When I first published this recipe a few years back I remember I was waiting for Viggo to be born. Time really does fly as here I am 3 years later with Sidney, Viggo, and Lachlan by my side! During that time I was constantly dreaming about banana bread everything and anything. My sweet tooth was ravenous those last few weeks being pregnant with Viggo. Pretty funny because I feel like I hadn’t had a sweet tooth all pregnancy until the end.
Along with Viggo, that’s where this vegan banana bread was born! I love toasting a slice, slathering it with peanut butter and a drizzle of honey, and of course, a generous sprinkle of sea salt. There’s nothing I love more for my 3pm HANGRY mama snack.
Anyway, this vegan banana bread truly is the best. It’s simple to make, customizable, easy and DAMN GOOD. Let me know how you like it by rating the recipe & leaving a comment. xo!
The BEST vegan banana bread
Oh yes, yes it does exist! I spent weeks perfecting this vegan banana bread recipe so that it had the right amount of sweetness, moisture and fluff factor. It’s safe to say you’re going to fall in love with this gorgeous loaf. So, what makes this vegan banana bread special?
- It doesn’t use alternative eggs. Instead of making this banana bread vegan by using flax eggs or chia eggs, I simplified it even further so that there are no special ingredients necessary. The bananas actually act as an egg alternative in this recipe, similar to my vegan banana bread cinnamon rolls!
- It can be made gluten free. I knew I’d get questions about making this vegan banana bread gluten free as well, so I provided some options for you in the notes section.
- You can easily jazz it up. I love adding walnuts and chocolate chips to this vegan banana bread, but the options are endless. It’s delicious as-is without any mix-ins, too!
Ingredients in this vegan banana bread
As I mentioned, this vegan banana bread recipe uses pantry staples to make it easy and accessible. You’ll make this one again and again! Here’s everything you need to make it:
- Bananas: you’ll need three RIPE bananas to sweeten this vegan banana bread. I love when my bananas have lots of brown spots. If you use frozen bananas, you’ll need to thaw them out completely and then drain all of the liquid.
- Coconut oil: a little melted coconut oil gives the bread the perfect amount of moisture. Of course, you’re welcome to use vegan butter, olive oil, walnut oil, hazelnut oil, etc. However, I LOVE the flavor virgin coconut oil gives the bread.
- Brown sugar: I like to use regular brown sugar in this recipe for that delicious hint of molasses flavor, but you’re welcome to use coconut sugar as well.
- Dairy free milk: you’ll also need just a couple tablespoons of your fav dairy free milk for additional moisture.
- Flour: we’re using good old all purpose flour in this vegan banana bread to give it the perfect texture. Whole wheat pastry flour or white whole wheat flour will also work well, but please see the note section of the recipe. Also, see below for my recommended gluten free substitutions!
- Baking staples: all good banana breads have vanilla extract, baking soda, a pinch of cinnamon and salt.
- Optional add-ins: this vegan banana bread is amazing with chocolate chips (make sure they’re dairy free/vegan to keep the bread vegan) and chopped walnuts or pecans, but you do you!
AK approved substitutions
I always recommend following the recipe as-is for the best results, but if you’re out of any ingredients here are some easy swaps that should work well in this vegan banana bread:
- Swap the oil. If you don’t have any coconut oil or need to keep the bread nut free, feel free to use melted vegan butter (and omit the nuts). Other oils that work well include olive oil, hazelnut oil or walnut oil.
- Go refined sugar free. Coconut sugar will work well in place of the brown sugar in this recipe.
- Use whole grains. If you’d like, you can use whole wheat pastry flour or white whole wheat flour. Please note that if you use regular whole wheat flour you may need to add a couple more tablespoons of milk to provide a little extra moisture.
- Gluten free options. I think chickpea flour or a gluten free all purpose flour will work well in this vegan banana bread recipe. I do not recommend using almond flour or coconut flour in this recipe, instead, feel free to try my vegan paleo banana muffins.
Follow these tips to make the best vegan banana bread
With a few tips & tricks you’ll make incredible vegan banana bread every time:
- Extra ripe bananas are best. The key to delicious banana bread flavor is to use bananas with lots of brown spots. They’re sweeter and give the bread the perfect flavor!
