Vegan Banana Bread
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This easy vegan banana bread is the best one you’ll ever eat! It’s moist, tender, and full of sweet banana flavor with hints of maple, vanilla, and cinnamon.
Anyone can bring this delicious and comforting quick bread to life.
In fact, I think the hardest part about this vegan recipe is waiting for the freshly baked banana bread to cool before taking a slice.
Good luck resisting the temptation while the aroma of the tried-and-true classic is filling up your kitchen!
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Be sure to try this peanut butter apple banana bread as well!
And if you have extra mashed bananas left, don’t let them go to waste—whip up these banana oat breakfast cookies.
Why You’ll Love This Vegan Banana Bread Recipe
- This vegan banana bread recipe uses simple vegan ingredients that are probably already in your pantry!
- This banana bread recipe is adaptable and versatile! You can jazz it up with other yummy toppings and mix-ins or use the batter for a vegan banana muffins recipe.
- Enjoy this plant-based banana bread as breakfast, snack, or even dessert! Serve it with butter for a cozy breakfast, or spread peanut butter on top for a filling snack. For dessert, how about an ice cream sandwich with pumpkin ice cream?
Ingredients And Substitutions
Ground flaxseed and water – Our egg substitute for this vegan banana bread recipe is flax egg.
Coconut sugar and pure maple syrup – The sweeteners for this vegan applesauce banana bread. You can also use regular brown sugar instead of coconut sugar, but I recommend adding maple syrup to give your vegan banana bread a delicious caramel-like note.
Ripe bananas – Ripe bananas will give your homemade vegan banana bread tons of banana flavor. Scroll down to find out if you can use frozen bananas.
Unsweetened applesauce and coconut oil – The secret for perfectly moist banana bread. You can also use vegan butter instead of coconut oil.
Vanilla extract – Gives depth to the overall flavor of the vegan banana bread with flax egg.
Whole wheat pastry flour and all-purpose flour – We’re combining good old all-purpose flour with whole wheat pastry flour to achieve the perfect tender texture on our banana bread loaf.
Ground cinnamon and salt – To balance and enhance the flavor of the banana bread. Speaking of enhancing, you can also add pumpkin seeds, walnuts, or dried cranberries to the banana bread batter. But personally, I think the best mix-ins are chocolate chips—vegan chocolate chip banana bread, anyone?
Baking soda and baking powder – Baking staples to ensure that our loaf of banana bread will rise properly.
Tips For Making This Recipe
Use Overripe Bananas
The best banana bread is made from RIPE bananas, which are soft and brown. But if you only have yellow bananas, don’t worry! You can bake them, unpeeled, in the oven preheated to 300°F for 15 minutes until they turn black. Don’t forget to strain out the excess moisture!
Do Not Overmix the Batter
Your vegan banana bread will end up dense if you overmix the batter. Just mix the ingredients until combined using a spatula. It’s perfectly okay if some traces of dry ingredients remain.
Let the Loaf Rest
Wait for the banana bread to cool in the pan and on the wire rack before slicing so it can firm up. However, don’t let it sit in the loaf pan for too long, or the bottom might get soggy. Always finish cooling on the wire rack.
Homemade Vegan Banana Bread Recipe FAQs
Will frozen bananas work for this vegan banana bread with flax egg?
Yes! Thaw the frozen bananas at room temperature and drain the excess liquid before using them in the recipe.
Can I make banana muffins with this recipe?
Sure! Pour the batter into a muffin tin to about 3/4 full and bake at 350°F for 20 minutes. You can also bake the vegan banana muffins for only 13 to 15 minutes at 375°F. Once they’re golden brown, do the toothpick test to know if they’re done.
Is this vegan banana bread recipe with applesauce gluten-free?
No, but you can use gluten-free flour to make it gluten-free.
How long can homemade banana bread last?
This vegan banana bread with applesauce can stay fresh for up to 2 days at room temperature or up to 1 week in the fridge. Wrap it in plastic wrap and store your homemade banana bread in an airtight container to keep it moist.
Can you freeze banana bread?
Yes! Wrap the cooled loaf or slices in foil and store the banana bread in a freezer-safe container for up to 3 months.
More Delicious Vegan Dessert Recipes
- Vegan Zucchini Bread
- Vegan Pumpkin Bread
- Vegan Banana Pancakes
- Vegan French Toast
- Best Hot Cross Bun
I found this recipe for Vegan Banana Pancakes that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Banana Bread
Ingredients
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1/2 cup coconut sugar
- 2 1/2 tbsp pure maple syrup
- 1/2 cup ripe bananas, mashed (about 2 small bananas)
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F. Line the loaf pan with parchment paper.
- Mix the ground flaxseed with water and set aside for 5 to 10 minutes until it thickens up into an egg-like consistency.
- Pour the flax egg into a large bowl. Add the coconut sugar and maple syrup. Whisk until smooth.
- Add the mashed bananas, applesauce, coconut oil, and vanilla extract. Mix well.
- In another bowl, combine the dry ingredients.
- Add half of the dry mixture to the wet mixture. Stir just until combined.
- Add the remaining dry ingredients and stir again. Do not overmix.
- Pour the batter into the prepared loaf pan. Smoothen out the top.
- Bake for 30 to 35 minutes until golden or an inserted toothpick comes out clean.
- Allow your vegan banana bread to cool in the pan for at least 30 minutes, then transfer the loaf to a wire rack to finish cooling.
Notes
- The best banana bread is made from RIPE bananas, which are soft and brown. But if you only have yellow bananas, don’t worry! You can bake them, unpeeled, in the oven preheated to 300°F for 15 minutes until they turn black. Don’t forget to strain out the excess moisture!
- Your vegan banana bread will end up dense if you overmix the batter. Just mix the ingredients until combined using a spatula. It’s perfectly okay if some traces of dry ingredients remain.
- Wait for the banana bread to cool in the pan and on the wire rack before slicing so it can firm up. However, don’t let it sit in the loaf pan for too long, or the bottom might get soggy. Always finish cooling on the wire rack.
This sounds so delicious. We have banana trees in our yard and I am going to try this recipe.