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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.

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:
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.

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

More Vegan Quickbreads

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.

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.

Ingredients

  • 3
    medium overripe bananas
    (Notes 1 and 2)

  • cup
    organic granulated sugar

  • cup
    organic brown sugar

  • 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

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

  8. Sprinkle the top with brown sugar.

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

  10. 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.

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.



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