This easy vegan banana bread recipe is the only one you’ll ever need. You won’t need any fancy kitchen equipment or skills. Just a few pantry staples and the excitement to bake!

The loaf comes out golden on top and fall-apart moist inside.

Vegan Banana Bread sliced and served with fresh blueberries

If you loved this breakfast bread recipe, try my vegan strawberry muffins or my breakfast blueberry muffin tops next!

Why you’ll love this easy vegan banana bread

This is one of my favorite breakfast breads, and for good reason(s):

  • Moist and tender texture: This easy vegan banana bread recipe has a moist and tender crumb that melts in your mouth with every bite.
  • Easy to make: With simple ingredients and straightforward instructions, this banana bread recipe is easy to whip up, even for beginner bakers. Minimal preparation and basic kitchen tools are needed.
  • Naturally Sweetened: With maple syrup and ripe bananas, this vegan banana bread recipe relies on natural sweeteners rather than refined sugars. 
  • Great for meal prep: Bake a loaf of this banana bread ahead of time and enjoy slices throughout the week for breakfast or dessert. It’s perfect for meal prep and on-the-go breakfast.
  • Freezer-friendly: Simply store individual slices or the entire loaf in a freezer bag and freeze. Thaw and toast slices as needed for a quick treat.
  • Crowd-pleasing favorite: Loved by adults and children alike, everytime.

The Best Vegan Banana Bread Recipe

I am incredibly excited about today’s recipe.  If you ask me, this Vegan Banana Bread is a treasure, practically a banana gold mine.  Can you tell I am passionate about this recipe?  And I am so excited to share it with you.  

I have always loved banana bread.  It is one of my favorite breakfast breads. The aroma that fills my kitchen while this bread is baking gives the promise of wonderful things to come. I am usually drawn to the oven-window several times to watch the loaf rise and turn beautifully golden brown. In fact, it is hard to wait for the bread to cool enough to slice so I can eat it. The flavor, moistness, and slightly sweet taste make this recipe a winner. We also pack many healthy ingredients into this loaf, making it a great breakfast option.  

Bananas are a staple in my kitchen. They are normally displayed on my kitchen counter.  I don’t know about you, but I am always surprised by how quickly bananas go from a slightly green color to yellow with brown spots.  When the bananas get ripe, I often peel and freeze them for use in smoothies or desserts, but you can only have so many frozen bananas.  So if you are looking for something to do with ripe bananas, banana bread is a terrific option. Let me tell you this banana bread recipe is perfect for those overly ripe (almost unrecognizable) bananas in your life.  

This is a great bread for breakfast, but really, for me, it is the perfect bread at any time of the day.   Bananas contain potassium, fiber, and vitamin C and are a healthy fruit to add to your diet.  And if you ask me, there is nothing like fresh banana bread to brighten the day.  

Ingredients and substitution notes 

Gather these healthy ingredients and get baking:

  • Dairy-free milk (organic & unsweetened): Choose almond milk, coconut milk, or oat milk. 
  • Lemon juice: Fresh lemon juice is ideal. 
  • All-purpose flour: This serves as the base for the banana bread, providing structure and texture.
  • Whole wheat pastry flour: This adds fiber and nutrients to the banana bread while still providing a light and tender texture.
  • Sprouted spelt flour (One Degree): Sprouted spelt flour is a nutritious alternative to traditional wheat flour. 
  • Baking powder: Make sure your batch is fresh!
  • Salt: This really enhances the flavor of the banana bread and balances the sweetness of the other ingredients.
  • All-spice (optional): All-spice adds warmth and depth to the flavor profile of the vegan banana bread.
  • Apple sauce: Apple sauce serves as a natural sweetener and binder in vegan baking. It adds moisture and helps create a soft and tender crumb. Alternatively, you can use an extra ripe banana for added sweetness and moisture.
  • Maple syrup: For the most delicious natural sweetness.
  • Almond butter: Adds richness and nuttiness to the banana bread. It also helps bind the ingredients together and contributes to the moist texture.
  • Vanilla extract: Gives the bread that “desserty” taste.
  • Ground flaxseed: Ground flaxseed acts as a vegan egg substitute, providing binding properties and healthy fats. It also adds a nutty flavor and boosts the nutritional value of the banana bread.
  • Ripe bananas: Use bananas that are fully ripe with brown spots for the best results.
  • Coconut oil, melted: This adds moisture and richness to the banana bread.

Optional add-ins:

  • Cardamom: I adore the unique and aromatic flavor of this spice.
  • Cinnamon: Adds warmth and spice to the banana bread, complementing the sweetness of the bananas and maple syrup.
Vegan Banana Bread fresh from the oven

Recipe variations and add-ins

Want to level-up your banana bread? Try adding in these ingredients: 

  • Nuts: I love to add 1/2 cup of chopped walnuts for a delicious crunch and added flavor.
  • Dried fruit: Mix in 1/2 cup of chopped dried fruits such as raisins, cranberries, or chopped dates for added sweetness and texture.
  • Citrus zest: Add the zest of one lemon or orange to the batter for a bright and refreshing citrus flavor that complements the sweetness of the bananas.
  • Maple glaze: Drizzle a simple maple glaze made with maple syrup, powdered sugar, and a splash of dairy-free milk over the cooled banana bread for a sweet finishing touch.
  • Granola crunch: Sprinkle a handful of your favorite granola on top of the banana bread batter before baking for added texture and a wholesome crunch.
  • Berry burst: Gently fold in 1/2 cup of fresh or frozen berries such as blueberries, raspberries, or strawberries for bursts of juicy sweetness throughout the banana bread.

