The Best Vegan Banana Bread

Name: Easy Vegan Banana Bread Recipe
Prep time: 15 min
Cook time: 56 min
Total time: 71 min
Ingredients: 1 1/4 cups ripe bananas, 3 medium bananas (260 grams); 1/3 cup vegan butter, soft (75 grams); 2 tablespoons peanut butter; 2/3 cup dark brown sugar, lightly packed (100 grams); 2 tablespoons aquafaba or 1 flax egg; 1 - 1 1/2 teaspoons vanilla extract; 2 - 3 tablespoons almond milk; 1/2 teaspoon baking soda; 1 1/4 teaspoon baking powder; 1/4 teaspoon fine salt; 1 3/4 cup all purpose flour (220 grams); 1/2 cup dairy free chocolate chips; 1/3 cup chopped walnuts (or pecans)

Published: Mar 9, 2024 · Modified: Sep 21, 2025 · by Tracy Halasz · 33 Comments

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This is the best, EASY vegan banana bread recipe with a tender, super moist and buttery texture and lots of sweet banana flavor. It's egg and dairy free, tastes incredible, and everyone loves it. Gluten free friendly too!

Vegan banana bread loaf with a slice cut off.

You're going to love the unbeatable flavor and texture of this tried and true, vegan banana bread. It's my favorite (and only) banana bread recipe, one that I make over and over again. It’s one of my classic go-to recipes that I know by heart, just like my vegan chocolate chip cookies and no knead overnight bread recipes.

At our house when there are spotty bananas on the counter, the whole family starts craving homemade banana bread - especially the kids, they LOVE it. Let's make a loaf together!

Loaf of sliced vegan banana bread with nuts and chocolate chips on top.

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What You'll Need

Vegan baking is a little trickier than vegan cooking mostly because of science, but also because typically a few ingredients are being replaced which can affect texture and flavor. Don't worry though, this healthy banana bread recipe is triple tested, and it does not disappoint:

Ingredients measured out for vegan (dairy free egg free) banana bread.

Bananas: Select spotty (over ripe) bananas because as bananas ripen, they get softer and sweeter. You'll need 3 bananas.
Vegan Butter/Margarine: Butter adds rich flavor and moisture. Can substitute with vegetable oil if you prefer.
Peanut Butter: The addition of peanut butter adds depth of flavor. I use a medium to runny, natural peanut butter (but you can sub for another nut or seed butter if you prefer). You can skip the peanut butter altogether, but the flavor it adds in unmatched!
Brown Sugar: I like the rich, caramel flavor from using dark brown sugar, but you can use light brown or even granulated sugar if you prefer.
Vegan Egg Replacer: I typically use aquafaba ('bean water' from chickpeas) but a flax egg, Bob's Red Mill Egg Replacer or just plant based milk work as well.
Flour: All purpose flour. You can sub in other types of flour as well like spelt or a 1:1 gluten free flour.
Baking Soda & Baking Powder: The leavening agents that make this quick bread recipe rise up light and delicious.
Vanilla extract: Flavor!
Salt: Makes all the flavors pop.
Almond Milk: Or another plant based milk.
OPTIONAL Add Ins: Texture matters (always) but with vegan baking in particular! The addition of dairy free chocolate chips and walnuts creates an incredible rustic crust and a flavor combination that takes this vegan banana bread over the top!
Protein: The addition of walnuts and peanut butter bump up the protein content as well as flavor and texture.

Dairy Free / Vegan Chocolate: Be sure to check the ingredients on your chocolate for dairy sources. 'May contain' means it is made in a facility that uses dairy, but dairy is not an ingredient added to the product. Try Enjoy Life!

How to Make Banana Bread Vegan

This straightforward and simple, vegan banana bread is an easy quick bread recipe for beginners and everyone else. The batter takes only 15 minutes to mix together using electric hand beaters, a stand mixer or wooden spoon. Here's a quick overview of what to do (full, step by step instructions in the recipe card below):

Steps for mixing together vegan banana bread.

Preheat the oven to 350º F with the oven rack in the center position.
Measure the dry ingredients into a small bowl and whisk together. (I weigh them straight into a deli container). Then mash the bananas until mostly smooth using a fork.
Beat the softened butter, peanut butter, and sugar until fluffy on high speed. Beat in the vegan egg replacement and vanilla for 30 seconds.

Two photos of banana bread batter being mixed with a wooden spoon.

