This vegan banana bread tastes amazing, slices beautifully, and it's loaded with so many goodies, including five bananas and lots of crunchy walnuts. It's healthy, it's versatile, and it's the banana dessert I make most often for my family.
A family favorite banana bread recipe
This one-bowl vegan banana bread has long been one of our most cherished family recipes, and I am so excited to share it with you. What I love about it is that it is so easy to make, and it makes a great breakfast (because it's so healthy) or a great dessert (because it's so scrumptious!). There are so many delicious elements that go into this bread, including the walnuts, bananas and applesauce, and you can make it with whole wheat flour with no loss in flavor or texture! But don't just take my word for it -- scroll through the comments below for five-star reader reviews like this one:
I have used this recipe for banana bread countless times. It's just the perfect one. I have also tried other recipes in the beginning with eggs with butter etc. but every single time family verdict is your recipe is better. - Hemi
Table of Contents
Recipe FAQs
You can divide the batter into 8-10 muffin cups and bake them up for 18 minutes. I do have a scrumptious vegan banana muffins recipe on the blog and you might just want to follow that instead.
You can store the banana bread for up to six days in the fridge. To freeze the bread, wrap the loaf tightly in plastic wrap or place in an airtight container for up to four months. You can also freeze individual slices. Thaw before eating.
As ripe as possible. I use bananas that are simply too soft to eat with skins that are covered in dark spots. This is when they have the most sugar in them, and they taste fabulous in the banana bread. For the top use a banana that's still firm so you can slice it easily.
With lots of fruit and flax meal, this is a healthy banana bread and you can make it even healthier by using whole wheat flour or whole wheat pastry flour. There are 191 calories in one hearty slice with three grams of protein and one gram of fiber.
Recipe card
Vegan Banana Bread
Ingredients
- 1 â…“ cups flour (all purpose flour, a 50-50 mix of whole wheat flour and all purpose flour, or whole wheat pastry flour are all fine)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- â…” cup sugar
- 2 tablespoons flax meal
- ½ teaspoon salt
- 4 tablespoons avocado oil or any neutral oil (I use avocado oil. You can also substitute vegan butter)
- 1 teaspoon apple cider vinegar
- ¼ cup applesauce
- 4 very ripe bananas (mashed or blended until smooth with few or no lumps, You will need one more banana for the optional decorative top)
- ¾ cup walnuts (or pecans, lightly toasted, then chopped)
Instructions
- Preheat the oven to 350 degrees F/175 degrees C. Oil an 8 ½-inch by 4 ½-inch loaf pan.
- Whisk the flour, salt, baking soda, baking powder, sugar and flax meal in a bowl.
- Add apple cider vinegar, applesauce and mashed bananas to the flour mixture. Mix until just combined and there's no dry flour in the bowl.
- Fold in the chopped walnuts.
- Pour the batter into the loaf pan and spread evenly with a spoon or spatula. If using a banana to decorate the top slice it lengthwise into three slices, then halve each slice. Arrange on top of the loaf.
- Bake the banana loaf about 50-55 minutes until a toothpick inserted in the center comes out clean.
- Place the banana bread on a cooling rack for about 10 minutes, then unmold and let cool completely on the rack.
Notes
- Stir in pecans instead of walnuts into the batter.
- Add ¾ cup vegan chocolate chips to the batter instead of the nuts for a delicious vegan chocolate chip banana bread.
- If you like some warmth in the banana bread loaf add a teaspoon of ginger or cinnamon or a 50-50 mix of both.
- Stir in a teaspoon of pure vanilla extract for a nice boost of sweetness. Use no more than a teaspoon.
Nutrition Information
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Stephen Koenigsberg says
Can you use the erythritol equivalent instead of sugar?
Vaishali says
Yes, absolutely. I'd suggest adding 1/4 cup more of applesauce in that case to make up for lost moisture from the sugar.
Van says
Hi Vaishali!
I have a question, what is the proportion of date syrup (grams) that I should use?
Thanks a lot!
Van.
Vaishali says
Hi Van, I am not sure how many grams it would be but about 6-8 tablespoons of date syrup should be enough. Taste and add more if you want the batter sweeter.
Anonymous says
Thanks so much for your advice!
Thank you
Van
Vaishali says
You're welcome. 🙂
Joanne says
Indeed the perfect banana bread recipe! We devoured it at a single sitting, it was so good, and I can't wait to make it again. Thank you.
Vaishali says
So happy you loved it, Joanne!
AUSTIN says
Just made in an air fryer on bake. Used 1 cup of coconut flour and some 1/3 cup of rolled oats, pumpkin puree vs apple sauce, coconut oil was all I had so used that. Bob's Mills egg substitute to keep it vegan. Looks good. Cooling off now. I think it's sweet because I big crumb fell off and had to taste it. ( :
Vaishali says
Sounds awesome! Good to know it can be baked in the air fryer.
Bela says
This is a wonderful recipe.... it turned out great. I did add 1 tsp cinnamon powder to it though. Also in the method it does not mention when to add the ACVinegar. I added with the oil. This is a great bLog and I look forward to using more and more recipes.
Vaishali says
Thanks, Bela. Yes, it should be added with the wet ingredients, so you did fine.
Nilaxi Patel says
I made this cake. perfectly texture, taste, I love it. thank you for sharing.
Vaishali says
Thanks, Nilaxi, for the feedback. So happy you loved it.
Hemi says
Hello Vaishali,
I have used this recipe for banana bread countless times. It’s just the perfect one. I have also tried other recipes in the beginning with eggs with butter etc but every single time family verdict is your other recipe is better. Wanted to let you know?
