There’s nothing quite as comforting as a warm slice of vegan banana bread. It evokes childhood memories I didn’t even know I had. And this vegan banana bread is guaranteed to create new happy memories for you.
This recipe is a community favorite for good reason; it only requires 20 minutes of hands-on work so it’s the epitome of low-effort, high-reward.
This post will teach you how to make the best vegan banana bread. After over 15 rounds of testing, I’m certain it’s fluffier, more tender, and less dense than any other banana bread you’ve tried.
In this post:
1. Why you’ll love this recipe
2. How to make vegan banana bread
3. Tips for making the best banana bread
4. Frequently Asked Questions
Why you’ll love this recipe
Less than 10 ingredients + budget-friendly. Very simple and no fancy ingredients required.
Easy to make. This requires only 20 minutes of prep time and 50 minutes in the oven. The hardest part is waiting for it to cool.
PS: If you don’t have a working oven or just love your Instant Pot, be sure to check out my vegan Instant Pot banana bread in my cookbook, The Vegan Instant Pot Cookbook!
Light, moist, tender. This is the most tender and moist banana bread I’ve ever tasted thanks to my secret ingredient, aquafaba. It lends a light, almost fluffy texture resulting in a banana bread that melts in your mouth.
Simple, forgiving, and foolproof. The ingredients and method are simple. Even baking beginners can nail this recipe.
Pure comfort food. Despite being vegan, nut-free, and soy-free and made with some better-for-you ingredients, this banana bread is pure indulgence.
How to make this banana bread
Gather your ingredients.
In a medium bowl, whip the aquafaba with an electric mixer until foamy. Mash the ripe bananas with a fork. It’s okay if there are some chunks.
In a large bowl, use an electric mixer to combine the brown sugar and oil. Then add the whipped aquafaba and mix again to incorporate. Add the vegan “buttermilk” and vanilla and mix again.
Fold in the mashed bananas and mix again until the liquid ingredients are well mixed.
Add the flour, salt, baking soda, and cinnamon to the wet ingredients. Gently stir with a silicone spatula or wooden spoon until just incorporated. The batter should become airy and a bit bubbly.
Transfer the batter to a lined loaf pan. If desired, arrange a sliced banana on top of the batter and sprinkle with brown/coconut sugar.
Bake at 350F for 45-55 minutes. Allow to cool in the pan for 10-15 minutes, then remove to a wire rack to cool completely.
Tips for making the best banana bread
Add the dry ingredients to the wet
Fold the dry ingredients into the wet (not the wet into the dry). According to Cook’s Illustrated, this order promotes better incorporation, a more supple batter, and allows to you to mix things together without overmixing (see below).
No overmixing!
When mixing the dry and wet ingredients, switch to a silicone spatula (or wooden spoon) and use a gentle touch. And don’t overmix! Mix until the batter is just combined. It’s okay if there are light traces of unmixed flour remaining.
Overmixing causes the loaf to become dry instead of moist. This is because the more you mix the batter, the more gluten develops, resulting in a chewy, dense texture (great for a ciabatta, not great for a soft banana bread).
Measure your flour!
It is essential to weigh your flour using a digital scale, or to measure it properly. If you don’t have a scale, please do not scoop the flour straight out of the bag. This always results in over-measuring, and too much flour = dry banana bread.
Instead, use the spoon and level method. Spoon your flour out of the bag/jar into the measuring cup until almost full, then use a butter knife to level it off. Want to see the spoon and level method in action? Watch my Youtube video on banana bread (also at the end of this post), starting at the 5:20 mark.
When you scoop 1 cup of flour straight out of the bag/jar, you’re actually scooping closer to 1 1/4 cups in grams. In this recipe, that means, instead of using 2 cups of flour, you’re getting 2 1/2 cups of flour (not an insignificant difference).
Bake the bread as soon as possible
Once you mix the wet and dry ingredients, the baking soda starts producing gas bubbles (reacting with the acidic lemon juice), which start trying to escape. If you let the batter rest, your banana bread will be less fluffy and light.
Use overripe bananas
More on this in the “Frequently asked questions” section.
Use an oven thermometer and start checking at 45 minutes
Every home oven is different, and many are not calibrated, so temperatures can be inaccurate. The minimum bake time for any banana bread is 45 minutes. In my last oven, 45-50 minutes was the sweet spot. In my new oven, this banana bread takes 55 minutes. The exact bake time also hinges on how moist and ripe your bananas, as the the sugar content affects the bake time.
Allow the banana bread to rest
Lift the banana bread out of pan after 10-15 minutes. This helps prevent a soggy bottom. Then transfer it to a cooling rack to cool completely. If you slice too early into banana bread, you risk cutting into a gooey, underbaked loaf.
