Author: This Easy Vegan Banana Bread is moist, fluffy, and packed with banana flavor. Made in one bowl with just 10 pantry-friendly ingredients, it's the perfect way to use up overripe bananas.
FEATURED COMMENT:
This was by far the best banana bread, perfectly sweet with a little crunch on the outside. like eating a little bit of heaven. Winner!! - Lizzie ⭐⭐⭐⭐⭐
I first shared a vegan banana bread recipe in my cookbook Fuss-Free Vegan, but as a recipe developer, I can't help but keep tinkering. Over the years, I've simplified the ingredients, refined the texture, and made it even easier. This version is richer, crispier on the outside, and more flavorful throughout, with sweet pops of chocolate chips or raisins (your choice)!
Why This Is the Only Vegan Banana Bread Recipe You'll Ever Need
- Quick and easy: Just 10 ingredients, 1 bowl, and 15 minutes of prep. No complicated steps.
- Classic flavor: Moist, tender, and perfectly sweet banana bread taste with a golden top, crispy edges, and a soft, fluffy interior. Yum!
- Totally customizable: Add chocolate chips (for a touch of indulgence), raisins (for a pop of sweetness), or walnuts (for some crunch).
Vegan Banana Bread Ingredients
- Ripe bananas: The heart of the recipe. The riper they are, the sweeter and more flavorful your banana bread will be.
- All-purpose flour: Creates a soft, tender crumb. For a gluten-free option, use a 1:1 gluten-free flour blend that contains xanthan gum.
- Ground flaxseed or chia: Mixed with water to make an easy vegan egg replacer.
- Vegan butter: Adds rich, buttery flavor, or use neutral oil in a pinch.
- White sugar: Sweetens the loaf and helps create a lightly crisp, golden crust.
- Add-ins (optional): Add vegan chocolate chips, raisins, walnuts, or pecans, or a combo.
How to Make The Best Vegan Banana Bread:
- Prepare: Preheat your oven to 350℉ and grease an 8 x 4-inch loaf pan.
- Make the vegan egg: Stir together the flax or chia and warm water in a bowl and set aside to thicken.
- Mix the batter: Whisk together the melted vegan butter, sugar, mashed bananas, vanilla extract, and flax egg until smooth. Then sprinkle the flour, baking soda, baking powder, salt, and cinnamon (if using) and stir until just combined. Do not overmix, it's ok if it's lumpy.
- Add-ins (optional): Fold in any add-ins if using.
- Bake: Pour the batter into your loaf pan and bake for 55 to 65 minutes, until golden and a toothpick comes out clean or with a few moist crumbs.
- Cool: Let the bread cool in the pan for at least 30 minutes before slicing.
Tips and Variations
- Add a crunchy topping: Sprinkle the batter with Turbinado sugar before baking for a sweet, crackly crust.
- Cozy it up with spice: Add ½ to 1 teaspoon of cinnamon and a pinch of nutmeg for a warm, spiced twist.
Storing and Freezing Banana Bread (So It Stays Moist!)
- Room temperature or fridge: Wrap the banana bread in a clean kitchen towel and store at room temperature for up to 2 days. For longer storage, place it in an airtight container in the fridge for up to 1 week.
- Freezer-friendly: Banana bread freezes beautifully, either as a whole loaf or individual slices. Let it cool completely, then wrap tightly in plastic wrap or foil, and place in a freezer-safe bag or airtight container. Freeze for up to 2-3 months. Thaw at room temperature before serving.
- To reheat a slice:
- Oven or toaster oven: Wrap in foil and warm at 325°F (165°C) for about 10 minutes.
- Toaster: Pop in the toaster for warm, crisped edges.
- Microwave: Wrap in a damp paper towel and heat for 10-15 seconds to keep it moist.
If you try this vegan banana bread recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Banana Bread (Moist, Fluffy & One Bowl)
This Easy Vegan Banana Bread is soft, moist, fluffy, and packed with sweet banana flavor. Made in one bowl with simple pantry ingredients, this foolproof recipe bakes up perfectly every time and tastes just like classic banana bread, without the eggs or dairy.
Servings: slices (1 loaf)
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Ingredients
Wet ingredients:
- 2 tablespoons ground flaxseed, or ground chia seeds
- 5 tablespoons warm water
- 1 ⅓ cups mashed very ripe bananas, (about 3 medium bananas)
- ½ cup melted vegan butter, or neutral oil
- ¾ cup white sugar
- 1 teaspoon vanilla extract
Dry ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon, (optional)
Optional add-ins (Stir in any one of the following, or mix and match up to 1½ cups total):
- 1 cup vegan chocolate chips
- 1 cup chopped walnuts or pecans
- ½ cup raisins
Instructions
- Prep oven and pan: Preheat the oven to 350°F (180°C). Grease or line an 8 x 4-inch (20 x 10 cm) loaf pan with parchment paper.
- Make the flax egg: In a small bowl, mix the ground flaxseed with the warm water. Set aside for about 5 minutes to thicken.
- Mix wet ingredients: In a large bowl, whisk together the melted vegan butter, sugar, mashed bananas, vanilla extract, and flax egg until smooth.
- Add dry ingredients: Sprinkle the flour, baking soda, baking powder, salt, and cinnamon (if using) over the wet ingredients. Stir until just combined. Do not overmix, it's ok if it's lumpy.
