerator in an airtight container for up to 1 week.
• Freezer: Freeze the loaf whole for up to 3 months. Thaw in the refrigerator before eating. 

More Tips

• Not Vegan? Use one egg or equal parts melted butter instead of the oil.
• Looking for Gluten Free banana bread? Choose a 1:1 gluten-free flour substitute to make this recipe gluten-free.
• Want less sugar? Replace the sugar with equal parts maple syrup and add 1/4 cup of flour. Or you can swap the white sugar for coconut sugar for a less refined option. 

FAQ