Vegan Banana Bread Recipe — Tasty & Easy (With Video)

You’ll love this vegan banana bread recipe because of its moist texture and the buttery brown sugar flavors infused with baked bananas. It’s a soft and tender crumb with a crispy crust. One delicious slice after another is filled with ripe bananas and walnuts. See tips below for making this vegan quick bread gluten-free and sugar-free too!

If quick breads make your day, be sure to try this Whole Wheat Banana Bread or this Vegan Pumpkin Bread Recipe too!

A slice of vegan banana nut bread is topped with melted vegan butter with the rest of the loaf behind it.
This is the best vegan banana bread recipe ever!

I’ve been a fan of the banana for as long as I can remember, so the idea of making a yummy Vegan Banana Bread recipe was a win from the get-go! The real question was could I do this? Could I make a banana bread recipe vegan? I started with my mom’s recipe and within a few tries, I had it just right!

When you combine a crispy crust with a fluffy banana-flavored middle, you’ll end up with a perfect weekday (or weekend) treat.

Why This Recipe is a Winner

  • Using ripe bananas adds an undeniably delicious banana flavor in every slice
  • Brown sugar keeps this quick bread moist and adds and amazing caramel flavor
  • Toasting the walnuts adds a nutty, crunchy flavor making this the best vegan banana bread ever!

Recipe Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Ripe bananas — I like to use 3 ripe bananas for lots of banana flavor
  • Vegan butter — I use Earth Balance
  • Brown sugar — You can use dark, light, or homemade brown sugar
  • Plant-based milk — My favorite is soy milk, but any plant-based milk will do
  • Ground Flaxseed
  • Cornstarch
  • All-purpose flour
  • Baking soda + Baking powder — These two together create lift in the loaf
  • Salt
  • Toasted Walnuts — Toast walnuts by baking them in a preheated oven for 5 minutes to bring out the nutty flavor and crunch!

Marly’s Tips

You can also use whole wheat pastry flour in a quick bread. Sometimes, it can be tricky to find whole wheat pastry flour — it’s either next to the flours in the baking section or in the health food section of most grocery stores.

How to Make Vegan Banana Bread

Once you see how easy it is, you’ll be like me and wanting to make vegan banana bread all the time! Here are the steps involved:

Step One: Mash Bananas with Wet Ingredients

Add the bananas to a food processor and pulse until mostly mashed. Leaving some texture is fine. This should equal around 1 1/3 cups of mashed bananas. Add the mashed bananas along with vegan butter, sugar, vanilla, plant-based milk, flax, and cornstarch, in a food processor. Pulse in short bursts until combined.

Marly’s Tips

To do this by hand, use a fork to mash the bananas in a bowl. Then add the other ingredients and stir them all together. Some people prefer hand-mashing bananas because it leaves more banana texture throughout the banana bread.

A banana on a cutting board with several chopped bananas next to it.
You can use a butter knife to cut bananas.

Step Two: Mix Together Dry Ingredients

In a large bowl, stir together the flour, baking soda, baking powder, and salt. If you’re adding nuts, then fold in toasted walnuts into the flour mixture.

Step Three: Optional Toasted Walnuts

Are you adding walnuts to your banana bread? If so, I highly recommend toasting them first. Toasted walnuts have a nuttier flavor and a better crunch which can transform a quick bread from good to great in minutes!

To toast walnuts, preheat the oven to 350F. Then place the walnuts on a baking pan and bake them for approximately 5 minutes. Keep an eye on them because they can burn quickly! Then remove them from the oven and let them cool before chopping. Add chopped toasted walnuts to the flour mixture and stir them until they’re coated.

Step Four: Make Banana Bread Batter

Next, pour the banana mixture in with the flour mixture and stir until just combined. You want to make sure there are no pockets of flour in the batter.

Marly’s Tips

Always make sure your pan is prepared and the oven is preheated before combining wet and dry ingredients. This will help you take advantage of the chemical reaction between the vinegar and the baking soda, making a softer and loftier loaf of bread!

Quick bread batter in a bowl with a blue spatula.
This dough makes a sweet simple vegan banana bread!

Step Five: Bake

Pour the batter into your prepared loaf pan and bake for 50 – 60 minutes. You want the top of the loaf to be golden brown and it should be pulling away from the sides of the pan. This is an indication the bread is done, but I always insert a tester to make sure. To do this you can use a toothpick or a thin-bladed knife (like a paring knife). It should come out clean.

Best Vegan Banana Nut Bread Recipe

I grew up in a family of four kids. None of us wanted to get the heal slice when it came to the loaf of bread. I mean, who wants the heal? But that all changes when we’re talking bout Vegan Banana Nut Bread. Why? Because the heal is a nice, crispy crust, just like the top. You’ll especially notice this when you eat it fresh from the oven, after it’s just cool enough to eat…but still warm.

Ah, warm Vegan Banana Nut Bread. It’s great stuff.