Thanks a lot for all your recipes. There are a few others also which are my go to recipes.
Hemi
Vaishali says
Hemi, so great to hear! Glad you loved it. Who says you need butter and eggs to bake? 🙂 We proved them wrong, right?
Carol Sassoon says
very good thanks i divided batter into muffin tins and loaf pan!
Vaishali says
Thanks for the feedback, Carol! So happy you loved it.
Cathy Blais says
Nice flavour, but not done, despite cooking for an hour. Very wet. Maybe something is wrong with my oven temp. Will check on that.
Vaishali says
Yes check your oven temp that must be the problem. Ovens are temperamental and you should remember to do a toothpick test anytime you bake a cake or sweet bread before you take it out.
Rebecca says
This recipe landed in my inbox right when I had overripe bananas needing to be used, and all the ingredients on hand, perfect timing. It's sooo good! I added chopped up chocolate instead of walnuts - personal preference. Will definitely make again, thanks for a great recipe 😀
Vaishali says
So happy to hear Rebecca!
Mary says
I don’t use oil in my cooking anymore. What can I replace it with?
Thank you!
annmarie says
I am on an oil-free diet since oil causes inflammation in the body, especially heart tissue.
How or what can I use as a sub for oil ?
Vaishali says
Hi Annmarie, try using more applesauce -- I'd add another 1/4 cup. It may make your bread a bit more tender though.
Lavan says
Can it be replaced with almond flour?
Thanks for your reply!
Vaishali says
Hi Lavan, it could work. The texture would be more dense, and for best results mix it with about a third of all purpose gluten-free flour.
Erik B says
All I had to do was add chocolate chips and this recipe was perfect!!!
Vaishali says
Awesome, and great tip. I was going to add it to the notes and forgot, so thanks for the reminder. Chocolate is a wonderful flavor with banana.
Vaishali says
Hi Alamelu, Measure 5 tablespoons, and then 1/3rd of a tablespoon. Does that clarify? Glad you tried the blueberry muffins!
Alamelu says
Thank you that's what I thought but I wanted to confirm.
Jayalakhsmi sowrirajan says
All your recipes are brilliant!!!
Vaishali says
Hi Laura, thanks for your kind words about the blog! I am sorry your bread went flat. Since this happens to all your baked goods it seems very probable that your oven is not heating up as much as it should. All ovens do tend to be temperamental. I would advise ALWAYS doing the toothpick test with baked goods. If the toothpick inserted at the center comes out dry you are okay. Otherwise let it continue baking until it passes the toothpick test. If the bread remains uncooked on the inside, it will most certainly drop when you take it out. Does that make sense?
Maximilian says
Had some bananas I needed to do something with. Decided on this recipe and I'm glad I did. It was quick and easy. I have also made Best Ever Banana Cake With Cream Cheese Frosting and it's really really good as well, just a bit more time consuming. I'm sure I'll make this one again. Thanks!
Judy says
flaxseed, banana and applesauce - it all of that really necessary (apart from the bananas?) as the bananas already act as an egg replacement...I don't have the other stuff in the house so wondering if I can replace it with anything or just leave it?
Deni Corklin says
Made this banana bread....So moist and flavorful I didn't miss the cinnamin at all!
Your site is now on my favorites list after huge success (2 mornings in a row now) with the Whole Wheat Pancakes. Yum.
Vaishali says
Antuanett, yes, you can definitely use another oil. You could use any flavorless vegetable oil or light olive oil, as one of the other readers (message above) did.
Vaishali says
Anthony, glad you liked the banana bread! Using light olive oil is a great idea. Thanks for the feedback. 🙂
anthony stemke says
I baked the banana nut bread today and it was a spectacle. My BW actually allowed it to cool in the pan 5 minutes, then I turned it out to cool 3 minutes, at her nagging, er, I mean urging, we sliced it right away. Yes you should let it cool a little more, but it was too tempting to wait. Used walnuts and light olive oil.
The flaxseed meal is fantastic, a great way to get good vegetable fat. Thank You.
anthony stemke says
I an grateful for your time to respond, thank you. Am excited about using flaxseed meal, which I use for post workout protein drinksbut nothing else. Love eggs, but will stay true to your recipe, yours have not ever let me down. nut bread it is.
Vaishali says
Anthony, If I had a choice and was one of those lucky people who don't have to worry about calories, I'd choose the nut bread. It's one of my best recipes and the molasses gives it a really rich taste. 🙂
anthony stemke says
I am torn. I like a "bundt" pan but I like the Banana nut cake recipe too. I've got ripe bananas so I'll have to decide tomorrow. Do you know what? I bet either one will be wonderful, like the rest of your stuff. Thank You.
Vaishali says
Sainila, you can just use all-purpose, or use half whole wheat and half all-purpose which would be more healthy and more flavorful too.
sainila says
I dont have whole wheat pastry flour. can i make it with whole wheat flour? or all purpose flour?
Pearlsofeast says
Vaishali,Great I found a nice eggless version of banana bread.Hey since I am traveling and we have a lot of transit time, My hubby insisted If i can whip up a cake and that can come handy.I have no eggs and I remembered u had mentioned about this in ur recent post.I just loved the ingredients.Will do it today.
Great I have some homemade applesauce.
Vaishali says
Navami, glad it turned out well- I knew you could do it! Happy baking!
Navami says
Vaishali's receipe was easy to follow for a first time baker like me and so tasty that my foodie friends requested I make some more the very next day!