- Add-ins (optional): Fold in any add-ins if using.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the banana bread cool in the pan for 30 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best flavor: Use very ripe bananas with lots of brown spots. The riper the bananas, the sweeter and more flavorful your banana bread will be.
Storage: Store tightly covered at room temperature for 3–4 days, or freeze for up to 3 months.
Pan note: This recipe was developed in an 8 x 4-inch loaf pan for a taller loaf and ideal texture. A 9 x 5-inch loaf pan will also work, but the loaf will be shorter and may bake slightly faster.
Oil-Free Option: You can substitute the vegan butter with ½ cup unsweetened applesauce for an oil-free version. The texture will be a bit softer and less rich, but still tasty.
Gluten-Free Option: Use a 1:1 gluten-free flour blend that contains xanthan gum. Let the batter rest for 10 minutes before baking to hydrate the flour. Texture may vary slightly depending on the brand.
Nutrition
Serving: 1serving without add-ins (recipe makes 12 servings) | Calories: 198kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 265mg | Potassium: 118mg | Fiber: 1g | Sugar: 16g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
MARY says
Oh yeah, this is good. Too good! Made it for some friends, and we all had seconds so there was none left!! Will make again soon. Definitely on the sweeter side of the banana breads, but worth it!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it, Mary! 🙂
Maria B. says
I've made this 3 times. I love it. I do not add chocolate chips or raisins. I like it with just the walnuts. An extra banana makes it very moist. I love bananas and this recipe is a favorite.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds amazing, Maria! I love the idea of extra banana for moisture. So happy it’s a favorite 🙂
V says
This was an awesome healthy banana bread recipe to share with my family! I added a bit less sugar than the recipe asked for but it still turned out delicious 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it V! Thanks for the review 🙂
Anna says
This is the best banana bread. I followed the recipe using applesauce instead of oil and dried cranberries instead of raisins. I roasted my walnuts as described.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it so much Anna!! 🙂
Cynthia says
Best banana bread, vegan or otherwise, I’ve ever made!
Jess @ It Doesn't Taste Like Chicken says
High praise - thanks for sharing, Cynthia!
Michelle says
if I only have whole wheat pastry flour, will that still work?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Michelle! Yes, whole wheat pastry flour should work well here, it may be just slightly more tender and less dense. Enjoy! 😊
Ariana says
This is a lovely recipe. Easy to customize, and I love freezing it by the slice for an easy snack later on. Thanks Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yummm! Thrilled you love it so much Ariana!
Tricia says
I make this at least once a month
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love my recipe so much 🙂 Thank you for leaving a review Tricia!
Judith Arayaes says
So easy and So good. I've made this so many times. I'm always buying bananas but they don't always get eaten, so I make banana bread. I'm not a fan of baking but this recipe is so simple, ingredients that I always have and just mix them ,done. A total winner!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Apologies for the late response, I am just seeing this now. I'm so thrilled you love the banana bread so much Judith! Thank you for the review 🙂
Jo-anne Ward says
This is THE best banana bread recipe I have made. It’s also the easiest to make. My work colleagues agree!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy to hear this! Thank you for your kind words Jo-anne! (And apologies for the late response) 🙂
Claude says
This recipe was easy and super moist
Cheryl says
I made this for dessert tonight.
They loved it!!!
I was the only vegan.
I added some mini semisweet chocolate chips (vegan), substituted pecans for the walnuts and reduced the sugar.
I served with a drizzle of dark chocolate syrup on the plate with a few slices of fresh banana and almond whipped cream.
Let’s just say I don’t have to worry about freezing any leftovers.
One guest said she wanted to lick her plate it was so good.
Thanks for the GREAT recipe.
Jess @ IDTLC Support says
Lick the plate good! We love that!
Cassie says
Made it using pecans instead of walnuts as that's what I had on hand. Delicious!!
Jess @ IDTLC Support says
Yum that sounds great too!
cristina tomas says
perfect! I used chocolate chips instead raisins. What can I
say? Delicious, easy to make, perfect
Jess @ IDTLC Support says
Super delicious combo!
Lizzie says
This was by far the best banana bread, perfectly sweet with a little crunch on the outside. like eating a little bit of heaven. Winner!!
Sam Turnbull says
Yay!! Thrilled you loved it so much, Lizzie. Thank you for the review 🙂
Barbra says
I haven’t tried the banana nut muffins yet, but I made Sam’s Vegan Banana Bread this am and it is everything she says it is! Delicious, moist, a little chewy on the outside, flavourful and so comforting! We loved it as a mid morning snack and will probably enjoy another piece this afternoon with tea!
Sam Turnbull says
So happy you love it Barbra!
Bridget says
I'm new to alternative egg replacements- I typically just buy a sack of Bob's Egg Replacer. Do you measure 2 tablespoons of Chia/Flax then grind or do you grind a bunch and take 2 tablespoons out of that?
Peggy Does Cake says
Not my place to answer, but this would always be 2 tablespoons of flax seed that has already been ground.
Bridget says
Thank you!
Patti says
Hi Bridget- I have only used chia or flax as egg replacements and measure 2 tbsp ground. Mine is in the oven right now and it is the first vegan banana bread I’ve made! If licking the beater is anything to go by, it’s another winner-winner it doesn’t-taste-like-chicken dinner 😉
Jess @ IDTLC Support says
Yes, we love to see the community helping each other out. Ground flax is the way to go and we hope it turned out delicious!