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Vegan banana bread recipe

Vegan banana bread recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake
  • Banana bread

This banana bread is vegan and delicious. Best enjoyed with a drizzle of icing on top and a cup of tea.

18 people made this

IngredientsServes: 6

  • 65g plain flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 5 dates, roughly chopped
  • 3 teaspoons coconut oil
  • 1 teaspoon vanilla extract
  • 2 very ripe bananas
  • 55g demerara sugar
  • icing sugar, as needed for icing drizzle
  • water, as needed for icing drizzle

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat the oven to 200 C / Gas 6. Grease and line a 450g loaf tin with baking parchment.
  2. In a mixing bowl, combine the flour, baking powder, salt, bicarb and cinnamon and mix. Then add the chopped dates.
  3. In a separate bowl combine the coconut oil, vanilla extract and bananas and mash together with the demerara sugar.
  4. Combine the wet and dry ingredients together in one bowl and mix together till it reaches the consistency of a dough. If still a bit dry you can add a few teaspoons of water. Mix well then transfer to the prepared loaf tin.
  5. Bake in the preheated oven for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. It should also have a nice golden colour to it and be firm to the touch. Remove from the oven and allow to cool. Drizzle with a little icing sugar mixed with water if desired. Slice and serve.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by Kristy-LeeWarden

So delicious! I'm not sure if I used a bigger loaf tin though but next time I'll be doubling the recipe as my loaf was quite small but still so yummy!-14 Mar 2017(Review from this site AU | NZ)


Vegan Banana Bread

In the three years since first making it, I’ve served the banana bread to at least fifteen non-vegan friends and family members, always with fantastic reviews and multiple requests for the recipe!

People are always shocked to find out that a naturally vegan recipe with such healthy ingredients can taste so moist, fluffy, and delicious.

Also try these easy Vegan Pancakes

With a full 2 cups of mashed banana packed into the recipe, this simple vegan banana bread is loaded with rich banana flavor.

I sent the recipe to a friend a few weeks ago, who made it for her husband and kids and said they decided it was the best banana bread they’ve ever tasted, vegan or not!

Or here is a vegan chocolate version:

Banana Bread Ingredients

The flour: The vegan banana loaf works with spelt flour, oat flour, or plain all purpose white flour, and there’s also a low carb almond flour option linked in the recipe.

Substituting whole wheat flour or whole wheat pastry flour will yield a denser loaf with a tougher texture, but it technically still works. I haven’t yet tried gluten free all purpose yet, and I don’t recommend coconut flour here.

The milk: With so many nondairy milks on the market, feel free to use whatever you have on hand. I normally buy almond milk or coconut milk, but soymilk, macadamia, cashew, oat milk, or hemp milk are all fine to use as well.

The sweetener: The bread calls for a granulated sweetener, such as regular sugar, coconut sugar, cane sugar, turbinado sugar, or xylitol for sugar free.

For refined sugar free banana bread, try this Healthy Banana Bread.

The oil: This can be vegetable, sunflower, or melted coconut oil. Or substitute an equal amount of peanut butter, almond butter, applesauce, vegan yogurt, milk of choice, or additional mashed banana for a low fat and oil free option.

The add-ins: The best part of the recipe is how easy it is to customize. Add a 1/2 tsp of cinnamon or a tiny pinch of cardamom, 1/2 cup of mini chocolate chips, chopped walnuts or pecans, shredded coconut, raisins, or dried blueberries.

Making banana bread without eggs

This quick bread is a naturally eggless recipe that will rise beautifully thanks to the baking powder and doesn’t even need any chia or flax eggs.

However, if you do want to add ground flaxmeal for added fiber and nutrition, simply stir 1-2 tbsp into the batter before baking.

How to make vegan banana bread

Start by preheating your oven to 350 degrees F.

Grease a 9࡫ inch loaf pan, and set aside. In a large mixing bowl, stir all dry ingredients very well, then stir in wet to form a batter.

(I like to combine the wet ingredients first in a separate bowl to ensure the batter is evenly mixed, but technically you can make it a one bowl banana bread if you prefer.)

Smooth batter into the prepared loaf pan, then bake on the center oven rack for 48 minutes. In my oven, it’s always light, fluffy, and cooked through after this time, but if you live in a super humid climate or it’s a rainy day (or if your oven isn’t calibrated), yours might need a few more minutes of baking before a toothpick inserted into the center of the banana loaf comes out mostly clean.

Let it cool, then go around the sides with a knife and the loaf should pop right out. If you can wait, I recommend loosely covering overnight, because some of the excess moisture will evaporate and the flavors deepen, so it’s sweeter and better textured the next day.

For freshness, it’s best to store in the refrigerator after a day.

Eat plain or frost with coconut butter, vanilla icing, or Vegan Cream Cheese.

If there are any leftovers after 3-4 days, they can be sliced and frozen, with parchment paper in between each slice, in a glass Pyrex or plastic Tupperware container for a month or so. Thaw frozen slices before eating.

For a healthy breakfast full meal, try serving it with Tofu Scramble.

More Banana Bread Recipes

Above, watch the step by step vegan banana bread recipe video


Vegan Gingerbread Banana Bread

This Vegan Gingerbread Banana Bread recipe combines soft and moist Banana bread with Spiced gingerbread for the ultimate holiday treat.

