Can vegan banana bread be made gluten free?

To make this banana bread recipe gluten free, replace the all purpose flour with a 1:1 gluten free flour mix. Oat flour should work just as well but follow my tips on baking with oat flour first.

Can it be made without oil?

Yes! Simply replace the oil with the same amount of applesauce.

Why did my banana bread crack?

Cracks in banana bread are completely normal and nothing to be worried about. They shouldn’t affect the texture.

Can I use frozen bananas?

Yes, but let them thaw completely first. They’ll be much easier to mash this way.

Can I make banana bread muffins instead?

Sure! Make the batter as normal but spoon it into a prepared muffin pan instead. Bake at 350ºF for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Vegan Banana Bread (Simple and Flexible)

Description

This is the best Vegan Banana Bread ever! Incredibly moist and easy to make in 1 bowl, you’ll have a hard time believing it isn’t made with eggs or dairy. Gluten free and oil free options included.

Ingredients

Scale

Wet Ingredients:

3 large overripe bananas (about 1 and 1/2 cups mashed I measured)
1/2 cup plain unsweetened vegan yogurt
1/2 cup of neutral oil
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

Preheat oven to 350°. Spray a 9x5 non stick loaf pan with cooking spray and set aside.
Wet ingredients: 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.
Dry ingredients: 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)
Bake: 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. Let cool a couple of minutes then remove banana bread from pan to a wire rack and cool completely before slicing. It should be a lovely golden brown on top with some cracks which is completely normal.
Enjoy: Slice and enjoy with a glass of soy milk or your favorite non dairy milk or a cup of coffee or tea! Serve a slice with or without vegan butter. Tastes even better the next day!! Step by step photos, FAQ, tips and more in above post and notes*

Notes

you can use melted vegan butter or refined coconut oil in place of neutral oil. (I usually use grapeseed oil)
For oil free: use applesauce instead of oil
For gluten free: use a 1:1 gluten free flour blend
Flour options: You could substitute a white whole wheat flour or a spelt flour or oat flour in place of all purpose flour.
For nut free: omit the walnuts
To store and freeze: 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

This Post has been updated it was originally published November 2019. The recipe itself is unchanged.

Prep Time: 15 Minutes
Cook Time: 60 Minutes
Category: Breakfast & Baking, Snacks & Sides
Method: Bake / Oven
Cuisine: American, Canadian

Keywords: vegan banana bread