Introducing the best vegan banana bread recipe that’s been a reader favorite for years! Not only is this recipe moist and flavorful, but it’s also easy to make, dairy-free, egg-free, made with whole-grain flours, and with a gluten-free option.
This Best Banana Bread is not new.
But it’s tried and true!
Since so many of you ask for the recipe (and it’s kind of hidden in this post) I am dedicating a single post to this vegan banana bread recipe.
Now it’s easy to find – easy to make – even easier to eat! 😋
What makes this vegan banana bread different?
Just why is this banana bread recipe so popular?
Well, I think it’s because this banana bread is:
- pretty much foolproof: I hear from readers about this recipe most weeks
- whole-grain: made with whole-wheat pastry (or spelt) and oat flours
- minimally sweetened: sweetened only with the pureed overripe bananas and our maple syrup
- extra delicious with the chocolate chips! 🍫
Is this banana bread healthy?
Compared to traditional banana bread recipes, yes it is! There are many recipes out there that require eggs, butter, vegetable oil, and granulated sugar, all of which are high in saturated fats and cholesterol.
This vegan recipe is oil-free and gluten-free plus it is naturally sweetened with overripe bananas and pure maple syrup. Cinnamon, nutmeg, and sea salt give its flavors a natural boost too!
Afterall, it is called BEST Banana Bread. 😉
Need a nudge? Watch my video to see how easy it is.
Furthermore, if you want that Blendtec Twister Jar (or any Blendtec item), I have arranged a discount with Blendtec. Use code YAY-BLENDTEC at checkout for 20% off any purchase!
Let’s get to the recipe, shall we?
enjoy… x Dreena
If you’re looking for more vegan baking ideas, check out these desserts and healthy snacks:
BEST Vegan Banana Bread Recipe
This quick bread is tender and so fragrant and delicious, you won’t believe it is made with whole-grain flours and no oil! And, you can just as easily turn these into muffins (see note).
Ingredients
- 1 cup whole-wheat pastry flour or 1 cup + 3-4 tbsp spelt flour for wheat-free version
- 3/4 cup oat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/4 tsp sea salt
- 1 cup pureed overripe banana see note
- 1/3 cup pure maple syrup
- 1/2 cup plain non-dairy milk
- 1 tsp pure vanilla extract
- 3-4 tbsp non-dairy mini or regular chocolate chips optional
Instructions
-
Preheat oven to 350. In a large bowl, mix dry ingredients. In a separate bowl, combine pureed banana, maple syrup, milk and vanilla. Add wet mixture to dry, and add in chocolate chips (if using), and stir through until just well combined (don’t overmix). Wipe a loaf pan lightly with oil (or use a silicone loaf pan). Pour batter into pan and bake for 43-48 minutes, until golden and a toothpick or skewer inserted in the centre comes out clean. Makes 1 quick bread.
Recipe Notes
If you have an immersion blender, puree several medium-large overripe bananas in a deep, large cup, then measure to get your 1 cup. If you don’t have an immersion blender, mash banana very well. To make muffins instead of a quick bread: Pour mixture into a 12-cup muffin pan fitted with cupcake liners. Bake for 17-20 minutes, or until a toothpick inserted comes out clean. Remove, let cool for a few minutes in pan, and then transfer to a cooling rack to cool completely
Danita Jaye says
I just made the banana bread recipe two days ago, and it’s all gone already (and I’m the only one here)! It was too good to stop eating! I’m holding on to my last three bananas so that I can make it again! Thank you! It is as good as advertised! And so easy.
Dreena says
“as good as advertised”… music to my ears! Thanks Danita, so glad you enjoyed it!
Danie says
We make this bread into muffins and they are the best. We make them with all oat flour. They are a staple in our house! I have to limit my 5 year old son to 2 per day or he’ll eat the whole batch!
Dreena says
Hah, that’s sweet! Thanks for sharing Danie.
Catherine says
My family loves this recipe, which we always use to make muffins! We have the Plant Powered Families cookbook and my kids get so excited when I make these! I always make a quadruple batch, using the gluten free option, and freeze half of the muffins. They freeze beautifully. I’ve done different flour options – all oat flour, a mix of oat and GF flour blend, and with a little almond flour and these always turn out delicious. It’s so nice to have a no-fail GF vegan muffin recipe that my entire family loves!
Dreena says
Hi again Catherine! Quadruple batch? That’s recipe love! Thank you so much for sharing this feedback for everyone – I’m just seeing your comment (sorry)!
Laura says
Made this banana bread today, and it is fantastic. Very soft, moist and flavorful. I just 3/4 cup oat flour and a GF blend that included xanthan gum.
Dreena says
Delighted to have that feedback, thanks for sharing here, Laura
Laurie says
This is the most delicious banana bread recipe I’ve ever had and have been enjoying making it since you first published it! Your recipes are always AMAZING!!!
Rob T from NYC says
I have whole wheat bread flour I would love to use up. I suspect if I use it for this instead of pastry flour, the texture/density will be different but how bad it could be? Any adjustments I should consider? No pressure! Thanks.
Dreena says
Hi Rob, yes that’s right. Whole-wheat flour is a little heavier/grainier. I’d suggest sifting the flour through a fine sieve to catch the very grainy parts – discard that and then use the flour you’ve sifted. That should help a lot, and you could also reduce the whole-wheat flour by a couple of tablespoons and replace with extra oat flour. Hope it works well!
Rob T from NYC says
Great advice! Will try. Thank you!
Sherri says
I made 2 loaves of this last week to use up bananas and make a road trip snack. It is ‘The Best’!
Dreena says
thank you Sherri, love knowing you enjoy it so!
Katy says
Would Cassava flour work as an alternative?
Dreena says
Hi Katy, well that’s a good Q! I haven’t tried it, my guess is that it will need to be paired with another flour. Probably not okay in full, as with other gf and alternative flours.
Barb says
I make this recipe at least twice a month. It is amazing and we all love it! This is my go to recipe. Thank you Dreena!
Dreena says
thank you Barb, truly so wonderful to read.