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.
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.