MOIST One Bowl Vegan Banana Bread Recipe- NO Egg Replacements
Why you’ll love this vegan banana bread whether or not you’re vegan:
This is truly the best banana bread you’ll ever make, hands down, vegan or not. It tastes just like the one I grew up with: super moist with a soft crumb texture, full of extraordinarily ripe bananas and a caramelized sweetness from the granulated sugar or coconut sugar (that mimics brown sugar), and subtle notes of cinnamon, nutmeg, and vanilla for extra warmth.
Like my vegan double chocolate banana bread and more summer-y vegan zucchini banana bread, you won’t be able to resist. It’s one of the best classic vegan breakfast recipes, and a wonderful dessert option on a cozy fall day.
This vegan banana bread recipe truly does taste just like the classic, so if you have some non-vegans stopping by for a bite to eat, know that you can serve this healthier and super easy banana bread without any doubt that it’s anything but the classic.
That’s how amazing this recipe is.
I know, a really bold statement to claim, and yes, I’m sure that other vegan food bloggers have amazing banana bread recipes, but I’m that confident that you’ll love this banana bread recipe as much as I do!
Which, if you couldn’t tell, is a whole lot. I even use it in my vegan banana bread cheesecake!
It’s made with simple vegan ingredients, comes together in just one bowl, and is the easiest vegan quick bread recipe to make when you’ve got to use up those ripe bananas! (and actually the inspiration for this banana cream cheese crumb cake, which also just uses bananas as the egg substitute!).
For more seasonal quick bread recipes: Try this vegan pumpkin bread, vegan gingerbread loaf, or even this vegan chocolate zucchini bread!
Ingredients you’ll need:
As I mentioned above, one of the reasons why this is the best vegan banana bread ever is because of how simple the ingredients are.
You can make this vegan banana bread recipe entirely gluten free or keep is just vegan- it’s up to you! But here are the basic ingredients that you’ll need to get started:
- Mashed bananas from super ripe bananas. This is our only vegan egg substitute. You don’t need anything else!
- Flour: I have used both all purpose flour and gluten-free flour blends (King Arthur Measure for Measure is what I recommend!). You can easily make this a gluten free vegan banana bread by using gluten free 1:1 baking flour or even oat flour. I do not recommend using whole wheat flour nor whole wheat pastry flour for this recipe. Whole wheat flour bakes much differently from all purpose or even gluten free.
- Granulated sugar & brown sugar: As mentioned above, you can also use coconut sugar for a completely refined sugar free healthy banana bread recipe. You can also use both granulated sugar and brown sugar.
- Cinnamon + nutmeg
- Dairy free milk: such as oat milk, almond milk, or coconut milk
- Vegan butter: or olive oil or unsweetened applesauce (for oil free)
- Baking soda + baking powder
Nothing out of the ordinary here, which is why I love this banana bread. Whether or not you’re vegan, you can definitely fall in love with the combination of these ingredients!
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What can replace eggs in banana bread?
Unlike other vegan banana bread recipes on the web, we’re actually replacing eggs with just mashed banana. Some recipes use ground flaxseed (even I used to!) to make flax eggs, but I’ve actually found the texture is much better if we just omit the vegan egg substitutes all together.
That’s right: this vegan banana bread does not use any vegan egg substitutes, making it a super approachable and easy one bowl recipe.
How to make vegan banana bread (overview):
For the full instructions and measurements for how to make this healthy vegan banana bread, please skip down to the recipe card at the bottom of the post!
However, for a quick run through of what you’re going to do to bake this banana bread recipe, keep reading!
To make a classic vegan banana bread:
Whisk together the wet ingredients. This is the banana, sugar, dairy free milk, melted vegan butter, and vanilla. You can just use a hand whisk for this. Then add in the dry ingredients to your large mixing bowl, and whisk or fold the dry into the wet. Finally, stir in the vegan chocolate chips.
Pour the batter into your prepared loaf pan. You can use an 8″ or a 9″ loaf pan. here. Top with extra chocolate chips or sliced banana if desired! I just do this for decoration and to signal that it’s banana bread (although you can definitely smell it from the kitchen!).
Bake the banana bread. Then allow the bread to cool for 10 minutes before removing from the pan. Then transfer the bread to a cooling rack or wire rack to cool some more. Allowing the bread to rest will ensure a cleaner slice.
