The Best Vegan Banana Bread You’ll Ever Eat

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This vegan banana bread recipe is a reader favorite! After only 20 minutes of prep time, it emerges from the oven tender and moist, never dense or dry. Using fewer than 10 ingredients, it’s simple and extremely delicious.
Prep Time: 20 mins
Cook Time: 50 mins
Cooling Time 30 mins
Total Time: 1 hr 40 mins

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. It’s the epitome of a low-effort, high-reward recipe and a community favorite for good reason.

This post will teach you how to make the best vegan banana bread. It’s fluffier, more tender, and less dense than any other banana bread you’ve tried. This post is divided into 5 sections:

  1. Why you’ll love this recipe
  2. Ingredients for a tender and moist banana bread
  3. Tips for making the best banana bread
  4. How to make this banana bread (photos and video)
  5. Frequently Asked Questions
a loaf of vegan banana bread with banana slices on top, sitting on top of parchment paper with knife

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.

Light, moist, tender. Oftentimes, vegan banana breads are too dense and heavy. Banana bread should be a little dense, but you don’t want it to be heavy. This is the most tender and moist banana bread I’ve ever tasted. Vegan or not.

Simple, forgiving, and foolproof. The ingredients and method are simple, and even baking beginners can nail this recipe. One reader misread the ingredients and used 1/3 of the sugar called for and said it was still delicious (and made it twice in a week), so this is definitely a forgiving 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.

This vegan banana bread is not gluten-free, but if you’re looking for one, try this gluten-free kabocha squash banana bread (you can sub kabocha with pumpkin puree). And if you’re a sucker for an Instant Pot recipe, try this instant pot banana bread recipe, which is from my cookbook, the Vegan Instant Pot Cookbook.

sliced loaf of banana bread on tray with a bowl of honey and knife,

Ingredients for a tender and moist banana bread

Aquafaba

Since banana bread, especially vegan banana bread can be dense and heavy, I decided I wanted to incorporate aquafaba, aka canned chickpea water, as the egg substitute.

And my hunch paid off because this banana bread is the most tender, moist, and light-textured banana bread I’ve tasted (and according to many of my readers, it’s the same for them!). Imagine a banana bread that melts in your mouth. This is it. Thank you, aquafaba!

Brown Sugar or Coconut Sugar

I have made this recipe with both brown sugar and coconut sugar, and both work great. Brown sugar, in particular, has molasses in it, which baked goods moist and more flavorful than white sugar.

If choosing between light and dark brown sugar, dark brown sugar has a deeper molasses flavor, so the bread will be richer in flavor. Using dark brown sugar or coconut sugar (instead of light brown sugar) will also make the loaf darker in color. For instance, the below photo was made with coconut sugar; the loaf in the step-by-step photos and video was made with light brown sugar.

stacked slices of vegan banana bread on a wooden cutting board

Vegan “Buttermilk” 

Vegan “buttermilk” is simply a mixture of plant-based milk with lemon juice or vinegar and works great in baking. Here, the lemon juice brings additional lift to the cake, which makes it more tender and less dense.

Oil, not Butter

Butter is great in cakes, but butter/vegan butter tends to make banana bread a bit drier and crumbly. You can use any oil you’d like in this recipe. I’ve made this sunflower seed oil, regular olive oil, and canola oil. It works with all of them.

Tip: If you use coconut oil, melt it beforehand and bring your plant milk to room temperature. Otherwise, cold causes the oil to turn back into its natural solidified state.

loaf of banana bread on tray with three slices

Tips for making the best banana bread

Use overripe bananas

More on this in the “Frequently asked questions” section.

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 or measure your flour properly. I am a strong proponent of using a digital scale for all baking purposes, as it yields the most exact results.

But if you don’t have a digital scale, please, for the love of all that is good in the world, DO NOT SCOOP YOUR FLOUR STRAIGHT OUT OF THE BAG. This always results in getting too much flour in your measuring cup, 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.

If you think I’m being overly cautious, I have tested this numerous times using a digital scale. Usually, 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).

