When I first published this recipe a couple of years back I remember I was waiting for Viggo to be born. Time really does fly as here I am just two years later with Sidney, Viggo, and baby 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, then 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!
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.
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!
The Best Vegan Banana Bread You’ll Ever Eat
The best vegan banana bread you'll ever eat is moist, flavorful and tastes like the nostalgic, traditional banana bread you know and love. This easy vegan banana bread recipe uses simple ingredients and makes an incredible brunch treat or snack. Options to add chocolate chips and nuts to make it extra special!
- For the wet ingredients:
- 3 medium to large extra ripe bananas, mashed (about 1 ⅓ cup mashed banana)
- 1/3 cup melted and cooled coconut oil
- 1/2 cup packed brown sugar (or coconut sugar)
- ½ tablespoon vanilla extract
- 2 tablespoons dairy free milk of choice
- For the dry ingredients:
- 1 ¾ cup all purpose flour (or sub whole wheat pastry flour, white whole wheat flour or chickpea flour for a GF option)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Optional add-ins:
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts (or pecans)
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.
Frozen bananas should be thawed first and then drained of excess liquid before using in this recipe.
If you use whole wheat flour (I recommend whole wheat pastry or white whole wheat flour), you’ll likely need to add two more tablespoons of milk to the recipe.
To make gluten free: I suggest using chickpea flour or an all purpose gluten free flour. I do not recommend using almond flour or coconut flour in this recipe.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
As soon as this recipe was highlighted on Instagram I knew I had to try it immediately! I’ve been looking for the perfect vegan banana bread recipe and this did not disappoint! It is moist, has the perfect amount of sweetness, and doesn’t use any hard to find ingredients (which is always a possibility when making vegan baked goods). This will be my standard vegan banana bread recipe from now on! It’s perfection.
Amazing!! So glad you found your new go-to!
This is the best banana bread I’ve ever had, vegan or otherwise :)) Make it ASAP!!
I’m so glad!!
The recipe looks yummy. Is it okay to use sunflower oil instead of the coconut oil?
I recommend sticking to coconut oil or olive oil or vegan butter for best flavor!
This recipe is awesome!! I’m about to make it again, and trying to remember how I tweaked it last time, but I used sunflower oil and didn’t use any milk, just a tad bit more oil – this was the closest I could get to the “Woods” banana bread recipe! I’ve been trying to make banana bread similar, and I think it’s the sunflower oil that gives it such good flavor and aroma! I say try it!!
Just made this bead today and it is amazing! I made it with gluten free oat flour and it came out perfect!
So happy to hear that!
absolutely amazing! i used coconut sugar… it was a pretty thick batter for me and it got me a little worried but it turned out delicious! i will use less chocolate chips next time (can’t believe i’m actually saying this) as it was a bit sweet for me.
The gluten free flours make a thicker batter, but it will bake up beautifully! And yes, feel free to reduce the chocolate chips a bit next time 🙂
This was great! I love your other “best ever healthy banana bread” but I’ll definitely throw this in the mix from time to time, too! Very moist and full of flavour, with super easy ingredients.
Love that! Glad you enjoyed!
Best banana bread I’ve ever made!! 10/10 would recommend adding Trader Joe’s semi-sweet chunks to it. You killed it again, Monique!
So happy to hear that!!
This bread is the bomb! Moist, packed with yummy flavors and super easy to make. I was craving a dessert and because this recipe is so simple, I already had all of the ingredients in my apartment! For sure recommend!
So easy and delicious! Glad you loved it 🙂
This was so good. It is now my go to recipe. I’m not even vegan.
I’m so glad!!
This is in fact the best banana bread I’ve ever had! Such a good recipe! I added both walnuts and chocolate chips – delicious!
So happy to hear that!
Can I use oat flour?
Hi! I haven’t tested it so I’m not 100% sure. I’d suggest trying chickpea flour or gluten free all purpose flour for a gluten free option.
