The Best Vegan Banana Bread Recipe! (2024)

How to make gluten-free vegan banana bread?

To make vegan gluten-free banana bread, simply swap out the flour with any gluten-free flour mix. If the flour mix that you use doesn't have xanthan gum added, add 1 tsp to the dry ingredients. Follow the rest of the instructions the same way.

How to make oil-free banana bread?

You can make a loaf of oil-free banana bread by swapping out the oil with equal amounts of apple sauce.

Can I make this banana bread without refined sugar?

If you don't want to use refined sugar, you can swap it out for maple syrup or coconut sugar instead. I like the flavor of brown sugar in mine, but any sweetener that you choose will work well. The riper and sweeter the bananas, the less sugar you will have to add.

Can I use frozen bananas in banana bread?

If you have ripe bananas, but don't want to make banana bread right away, you can go ahead and freeze them until you are ready to use them in smoothies or things like this banana bread. Simply peel them first and store them in a freezer bag squeezing out as much air as possible. Bananas can stay good and ready to use for up to 3 months. When you are ready to make your bread, simply take 3 bananas out of the freezer bag and allow them to thaw. they will be mushy, but that's okay, you are going to mash them anyway.

5 from 22 votes

Dry ingredients

• 2 cups flour any type will work
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet ingredients

• 3 medium ripe bananas totaling about 1 1/2 cups.
• 2/3 cup brown sugar
• 1/3 cup oil (any neutral flavored oil or melted vegan margarine).
• 1/4 cup plant-based milk
• 1/2 cup applesauce
• 1 teaspoon vanilla extract

US Customary - Metric

• Preheat your oven to 350°F (177°C) and oil an 8.5"x 4.5" loaf pan.

• Put all of the dry ingredients, except brown sugar (2 cups flour, 1 1/2 tsp baking powder,1/2 tsp baking soda, 1/2 tsp salt) in a large mixing bowl and give it a little stir.

• Place 3 very ripe bananas and 2/3 cup of brown sugar in a medium bowl and mash with a fork.

• Add 1/2 apple sauce, 1/3 cup oil, 1/4 cup plant-based milk, and 1 tsp vanilla to the mashed bananas and stir until it is all mixed well.

• Pour the wet mixture into the dry mixture and stir until all of the flour is incorporated, but don't over stir. (Add 1/2 cup of chocolate chips or chopped nuts if desired).

• Use a rubber spatula to scrape the thick batter into the greased loaf pan and smooth out. (Top with chocolate chips, nuts, or banana slices if desired).

• Bake at 350°F (177°C)° for 50 minutes or until a toothpick inserted in the middle comes out clean.

• Use very ripe bananas. You have to use bananas that have brown spots or have turned completely brown. These bananas are softer and sweeter than green and yellow bananas.
• Measure your ingredients carefully. Baking is a science and small variations in measurements can change the final outcome.
• Spoon your flour into the measuring cup and level it off with the back of a butter knife. Don't scoop the flour out of the bag with a measuring cup. This will pack the flour down too much resulting in too much flour.
• Don't over stir the batter. You just want to stir it enough so you don't see any dry flour. Over mixing it will cause it to be chewier.
• Bake for at least 50 minutes at 350°F.Baking at a higher temperature will cook the outside faster than the inside resulting in an undercooked loaf in the center.
• Allow it to cool for about 15 minutes before slicing.