- Use room temp ingredients. Be sure to cool your coconut oil after melting it so that it doesn’t seize up when mixed with any of the other ingredients.
- Do not overmix. Overmixed batter results in dense, gummy bread. Mix the vegan banana bread batter until just combined. It’s okay if there are still lumps of banana!
- Use fresh baking soda. The best way to ensure that your bread rises properly is to use fresh baking soda. If it’s older than 3 months you might want to grab a new one.
- Prep your pan properly (and use the correct size). Line your 8×4 inch loaf pan with parchment paper and spray it with nonstick cooking spray so that the banana bread comes out easily and doesn’t stick. Changing the size of the pan will alter the baking time, so be sure to watch your bread if you use a bigger pan!
Turn this vegan banana bread into muffins
- Spray a 12 cup muffin tin with nonstick cooking spray or use muffin liners. To be safe, I always spray the inside of the liners too.
- Prepare the batter as directed, then divide evenly between liners.
- Bake for 20-25 minutes at 350 degrees F or until a tester comes out clean.
Using frozen bananas? Don’t forget this tip
Yes, you can use frozen bananas to make this vegan banana bread! If you want to use frozen bananas, follow these steps:
- Step 1: thaw frozen bananas at room temperature in a large bowl or on a deep plate until they are completely defrosted.
- Step 2: after the bananas are at room temp and no longer frozen, drain the excess liquid that’s produced from thawing them. If you don’t do this, the bread will end up with too much moisture.
- Step 3: use in the recipe as directed.
How to store vegan banana bread
- At room temp: this vegan banana bread can be left wrapped at room temp for a day, and you can absolutely make it a day or two ahead of time. It is even more delicious the next day.
- In the fridge: after a day at room temp I’d recommend storing the bread sealed in the fridge for up to 5 days.
Freezing & thawing tips
Yes, you can easily freeze this vegan banana bread! Here’s the best way to freeze & thaw it:
- To freeze: let the bread cool completely and either cut it into slices before placing it in an airtight container or freezer-friendly bag in the fridge, or freeze the whole thing for up to 3 months.
- To thaw: you can thaw the whole loaf by simply letting it sit at room temp for a few hours. You can do the same with the individual slices, or you can reheat them in the microwave for about 30 seconds.
Recommended tools
Get all of our go-to kitchen essentials here.
More ways to use ripe bananas
- Healthy Gluten Free Banana Muffins (dairy free!)
- Healthy Banana Oatmeal Pancakes
- Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting
- Chunky Monkey Banana Oatmeal Bake
- Healthy Soft Banana Bread Cookies
Get all of our banana recipes here and more of our vegan breakfasts here!
I hope you love this amazing vegan banana bread recipe! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
The Best Vegan Banana Bread You’ll Ever Eat
Ingredients
- For the wet ingredients:
- 3 medium to large extra ripe bananas, mashed (about 1 ⅓ cup mashed banana)
- ⅓ cup (75g) melted and cooled coconut oil
- ½ cup (107g) packed brown sugar (or coconut sugar)
- ½ tablespoon vanilla extract
- 3 tablespoons dairy free milk of choice
- For the dry ingredients:
- 1 ¾ cup (210g) all purpose flour*
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Optional add-ins:
- ½ cup (90g) chocolate chips
- ½ cup (56g) chopped walnuts (or pecans)
Instructions
- Preheat your oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking. If you use a larger loaf pan, such as a 9x5, please know your bread will be much thinner and will take less time to cook.
- In a large bowl mix together the mashed banana, brown sugar, coconut oil, vanilla extract and milk to a bowl until well combined.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it’s totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or both!) if you’d like.
- Add banana bread batter into the prepared pan. Bake for 40-50 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
- Once bread is cool, cut into 10 slices. Serve with nut butter spread on top for a healthy snack or breakfast on the go.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on April 7, 2021, republished on March 19, 2023, republished on February 22nd, 2024, and republished on February 17th, 2025.