Mix wet & dry ingredients: Alternate adding the dry ingredients and the mashed banana to the whipped butter. Mix on low speed or by hand. Fold in the chocolate chips. This banana bread batter is thick and slightly lumpy.

Two photos of vegan banana bread in loaf pans before and after baking.

Bake: Pour the batter into a lightly greased 9" x 5" loaf pan. Top with banana slices and any optional toppings. Bake for 50-60 minutes until golden and a toothpick inserted into the center of the loaf comes out clean.
Cool: Let the banana bread cool ~10 minutes in the loaf pan then release it and transfer to a wire rack to finish cooling (or mostly) before slicing.
To serve: Enjoy with homemade peanut butter and mixed berry jam for a healthy snack, breakfast on the go or with afternoon tea.

Banana bread with nuts and chocolate chips cooling on a wire rack. — Perfectly golden crust, moist and flavorful crumb on this easy, healthy Banana Bread!

Baking Tips for the Best Banana Bread!

This vegan banana bread recipe is a sure thing. It's a reliable recipe that produces a perfect loaf of banana bread every time. Even so, here's a few helpful tips to ensure success:

Banana flavor: Spotty, 'overripe' bananas are the most flavorful. My family doesn't love a strong banana flavor so bananas that are 'semi' overripe work for us! This impacts how much sugar I add to the recipe.
Sugar: The riper the bananas, the sweeter they are and vice versa. Feel free to reduce or increase the amount of sugar in this recipe (to taste) depending on the bananas you're using.
Measuring flour by weight vs volume: A food scale is the quickest, most accurate way to measure flour. If you don't have one (I didn't for years), you can use measuring cups. The spoon and level method is the next most accurate way to measure flour without a kitchen scale, but the results can still vary wildly from the scale.
Spoon & Level Method for measuring flour: Use a spoon to fluff up the flour in the bag until it's fluffy. Then spoon the flour into a measuring cup until it is heaped on top. Level off the top using the back of a butterknife.
Room temperature ingredients: Room temperature butter, peanut butter, and aquafaba blend more easily and get light and fluffy which helps make the banana bread texture less dense.
Don't over mix the batter: This loaf is a bit rustic and slightly dense (just the way we love it). Overmixing the batter can produce a dense/tough and sometimes gummy texture, and no one wants that. So once you add the dry ingredients, mix just until everything is just incorporated.
Best banana bread pan: A metal 9" x 5" loaf pan.
Soggy banana bread: I always release my banana loaf from the pan after ~10 minutes so it doesn't steam the sides of the banana bread and make it soft.

Two slices of vegan banana bread, one with butter, on a plate.

Common Questions

How do I freeze and thaw bananas for baking?

When bananas are on sale (or reduced), I buy them in bulk. Once spotty, peel the bananas then place them on a parchment lined baking sheet in a single layer. Pop them into the freezer for an hour or until frozen. Then transfer the bananas to a freezer bag for up to several months.

Can I use frozen bananas?

Yes! I use frozen bananas in my banana bread all the time. Just thaw the bananas at room temperature, drain off the excess liquid, and gently mash the bananas. Don't liquify them, leave a few chunks.

How to Store and Freeze Banana Bread?

Refrigerator: Wrap any leftover banana loaf and store on the counter for ~2 days or in the fridge for up to a week. My preference is to store in the fridge. This banana bread has never lasted more than a couple days at our house tho - it's pretty popular.

Freezer: Once completely cool, wrap the whole loaf (or individual slices) in a couple layers of plastic wrap then into a large freezer bag. Store for up to 3 or 4 months. I write a date on the package so I know how long it's been in the freezer.

It's no secret, I like pretty food, and this vegan banana bread is a show stopper! It's a perfect hostess gift, thank you gift or gift for teachers. I have it on good authority that it's 'the most incredible vegan banana bread ever'. Happy Baking!

Vegan banana bread loaf with slice cut off on cutting board.

More Vegan Baking

If you like to bake, you're going to want to try one of these tasty recipes next!:

Vegan Chocolate Cupcakes - Mother's favorite birthday cupcakes!
Vegan Banana Nut Muffins - Small batch muffins with unexpected topping options!!
Vegan Chocolate Chip Marshmallow Cookies - Irresistibly delicious and easy!
Vegan Raisin Cookies - Not too sweet, perfectly spiced!
Vegan Pumpkin Muffins - Easy, moist, bakery-style pumpkin spice muffins.