Perfect!! I don’t know how you do it, but it’s such a blessing that you share your recipes with others. I can always count on your recipes being beyond amazing. Everyone loved this and we are not even vegan. Thank you Monique! Congrats on your newest addition, beautiful family!❤️
Aw thank you so much! I’m thrilled to hear that you’re loving the recipes here. Hope you keep finding new ones that you love!
Tried this banana bread this morning for a Sunday breakfast treat and it did not disappoint! Tender moist (but not gummy) crumb and not overly sweet (like so many other recipes)! I followed the recipe to a tee, and definitely want to make it again! I’ve tried so many banana bread recipes – who knew the simplest of ingredients would make one of the best ever loaves?!
So happy to hear that! Simple and so delicious 🙂
Unfortunately this recipe just didn’t work out for me – I baked it with hope to share with a group of co-workers, one who is Vegan and I tasted it and got my household to taste it after I sliced it . I used coconut oil, kept it plain (didn’t have Vegan CCs) – only difference was I used water instead of 2TB dairy free milk and added 1tsp of 100% pure Maple syrup.
Myself and 2 taste testers felt it had a strong baking powder taste, did not taste good at all, and tasted quite bland… so I’m sorry it was a miss from us.
That said, I do appreciate your work in your helpfully written blog post and clear easy to follow recipe .
Hi, Kat. Sorry for the delay. So sorry you didn’t like this one. Most readers have been loving it so much and find it quite sweet. Also FYI this recipe doesn’t call for baking powder — it calls for baking soda!
Made this last night and I added both chopped pecans and chocolate chips. I had a slice for breakfast and it is SO good! All previous vegan banana bread recipes I have made end up dense and dry but this one is so flavorful and moist. Plus I appreciate how simple the recipe is. I found my new favorite vegan banana bread!
Oh YAY I’m so glad to hear that, Sarah! So excited for you to make it again soon 🙂
Such a delicious recipe! I’m a novice baker and the recipe was very easy to follow along and the end results were amazing.
That’s amazing to hear, Emily! Glad you loved it!
Just made this vegan banana bread, and it’s absolutely delicious!
SO happy you’re loving it!
I have made this many times now because it’s SO good! My non-vegan family also loves this recipe and they don’t have any complaints about it (Which is so rare)! It’s also so easy to make with ingredients you probably already have! 5 out of 5 stars Ambitious team!! ❤️
Aw YAY so happy you guys are all loving this one!!
THIS IS AMAZING!! I used chickpea flour instead to make it gluten free and it was delicious! A slice of this banana bread with some almond butter is the best thing I’ve had in months! Thank you so much for creating this recipe!
Aw I’m glad you loved it and that the chickpea flour worked well in here! Yay!
Highly Recommend. Perfect breakfast or mid-day snack that doesn’t spike my blood sugar. Used whole wheat flour and added 2 extra Tbsp oatmilk.
Glad that you’re enjoying it, Amanda! 🙂
Had leftover bananas that I needed to use up and this was the perfect banana bread recipe! Used 2 large bananas, just regular 2% milk and added chocolate chips. So good and easy!
Wonderful! So glad that you loved it 🙂
Made this without the choc chips as I ran out of them- truly one of the best banana breads ever! And I’ve made a lot. Thank you!
Best compliment ever!! So happy you’re loving this one and that it tasted great even without the chocolate chips!!
This was pretty good. I thought it had good flavor. My need were a tad dry, but I would use the recipe again, with the inn mind.
Hi, Alicen! Glad you enjoyed it. You could try baking it for a bit less time next time 🙂 Hope that helps!
So good, my new favorite AK banana bread!
YAY!! So glad you’re loving it!
This is sooooooo delicious!!!!! I should have made 2 loaves. I’m not going back to regular recipes and can’t wait to try some of your others.
Oh, SO happy you loved it so much!! Can’t wait for you to make it again + try some of my other recipes 🙂
Hello, is it okay to measure it in grams instead?