I love this recipe so much, I make it almost every month and basically have it memorized! I’ve substituted the sugar with alternatives and reduced the amount to just 1/4 of what it calls for sometimes, and it still comes out perfect. I’ll never use another vegan banana bread recipe!
Perfect! So happy it’s a favorite!
Just made this vegan banana bread and OMG!! You were right, it is the best vegan banana bread ever ever. I love that there’s no vegan egg and such simple ingredients. It’s dense and heavenly. I made it for my family who are here visiting and they LOVED it. Last year when they visited I made your BEST chocolate cake and it was also HEAVENLY. My daughter follows you and now I do. All of your recipes are fantastic!! I’m going to have to make another bread as soon as my bananas are ripe enough. PS– I added chocolate chips since my granddaughter loves chocolate and it took it to another level.
So easy and delicious! I’m glad you’re loving the recipes here 🙂 Hope you keep finding more favorites!
Excellent! I added 1/4c cacao powder and used cream of coconut for the milk. Baked in a small cake/brownie pan for about 25 min. Thank you so much for the recipe!
Made this recipe with slightly less sugar and it was banging
Perfect! Such a great breakfast or snack 🙂
This was absolutely delicious! Not overly sweet like other recipes for banana bread can be and was very moist. Easy recipe to throw together and will be making this again!
Absolutely! Glad you love this one!
Amazing! I added about 3 tablespoons of extra soy milk because it looked a little dry and they turned out really good. Will definitely make again.
Perfect! Glad you enjoyed!
I wish I could rate this recipe more than 5 stars. I have been making it for almost 2 years now and it is perfection. Thank you so much for sharing it!
So glad you love it!!
So delicious! Tastes just as good as non vegan banana bread…..even better actually. I added the chocolate and a handful of chopped medijool dates. Thanks also to the ‘Growing’ podcast for recommending this, it will definitely help me get through the third & fourth trimesters 🙂
Absolutely! So glad you enjoyed!
Delicious!!
One of my all-time favs!
I love your recipe; it’s a favorite among everyone. I prepare it at least twice a month for my family. Truly the best recipe ever!
So happy to hear that!
This is the best Vegan banana bread I’ve made so far. There’s not a lot of ingredients an it doesn’t take a lot of time to put together. My husband and mom love it and so do I!!! ❤️❤️❤️
So glad it’s a hit! It’s my go-to 🙂
I love this recipe and use it as a base. The only modifications I make is I add 2 tbsp vegan sour cream and also sub the sugar for date puree that I made with soaked and blended dates to make it sugar free.
I’m glad those swaps work out well! Perfect snack 🙂
Hello, I’m very excited to try this recipe! Do you by any chance have baking instructions for muffins if I wanted to make them into muffins instead of a loaf? Thanks!
Yes! Check out the blog post with those instructions.
Your recipes is amazing! All ingredients mix so well together, in mine I added both chocolate chips and walnuts , everyone in the family loved it! A must try.
Love that! Glad it was a hit!
It’s a great vegan banana bread recipe, it has been enjoyed a lot by friends and flatmates! I can definitely recommend this to anyone who’s interested in baking and eating banana bread!
So happy to hear that!
she was right
Im trying a modified version of this recipe. Instead of the brown sugar, I used a little agave. Im also using oat flour to make it gluten free. This is my favorite go-to for a gluten free flour as coconut and almond are usually very dry and thirsty. But oat is as close to all purpose as I’ve yet discovered! This recipe with my adjustments turned out moist and delicious!
I’m glad those swaps work out well!
Im trying a modified version of this recipe. Instead of the brown sugar, I used a little agave. Im also trying oat flour to make it gluten free. This is my favorite go-to for a gluten free flour as coconut and almond are usually very dry and thirsty. But oat is as close to all purpose as I’ve yet discovered!
This recipe is delicious and perfect, my husband loves this bread! Thank you. Is it possible to omit the banana and chocolate chips and sugar to make a savory bread ? Please advise 🙏 😊
So happy to hear that! Unfortunately, I can’t recommend omitting all of those ingredients as they contribute to the overall texture and bake of the bread as well.