If you love the flavors of bananas combined with walnuts, something tells me you’re going to love this bread too. This is called a quick bread because it doesn’t require yeast to make it rise. However, it still requires a long time to bake the loaf — around an hour. But I promise you, the smells that erupt from your oven and fill your house will make the wait even that much better.

New to Vegan Baking?

The idea of making cookies, cakes, or muffins without eggs or dairy can seem like a hill too tall to climb. But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!

A loaf of banana bread sits on a cutting board with a bowl of walnuts and a banana behind it.
It’s easy to make a banana bread recipe vegan (and tasty too!)

Marly’s Tips

Use these tips and tricks to make this recipe for vegan banana bread perfect every time:

  • You can sub half the fat with peanut butter
  • Make sure you’ve got the pan greased and ready to go before making the batter
  • I’ve added strawberries to make Vegan Strawberry Banana Bread, and other berries would work too
  • Leave out the nuts if you don’t like them
  • You can make this into a vegan oil-free banana bread by substituting 1/2 cup applesauce for the butter.
  • Use whatever plant-based milk you’d like. I used unsweetened soy or almond milk
  • Feel free to sub coconut oil for the vegan butter in this recipe
  • Be sure and use a tester to make sure the bread is done before removing it from the oven.

What can I substitute for eggs for in banana bread?

Because bananas are a go-to egg replacer, you don’t even need eggs in banana bread. As a result, no additional egg replaces are required. However, if you simply want to add them, there are many ways to substitute eggs in banana bread. For example, you can use applesauce (1/4 cup per egg), a Flax Egg, a Chia Egg, or whipped tofu (1/4 cup per egg).

Is banana bread vegan?

Unfortunately, the standard banana bread recipe is not vegan. It actually doesn’t make much sense because bananas are a favorite egg replacer in vegan baking. If one were into conspiracies, you’d almost think people were intentionally inserting eggs in recipes…even when it’s completely unnecessary!

How can I make banana bread healthier?

This vegan banana bread recipe is not a low-calorie treat. In fact, it has around 320 calories per slice. However, it is a bit healthier than the traditional version because it’s made without eggs. You can reduce the calories even further by making it sugar-free. To do this use a sweetener like Swerve. I’ve had great success with Swerve and you use it on a 1:1 basis with sugar.

Can you make this bread gluten-free?

You can make this into gluten-free vegan banana bread by subbing gluten-free baking flour in place of the all-purpose flour. I oftentimes add around 1/4 cup almond flour when using gluten-free flour to add tenderness to the quick loaf.

More Vegan Banana Recipes

If you’re  into all things banana, like me, you should take a look at my favorite banana recipes vegan adapted:

This Vegan Banana Nut Bread can be served on it’s on own, but it would be even better to serve a slice with a Vegan Hot Chocolate. It takes breakfast to an entirely different level.

Of course, you can serve this quick bread any time of day, whether it be for breakfast, a snack, or even dessert! Just drizzle some chocolate syrup over the top or serve it with some Vegan Whipped Cream to make it an elegant evening dessert! And, as always, it makes a great gift to give to neighbors, teachers, friends, and more. Just wrap the loaf in plastic wrap, followed by some decorative tissue paper and a ribbon. Voila! Instant homemade gift!

A slice of quick bread with melted butter sits next to the rest of the loaf with a bowl of walnuts beside it and a couple of bananas.
You can make this into a vegan gluten free banana bread recipe — see tips above!
A slice of vegan banana bread with a pat of butter on it sits in front of the rest of the loaf.

Vegan Banana Bread

This simple Vegan Banana Bread is a tender, sweet quick bread with a crispy crust. This loaf is made with walnuts, but feel free to make it with or without nuts—top warm slices with a pat of melty vegan butter.
5 from 4 votes
Print Pin Rate
Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 9
Calories: 323kcal
Author: Marly

Ingredients

  • 3 ripe bananas about 1⅓ cups, mashed
  • ½ cup vegan butter room temperature
  • ¾ cup brown sugar
  • ½ cup plant-based milk
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup walnuts toasted*

Instructions

  • Preheat oven to 350°F. Spray a large loaf pan** with vegetable spray.
  • In a food processor, add the bananas, vegan butter, sugar, vanilla, milk, flax, and cornstarch. Pulse in short bursts until combined, leaving some banana chunks. Set aside.
  • In a large bowl add the flour, baking soda, baking powder, and salt. Stir to combine.
  • Fold the chopped toasted nuts into the flour mixture. Stir until the nuts are coated. Add the wet ingredients. Stir until just combined.
  • Pour the batter into your prepared pan and bake for 50-60 minutes, until a the crust is golden brown and a toothpick inserted in the center comes out clean.
  • When done, remove the pan from the oven and cool for 10 minutes. Then invert on a wire rack to cool completely.
  • To store, let the loaf cool completely and wrap in plastic wrap or in an airtight container. It will keep at room temperature for up to 4 days, refrigerated for up to 7 days, or frozen up to 2 months. To thaw, leave the loaf at room temperature. Then heat up individual slices in a toaster oven or microwave.

