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The Best Vegan Banana Bread

The perfect vegan banana bread, with no egg replacements. With perfectly caramelised edges, a soft, moist interior, and chock full of chocolate chips and toasted pecans – it truly doesn’t get much better than this.

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Vegan banana bread with a few slices having been cut, showing its soft, chocolate chip studded interior.

I’ve been allovertheplace lately. Mixing up days and dates and battling with scary mile-long to-do lists. I’m 98% sure today is Thursday, but then again, I did wake up yesterday, thinking it’s Friday.

I’m sure we’ve all been there – in that busy-busy-busy state, running around like headless chickens and panicking for some random, pointless reason or other.

So… let’s take a deep breath. Relax for a bit. Put on some music, crazy-dance around the kitchen, make this vegan banana bread. Enjoy the smell of caramelising bananas, toasted pecans and cinnamon, swirling tantalisingly through the kitchen.

A hand holding a piece of the vegan banana bread.

Like most banana breads, this vegan one is all about comfort and warmth. While there’s no eggs, milk or butter in it, there’s also no alien-sounding egg replacements. There’s just a whole lotta flavour, just the right amount of sweetness, and a few handfuls of chocolate chips.

Because, as you might know by now, round these parts we measure chocolate chips (and chocolate in general) with our hearts in measures of infinity, rather than cups and grams and tablespoons.

Vegan banana bread in a dark grey loaf tin.

Before we get to the bits and bobs of making this wonderful banana bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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How do you make vegan banana bread?

The ingredients for this vegan banana bread are the usual suspects, and you probably have all of them in your pantry already (for the full recipe, including the ingredient quantities, scroll down to the bottom of this page):

  • mashed ripe bananas
  • a dash of lemon juice
  • light brown sugar
  • vegetable or sunflower oil
  • vanilla paste (or vanilla extract)
  • plain all-purpose flour
  • almond flour
  • baking powder
  • baking soda
  • a pinch of salt
  • cinnamon
  • nutmeg
  • chopped toasted pecans
  • chocolate chips… lots and lots of them

To make the vegan banana bread:

  1. Mix the wet ingredients (mashed bananas, lemon juice, sugar, oil and vanilla) together.
  2. Sift in the dry ingredients (all-purpose flour, almond flour, baking powder, baking soda, salt and spices), and mix well until you get a smooth batter.
  3. Fold in most of the chopped pecans and chocolate chips.
  4. Transfer the batter into a lined loaf tin, smooth out the top, and sprinkle with the remaining pecans and chocolate chips.
  5. Bake.
  6. Try to wait for the banana bread to cool down, then promptly lose patience and cut yourself a VERY GENEROUS slice of the still slightly warm banana bread.
  7. Enjoy the magic that are caramelised edges and melty chocolate chips and crunchy toasted pecans.

Vegan banana bread on parchment paper with a knife next to it.

Cutting a piece of the vegan banana bread.

How long do you bake banana bread?

Because the banana bread is baked in a loaf tin, the layer of batter is much thicker than for instance in a layer cake. Consequently, vegan banana bread needs to bake longer – I’ve baked mine at 355 ºF (180 ºC) for about 1 hour, and it came out of the oven perfectly baked.

Because of the longer baking time, as well as the sugar content (from both the bananas and the light brown sugar), the banana bread starts browning fairly quickly. To slow down the browning of the top, I recommend covering the banana bread with aluminium foil, shiny side up, about 20 – 25 minutes into baking (or once the top reaches a deep golden brown colour).

This will allow the interior of the banana bread to bake fully without the top being unpleasantly burnt. As always, it’s best to check the doneness of the banana bread by inserting a toothpick/skewer into the middle – when it comes out clean or with a few stray crumbs attached, you know the vegan banana bread is done.

Does vegan banana bread require egg replacements?