I’ve made this recipe a couple of times and always love it! Yesterday I simply forgot to add my melted coconut oil to the wet ingredients and it wasn’t until I was cleaning up that I realized. The loaf turned out just as well as always, so I may consider omitting the oil in the future. I will say my bananas were very very ripe so not sure if that compensated for anything.
Oh wow, amazing that that worked out! So happy you’re loving it 🙂
Made it without any add ins and it’s so good!! Vegan or not it’s the perfect texture. Love how simple the ingredients are. It is pretty sweet so next time I may decrease the amount of sugar. May also depend on how ripe your bananas are 🙂
I’m so happy you enjoyed it, Sofie! And yes, the sweetness definitely depends on the ripeness of your bananas 🙂
Wonderful recipe. My first time making a vegan banana bread. I followed the recipe using whole wheat flour and used 1/4 cup of coconut sugar instead of 1/2 cup as I prefer less sweetness. Didn’t have almond milk so used water instead, and added walnuts. Texture was great, but I may add an extra tbsp of water next time for additional moistness. Thank you for the recipe!
So glad that all worked out and that you enjoyed it, Angela! 🙂
love it! I substituted coconut sugar and whole wheat pastry flour and added chocolate chips. I didn’t have any plant based milk on hand, so I used water instead and it still turned out perfect! will definitely be making this again 🙂
Glad to hear that all worked out well and that you’re loving this recipe, Cara! 🙂
Vegan or not this is 100% my favorite banana bread recipe!! Perfect texture and ingredients are so simple. I use 100% whole wheat flour and love it, adds a good crust without throwing off the sweetness or crumb. Whole wheat flour absorbed more liquid so I either cut back a little on the flour or add a little extra milk.
Woohoooo! I’m so happy you’re loving it, Sofie!
This banana bread was amazing, and i actually decided to use oat flour instead of reg. flour because i figured it’d taste great alongside the bananas (i measured out the oats to be 1 3/4 cups and blended them into flour). This Banana bread reminded me of the Cliff Chocolate Chip bars in the absolute best way. I always add allspice and cinnamon to my banana breads and i totally recommend it!
Can I use Bobs red mill 1 to 1 baking flour?
I think that should work well! Enjoy! 🙂
This turned out fantastic! I was really happy to not have to deal with egg substitute for this one. My batter was *really* thick when I stirred everything together, so I added an extra banana (for a total of 4). That made the mix combine much better. I made an oat and walnut streusel for the top!
So happy you loved it, Holly! Good to know about the extra banana. And that streusel sounds amazing 🙂
Do yourself a favor and make this amazing Banana bread! even if you aren’t vegan, make it this way!!!!
So easy and so yummy! This recipe is literally fool proof!
The bread came out moist, sadly, it barely had a taste of bananas or sweetness. I followed the ingredients (and instructions) to a T, except I had to use olive oil instead of coconut oil, Perhaps the olive oil saturated the banana taste. I was inspired by the rave reviews & excited to bake it. Unfortunate that my experience didn’t quite live up to the glowing reviews.
Hi, Ann! I’m so sorry to hear that it didn’t taste very banana-y. How ripe/brown were your bananas?
This was the most delicious banana bread. I’m having to do dairy free for breastfeeding and this banana bread didn’t make me feel like I was missing my dairy full banana bread. Make this ASAP
Yay! So happy that you’re loving it, Reagan 🙂
So delicious!! Used olive oil because I didn’t have coconut and it’s so moist and delicious – cannot get enough!
Nice! Love olive oil in banana breads 🙂 So happy you loved it!
Had a few very ripe bananas and this was perfect way to use them up. Such easy recipe this will definitely stay in regular rotation!
Oh yay!! So glad that you loved this, Nicole!
Another bangin ambitious kitchen recipe! Had all the ingredients on hand and turned out delicious!! Truly you can never go wrong making one of Monique’s recipes – they literally always turn out great!
Aw thanks, Lily!! So happy you loved it so much!
This is my first time ever making banana bread and I am so glad I chose your recipe! It turned out so good! My challenge making breads in the past has been that they turn out dry-I love that this is so moist.