Then slice and serve! Store any leftovers in an airtight container and keep at room temperature for up to 3 days or in the fridge for up to 7 days or in the freezer for up to 3 months.
Easy Banana Bread Mix-Ins and Toppings
If you want to upgrade your classic vegan banana bread to have a bit more excitement, try some of these fun banana bread mix-ins and toppings!
- Chopped walnuts or other nuts, such as pecans, almonds, even peanuts!
- Chocolate chips
- Coconut flakes
- Spices, such as pumpkin pie spice, chai spice blend, cardamom, etc.
- Lemon or orange zest
- Dried fruit, such as cranberries or chopped apricots
- Maple syrup: you can add just a tablespoon of maple syrup for a bit more of a maple-y taste without messing up the texture!
If you’d like even more vegan banana bread variations that have gluten free options, check out my cookbook and head to the breads and loaves section!
Tips for the best vegan banana bread recipe
Don’t over-mix the batter:
Stir the banana bread batter until it is just mixed. The dry ingredients should be fully incorporated into the wet, but since we’ll also be adding in the banana separately, make sure not to over mix, or you’ll end up with a gummy texture.
Measure your flour correctly:
I personally recommend using weighted (gram) measurements over a measuring cup. Your measurements will be way more accurate, and you’ll be more likely to achieve the desired result. However, if you don’t have a kitchen scale, please make sure that you spoon and level the flour into your cup measurements rather than scooping the flour. Scooping will lead to too much flour in the batter, and unfortunately a dry banana bread!
Don’t forget the nutmeg!
This is the key to a classic banana bread taste. Trust me, no one will know that this healthy banana bread recipe is entirely vegan, and I partially attribute this to the nutmeg. Nutmeg adds a nice kick to the cinnamon and makes it more lively.
Keep the oven shut while baking:
I know how tempting it is to keep opening the oven to see how close you are to done, but don’t do this! Opening the oven will drastically alter the oven temperature (even if the clock doesn’t read it), because the hot air will rush out into a cooler kitchen (yes, 72F is considered way cooler than 350F haha!). This will change the way that the banana bread bakes. If you want to check on it, turn on the oven light, or if you need to open the oven, try to not do so until the very very end.
For a super moist vegan banana bread:
Use vegan butter! My favorite brands are Miyoko’s and Forager Project, but for a completely nut free vegan banana bread, you can also use Earth Balance. I’ve used all 3 for this recipe, and love them all!
Can I make this banana bread recipe oil free?
Technically, we’re using vegan butter here, but if you want to make this vegan banana bread lower in fat, you can absolutely swap in applesauce for the oil/vegan butter.
I give the exact swap down below in the recipe card.
Can I freeze this banana bread?
Absolutely! After making this vegan banana bread, simply slice the banana bread and store any leftover slices in an airtight container or bag.
Place the slices into the fridge for up to 5 days or store in the freezer for up to 1 month.
When ready to serve again, you can simply place a slice of frozen banana bread on a piece of tin foil and onto a baking sheet. Place the slice into the oven, set to 350F, and bake for 5-7 minutes.
How to ripen unripe bananas- FAST!
Want to make banana bread but your bananas aren’t ripe enough? I learned this super quick method for ripening bananas fast in the oven.
Easy! Use this trick:
- Heat the oven to 300F and line a baking sheet with parchment paper (any sized baking sheet will do).
- Place the bananas (still in their peels!) onto the baking sheet and bake for about 15-20 minutes.
- Then remove the bananas and allow them to cool for 10 minutes. Use as you would super ripe bananas
You are just going to love this vegan banana bread recipe! If you make it, let me know down below in the comments section, along with giving it a rating so that other people can see.
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there! Please leave a review as well as a rating ⭐️⭐️⭐️⭐️⭐️so that others may find this recipe too!
Happy classic banana bread baking!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
MOIST One Bowl Vegan Banana Bread Recipe- NO Egg Replacements
- Prep Time: 10
- Cook Time: 65
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This soft and tender vegan banana bread recipe is so moist, sweet and easy to make! You don’t need any eggs nor egg replacements- just banana! Absolutely no one will know this banana bread is vegan, dairy free, and easily gluten free as well!