In my vegan recipes, I don’t use egg replacements (think flax eggs, chia eggs or similar). While I know that these egg replacements are fairly popular and that many successfully use them, my personal experience with them isn’t all that positive.

In my experience, these egg replacements give the bakes an unpleasant texture, sometimes bordering on dense and “gloopy”. What’s more – you don’t really *need* egg replacements to be a successful vegan baker.

I’ve made everything from vegan cakes to vegan cupcakes, from vegan brownies to vegan cookies (and now a vegan banana bread) – and all that without egg replacements. And all these desserts are delicious, with an amazing texture and appearance.

In short: no, you don’t need egg replacements to make this amazing vegan banana bread.

How do you keep banana bread moist?

Trust me when I say: this vegan banana bread needs NO HELP to stay moist and delicious. The 3 bananas in there take care of that all by themselves.

Just follow the recipe below, and you’ll get the moistest, most delicious vegan banana bread ever.

A hand holding a piece of the vegan banana bread.

What are the best banana bread add-ins?

For the recipe below, I’ve chosen my favourite banana bread add-ins: toasted pecans and chocolate chips. However, the options are pretty much endless when it comes to banana bread add-ins:

  • chopped nuts (peanuts, hazelnuts, walnuts, pecans)
  • dried fruit (cranberries, raisins)
  • chocolate (chopped or chips – dark, milk or white chocolate)
  • fresh fruit (strawberries, raspberries, blueberries, cherries, apples)
  • nut butter or chocolate spread (swirled through the banana bread)
  • cheesecake batter (also swirled through the banana bread)

… and many more.

But regardless how simple or complex you make your banana bread – it’s always going to be delicious.

Enjoy.

Vegan banana bread with a few slices having been cut, showing its soft, chocolate chip studded interior.

If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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The Best Vegan Banana Bread (Dairy Free, Egg Free, Vegan)

The perfect vegan banana bread, with no egg replacements. With perfectly caramelised edges, a soft, moist interior, and chock full of chocolate chips and toasted pecans – it truly doesn’t get much better than this.
Print Rate
5 from 28 votes
Prep Time 15 mins
Cook/Bake Time 1 hr
Total Time 1 hr 15 mins
Servings 10

Ingredients

  • 3 medium ripe bananas, mashed (330 g, 1 1/2 cups)
  • 3 tsp lemon juice
  • 1/2 cup + 2 tbsp (150 mL) vegetable or sunflower oil
  • 3/4 cup (150 g) light brown sugar
  • 4 tbsp non-dairy milk (such as almond, rice, oat or soy milk)
  • 1/2 tsp vanilla paste (I love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 1 - 2 tsp vanilla extract)
  • 1 3/4 cups + 2 tbsp (225 g) plain all-purpose flour
  • 2/3 cup (60 g) almond flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon
  • pinch of ground nutmeg
  • ~3/4 cup (75 g) pecans, toasted and chopped
  • ~1/2-1 cup (90 - 175 g) chocolate chips (I recommend chocolate chips with a higher cocoa percentage, such as Guittard's bittersweet chocolate chips, to balance out the sweetness of the bananas)

Instructions

  • Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of the loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)
  • In a large bowl, mix together the wet ingredients: mashed bananas, lemon juice, vegetable/sunflower oil, light brown sugar, vanilla paste/extract, and non-dairy milk.
  • Sift together the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Add the dry to the wet ingredients, and whisk or stir well until you get a smooth batter with no flour clumps.
  • Add most of the chopped pecans and chocolate chips into the banana bread batter, and mix until they're evenly distributed.
  • Transfer the batter into the lined loaf tin, smooth out the top, and sprinkle with the leftover pecans and chocolate chips.
  • Bake in the pre-heated oven at 355 ºF (180 ºC) for about 60 minutes, or until well risen, golden brown on top and an inserted toothpick/skewer comes out clean. 
    If the banana bread starts browning too quickly or too much, cover it with aluminium foil (shiny side up) and continue baking until done. It's best to cover it with aluminium foil when it starts becoming a deep golden colour.
  • Once baked, allow it to cool in the tin for 5 - 10 minutes, then remove out of the tin and allow to cool completely on a wire cooling rack.
  • Storage: The vegan banana bread keeps well in a closed container in a cool dry place for 3 - 4 days.
Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!