This is my new favourite banana bread recipe! Whether you’re vegan or not, this banana bread is my new go-to. It’s so easy and delicious! Thanks Monique, you rock! 😌
Awesome!! I’m so happy that you’re loving it, Anna 🙂
I made this bread today, I am not sure why it came out so dry. I used soy milk and canola oil. I stay away from omega 6 fatty acids and saturated fats. I added extra soy milk when it looked to be too thick. Will keeping looking for the perfect vegan banana bread.
Oh and I did not not have the freshest baking soda so that was good to know.
So sorry to hear this! It was very moist for me. Next time I suggest using VERY ripe bananas and sticking to the recipe itself. I’ve tested this several times and it was perfect. Please be sure to NOT pack your flour.
I’ve made this banana bread twice now. It is easy AND delicious, the perfect recipe!
Thank you for the recipe, it is delicious, however the batter was too tick, way to tick, so much I had to add like 1/2 cup of milk to be able to combine all the ingredients. To confirm is 1 cup and 3/4 of flour?
Turned out great though and very delicious!
Hmm that’s strange, did it look much thicker than the batter in the photo above^ in the blog post? It is 1 and 3/4 cup of flour, yes! How ripe were your bananas?
So good! I used King Arthur GF flour, butter, and mini chocolate chips for my little with an egg allergy and this turned out great!!! Will definitely make again. It’s so hard to find an egg free recipe that isn’t too dense and this is perfect.
So happy you loved it, Caroline! Thanks so much for leaving a review 🙂
Made this banana bread once for a friend who is vegan and just had her second baby. What a hit!! It was soooo yummy!! Vegan and non vegan approved. Can’t wait to make it again. Thanks for a great vegan recipe that all can enjoy.
Awesome!! So happy that you guys loved it 🙂
I’ve used this recipe now twice. Once with chocolate, once with walnuts and it’s been wonderful both times! I might recommend to someone with a sweeter tooth to taste the batter and perhaps add a bit more sugar/maple syrup, but for me this was perfect as-is!
I’m so happy you’re a fan, Maya!!
This is so good! We aren’t a vegan family but this is our favorite banana bread recipe!
This was so delicious and came out perfectly! I used 1-1/2 banana from fresh and 1-1/2 frozen bananas. I did not drain any liquid from the frozen bananas and it came out fine. I used a mix of flours (3/4 cup whole wheat, 1/2 all-purpose flour, 1/4 almond flour and 1/4 corn meal) and I used olive oil. I will definitely use this recipe again!
Glad to hear that all worked well, Roberta! Thanks so much for the review 🙂
Best vegan banana bread I have made. Not too sweet. Came out a little bit dense/stodgy. Next time I will try doubling the amount of baking soda and add a little applesauce to avoid dryness.
Happy you enjoyed it! And hmm I haven’t had that happen but those are great ideas 🙂
The vegan banana bread was delicious and so easy to make
I’m glad you loved it, Dwayne! Thanks for the review 🙂
Easy to bake; tastes really good!
This really was the best banana bread I’ve ever had! Easy to make, love the fact that it calls for coconut oil, and it is the best morning (or all day) snack to have.
I’m so happy you love this one, Katia!
This is THE best banana bread I have made!
This is a staple for my son (4) and I, we make it almost weekly 🙂
It’s quick to put together and made with simple ingredients.
Can’t recommend this one enough!
i’ve been researching in vegan baking recipes lately and i’m so glad i came across this one. the banana bread tastes so good and isn’t dry at all! i added both pecans and chocolate chips and it’s got a nice balance between crunchy, sweet, and soft. 🙂 oh, and the notes you added helps so so much, thank you!
This is by far the best Vegan Banana bread i have made. It was not flat, and not ‘gummy’ in the middle. I did add chocolate chips and walnuts that i had left from previous recipes (I did not measure these, just folded them in). For me this recipe is a keeper!! Oh, and super easy to get it together plus a good way to use ripe bananas that no one in the house id going to eat.