Ingredients
- 2 cups (250 grams) sifted flour or gluten free 1:1 baking flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3 large ripe bananas, mashed (about 1 1/2 cups or 300 grams)
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (110 grams) brown sugar
- 1/4 cup (60 mL) dairy-free milk, such as oat milk or coconut milk, room temperature
- 1/3 cup (76 grams) unsalted vegan butter, coconut oil, or olive oil, melted if butter or coconut oil
- 2 tsp vanilla extract
- Optional: 1 cup (170 grams) chocolate chips, 1 large banana, sliced in half for topping
Instructions
- Preheat the oven to 350F and grease an 8″ or 9″ loaf pan with coconut oil or olive oil.
- In a medium bowl, whisk together the sifted flour, cinnamon, nutmeg, baking powder, baking soda, and sea salt. Set aside.
- In a large bowl, mash the banana if you haven’t already. Then add in the sugar, brown sugar, dairy-free milk, melted vegan butter, and vanilla extract. Whisk together.
- Fold the dry ingredients into the wet until just combined. Fold in optional chocolate chips here as well.
- Pour the batter into the loaf pan, and top with the extra banana if desired.
- Place the pan into the oven and bake for 65-70 minutes, or until the toothpick comes out clean and the top of the banana bread is slightly browned.
- Remove from the oven and allow the vegan banana bread to cool in the pan for 10 minutes before removing.
- Slice and serve warm. Store any leftover slices in an airtight bag or container for up to 5 days in the fridge or up to 1 month in the freezer.
Notes
- To make this lower in fat, swap in 1/2 cup unsweetened applesauce for the vegan butter.
- To make this even lower in sugar, you can safely reduce the sugar to 1/2 cup.
This turned out nice if not a bit dense but I’m new to gluten free baking. I see in the comments reference to flax and/or egg replacer but I didn’t see it anywhere in the recipe. Did I miss something?
Hi Michelle! I’d love to help you with this!! So I personally don’t recommend a flax/egg replacer here because they can vary so much. Which gluten free flour blend did you use? They ALSO vary so much, but a good blend will yield very moist results (I love King Arthur Baking flour of this! And oat flour is good too!). Also! Using a scale is important as to not over measure!
Hey y’all, just a warning to be careful using the “2x” or “3x” feature in the ingredients section. This severely messed up some of the ratios (Cinnamon at 1tsp at 1x, 2tbsp at 2x!!)
This recipe is absolutely amazing – Literal Banana Bread Gold. so many people have already commented about how good it is but wow, so grateful I stumbled upon this. I’ve come back to it again and again. I can’t do potato or tapioca in gf flour mixes so I create my own gf flour mix of millet, rice flour, arrowroot and almond and even if my ratios are not perfect, the recipe is so forgiving that it turns out lovely every time. Everyone I share it with always comments on how good it is.
This time, (maybe the 3rd or 4th time I’ve made it) I tried adding chocolate chips and added a walnut crumb coffee cake topping – mmm I didn’t think it could get better but it is! And who doesn’t love a coffee cake topping on basically any dessert? I often bake it in a big rectangular baking dish on parchment so it’s more like a cake and it is perfect for parties and daily snacks. I made this often when pregnant and then again it’s my postpartum go to as a mom of a newborn! Thank you!!
Hi! Can maple syrup or honey replace the sugar?
Hi Kristina! Unfortunately I haven’t tested this, but I know having tested it in other recipes of mine, swapping a liquid sweetener for a granulated doesn’t work 1:1. I’m so sorry!
Absolutely love this recipe, it’s so easy to make and so delicious, we’ve made it many times. Is there any way to convert this into a muffin recipe?
Hi Rachel!! Omgsh yay!! I’m so happy you love it 🙂 Yes absolutely!! To make into muffins, you can simply bake the batter in a muffin tin at 350F, for about 15-18 minutes!
Wow! I had this gluten free and it was delicious! Thanks for an amazing recipe.
YAY!! Oh that’s wonderful 🙂 Thank you for the review!!
Love this recipe! I want to make this to freeze and pull out for easy mornings, but I was thinking it would be a lot simpler t freeze and thaw as muffins. What would the baking time be for muffins vs. bread? Thank you!
Oh you could totally make into muffins! Depending on the size, for regular sized it’ll be about 20-22 minutes- for larger, it will be more like 25!
Love this recipe so much! make it weekly! I usually slice it into about 5-6 large slices and freeze to pull out in the mornings and microwave. Thank you!!