Frequently Asked Questions
Aquafaba is one of the secrets as to why this banana bread is the most tender, moist, and light banana bread ever! Vegan banana breads are often too dense and heavy, but the aquafaba really helps lighten things up here.
BUT, if you really don’t have a can of chickpeas (aquafaba is just the liquid from a can of chickpeas), then substitute with 2 flax eggs. For 2 flax eggs, mix 2 tablespoons ground flaxseed meal with 5 tablespoons water, stir and let sit for 15 minutes to thicken. Several readers have made this recipe with flax eggs and said it was very tender, so rest assured, it’ll still be tasty.
I have only tried this recipe with all-purpose flour. However, last year I made a vegan, gluten-free kabocha squash banana bread with all-purpose gluten-free flour and it was great. I used this variety of gluten-free flour from Bob’s Red Mill. Many readers have used an all-purpose gluten-free flour like this with fairly good results (it’s going to be less fluffy and a bit more dense but overall pretty good).
Many readers have tried this recipe with a variety of other flour combinations if you’re interested in alternative flours, though none of these combinations is gluten-free. Some combinations include: (1) whole wheat pastry flour; (2) a mix of all purpose flour, whole wheat flour, and oat flour; (3) whole grain spelt flour; and (4) a mix of whole wheat flour (1 1/2 cups) and almond flour (1/2 cup).
Overripe. The peel should be in the range of very spotty to black. Overripe bananas are key because (1) they’re very sweet, as the starches have converted to sugar; (2) they’re easier to mash and incorporate into the batter; and (3) they have deeper banana flavor, which means your banana bread will be more flavorful.
The best banana bread is made with naturally ripened bananas. However, if you must make banana bread today and your bananas are not yet overripe, here’s what to do:
1. Preheat the oven to 300°F/150°C. Place whole, unpeeled bananas on a baking sheet (line it with parchment paper for easy cleanup). Bake for 15-35 minutes, or until the skins turn black all over. If they’re already somewhat ripe, stick to the lower range.
2. Strain bananas over a strainer to get rid of excess moisture, as baked bananas will have more moisture.
Insert a toothpick into the center and tops of the cake. Don’t just insert a toothpick vertically down into the bread. Instead, insert it at an angle – a much better test for doneness. There should be a few moist crumbs attached to the toothpick. If there’s runny batter, it needs more time.
You can use an 8×8 inch (20×20 cm) square baking pan. Reduce the bake time to approximately 25 minutes.
To make muffins, fill a standard 12-muffin tin about 3/4 full. Bake at 350°F/176°C and reduce the bake time to 20-25 minutes (check at 20 minutes). Or bake at 375°F/190°C and reduce the bake time to 15-22 minutes (check at 13 to 15 minute range).
I haven’t tried with this specific recipe, but check out this instant pot banana bread recipe, which is from my cookbook, the Vegan Instant Pot Cookbook.
Try vegan chocolate chips or finely chopped dark chocolate; chopped walnuts, hazelnuts or almonds; or blueberries. Add between 1/2 to 1 cup total of mix-ins. If using chocolate chips, consider reducing the sugar by a few tablespoons.
Allow the banana bread to cool completely before wrapping it in plastic or placing it in a sealed container. Store at room temperature for 2-4 days. If you use a very ripe banana for the optional 4th banana as decoration, it can get pretty black after a day so you might want to refrigerate it.
If you want to extend the shelf life, omit that optional banana on top. But, to be perfectly honest, this banana bread never lasts more than 24 hours in my household of 2, so that might not be a problem. You can also extend the shelf life by storing in the fridge.
Yes, but I would omit the decorative fourth banana on top, as it will get really black and mushy in the freezer. Wrap cut slices or half a loaf tightly in foil (to prevent freezer burn), transfer to a reusable ziptop bag or an airtight container. Thaw on the countertop.
This banana bread is actually the inspiration for my other two favorite quick breads: Pumpkin Spice Bread with Maple-Tahini Icing and Fluffy Gingerbread Cake.
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BEST VEGAN BANANA BREAD | 8 ingredients
If you give this Easy Vegan Banana Bread recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!
The Best Vegan Banana Bread
Ingredients
- 6 tablespoons (90 mL) aquafaba*
- 3 medium very ripe bananas, plus 1 ripe banana for decoration (this last one is optional)
- 1/4 cup + 2 tablespoons (90 mL) oat milk, or unsweetened plant-based milk of choice
- 1 tablespoon lemon juice
- 1/3 cup (75 mL) sunflower oil, olive oil, or any neutral-tasting oil
- 3/4 cup (115g) organic brown sugar or coconut sugar ***
- 1 teaspoon pure vanilla extract
- 2 cups (240g) all-purpose flour, spooned and leveled (see tips above, as well as substitutes section)
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third of the oven. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling.