Oh I’m SO happy you love this one, Melina! Yay!! Thanks for the kind review 🙂
This is the most delicious vegan banana bread! We aren’t vegans but our daughter has severe milk and egg allergy and this recipe simply allows her to eat safe and yummy banana bread!
Question: what if I wanted to substitute banana for pumpkin pure, do you think that would work? And if yes, should I sue the same amount as bananas?
Thank you for sharing this incredible recipe! We all loved it!
Hi, there! I’m so happy you love this one! I haven’t tried swapping banana for pumpkin in this recipe, so I’m not sure. You guys might like my pumpkin bread, which several commenters have tried with flaxseed meal + water in place of the eggs with success!
This was amazing banana bread!! It’s true you’d never know it’s vegan! It’s rich, perfect texture, and just lovely. I did add the dark chocolate chunks because that’s my favorite way to have banana bread :). Loved the coconut oil in this. The changes I made were: I chopped about a quarter of one of the bananas and folded in at the end so that some larger chunks of banana would remain in the batter, and I also added a pinch of nutmeg. Thank you so much for such a beautiful recipe! I’ll be making this over and over!
I just made this and for the most part it’s really nice, except I keep getting random hits of baking soda. It’s like Russian roulette and it’s horrible. What did I do wrong? I’ve never had this problem before!
Oh NO, that definitely shouldn’t be happening! What brand of baking soda did you use? And you followed the recipe precisely?
For the person with the “random hits of baking soda”. I have had that problem before. Just get in the habit of always sifting your baking soda so no clumps get left behind.
Such a good tip, thank you!
tasted reallyyy good!!! I used corn oil instead of coconut oil but it was still perfect. it’s my first time baking bread but my mom and my sister both loved it. ty for the awesome vegan recipe
I’m SO happy you loved it, yay! Congrats on your first loaf 🥳
Hey Monique, do you think it would be easy to make this recipe into muffins? Sorry if it’s a silly questions… I am totally clueless when it comes to baking so I’m not familiar with modifications. Thanks!
Hi, Debbie! Not a silly question at all. This can definitely be made into muffins 🙂 I haven’t personally tested it so I can’t be sure about the exact bake time, but you can start testing them around 20 minutes and then take them out of the oven when the tester comes out clean or with just a few crumbs attached. I also have a vegan banana oatmeal muffin recipe you might like!
I just made this recipe after having some bananas ripen much faster than I anticipated. I ended up using all purpose flour since that’s all I had on hand, oat milk, and added in walnuts at the end. This was by far the easiest and best banana bread I’ve ever made! Perfectly cooked, still moist in the center, and not dried out like other recipes I’ve tried. Thank you!!!
I had such a craving for banana bread and had ripe bananas but was missing staple ingredients like eggs. So I found this recipe thankful I wouldn’t need any! I used chickpea flour to make it g-free and used coconut sugar instead of brown and holy.smokes. This is most definitely my new favorite banana bread ever. My 2 year old keeps asking for more. So so good!!!
This was wonderful made just as your recipe is written! I did decorate the top before baking with ten pecan halves (to suggest where to cut the ten servings!) and placed a chocolate chip at the end of each one just because I could. It came out beautifully and the slice I took to my 98 year-old mother was deemed, “Delicious!” A couple slices were my dinner and I have no regrets, especially since there’s at least half left for tomorrow. Will it taste better then as you suggest? It’s hard to imagine, but I’ll have sweet dreams just thinking about it! Thanks for a wonderful recipe!
Love those toppings! I’m so happy you loved this one 🙂 Hope you enjoyed the leftovers, too!
This recipe is phenomenal!! I still can’t believe there are no eggs in this recipe. I baked this bread for a dinner party and there was only 1 slice left – it was a hit. The cinnamon pairs so nicely with the banana flavor. 5 star recipe!
So glad everyone loved it! Yay!