Omgsh I’m so happy to hear it!! Thank you so much for the review 🙂 Enjoy!!
Hey, I was wondering, what is the nutrition for this recipe?
Hi Bethany! So I don’t calculate nutrition anymore for my recipes (on older recipes, you may find it) as the ingredients people use can vary so much, which will also vary the nutrition (not to mention if they use cup measurements vs grams!). However, you can definitely plug the recipe into an online nutrition calculator and adjust with your specific brand ingredients!
I made this for my son’s girlfriend who is vegan. I was skeptical. Thinking this loaf would be dry but I was wrong! It is so moist! Probably the best banana loaf I’ve ever made! I used margarine as the fat in the recipe. I will
Make this again and again!
Hi, I made the vegan banana bread. I’m curious why the crust is chewy?
Hi Marsha! That can happen if you slightly over baked it or if you didn’t use convection bake and rather just regular (no fan). I hope that helps!
It came out perfect, thank you!
Wow, I made my first banana bread in my life and it is soooooo delicious!!! THANK YOU for this wonderful recipe!!! <3
I used brown millet flour, less sugar and absolutely no eggs. Next time I´ll add no sugar, because with the ripe bananas it is sweet enough (for my taste). Best wishes & holiday greetings from Berlin! C.
I tried the recipe and it came out so so good. I added walnuts and coconut flakes as well and did half butter half olive oil, a solid 10/10, would love to make it again
Omgsh it’s BEAUTIFUL!! Thank you so much for the review 🙂 Absolutely gorgeous!!
Hi! I want to make this today but your website is giving me two different recipes. When I scroll down, it shows the version on the left — 1 3/4 flour, 1TBSP cinnamon, 2tsp nutmeg. But when I toggle to 2x (to double the recipe) and then go back to 1x, it then gives me the recipe on the right — 2 cups flour, 1 tsp cinnamon, 1/2 tsp nutmeg. Please help! I’d love to make this today. Thanks!
Hi Katie! SO SORRY about this! We are experiencing a glitch from our backend and are working to get this fixed ASAP. The recipe with 1 3/4 cups of flour is the correct one for a single batch! Thank you so much for your patience with this!
hi, i got gluten free all purpose flour instead of the 1 : 1 gluten free flour. will the measurements still be similar?
Hi Eliza! Measurements will still be the same. 🙂 Let us know how it goes! 🙂
To najlepszy przepis na wegański chlebek bananowy w całym internecie. Robiłam go już mnóstwo razy i za każdym razem wychodzi doskonale! 🩷 Dziękuję, uściski z Polski! 🇵🇱
So delicious and moist! I made it gluten free and was so happy with the results!
This is awesome 🙂 Thank you so much for the review!! Enjoy!!
Do oats flour work as gluten free flour here?
Personally, I think it’s a bit too soft- definitely will hold up somewhat, but won’t look like the photos!
Did the recipe change? I don’t remember there being brown and granulated sugar, oil and flour. I could’ve sworn there were flaxseed “eggs“ in them too? This didn’t turn out the way I’ve made them the last few years 🙁 Was one of my favorite recipes
Hi Tiffany! I don’t believe this recipe ever called for flax “eggs” in it (I wasn’t ever a fan of flaxseed for egg subs!)! I’m so sorry! Are you thinking of maybe my paleo vegan banana bread that used used coconut flour?
Can frozen fruit such as blueberries be used, or would that make it too mushy? Thanks!
Yes definitely!! You can use frozen fruit 🙂 Frozen raspberries are also LOVELY!
Thank you for your amazing recipe and guidance video. I cook in a wood-fired Esse stove, so temperature varies, but it never fails. I use olive oil, add ginger, and cook a shallow ‘cake’ version in a lined glass dish, beautifully moist; it’s delicious with Swedish Glace and vegan ‘cream’. I have just cooked it again for my New Year’s Eve guests. Thanks, and Happy New Year!
Moist, flavorful, and guilt-free !
This vegan banana bread recipe is easy to make and perfect for a wholesome, delicious treat any time!
Love to hear that! Isn’t it such a tasty cake!?
This is more of a question. Do you have a recipe to make evaporated plant milk?
Hi Sandra, I’m sorry I don’t have one up on the site. Is it for a specific recipe?