- Pour the aquafaba into a medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45-60 seconds until uniformly foamy.
- Wipe out the bowl used for the aquafaba. Add the three bananas to the bowl and mash with a fork until smooth and no lumps remain (or, for a more rustic banana bread, leave a few chunks in). FYI: the 3 mashed bananas should weigh around 300g.
- Stir the lemon juice into the oat milk and set aside. This is the vegan "buttermilk."
- In a large mixing bowl, add the sugar and oil. Mix using the electric mixer or a whisk until well combined.
- Add the whipped aquafaba and mix until well incorporated. Add in the vegan "buttermilk" and vanilla and mix until smooth. Add the mashed bananas and mix until well incorporated.
- Add the flour, salt, baking soda, and cinnamon to the wet ingredients. Switch to using a silicone spatula (if you don’t have one, use a large wooden spoon). Gently stir until the ingredients are just barely combined. It’s okay if you can see a few traces of flour.
- Pour the batter into the prepared loaf pan and smooth out the top of the batter using a spatula or spoon.
- For the optional decoration, keep the peel on the reserved banana and slice it in half, lengthwise; then peel the banana. Sprinkle a little coconut sugar or brown sugar on the cut/interior sides of the banana. Gently arrange the bananas on top the batter, sugared side side up.NOTE: This might create a dome in the middle of the bananas, where the batter bunches up in the middle. Use a spoon to move some of the batter around the pan so that the bread doesn’t bake unevenly.
- Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center top (insert the toothpick at a slight angle) comes out mostly clean. Transfer the pan to a wire rack and cool for 10 minutes. Then remove the bread from the pan and cool on the rack for at least 20-30 minutes before slicing (the bread is still cooking and setting up, so don't slice too early).
- To store, place completely cooled banana bread in an airtight container or wrap tightly in plastic and leave on the counter for 2-4 days. If you don't include the decorative banana on top, it will last longer. You can also freeze the banana bread. If you freeze the whole loaf, allow it to defrost on the countertop for 2-3 hours. If you freeze individual slices, defrost on the countertop for 20-30 minutes.
Notes
Excellent recipe, it was delicious and definitely my go to for banana bread from this point on. I added 1/2 cup of chocolate chips which I enjoy. Thank you, I love all the details and photos you provide, your detailed explanations are appreciated!
Is the aquafaba you use powder or liquid form?
Hi Amanda, aquafaba is just liquid from a can of chickpeas!
Love this recipe, I’ve made it several times and it’s always a hit! I can’t find the gluten-free kabocha squash bread recipe or the poached pear bread recipe, were those removed? I was looking forward to serving those again this year at holiday parties but can no longer find the recipes! Please bring them back! XOXO
My Goto! Made this so far 4 time and boy you were not kidding when you say ” MUST FOLLOW RECIPE”
The first time I made it it was a good but not it, the second time I followed every ste… had the video on repeat just to make sure I did it right and BOOM it was PERFECTO! Everyone that ate enjoyed it very much. The fourth time I made was to bond with my wife and it was good but not like the second time around. I’m currently in the process as I text making this recipe again and just thought I send a huge huge and thank you! I love banana bread and this recipe is soothes me and my vegan cravings. Xo
Yay, we’re delighted you enjoy the recipe to make it 5+ times! Thanks for your lovely review, Alley :)
This banana bread is outstanding! It’s not overly sweet, has just the right amount of banana, and the perfect texture. I shared some with my boyfriend’s non-vegan family and they didnt hesitate to tell me how amazing it is. If u need a recipe u can trust, Nisha’s never fail!
We’re delighted you think this is a wonderful banana bread, Jane! And so cool the non-vegan family members were also fans :)
Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Oops i missed that somehow, 5 stars all the way!
Thank you so much, Jane!
Love your recipes, could you share some gluten free substitutions. I understand that the recipes won’t turn out as good but I’m gluten sensitive. thanks
Hi Rose, great to hear you do! In the FAQ section there’s a section that addresses making this banana bread GF:
“I have only tried this recipe with all-purpose flour. However, last year I made a vegan, gluten-free kabocha squash banana bread with all-purpose gluten-free flour and it was great. I used this variety of gluten-free flour from Bob’s Red Mill. Many readers have used an all-purpose gluten-free flour like this with fairly good results (it’s going to be less fluffy and a bit more dense but overall pretty good).
Many readers have tried this recipe with a variety of other flour combinations if you’re interested in alternative flours, though none of these combinations is gluten-free. Some combinations include: (1) whole wheat pastry flour; (2) a mix of all purpose flour, whole wheat flour, and oat flour; (3) whole grain spelt flour; and (4) a mix of whole wheat flour (1 1/2 cups) and almond flour (1/2 cup).”