Top tips for making the best vegan banana bread

Here are some helpful tips to ensure success when making vegan banana bread:

  • Use ripe bananas: Use bananas that are fully ripe with brown spots on the peel. Ripe bananas are sweeter, softer, and easier to mash!
  • Mash bananas thoroughly: Mash the bananas well until they are smooth and free of lumps. This ensures even distribution of banana flavor throughout the bread and contributes to its moist texture.
  • Don’t overmix the batter: This is key. Mix the batter until the ingredients are just combined. Overmixing can result in a dense and tough texture. It’s okay if there are small lumps in the batter; they will disappear during baking.
  • Use a toothpick to test doneness: Insert a toothpick into the center of the banana bread. If it comes out clean or with a few moist crumbs, the bread is ready. If the toothpick comes out wet, continue baking for a few more minutes.
  • Cool completely before slicing: Allow the banana bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Cooling allows the bread to set and prevents it from crumbling when sliced.

By following these tips, you can create delicious and moist vegan banana bread that everyone will love. 

Slices of Vegan Banana Bread served on a white plate

Storage instructions 

Allow the banana bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy. Once cooled, wrap the banana bread tightly in plastic wrap or aluminum foil to protect it from air exposure and to retain moisture. Banana bread will for about 3-4 days when stored correctly. If you want to extend the shelf life of the banana bread, you can store it in the refrigerator.

Banana bread freezes exceptionally well. If you don’t plan to consume the entire loaf within a few days, consider freezing individual slices or the entire loaf. 

Golden brown Banana Bread


Here are some key take outs from this article:

Can I use gluten-free flour in this vegan banana bread recipe?

Yes, you can substitute gluten-free 1-to-1 flour for the all-purpose flour or whole wheat flour in this recipe.

Can I use frozen bananas for banana bread?

Yes, you can use frozen bananas for banana bread. Thaw the bananas completely and drain any excess liquid before mashing them. Frozen bananas tend to release more moisture, so you may need to adjust the amount of liquid in the recipe accordingly.

How ripe should the bananas be for banana bread?

The bananas should be fully ripe with brown spots on the peel for the best flavor and sweetness. Overripe bananas are ideal as they are easier to mash and add natural sweetness to the bread.

Can I reduce the amount of sugar in the recipe?

Yes, you can adjust the amount of sugar or sweetener in the recipe according to your preference. 

Can I add nuts or vegan carob or chocolate chips to the banana bread?

Absolutely! Adding nuts, carob chips, chocolate chips, or dried fruit to the banana bread batter can enhance its flavor and texture. Fold them into the batter just before pouring it into the loaf pan.

What can I use as a substitute for applesauce in vegan banana bread?

If you don’t have applesauce, you can substitute it with mashed ripe bananas, pumpkin puree, or dairy-free yogurt. These substitutes help add moisture and binding properties to the banana bread.

How long does vegan banana bread last?

Vegan banana bread can last for 3-4 days when stored at room temperature in an airtight container. You can also store it in the refrigerator for up to a week or freeze it for longer-term storage.

Can I make mini muffins or muffins instead of a loaf?

Yes, you can use the same batter to make mini muffins or regular-sized muffins. Adjust the baking time accordingly, as muffins will bake faster than a loaf of banana bread.

Why did my banana bread turn out dense and heavy?

Banana bread may turn out dense and heavy if it’s overmixed or if too much flour is added to the batter. Be sure to mix the ingredients until just combined and avoid overmixing to prevent a dense texture.

Can I make this banana bread oil-free?

Yes, you can make this banana bread oil-free by omitting the coconut oil or replacing it with an equal amount of unsweetened applesauce or mashed bananas. This modification results in a slightly denser texture but will still be delicious.

Watch My Vegan Banana Bread Recipe Video

I hope you enjoy this Vegan Banana Bread recipe as much as I do!  Happy Baking:)

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Vegan Banana Bread

Vegan Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Chef Ani
  • Yield: 1 loaf 1x


I hope you enjoy this Vegan Banana Bread recipe as much as I do!  Happy Baking:)


  • 1/2 cup dairy free milk (organic & unsweetened)
  • 1 1/2 tablespoons lemon juice
  • 1 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 3/4 cup sprouted spelt flour ( I use One Degree)
  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon all-spice (optional)
  • 1/4 cup apple sauce
 (or an extra banana)
  • 1/4 cup maple syrup

  • 2 tablespoons almond butter

  • 2 teaspoons vanilla extract

  • 2 tablespoons ground flaxseed
  • 3 medium size ripe bananas
  • 1/4 cup coconut oil, melted


  • 1/8 teaspoon cardamom 
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 350 degrees. Grease a loaf pan.

  2. In a bowl mix together the dairy free milk and lemon juice. Set aside (see note)

  3. In a separate large bowl mix together the flour, spelt flour, baking powder, salt, and all-spice.
  4. The milk and lemon juice mixture should now be curdled. Add apple sauce, maple syrup, almond butter, vanilla extract, and ground flaxseed to the milk mixture. Don’t add the coconut oil just yet.
  5. Peel the bananas. With a fork mash the ripe bananas and add them to your wet ingredients. Mix until thoroughly combined.
  6. Pour the wet mixture into the dry mixture and while mixing add the melted coconut oil. Mix until everything is combined being careful to not over mix.
  7. Gently fill a loaf pan and place in a preheated oven.  Bake for 50 minutes or until a knife inserted into the center comes out nearly clean with a few crumbs sticking to it.



In order to make a lighter bread, you want to curdle your milk with some fresh lemon juice. Many plant-based milks have ingredients that do not allow it to curdle. I have found that an organic unsweetened milk works best.

Click Here to watch me make this recipe on YouTube!

Vegan Banana Bread