 

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55 thoughts on “The Best Vegan Banana Bread”

  1. Truly delicious. I often find bananabread tastes a bit to ‘healthy’ for me, like it’s not really a desert, but this is just the right amount of decadent. Didn’t have any nutmeg so I subbed in cardamom, which worked fine. I only had one guest but it is already half gone hahah, a new go-to recipe!

    Reply
  2. Any time I have three over ripe bananas my family gets excited as they know this bread will make its way into our household. I’ve adjusted it a bit to reduce the fat and sugar. I use a snack sized cup of unsweetened apple sauce and 3 Tbsp of vegetable oil. I use 1/2 cup packed brown sugar. For the chocolate chips, my family feels 1/2 cup is plenty to give it a nice chocolate touch without being overwhelming. I always use my scale for the flour and almond meal. It’s delicious! I’ve made it tons of times, with reducing the fat and sugar a bit each time with now using the above mentioned adjustments. I can’t speak for how it comes out as written, but with the fat and sugar adjustments that I have made, my whole family loves it.

    Reply
  3. Baked it this morning as I had a comb of super ripe banana. The recipe did not disappoint. It looked gorgeous. Just waiting for it to cool down. Thank you.

    Reply
  4. I’ve been looking for a vegan banana bread recipe that is moist and this one does the trick! Thanks Kat. I really enjoyed this recipe.

    Reply
  5. This is perfection 🙂 thank you so much for the recipe. I have made it with coconut oil and also later with vegetable oil (it was even better 2nd time around). This is now my go to banana bread recipe and nothing else will compare! Just one question, can you freeze it if sliced and wrapped well?

    Reply
    • Hi Mye, I’m so glad you enjoyed the banana bread! 🙂 I’ve never tried freezing it myself, but I’ve been told by other readers who have tried it that it works great!

      Reply
  6. Just have a few questions before making this vegan banana bread. Has anyone tried using unsweetened applesauce instead of the oil and has anyone made it with using all GF flour ?

    Reply
    • I can’t help with the GF flour, but I make this often with a small cup of unsweetened apple sauce (which I think is about 1/3 cup) and 3 Tbsp oil. Tastes great and much less fat this way. Also, my most recent time I cut the brown sugar to 1/2 cup and that worked well too (had been making with 2/3 cup).

      Reply
    • Hi Victoria, I haven’t tested the recipe with GF flour, but it should work well. Because GF flours tend to absorb more moisture compared to wheat flour, I would reduce the amount by a tablespoon or two. Also, if your GF flour blend doesn’t already contain added xanthan gum, I would add some separately (about 1/4-1/2 teaspoon).

      Reply
  7. I’m usually a mess in the kitchen but I tried this recipe with my 3 year old son and it came out perfect! Yummy, soft, fuffy. Best recipe ever!
    The bananas we had were very ripe, the peel was nearly all black. I think that played a big role together with not over mixing it.
    Thank you! Goes straight in my favorites ❤️

    Reply
  8. This is even better the next day! I subbed almond flour with whole wheat flour, as I didn’t have any on hand, and left out the pecans. I was able to take it out of the oven at 53 minutes, and never covered it in foil. It is delicious! So cakey and moist.

    Reply
  9. I would give this 6* if i could! Delicious!! I subbed the veg oil for coconut oil and it was great. It took 75 mins to bake but my oven is not great.
    I would describe this as chocolate banana ‘cake’ rather than banana ‘bread’ (which I tend to make a bit less sweet/or may consider having with some butter or jam).
    Regardless this was fab and will definitely make again 🙂 Thank you for the recipe.

