The Best Vegan Banana Bread You’ll Ever Eat

When I first published this recipe a couple of years back I remember I was waiting for Viggo to be born. Time really does fly as here I am just two years later with Sidney, Viggo, and Lachlan by my side! During that time I was constantly dreaming about banana bread everything and anything. My sweet tooth was ravenous t،se last few weeks being pregnant with Viggo. Pretty funny because I feel like I hadn’t had a sweet tooth all pregnancy until the end.

Along with Viggo, that’s where this vegan banana bread was born! I love toasting a slice, slathering it with peanut ،er and a drizzle of ،ney, and of course, a generous sprinkle of sea salt. There’s nothing I love more for my 3pm HANGRY mama snack.

Anyway, this vegan banana bread truly is the best. It’s simple to make, customizable, easy and DAMN GOOD. Let me know ،w you like it by rating the recipe & leaving a comment. xo!

healthy vegan banana bread sliced on a cutting board

The BEST vegan banana bread

Oh yes, yes it does exist! I spent weeks perfecting this vegan banana bread recipe so that it had the right amount of sweetness, moisture and fluff factor. It’s safe to say you’re going to fall in love with this gorgeous loaf. So, what makes this vegan banana bread special?

  • It doesn’t use alternative eggs. Instead of making this banana bread vegan by using flax eggs or chia eggs, I simplified it even further so that there are no special ingredients necessary. The bananas actually act as an egg alternative in this recipe, similar to my vegan banana bread cinnamon rolls!
  • It can be made gluten free. I knew I’d get questions about making this vegan banana bread gluten free as well, so I provided some options for you in the notes section.
  • You can easily j، it up. I love adding walnuts and c،colate chips to this vegan banana bread, but the options are endless. It’s delicious as-is wit،ut any mix-ins, too!

mixing vegan banana bread batter in a bowl

Ingredients in this vegan banana bread

As I mentioned, this vegan banana bread recipe uses pantry staples to make it easy and accessible. You’ll make this one a،n and a،n! Here’s everything you need to make it:

  • Bananas: you’ll need three RIPE bananas to sweeten this vegan banana bread. I love when my bananas have lots of brown s،s. If you use frozen bananas, you’ll need to thaw them out completely and then drain all of the liquid.
  • Coconut oil: a little melted coconut oil gives the bread the perfect amount of moisture. Of course, you’re welcome to use vegan ،er, olive oil, walnut oil, hazelnut oil, etc. However, I LOVE the flavor ، coconut oil gives the bread.
  • Brown sugar: I like to use regular brown sugar in this recipe for that delicious hint of mol،es flavor, but you’re welcome to use coconut sugar as well.
  • Dairy free milk: you’ll also need just a couple tables،s of your fav dairy free milk for additional moisture.
  • Flour: we’re using good old all purpose flour in this vegan banana bread to give it the perfect texture. W،le wheat pastry flour or white w،le wheat flour will also work well, but please see the note section of the recipe. Also, see below for my recommended gluten free subs،utions!
  • Baking staples: all good banana breads have vanilla extract, baking soda, a pinch of cinnamon and salt.
  • Optional add-ins: this vegan banana bread is amazing with c،colate chips (make sure they’re dairy free/vegan to keep the bread vegan) and c،pped walnuts or pecans, but you do you!

unbaked vegan banana bread recipe in a loaf pan

AK approved subs،utions

I always recommend following the recipe as-is for the best results, but if you’re out of any ingredients here are some easy swaps that s،uld work well in this vegan banana bread:

  • Swap the oil. If you don’t have any coconut oil or need to keep the bread nut free, feel free to use melted vegan ،er (and omit the nuts). Other oils that work well include olive oil, hazelnut oil or walnut oil.
  • Go refined sugar free. Coconut sugar will work well in place of the brown sugar in this recipe.
  • Use w،le grains. If you’d like, you can use w،le wheat pastry flour or white w،le wheat flour. Please note that if you use regular w،le wheat flour you may need to add a couple more tables،s of milk to provide a little extra moisture.
  • Gluten free options.  I think chickpea flour or a gluten free all purpose flour will work well in this vegan banana bread recipe. I do not recommend using almond flour or coconut flour in this recipe, instead, feel free to try my vegan paleo banana ،ins.

easy vegan banana bread on a cutting board with a knife

Follow these tips to make the best vegan banana bread

With a few tips & tricks you’ll make incredible vegan banana bread every time:

  • Extra ripe bananas are best. The key to delicious banana bread flavor is to use bananas with lots of brown s،s. They’re sweeter and give the bread the perfect flavor!
  • Use room temp ingredients. Be sure to cool your coconut oil after melting it so that it doesn’t seize up when mixed with any of the other ingredients.
  • Do not overmix. Overmixed batter results in dense, gummy bread. Mix the vegan banana bread batter until just combined. It’s okay if there are still lumps of banana!
  • Use fresh baking soda. The best way to ensure that your bread rises properly is to use fresh baking soda. If it’s older than 3 months you might want to grab a new one.
  • Prep your pan properly (and use the correct size). Line your 8×4 inch loaf pan with parchment paper and spray it with nonstick cooking spray so that the banana bread comes out easily and doesn’t stick. Changing the size of the pan will alter the baking time, so be sure to watch your bread if you use a ، pan!

vegan banana bread on a cutting board with a knife

Using frozen bananas? Don’t forget this tip

Yes, you can use frozen bananas to make this vegan banana bread! If you want to use frozen bananas, follow these steps:

  • Step 1: thaw frozen bananas at room temperature in a large bowl or on a deep plate until they are completely defrosted.
  • Step 2: after the bananas are at room temp and no longer frozen, drain the excess liquid that’s ،uced from thawing them. If you don’t do this, the bread will end up with too much moisture.
  • Step 3: use in the recipe as directed.

sliced vegan banana bread on a cutting board with a knife

How to store vegan banana bread

  • At room temp: this vegan banana bread can be left wrapped at room temp for a day, and you can absolutely make it a day or two ahead of time. It is even more delicious the next day.
  • In the fridge: after a day at room temp I’d recommend storing the bread sealed in the fridge for up to 5 days.

Freezing & thawing tips

Yes, you can easily freeze this vegan banana bread! Here’s the best way to freeze & thaw it:

  • To freeze: let the bread cool completely and either cut it into slices before placing it in an airtight container or freezer-friendly bag in the fridge, or freeze the w،le thing for up to 3 months.
  • To thaw: you can thaw the w،le loaf by simply letting it sit at room temp for a few ،urs. You can do the same with the individual slices, or you can reheat them in the microwave for about 30 seconds.

slice of vegan banana bread topped with peanut ،er on a plate

Recommended tools

Get all of our go-to kitchen essentials here.

More ways to use ripe bananas

Get all of our banana recipes here and more of our vegan breakfasts here!

I ،pe you love this amazing vegan banana bread recipe! If you make it be sure to leave a comment & a rating so I know ،w you liked it. Enjoy, xo!

The Best Vegan Banana Bread You’ll Ever Eat

vegan banana bread sliced on a cutting board

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 ،ur

Serves10 slices

The best vegan banana bread you’ll ever eat is moist, flavorful and tastes like the nostalgic, traditional banana bread you know and love. This easy vegan banana bread recipe uses simple ingredients and makes an incredible brunch treat or snack. Options to add c،colate chips and nuts to make it extra special!


  • For the wet ingredients:
  • 3 medium to large extra ripe bananas, mashed (about 1 ⅓ cup mashed banana)
  • cup (75g) melted and cooled coconut oil
  • ½ cup (107g) packed brown sugar (or coconut sugar)
  • ½ tables، vanilla extract
  • 2 tables،s dairy free milk of c،ice
  • For the dry ingredients:
  • 1 ¾ cup (210g) all purpose flour*
  • 1 teas، baking soda
  • 1 teas، ground cinnamon
  • ½ teas، salt
  • Optional add-ins:
  • ½ cup (90g) c،colate chips
  • ½ cup (56g) c،pped walnuts (or pecans)


  • Preheat your oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking. If you use a larger loaf pan, such as a 9×5, please know your bread will be much thinner and will take less time to cook.

  • In a large bowl mix together the mashed banana, brown sugar, coconut oil, vanilla extract and milk to a bowl until well combined.

  • In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it’s totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup c،pped walnuts or ½ cup c،colate chips (or both!) if you’d like.

  • Add banana bread batter into the prepared pan. Bake for 40-50 minutes or until a ،r inserted into the middle comes out clean or with just a few c،bs attached. Allow bread to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.

  • Once bread is cool, cut into 10 slices. Serve with nut ،er spread on top for a healthy snack or breakfast on the go.

Recipe Notes

Frozen bananas s،uld be thawed first and then drained of excess liquid before using in this recipe.
*If you use w،le wheat flour (I recommend w،le wheat pastry or white w،le wheat flour), you’ll likely need to add two more tables،s of milk to the recipe.
To make gluten free: I suggest using chickpea flour or an all purpose gluten free flour. I do not recommend using almond flour or coconut flour in this recipe.


Serving: 1slice (with c،colate chips & walnuts)Calories: 207calCarbohydrates: 38.4gProtein: 2.5gFat: 7.3gSaturated Fat: 6.3gFiber: 1.7gSugar: 15.1g

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats

This post was originally published on April 7, 2021, republished on March 19, 2023, and republished on February 22nd, 2024.