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.
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