    Reply
  10. I just made this for my first time I baked it for 1hr 15 min. I checked with a knife and the middle was still moist .. I hope while it cools that it will still be cooking whereas I had no time to bake it any longer. I will write another review once I see results!

    Reply
  11. OMG! I tried this banana bread last night, I just replaced the flour with a gluten-free flour mix and it was AWESOME! My husband loved it a lot, we both think it’s the best banana bread we’ve ever had. Definitely gonna do this recipe over and over, thank you so much 🙂

    Reply
  12. I’ve made this around 4-5 times by now… best banana bread I’ve ever had! Everyone who has tried it has loved it so far. Also a great recipe if you’re looking to get rid of overripe bananas before they go bad. About to make it again, absolutely love this recipe x

    Reply
  13. I agree with everyone else. Very simple, bakes perfectly and definitely the best tasting Vegan Banana loaf cake I’ve made. Thank you for sharing.

    Reply
  14. Loved this recipe! I used all purpose flour throughout, didn’t add the extra 2TBL oil, and added carrot and dried cranberries. Really wonderful! Also, I thought all of your recipes were vegan–too bad they’re not!

    Reply
  15. My partner was on a very restrictive diet, so I used canned light coconut milk, coconut sugar & substituted whole wheat flour for th he almond flour just because that’s what I had! This was better than any non vegan banana bread I’ve EVER made!

    Reply
  16. This is the best banana bread I have ever tried! I would give it 10 stars if I could. So perfect. My son even chooses this over ice cream!! Unbelievable! Thank you for posting this delicious recipe! xoxo

    Reply
  17. I just made your recipe and it is perfect! So glad I now know a great vegan banana bread recipe! I added a chopped medjoul date to the batter. So good!
    Bless you my dear

    Reply
    • So glad you enjoyed it! Unfortunately, I’ve never tried freezing it (it never lasts that long in our house!) – but if you give it a try, let me know how it goes. 🙂

      Reply
      • The freezing is totally possible! I like to make the quantity of three loafs and slice it before freezing it. When I want to eat one, I heat it up on a kind of sandwich maker, or tray that heats up in the stove and it tastes exactly the same!

        Reply
  18. Love this! It turned out delicious but instead of almond flour I only used all purpose flour and it was done after baking for only 30 minutes.

    Reply
  19. So excited to try this recipe! If I do not have almond flour, would it be okay to sub regular AP flour for it?

    And is the lemon crucial to the recipe? I don’t have any on hand but I can add it to my grocery list, wanted to be sure. Thank you so much!

    Reply
    • You can replace the almond flour with an equal amount (by weight) of all-purpose flour. The lemon gives the raising agents an extra boost in the oven and ensures a soft, fluffy texture – so I definitely recommend using it. 🙂

      Reply
  20. I love this recipe. The banana bread is moist and flavorful. I normally don’t like chocolate chips in my banana bread, but it really worked in this recipe. Plus I have one friend who is allergic to eggs and another who is vegan, so I was excited to share this recipe with them.

    Reply
  21. Hi Kat! I became vegan earlier this year and, as someone who loves to cook and bake, struggled to find recipes that actually work. Most have egg substitutes etc and just as you said in your post, I too struggled with them! I just couldn’t get them to work for me. A few days ago I tried your ‘vegan gluten-free chocolate cake’ recipe (made into cupcakes) and it turned out SO good. Everyone raved about them and they were eaten very quickly (even my neighbour stole some to take home haha) I’m testing out this banana bread recipe today and I’m so excited! I just want to say a huge thank you – yours are the first recipes I’ve had success with and I love that you don’t use substitutes. Genius! xxx

    Reply
  22. THE finest Banana Loaf recipe, I have used. An absolute triumph of texture, flavour and aesthetic joy. Bravo, Kat…absolutely smashed it with this one…

    Reply