This vegan banana bread recipe is sweet, moist, and delicious! A perfect breakfast or snack, it's easy to make with simple ingredients.
Meet the ultimate vegan banana bread recipe! It’s perfectly moist, sweet, and flavorful—all without any eggs or dairy. I fold walnuts into the batter for crunch, but you could just as easily add other nuts, dried fruit, or even vegan chocolate chips. This vegan banana bread is customizable and delicious.
I started making this vegan banana bread recipe years ago, and it’s still one of my favorite treats. When I have it on hand, I enjoy it with a cup of coffee for breakfast, grab another slice for an afternoon snack, and eat some more for dessert. Clearly, in our house, it disappears quick! I hope you love it as much as I do.
Vegan Banana Bread Ingredients
Here’s what you’ll need to make this recipe:
- Bananas, of course! I don’t use an egg replacer like flaxseed in this recipe. One isn’t necessary because the mashed banana adds plenty of moisture and acts as a binder in the batter. Make sure to use brown, spotty bananas for the richest flavor.
- All-purpose flour – It makes up the base of the batter. For a whole grain version of this recipe, replace the all-purpose flour with a mix of whole wheat pastry flour and almond flour.
- Baking powder, baking soda, and apple cider vinegar – They help the loaf puff up as it bakes.
- Sugar – For sweetness. Cane sugar, brown sugar, and coconut sugar all work well.
- Almond milk – For extra moisture. Another dairy-free milk like oat milk would work here too!
- Vegetable oil – For richness. I like its neutral flavor in this recipe, but olive oil and melted coconut oil work nicely too.
- Cinnamon, nutmeg, and vanilla extract – For warm, spiced flavor.
- Walnuts – For crunch. Keep reading for more mix-in suggestions!
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Vegan Banana Bread
You can find the complete recipe with measurements at the bottom of this post. For now, here’s a quick overview of how it goes:
First, make the batter. Start by mashing the bananas at the bottom of a large bowl. Add the wet ingredients and whisk to combine. In a medium bowl, whisk together the dry ingredients.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts.
Transfer the batter to a greased loaf pan lined with parchment paper. Spread it in an even layer. Then, sprinkle it with oats and more walnuts.
Bake at 350°F until a toothpick inserted comes out clean, 42 to 50 minutes. Allow the loaf to cool for at least 15 minutes before slicing and serving.
Enjoy!
Recipe Tips
- Spoon and level your flour. One of the biggest baking mistakes I see readers make is accidentally using too much flour. This happens when you scoop flour up with a measuring cup, which can cause it to become compacted. For a more accurate measurement, spoon the flour into your measuring cup, then level it off with a knife, sweeping away the excess flour. Read more about the spoon and level method in my how to measure flour post!
- Don’t slice it right away. This vegan banana bread has the best moist texture and richest flavor after it’s had some time to cool. Though it’s tempting to slice into it as soon as it comes out of the oven, waiting at least 15 minutes always pays off.
Recipe Variations
This recipe is delicious as written, but feel free to play with different spices or mix-ins. Here are a few ways you can change it up:
- Switch the nuts. Use chopped pecans or almonds instead of walnuts.
- Make it fruity. Replace the nuts with dried cherries, cranberries, blueberries, chopped dried apricots, or Medjool dates. You could also use a mix of nuts and dried fruit.
- Swap the spices. Try adding cardamom or ginger in place of the nutmeg.
- Or add vegan chocolate chips. Because chocolate + banana is never a bad idea!
Let me know what variations you try!
How to Store and Freeze
Store leftover vegan banana bread in an airtight container at room temperature for up to 3 days.
It also freezes well. To freeze banana bread, allow it to cool completely before you slice it. Then, freeze slices in an airtight container or freezer bag for up to 3 months. Allow individual slices to thaw in the fridge overnight, or microwave them for 30 seconds to 1 minute.
More Banana Recipes to Try
If you love this vegan banana bread, try one of these delicious banana recipes next:
Vegan Banana Bread
Ingredients
- 2 very ripe bananas, mashed (1 cup)
- ½ cup cane sugar, brown sugar, or coconut sugar
- ¾ cup unsweetened almond milk
- â…“ cup vegetable oil, melted coconut oil, or extra-virgin olive oil, plus more for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour, spooned and leveled, see note*
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup chopped walnuts
Topping
- 2 tablespoons chopped walnuts
- 1½ tablespoons whole rolled oats
Instructions
- Preheat the oven to 350°F and brush a 9x5-inch loaf pan with oil.
- In a large bowl, whisk together the mashed bananas, sugar, almond milk, vegetable oil, vanilla, and apple cider vinegar.
- In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir until just combined, then fold in the walnuts. Pour into the prepared pan and sprinkle with the chopped walnuts and oats.
- Bake for 42 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