If you like gingerbread and bananas, you will love this vegan gingerbread banana bread! This banana bread recipe is perfect for the holidays and like any banana bread recipe, it is ideal for using up those brown bananas at the bottom of my freezer!
If you are like me and have a treasure trove of frozen bananas or overripe bananas, this easy loaf cake recipe is for you.

Make one big gingerbread banana loaf for yourself, and a couple more for gifting!

I love this delicious loaf cake just slightly warm from the oven with a dollop of vegan butter – but I like it equally well a day or so later when it has had a chance to sit for a while. The flavors are out of this world and get ever more pronounced with time.

That gingerbread spice, the banana and that touch of malty molasses. DELISH! Especially around Christmastime, I try to add molasses to as many recipes as I can. I used classic thick and dark cooking molasses, which is what you use in regular gingerbread for that magnificent warming molasses flavor. If you want a lighter flavor, use fancy molasses. It will make the loaf sweeter and lighter.


Steps to make Vegan Banana Bread Baked Oatmeal

Heat oven and prepare baking dish

Preheat the oven to 350 °F.

Combine wet ingredients

Peel 2 ripe bananas and finely mash in a 9×13″ (or similar sized) baking dish. Add ¼ cup of maple syrup, 2 ½ cups of non-dairy milk, and 1 teaspoon of vanilla extract to the dish and mix until fully combined.

Add dry ingredients

Add in 2 ½ cups of oats, 2 tablespoons of flaxseeds, ½ teaspoon of cinnamon, 1 teaspoon of baking powder, and ¼ teaspoon of salt and mix well. Fold in ½ a cup of walnuts and use a rubber spatula to evenly spread the mix throughout the pan.


9 Best Vegan Banana Bread Recipes

What could be better than, warm, soft, ultra moist fresh out of the oven banana bread? Vegan warm, soft, ultra moist fresh out of the oven banana bread! Banana bread is a great way to use up super ripe bananas and is the ultimate breakfast and snack food. Enjoyed alone, with vegan butter, or with some nut butter or jelly, this food is absolutely incredible and versatile. We’ve found the very best vegan banana bread recipes. From more traditional, to chocolate chip infused, to grain-free and gluten-free, we’ve got a recipe for any and all banana bread lovers. It’s a great healthy snack option for adults and children and a great idea to keep around the house to make healthy eating easy and delicious.

Bananas are an excellent food staple to keep on hand. They’re great in banana bread, in smoothies, banana ice cream and just to eat for the ultimate healthy fast food. They’re available and convenient and are extremely affordable. As if these aren’t reasons enough to keep them on hand at home, they’re full of fiber, potassium and antioxidants, making them an incredibly healthy part of any diet. We highly suggest making sure you always have two bunches on hand and keep some ripe ones frozen for smoothies and use up the overripe ones in any of the amazing banana bread recipes we’ve found.


  • 5 tablespoons water
  • 2 tablespoons flaxseed meal
  • ¾ cup unsweetened almond milk
  • ¾ cup sugar
  • ⅓ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups mashed overripe bananas (3-4 medium)
  • 2 cups white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup bittersweet chocolate chips (Optional)

Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

Stir water and flaxseed meal together in a small bowl. Let stand for a few minutes.

Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Stir in mashed bananas. Combine flour, baking powder, cinnamon and salt in a large bowl. Stir the wet ingredients into the dry ingredients until just combined. If desired, add chocolate chips, stirring just to combine do not overmix. Transfer the batter to the prepared pan.

Bake until golden brown and a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for 1 hour before slicing.

To make ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.


Related Recipes:

I hope you like this vegan banana bread as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!


My inspiration

This recipe was actually born out of a craving for bread.

All I could think about non-stop was eating bread, but I’ve been staying as gluten-free / grain-free as I can recently, so I didn’t want to just scarf down a whole bunch of toast.

But then I noticed the ripe bananas that seemed to keep collecting in our kitchen, and had a light bulb moment. Banana bread!

So naturally, I went looking for recipes, and was sad to discover that most recipes I could find, although vegan, still weren’t really that healthy – too much sugar, lots of flour, that kind of thing.

Using a few of my favourite recipes for inspiration (see below), I went back to the drawing board to design my perfect vegan banana bread recipe – gluten-free, low-sugar and using as many whole, unprocessed ingredients as possible.

I’m pretty happy with the result, even if I do say so myself.

And I think you’ll be super impressed too.


Recipe Summary

  • 1/2 cup coconut oil, melted, plus more for pan
  • 2 cups unbleached all-purpose flour, plus more for pan
  • 2 tablespoons ground flaxseed
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/3 cup unsweetened almond milk
  • 1 1/3 cups mashed very ripe bananas (from 3 large)
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Oil and flour a 9-by-5-inch loaf pan.

Sprinkle flaxseed over 1/3 cup water. Let stand until slightly thickened, about 5 minutes. Stir to combine.

In a large bowl, whisk together flour, sugar, baking soda, and salt. Stir in oil, almond milk, flaxseed mixture, bananas, and vanilla.

Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes. Let bread cool in pan 15 minutes. Remove bread from pan and let cool completely on a wire rack. Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months.


Related Recipes:

I hope you like this vegan banana bread as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!