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Notes

* Toast walnuts by baking for 5 minutes at 300F **
You can use smaller loaf pans but be sure to reduce the baking time. 
Nutrition Facts
Vegan Banana Bread
Amount Per Serving
Calories 323 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Sodium 281mg12%
Potassium 267mg8%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 23g26%
Protein 5g10%
Vitamin A 556IU11%
Vitamin C 4mg5%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2020.

19 Responses to Vegan Banana Bread Recipe — Tasty & Easy (With Video)

  1. Avatar thumbnail image for MarlyJen Reply

    these instructions do not appear to go with the ingredients listed (sour cream, etc…)

    • Avatar thumbnail image for MarlyMarly

      Thanks for the heads-up, Jen. There were some problems with the post too. I think maybe a previous version of this document didn’t get saved or something. Anyway, thanks for letting me know. It’s all fixed now.

    • Avatar thumbnail image for MarlyJen

      Thanks Marly! I am going to try sometime this week 🙂

    • Avatar thumbnail image for MarlyMarly

      Hope you love it, Jen. Let me know how it goes. 🙂

  2. Avatar thumbnail image for Marlykd Reply

    Hi Marly — Just a note to tell you I made. your recipe this evening. It is hands-down the best vegan banana bread I’ve ever made, and I have tried a TON of recipes! In fact it is as wonderful as any banana nut bread I made before I became a vegan. The flavor is outstanding, and so is the crumb, texture, and rise. When I long for a slice of banana nut bread and some tea, this is the loaf I dream of! Thank you for this recipe — it is my official banana bread go-to from now on 🙂

    • Avatar thumbnail image for MarlyMarly

      Thanks so much KD! So glad you liked it. I think it must be my mom’s influence because I followed her recipe and just veganized it. You know what they say, mom knows best! ❤️

  3. Avatar thumbnail image for MarlySelene Reply

    Hi, I’m making this tonight!!! But just a heads up, in the instructions #2. You forgot to say add the milk. And I’m wondering if saying Flax Egg might confuse some, being as in the list of ingredients you say ground flaxseeds. (Flax egg implies, we need to mix the ground flax seed with water and let it rest). Unless you really do mean flax egg, in which case then maybe add the instructions on how to make a flax egg. Let’s see how mine turns out, it’s currently in the oven. 🙂 oh and can I say, I cannot wait to try making your banana blondies… if I’d had all the ingredients I would have made it right now!

    • Avatar thumbnail image for MarlyMarly

      Thanks for the heads-up Selene! 🙂

  4. Avatar thumbnail image for MarlyDiane Reply

    Looks yummy. I love banana bread.

  5. Avatar thumbnail image for MarlyShannon Reply

    This looks and sounds amazing! How far in advance can it made? Can it be frozen? I wanted to bring it to Christmas breakfast but need to make it in advance. Thank you for ALWAYS posting such fantastic recipes!

  6. Avatar thumbnail image for MarlyRobbie Reply

    Hi Marly – Just found this wonderful looking recipe. Any suggestions on how to replace or lessen the sugar?

    • Avatar thumbnail image for MarlyMarly

      Hi Robbie! Thanks for your kind words. Yes, there are a couple of ways to reduce the sugar content in this recipe. First, you could reduce the sugar by a quarter cup. Second, you could use Swerve in place of the sugar. In fact, you can even reduce it slightly as well. Swerve says you can use 1:1 with sugar, but I always reduce Swerve because it’s expensive! Hope this is helpful!

  7. Avatar thumbnail image for MarlyDiane Fletcher Reply

    This recipe is a winner! The best vegan banana bread I ever made – moist but not soggy . This magical loaf disappeared fast so I’ll be making another one tomorrow. Thank you!

    • Avatar thumbnail image for MarlyMarly

      Hi Diane! I’m so glad you liked this recipe. We have some bananas on hand and family around so I think I’ll join you in making another loaf too! 🙂

  8. Avatar thumbnail image for MarlyLacey Reply

    This banana bread looks amazing! Can you use egg replacer in this instead of flax seed? Thanks

    • Avatar thumbnail image for MarlyMarly

      Hi Lacey! Yes, absolutely you can use egg replacer instead of ground flax. In fact, there’s enough banana and flour in this recipe that I think you could leave the ground flax out entirely and it will still be great.

  9. Avatar thumbnail image for Marlyliz goodwin Reply

    This is the best vegan banana bread I have made. thank you for sharing!

    • Avatar thumbnail image for MarlyMarly

      I’m so glad you liked it Liz! ❤️

  10. Avatar thumbnail image for MarlySteve Bowers Reply

    Made it from your “updated” recipe. Had two problems: 1. Instruction 2 indicates to add the vanilla . . . but the ingredient list doesn’t mention vanilla; I used 1.5 tsp.: problem solved.
    2. Instruction is to bake @350° for 50 – 60 minutes. It took two more continuances of 5 minutes or a total of 70 minutes before my cake tester came out clean. BUT, it was the best moist yet crisp crust banana bread!

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