Looking forward to making this bread over the weekend. Question: what are your thoughts on adding plant based protein powder?
Hi Jamie, we might be too late in responding but we are hesitant to recommend it because baking is a science and that may change the way the ingredients react to each other. From what we read online, protein powder can replace some of the flour but it will make the bread more dense. So if you do decide to use it, start will a small amount and see how it goes. Enjoy!
I made this banana bread today and it’s delicious! I added 1/2 cup of blueberries. Will definitely make it again.
Hi Ingrid, love the blueberry addition! Thanks for taking the time to leave a review :)
This is my go to banana bread recipe! It turns our delicious every time :D We like to slice & toast in a pan on each side, creating a crunchy exterior then drizzle with PB & honey.
Would you recommend anything to replace the oil to make this oil free? Applesauce?
Hi Sarah, the toasty top sounds delicious! We have found that oil enhances the flavor of the bread, and also contributes to the perfect amount of moisture and the texture of the bread too.
How many servings does the bread have ?
Hi Monisha – there are 10 servings!
Hi Nisha!
I tried to make this recipe today, but it was really compact and not fluffy. Do you have any ideas about what I could have done wrong?
From Andrea:)
Ps: Thank you for sharing amazing recipes! I’ve tried some of your other recipes, and they were all amazing!
Hi Andrea, thanks for reaching out! I have a few ideas on what could have happened. (1) Use an electric mixer to whip the aquafaba on medium speed for 45-60 seconds until uniformly foamy. This is an important step and can result in a compact bread. (2) When mixing the dry and wet ingredients, switch to a silicone spatula (or wooden spoon) and use a gentle touch. And don’t overmix! Mix until the batter is just combined. It’s okay if there are light traces of unmixed flour remaining. Overmixing causes the loaf to become dry instead of moist. This is because the more you mix the batter, the more gluten develops, resulting in a chewy, dense texture (great for a ciabatta, not great for a soft banana bread).(3) Using a scale is really helpful in baking recipes. Too much flour for example can cause a dense bread. If using a scale, 300g of bananas is the perfect amount! Unfortunately, if too much banana is added, it can result in a dense and over moist bread. I hope this helps :)
I make this bread no fewer than ten times a year for myself, my mom and my MIL. We ALL love it. One day I’ll tell them it’s vegan :)
Hi Ny – thank you so much for the awesome review! Glad you liked it.
Hey ! Thanks for the recipe ! Do you know how i could substitute the oat milk (if possible) ? since i’m in Tunisia and it’s very expensive here. Thank you a lot !
Hi Adèle – oat milk works best but you could try any other unsweetened plant milk (almond, soy, cashew, etc).
I’ve always used almond milk and tonight I am trying coconut milk. It has been amazing with the almond milk.
Hi again Ny,
This is so lovely to hear! We like oat milk best, but we’ve used several other plant based milks and they’ve all been great too! I just made them into muffins last week, if you haven’t tried this yet, please do! :)
I made this and added some walnuts. So yum! Not overly sweet at all; just the perfect amount of sweetness for me. I added the banana on top but didn’t really see a dome so I didn’t fuss with it… ended up having some underbaked/soggy bits in that general vicinity, so I guess I should have fussed with it and tried to level it out. The banana itself didn’t get nice and caramelized for me. Pretty sure errors were on my part though; would just need to amend on my next try or leave the decorative banana out altogether. But it was still pretty amazing.
Good to hear you’re a fan, Nickesha! Better luck next time with the banana on top!
Hi Nisha,
This is the best banana bread I’ve ever tasted and so perfect for fall. After all the ingredients were blended I folded in some walnuts, chocolate pieces and torn pieces of fresh mint. The mint gave a nice subtle flavor and pretty green throughout. Thanks for this recipe :).
Thanks for sharing, Scott! Interesting addition with the mint!
This sounds great. Can this be cooked in an instant pot instead of the oven?
Hi KAL, we’re thrilled you think so! We actually have an IP banana bread recipe here!
I love this recipe! I’m wondering if anyone’s had luck adding any fun additions? Things like blueberries, walnuts, or chocolate chips come to mind
Thanks Nisha!
Hi Haley, there’s actually a section in the FAQ that addresses this question! Try vegan chocolate chips or finely chopped dark chocolate; chopped walnuts, hazelnuts or almonds; or blueberries. Add between 1/2 to 1 cup total of mix-ins. If using chocolate chips, consider reducing the sugar by a few tablespoons. Enjoy :)
It was sooo good, made it again a week later!
Hi Terri, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Best banana bread muffins I’ve made ❤️ thanks Nisha! I love your YouTube and recipe blog.
Hi Sofia, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Best banana bread I’ve ever had! And so easy to make!
Thanks for the lovely feedback, Sarah!