This was tasty but I cooked it for 50 minutes which I think was a little too much because it was a little dry. Will try again for maybe 40 minutes next time and hopefully that will make the difference.
Hi, Kim! Thanks for the feedback. Ovens can really vary so I always recommend testing baked goods with a tester at the start of the cooking time range 🙂
Very good base recipe, my only concern was that baking soda requires an acid in order to activate the rise, so I added a cap-ful of white distilled vinegar to the wet ingredients, it came out great. It doesn’t look like anyone else had issues with the rise, so maybe there’s enough acid in the brown sugar to activate the baking soda. However for folks that used alternative sugars and had problems with the recipe, this could be the problem. You could try the vinegar approach, it doesn’t negatively impact the flavor at all.
Hi! Happy to hear it came out great. I haven’t had any issues with the rise either, but glad that worked for you 🙂
I have tried this recipe with both coconut sugar, and 0 calories sugar replacers multiple times . It’s perfect either way! Calories are spot on. For
Me, it comes to about 4 GM of protein using regular four, and 214 calories for 1/10 slice. This is a family favorite recipe and it’s gone in days 🥰
SO happy you love it, Christine!
This is a wonderful recipe!! I did use canola oil as I didn’t have enough coconut oil and the flavour was still excellent. Through in a few vegan dark chocolate chips….crowd pleaser!!
Glad it came out amazing! And YES to the chocolate chips 🙌
Lawd have mercy….this is THE ONE! You’re right Monique, it really is the best vegan banana bread I’ve ever made! I used chickpea flour and coconut sugar and a mix of crushed walnuts, chocolate chops and pecans & it was perfect!! I was also concerned about how thick the batter was but it turned out great! Will always use this recipe going forward!
Yaaaay I’m so glad you love this one! Thanks, Christie 🙂
Delicious. I added an extra banana (because I had 4 very ripe bananas) and added half a cup of flour. Because my pan was small, I baked it for about 35 minutes. I will use this recipe again. Thank you!
I’m not much of a baker, had a craving for banana nut bread so decided to try this recipe out. So easy to make and turned out great. I used vegan chocolate chips and pecans, as that was what I had on hand. My pan was larger so I baked it for only 30 minutes. Perfect! Thank you for the recipie!
Aw I’m so glad you tried it!! Glad it turned out delicious 🙂
it’s really very good. I had the idea of adding some matcha 1T and ginger 1t to it, and used coconut cream in place of the 2T of non dairy milk. My only quibble- and this with all recipes with baking soda – is that you can taste it faintly in the background. I will try with baking powder next time.
PS been baking for decades and this was my first banana bread.
Omg your first banana bread?! I’m honored!! So glad you enjoyed it. And let me know how it comes out next time 🙂
This recipe would have saved me some unnecessary grocery store trips back when I thought eggs were completely necessary to make banana bread haha. I used white whole wheat flour and extra virgin olive oil, and even overmixed it by accident but it still turned out soft and delicious like a classic banana bread.
Seriously! Such a great go-to when you’re out of eggs 🙂 Glad those swaps worked out well!
Looks delish 👍🌱
Thanks, Tina! Hope you can try it 🙂
This is sublime – made it last night (using coconut sugar since we’re out of brown sugar) to pack as a breakfast/car snack and it’s completely perfect. Thank you!
Perfect! So glad you enjoyed!
I made this today and it was so good! I’m awful at baking and didn’t have high hopes but it turned out so well! 🙂
I’m SO happy it turned out great!! Sounds like you’re a better baker than you think 😘
Wow! What a great recipe! I did do some minor adjustments to make it healthier. I subbed the coconut oil (nobody should use it, 100% saturated fat!) with unsweetened applesauce, and used a WWpastry flour but only had 1 c so used garbanzo flour for the 1/2c. Added walnuts/choc chips mixed in the batter then chopped up peanuts for the top. It was amazing! I have a FOK recipe I always use but wanted to change it up. What a treat it was. I also used just coconut palm sugar instead of refined brown sugar. This is a staple now in my house. Thank you for the amazing recipe!
