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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.