Introducing the vegan banana bread recipe that’s been a reader favorite for years!
Not only is this recipe delicious (and it is) – this banana bread is egg-free, dairy-free, oil-free, and uses whole grain flours and natural sweeteners. There’s even a gluten-free option.
This Best Banana Bread is not new. But it is 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 healthy banana bread.
What makes this vegan banana bread different?
So, 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 a healthy banana bread?
Compared to traditional 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 recipe is oil-free and with a gluten-free option, plus it is naturally sweetened with overripe bananas and pure maple syrup. Cinnamon, nutmeg, and sea salt give its flavors a natural boost too.
Watch my video below to see this healthy banana bread recipe in action!
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!
If you enjoy this recipe, also try my Chocolate Zucchini Bread and Chocolate Baked Bananas!
Let’s get to the recipe, shall we? enjoy… x Dreena
BEST Vegan Banana Bread Recipe
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.
Notes
This post was originally published March 2021, and updated for October 2021.
Lee says
Would blueberries work ok in this? Been craving blueberry muffins but I have old bananas to use up!
Dreena Burton says
Hi Lee, yes for sure! I showed the same recently on youtube: https://youtu.be/BbSKK2PiXXE
Lyn says
Do you think I could line my cake pan with parchment paper instead of lightly spraying with oil? I have silicone cupcake liners, but would prefer to make a loaf. Thoughts?
Dreena Burton says
Hi Lyn, yes absolutely. I have always used just a wipe of oil and recommend to do so, because people have different pans and it enables easy lift of the bread out of the pan. Even when I did the oil-free recipes for the diabetes reversal cookbook with Dr. Barnard, he was ok with that purpose for oil, as it equates to maybe 1/2 tsp or less for the entire pan. But if can line your pan well, for sure. Hope that helps.
Julie says
I wanted to try a different recipe with some over ripe bananas. So, I made this recipe into mini muffins with mini chocolate chips. They are absolutely delicious and by friends and family including our toddler aged grandson. Dreena’s recipes are always a favorite of mine and always ones I can depend on to be delicious. Thanks for another great recipe.
laura says
Really delicious and healthy. We made with all oat flour, the whole family really enjoyed it.
Thank you
Dreena says
Wonderful to read, thank you Laura!
m says
Dreena, i hope all the critics move on as you were providing a recipe. recipes are a guide for people to use and if they do not know how to adapt then they need to learn. i understand from my vegan friend that this is a great recipe and i will be trying it. thank you
Cheryl says
Yum, I just made this in a mini muffin pan and they were done in about 15 minutes. I am having a total knee replacement surgery on Monday. I double bagged them and froze them. They will be great for when I have to take pain pills with food. The crumb came out perfect!Thank you Dreena!
Dreena says
Hi Cheryl, I’m reading your note and realizing you’ve probably had your knee surgery. Hoping it went well for you and you are now enjoying some of those mini-muffins. Thanks for the kind note and speedy healing your way!
Kae says
I swear this bread is too good! My son and I keep going back for another slice. I used all oat flour and it is perfect. Will probably make another loaf on Tuesday! Now, I need a great soup recipe!
Dreena says
Thank you Kae! I appreciate the kind feedback, particularly after some challenging comments today. Delighted you enjoyed it. And, I’ve got you covered on soups! Try the sniffle soup here: http://bit.ly/vegansouprecipes
AND later today I’ll have a post for this new Quicken Noodle soup, I just did a video for it: https://youtu.be/5oj6OP7NncQ
Laura says
I wonder why this is keyworded as gluten free when it clearly is not. I am able to figure out my own substitutions but it is misleading to call something gluten free when the recipe calls for: “1 cup whole-wheat pastry flour or 1 cup + 3-4 tbsp spelt flour for wheat-free version”
Also spelt is a form of wheat so using it does not make this wheat-free
Laura says
I now see that many others have noted that it is inaccurate to say spelt is wheat free. However the recipe has not been edited to reflect this.
Dreena says
Spelt is a relative of wheat but not traditional wheat – which, in terms of allergens is different than spelt. Many people that cannot eat wheat can eat spelt. This is why it’s specified in these terms.
Laura says
“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!”
No it is not! Plus in responses to other people, you state you provide a gluten free option in the recipe – you do not.
Dreena says
there is a gluten-free option in the recipe, please see the notes.
Dreena says
That sentence has been edited, it was a typing slip and I’ll note that I *did* preface the opening of this post with:
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.
The recipe notes have the GF option. Your comments have been bordering on hostile. Please read the recipe.
Laura says
I am so sorry my comments came across as uncivil. I did not intend that, and I am very sorry. I appreciate the edits to the recipe.
Kay says
This recipe looks great and I am looking forward to making it. I am curious why it is labeled gluten free, since it calls for whole wheat pastry flour or spelt flour. I believe spelt is considered a form of wheat and it has gluten in it. I see others commenting that they used all oat flour or other flours to make it gluten free, but I think as written it is not.
Dreena says
Hi Kay, thank you, I have a gluten-free option in the recipe – it’s not gluten-free as is. I’ll go back to edit to ensure it’s not interpreted that way. Thank you.
mary beth says
Hello, FYI – Spelt is not gluten free and is related to wheat. The form of gluten in spelt is easier to digest then typical wheat gluten but, can not be considered “wheat free” or “gluten free”. Wish it was because before I went “gluten free” I loved to use spelt flour. P.S. Love your recipes
Dreena says
thanks Mary Beth, yes spelt is a relative of wheat and not gluten-free. I have a gluten-free option in the recipe, but it’s not gf in its standard form. I will edit to ensure it’s not misinterpreted, thank you.
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.