Glad to hear those subs worked well and that you loved it!!
Oh my gosh, it’s soooo, so good! Just delicious. I could just keep eating…
I used 1 cup whole wheat flour and 3/4 cup all purpose flour, turned out super good this way.
I use this recipe all the time now since it can never go wrong! It turns out amazing every time and is my new go 2 whenever I want to bake something. Thank you for sharing this recipe it’s perfect🥰
AHH this is amazing!! I’m SO glad you love this recipe!
I doubled this recipe but followed the instructions exactly. I used Coconut sugar as suggested. I omitted the cinnamon. I put walnuts in both loaves and Lily’s Semi-sweet chocolate chips on top of just one loaf. Both were delicious. We loved the moistness and that neither loaf was overly sweet! This recipe is definitely one I’ll use again and again! THANK YOU for helping us enjoy sweets that are more healthy for us!
Ahhh this sounds amazing! SO glad you loved this recipe ❤️
PHENOMENAL!! My family and I have transitioned fully to a vegan lifestyle. This is not only delicious, but the best banana bread I have ever made. We topped one loaf with pecans and folded vegan chocolate chips into the other. Saved for forever-ever. ❤️ Thank you!
Ahhh this is AMAZING! SO glad you and the family are loving this recipe ❤️
This is my go-to recipe. I’ve made it about a million times and will make it about a million more. People love it and can’t believe it’s vegan. It’s super easy and quick and not over complicated!
So happy to hear that! Easy and delicious 🙂
This was so easy, and absolutely awesome! I added chocolate chips to the batter and put unsweetened coconut shreds on top…perfect!!
This is the BEST vegan banana bread ever! I used whole wheat pastry flour and added in chocolate chips. I love how simple the recipe was and how it baked so well (not too mushy). Will definitely make again!
Tried many different vegan banana bread recipe, This one is simple, ingredients are staples in the pantry and oh so tasty. Made the recipe as posted with no substitutions. Thank you!
Tried many different vegan banana bread recipe, This one is simple, ingredients are staples in the pantry and oh so tasty. Made the recipe as posted with no substitutions. Thank you!
My 4 year old son said this was the most amazing banana bread! My bananas were only medium ripe and it still turned out great. I used gluten free 1:1 flour and the texture and volume turned out perfectly. Will be making this again!
This is my favorite banana bread recipe for sharing with a crowd because it works for a variety of dietary situations and is SO yummy. I’ve made the recipe as-is and using a 1:1 GF flour and it turns out amazing every time.
Delicious recipe, thank you!
Tip: a video and weight measurements for the ingredients would make it easier to cook 🙂
If I wanted to make this into muffins or mini muffins, how long should I bake for?
Hi – I have not tried this recipe in muffins, but you will need to decrease the time, probably by 10 maybe 15 minutes, but definitely keep a close eye on them as I am not sure.
Lovely cake and so easy to make, I didn’t have coconut oil so used olive oil, still very good.
LOVED these muffins! I don’t usually make vegan baked goods but these tasted just as good. I didn’t have coconut oil so I used olive oil and it worked well. I also added chocolate chips. Made these into muffins (made about 16) instead of bread and baked them at 350 for about 18 min. Yum!
This came out great!! Used wholemeal spelt flour and added a couple more tablespoons of liquid to make up for the extra hydration needed. Really nice texture. I tried to press 5 stars but it won’t let me. My only wish was that you gave metric/weight measurements for the flour and bananas especially.
I followed their recipe exactly except for 1/4 cup of oat flour in place of the last of the flour (I ran out) and it came out great! Will definitely use this recipe again.
I used the Chickpea flour, and I’ll be honest, I was very nervous. It came out WONDERFUL! My husband who is absolutely not gluten free even thought it was great!
Yay! I am so glad to hear that you and your husband are loving this banana bread, Jamie ❤️
how many calories without the walnuts and chocolate chips
Hi! I would recommend putting the ingredients that you do use into a nutrition calculator like My Fitness Pal.
