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Vegan Banana Bread

This tried and true', classic vegan. The Banana vegan bread recipe is moist, healthy, and so simple to make. My family gets got the best banana—bread recipe. Ever Back when I was young and learning how to cook, I tried out several banana breads.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Breakfast, Snack
Cuisine American
Servings 10 SLICES
Calories 270 kcal


  • 1 3/4 cups (250g) flour (spelled, whole wheat, unbleached all-purpose, or gluten-free blend
  • 2 tbsp baking powder
  • 1/3 cup (75 g) pure organic cane sugar (or 1/2 finely chopped dates)
  • pinch of mineral salt
  • 1/2 tbsp baking soda
  • 1 tbsp vanilla extract
  • 1/3 cup (80 ml) neutral-flavored oil (or coconut oil in the liquid state, vegan butter at room temp or applesauce
  • 1/4 cup (55 ml) almond milk, use only if needed
  • 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g) mashed


  • (a)- In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is the flax egg mix.
    (b)- Scoop it into a measuring cup to make sure to have approximately one cup mashed, then return it to the bowl. Stir the melted vegan butter into the banana.
    (c)- Now add the brown sugar, almond milk, and flax egg mix. Stir with a large spoon until the right blend.
    (d)- Add the flour to the bowl with all the wet ingredients, then sprinkle the baking soda, salt, and nutmeg if using on top of the flour. Stir gently until just combined, making sure you do not mix.
    (e)- Gently fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, place in the middle rack of the oven and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
    (f)- Let it cool in the pan for a few minutes, then transfer the loaf to a cooling rack. Let the banana bread cool for at least 30 minutes if possible, as this may make it easier to slice. Serve and enjoy.


(a)- I've tested it, and while I favor it with oil, it is quite OK with applesauce.
(b)- Gluten-Free: Utilize a gluten-free flour mixture. May also sub spelled flour or white whole wheat flour for a complete grain choice.
(c)- Nut-free: Utilize soy milk, coconut milk, or other non-dairy milk instead of almond milk. Any milk will do!
(d)- You may use regular sugar-free Sugar coconut sugar in place of brown sugar levels.
(e)- Cover leftover banana bread and keep at room temperature 1-2 times, or keep it in the refrigerator for up to 1 week. Banana bread freezes well, also.


Calories: 270kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated fat: 2g | Sodium: 288mg | Potassium: 150mg | Fiber: 2g | Sugar: 16g | Vitamin a: 297iu |  Vitamin c: 1mg | Calcium: 36mg | Iron: 2mg