If you try this quick bread recipe, please let me know. Leave a comment and rating below. I love to hear what you think or any questions you have.

Easy Vegan Banana Bread Recipe

This vegan banana bread recipe is the best way use ripe bananas! It's moist, sweet, and full of banana flavor. Made with simple pantry ingredients, this easy banana bread is a great recipe for beginners. Optional banana slices, chocolate chips, and walnut toppings make it extra special!

Author : Tracy Halasz

Servings: slices

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Prep Time 15

Cook Time 56

Total Time 1 11

INGREDIENTS

1 ¼ cups ripe bananas, 3 medium bananas (260 grams)
⅓ cup vegan butter, soft (75 grams)
2 tablespoons peanut butter
⅔ cup dark brown sugar, lightly packed (100 grams)
2 tablespoons aquafaba or 1 flax egg
1 - 1 ½ teaspoons vanilla extract
2 - 3 tablespoons almond milk
½ teaspoon baking soda
1 ¼ teaspoon baking powder
¼ teaspoon fine salt
1 ¾ cup all purpose flour (220 grams)

Optional Add Ins

½ cup dairy free chocolate chips
⅓ cup chopped walnuts (or pecans)

INSTRUCTIONS

Preheat oven to 350º F with oven rack on center position.
Grease the inside of a 9" x 5" loaf pan. Optional extra step: Add a strip of parchment paper for easier release.
Cut 6 slices off one banana and set aside for garnish (if using).
Using a fork, mash the remaining bananas on a plate until mostly smooth.
Cream vegan butter, peanut butter, and sugar with hand beaters on high until light. (You could beat by hand with a wooden spoon or use a stand mixer as well.)
Add aquafaba (egg replacer), vanilla extract, and 2 tablespoons non-dairy milk. Beat on high until light and fluffy.
Measure out flour using a kitchen scale or the spoon and level method*. Whisk the baking powder and baking soda into the flour.
Add the mashed bananas and flour alternately to the creamed ingredients mixing on low with the electric beaters or use a wooden spoon to stir just until incorporated without over mixing the batter. Optional: Add another tablespoon of almond milk if the batter is too thick.
Fold chocolate chips and/or chopped walnuts into the batter (if using).
Scrape the batter into the prepared loaf pan.
Garnish with banana slices, chopped walnuts, and chocolate chips if using.
Bake the banana bread at 350º F until golden and a toothpick inserted into the middle of the loaf comes out clean (~50-60 minutes).
Loosely cover the banana bread with a tin foil tent for the last 20 minutes if the crust is browning too quickly.
Let cool ~10 minutes in the loaf pan before releasing and transferring the banana bread to a wire rack to finishing cooling before slicing.

NOTES

Peanut butter: Check out this post if you're interested in making your own homemade peanut butter.

How sweet it is: If your bananas are super ripe, they will naturally be sweeter, so you may want to reduce the added sugar. If you prefer a sweeter quick bread, pack the brown into the measuring cups which will add a bit more sugar. Taste as you go!

Vegan egg replacer for baking: For this recipe I use aquafaba because I always have it on hand, but you could also use a flax egg (1 tablespoon ground flax + 3 tablespoons water mixed and set aside) or 2-3 tablespoons extra almond milk.

Measuring flour without a kitchen scale: Use the spoon and level method. Don't scoop the flour directly out of the flour bag with your measuring cup (the flour is too compacted). Use a spoon to fluff up the flour in the bag. Then scoop spoonfuls of flour to fill the measuring cup. Level off the flour with flat side of a butterknife.

Flour: I use all purpose flour for this recipe, but you can sub 1:1 gluten free flour with good success.

Optional toppings: Cut 6 thin slices from one of the bananas to decorate the top of the banana bread. Add a sprinkle of chopped walnuts and chocolate chips for extra flavor and texture.

Cooking Time: Will vary depending on how hot your oven runs, the type of pan, etc. Keep your eyes on the loaf for the last 8-10 minutes. Loosely cover the banana bread with a tin foil tent for the last 20 minutes if the crust is browning too quickly.

A few indicators that the vegan banana bread is ready: First sign - the house will smell incredible! Visual sign - the top of the loaf will be perfectly golden brown. Last - a toothpick inserted into the center comes out (mostly) clean.

DID YOU MAKE THIS RECIPE?Please leave a rating and/or review below. Your feedback means a lot to me, and helps others find my recipes! Please tag me on IG @ceeceecooks - I LOVE seeing what you're cooking!