This is my go-to, favorite, banana bread recipe! I’ve made it 4 times now and it turns out perfect each time! I’ve made a few variations now too and every one is great.
Variations have included,
– Olive oil instead of coconut oil. Added walnuts and Nutella swirled in.
– Was short a banana, so I subbed 1 small shredded zucchini! Mmm
Such a lovely bread, I added both chocolate chips and walnuts and pecans plus a 1/4 c of self-raising flour. Truly the best banana bread ever.❤️
This bread did not have enough flavor to it. I would add a lot more cinnamon to it so it doesn’t taste bland.
I love this one. Amazing!
This recipe turned out delish! I used oat flour that I made myself with steel cut oats. Turned out perfectly! Will add to my repertoire of good recipes
Yum! SO glad you are loving this recipe and it turned out great for you!
Good taste but didn’t rise much
Hi Jan – was it too dense? Did you change anything about the recipe?
The only thing I changed was the flour, I tried chickpea flour, since we are gluten free. And my entire family loved it, highly recommended!!!
Aw yay this is great, so glad this recipe turned out great for you ❤️
Hello, is it possible to substitute something for the sugar? Like maple syrup or honey or more banana? Or will that mess things up?
You could use coconut sugar, I would not recommend replacing the sugar in recipe for a liquid sugar.
Loved this recipe! I used peanut butter instead of oil so I had to add bump the milk to 1/2c and added 1/2 tsp baking powder. It was so good! Such an easy and delicious recipe!
I’m going to be the odd one out and say this was ok flavour wise, but dense as written, the first time I made it. I gave it another shot today using 1T baking powder instead of baking soda and it came out light and fluffy. Baking soda is pure sodium bicarbonate and needs an acid to activate, which this recipe has none. Baking powder only needs heat and moisture to become active so is a better leavening agent in this instance.
Thanks for your feedback Angie, glad this recipe turned out for you!
Made this with my 7yr old daughter and we had a blast. She randomly grabbed chocolate chips at the supermarket one day and I had 4 overripe bananas on the counter. Fate. We added walnuts as well and it all just came out so delicious.
YUM!! The best, so glad you are both loving this recipe and it turned out great for you ❤️
I always come back to this recipe whenever I have bananas in the freezer! I love adding turmeric to make it like a vegan golden milk banana bread and it’s sooo good!
This was INSANE! I’m not much of a baker but I’m postpartum with my 3rd and wanted something for that mid day breastfeeding hunger 🤣 this was perfect.
LOVE this recipe! I always come back to it and use it as a base! I usually add golden milk powder instead of cinnamon- which is just cinnamon, turmeric, and ginger 🙂 SO good
Delish! Glad you are loving this recipe and are able to mix up the flavors!
I love this recipe and have made it many times. It makes a very dense and delicious bread.
so glad you are enjoying this banana bread, Abi ❤️
Made this recipe tonight and it IS the best vegan banana bread! We used pecans instead of walnuts but other than that, followed exactly. It is so soft, so fluffy, and so delicious!
Ah yay! I am so glad you are loving this recipe, it is seriously the best ❤️
delicious! i want to try it with a bit more fat – maybe a bit of vegan butter slathered on top. drool! thanks for the recipe – sweetness and saltiness are spot on. would make again!
Yay! I am so glad you are loving this recipe, Sam! Thank you so much for your review, I appreciate it!
INCREDIBLE. Love how it’s a healthier version and tastes way more gourmet than any other banana bread recipe I’ve tried. Reminds me of the best banana bread I ever had while on a trip in another state. Now I don’t have to drive a hundred something miles when I want delicious banana bread. 🙂
Yesss! So glad to hear you found and are loving this banana bread ❤️
Love this recipe, works every time! I usually switch coconut oil for vegan butter and still works great. Have also done with self raising flour and works great too. Thank you 🙂
Yum! Sounds amazing. So glad this recipe turned out great for you with your subs, appreciate you sharing!