Dreena Burton | Vegan Recipes & Cookbooks logo

The Best Vegan Banana Bread Ever (oil-free)

Jump to Recipe

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

Print
4.75 from 4 votes

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).
Course baking, Breakfast, Snack
Keyword banana, gluten-free, muffins, oil-free, quick bread
Servings 1 quick bread (or 11-12 muffins)

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

Gluten-Free Option: Replace all the flour with 2 full cups of certified gluten-free oat flour, or with 1 3/4 cups gluten-free flour blend (ex: Bob’s Red Mill) plus 1/2 cup and 2 tablespoons almond meal and 3/4 teaspoon xanthan gum.
Banana Note: Puree several medium-large overripe bananas in a blender or with an immersion blender and deep cup, then measure to get your 1 cup.
Kitchen Tip: 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.

This post was originally published March 2021, and updated for October 2021.

Disclosure

This post may include affiliate links. DreenaBurton.com is an affiliate with trusted brands, and if you purchase a product through any of these affiliate links, my site earns a commission from the sale (at no extra cost to you). Thank you for supporting my website.

Reader Interactions

Comments

  1. Laurie says

    5 stars
    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!!!

    Reply

  2. 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.

    Reply

    • 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!

      Reply

  3. Sherri says

    5 stars
    I made 2 loaves of this last week to use up bananas and make a road trip snack. It is ‘The Best’!

    Reply

    • 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.

      Reply

  5. Barb says

    5 stars
    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!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Skip to content

Yes, Grab the Free New eBook!