Best Vegan Banana Bread (Easy 1 Bowl Recipe!)

Easy Vegan Banana Bread with the best flavour using overripe bananas! Soft, moist, tender loaf that’s eggless, dairy free & tastes delicious. 1 Bowl recipe with simple Ingredients! Healthy oil free option!

So happy to say I veganized my classic banana bread recipe!! Yup and it’s the best vegan banana bread ever! That’s right made without eggs or dairy! And it comes together so easy in 1 bowl! Perfectly moist with a gorgeous golden crust.

I like the addition of walnuts in this banana loaf but you could switch it up and add vegan chocolate chips instead or do both or leave them out completely! It’s totally up to you!! This is fast becoming a family favourite.

This bread is a total winner folks and a no fail recipe! It’s the only banana bread recipe you will ever need! You’ll love it! Super versatile too it can be made oil free, or gluten free!

If you’d like more recipes that use up spotty ripe bananas try my Vegan Chocolate Banana Bread or my Double Chocolate Banana Muffins

How to make Vegan Banana Bread?

Preheat oven to 350°. Spray a 9×5 non stick loaf pan with cooking spray and set aside.

Add the overripe bananas to a large mixing bowl and mash with a fork until smooth. Whisk in the rest of the wet ingredients and mix well.

Now add the dry ingredients on top starting with the flour, then add the baking soda, salt and cinnamon on top of the flour. Mix until just combined.

Fold in the chopped walnuts and dairy free chocolate chips (if using)

Pour the batter into the prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean (I usually bake it for 60 minutes).

Remove banana bread from pan and cool on a cooling rack for at least 10-15 minutes before slicing. Or cool completely and then slice. It should be a lovely golden brown on top with some cracks which is completely normal.

Serve with or without vegan butter. Tastes even better the next day!! Enjoy!

For full recipe ingredients and instructions see recipe card below.

What can I sub for oil ?

With this banana bread recipe you can use apple sauce in place of the oil. It works well, but I do prefer the texture when using oil.

What can I use to replace the eggs in vegan banana bread?

People have used flax eggs or apple sauce. I use bananas and vegan yogurt as an egg replacement. It works the best in my opinion!

Ok let’s make some Banana Bread! It’s:

vegan

super flavourful

perfectly moist

great for breakfast on the go

a perfect snack

kid friendly

easy to make in one bowl

Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

Follow me on PINTEREST and INSTAGRAM for more tasty Vegan Recipes❤️

Want more Vegan Loaf Recipes, muffins and sweet breakfasts? Check these out!

• Best Vegan Chocolate Banana Bread Ever! (Easy Recipe)
• 1 Bowl Vegan Lemon Loaf with Lemon Drizzle (Starbucks Copycat)
• Double Chocolate Banana Muffins (Vegan)
• Healthy Breakfast Bars (Vegan, GF)
• Vegan Waffles (Healthy & Oil Free)
• Vegan Blueberry Muffins
• Vegan Buttermilk Pancakes
• Strawberry Rhubarb Muffins (Vegan)
• Vegan French Toast (Tofu)

Best Vegan Banana Bread (Easy 1 Bowl Recipe!)

★★★★★ 5 from 13 reviews

• Author: Verna
• Prep Time: 15 Minutes
• Cook Time: 60 Minutes
• Total Time: 1 hour 15 minutes
• Yield: 10 Servings 1x
• Category: Breakfast & Baking, Snacks & Sides
• Method: Bake / Oven
• Cuisine: American, Canadian
• Diet: Vegan

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Description

Easy Vegan Banana Bread with the best flavour using overripe bananas! Soft, moist, tender loaf that’s eggless, dairy free & tastes delicious. 1 Bowl recipe with simple Ingredients! Healthy oil free option!

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Scale 1x2x3x

Ingredients

Wet Ingredients:

• 3 large overripe bananas (about 1 and 1/2 cups I measured)
• 1/2 cup of oil, I use grapeseed oil
• 1/2 cup plain unsweetened vegan yogurt
• 3/4 cup brown sugar
• 2 teaspoons vanilla

Dry Ingredients:

• 2 cups all purpose flour*
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup chopped walnuts or pecans (measure then chop)*

Optional Add Ins:

• 1/2 – 3/4 cup vegan chocolate chips

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Instructions

1. Preheat oven to 350°. Spray a 9×5 non stick loaf pan with cooking spray and set aside.
2. Add the overripe bananas to a large mixing bowl and mash with a fork until smooth. Whisk in the rest of the wet ingredients and mix well.
3. Now add the dry ingredients on top starting with the flour, then add the baking soda, salt and cinnamon on top of the flour. Mix until just combined.
4. Fold in the chopped walnuts and dairy free chocolate chips (if using)
5. Pour the batter into the prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean.
6. Remove banana bread from pan and cool on a cooling rack for at least 10-15 minutes before slicing. Or cool completely and then slice. It should be a lovely golden brown on top with some cracks which is completely normal.

Enjoy with a glass of soy milk or your favourite non dairy milk or a cup of coffee or tea!  Serve with or without vegan butter. Tastes even better the next day!!

Notes

• you can use melted vegan butter or refined coconut oil in place of grapeseed oil. (I prefer grapeseed oil)
• For oil free: use applesauce instead of oil (Oil is my preference)
• For gluten free: use a gluten free flour blend and you could also use a white whole wheat flour or a spelt flour in place of all purpose flour. I like recipe best as written.
• For nut free: omit the walnuts
• banana bread will keep covered on the counter for up to 3 days or in the fridge for up to a week and freezes well. Slice and wrap individually in plastic wrap to freeze. Or wrap the whole loaf tightly in plastic wrap and then in tin foil and it will keep for up to 2 months in the freezer.
• Calories listed do not include dairy free chocolate chips

Keywords: vegan banana bread, easy vegan banana bread, classic, loaf, best, easy, one bowl, moist,