Want to see the spoon and level method in action? Watch my Youtube video on banana bread, starting at the 5:20 mark.

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 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. At my last apartment in NYC, 45-50 minutes was the sweet spot. But now, in my new kitchen, 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.

overhead shot of a loaf of banana bread on a tray, with three slices cut

How to make this banana bread

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.

And here’s a video of how to bake this banana bread:

.

Frequently Asked Questions

Can I substitute the aquafaba? 

Aquafaba is one of the secrets to getting this banana bread so tender and moist. BUT, if you really don’t have a can of chickpeas, then substitute with 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.

How do I make banana bread gluten-free?

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 tried this recipe with a variety of flours and have reported success. That’s what’s great about banana bread – it is forgiving! Some combinations include: (1) whole wheat pastry flour; (2) all-purpose gluten-free flour; (3) a mix of all purpose flour, whole wheat flour, and oat flour; (4) whole grain spelt flour; (5) a mix of whole wheat flour (1 1/2 cups) and almond flour (1/2 cup).

How ripe do my bananas need to be?

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.

Below is an example of about the minimum ripeness you’re looking for.

banana bread ingredients on wooden cutting board with written text of each ingredient

How can I quickly ripen bananas?

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).
  2. Bake the bananas for 15-35 minutes, or until the skins turn black all over. The time range depends on how ripe the bananas already are. If already somewhat ripe, stick to the lower range. If not ripe at all, bake them for the longer time range.

  3. Strain them over a strainer to get rid of excess moisture, as baked bananas will have more moisture than naturally ripened bananas.

How can I tell when banana bread is done? 

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 – that’s a much better test for doneness. There should be a few moist crumbs attached to the toothpick. If there’s runny batter, the bread needs more time.

Can I make this without a loaf pan? Can I turn this banana bread into muffins?

  • You can use an 8×8 inch (20×20 cm) square baking pan. Reduce the bake time to approximately 25 minutes.
  • To make muffins, use a standard 12-muffin tin and fill each tin about 3/4 full. At 350°F/176°C, reduce the bake time to 20-25 minutes (check at 20 minutes). Or at 375°F/190°C, reduce the bake time to 15-22 minutes (check at 13 to 15 minute range).

Can I add chocolate chips or other mix-ins?

Sure! You can add vegan chocolate chips or finely chopped dark chocolate. Or chopped walnuts, hazelnuts or almonds. Or even blueberries. Add between 1/2 to 1 cup total of mix-ins, depending on the vibe you’re going for. If using chocolate chips, consider reducing the sugar by a few tablespoons.

How to store banana bread?

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.

Can you freeze this banana bread? 

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.

Where can I find even more quick bread recipes?

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.

woman wearing beige dress slicing into a loaf of vegan banana bread

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!

woman lifting a slice of vegan banana bread from a stack of sliced banana bread on cutting board

The Best Vegan Banana Bread You’ll Ever Eat

4.91 from 50 votes
This vegan banana bread recipe is a reader favorite! After only 20 minutes of prep time, it emerges from the oven tender and moist, never dense or dry. Using fewer than 10 ingredients, it’s simple and extremely delicious.
Prep Time: 20 mins
Cook Time: 50 mins
Cooling Time 30 mins
Total Time: 1 hr 40 mins
Cuisine: American
Diet Vegan
Keyword: aquafaba, bananas, loaf pan, nut-free, soy-free
Serving size: 10

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) coconut sugar or organic brown sugar, loosely packed***
  • 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).
  • 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

* See notes on “customizations for this recipe” for more info.
** The lemon juice is optional, but I find that mixing a little bit into plant-based milks tends to make for baked goods that are a bit lighter in texture, and the acidity also helps the baking soda reaction take effect. With some plant-based milks, you’ll notice that the milk begins to curdle (a little bit with almond milk and a lot with soy milk, but none with oat milk). No fresh lemon juice? You can sub apple cider vinegar.
*** If you are limiting your sugar intake, you could use less sugar, as little as 1/4 cup (about 38g).

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142 comments on The Best Vegan Banana Bread You’ll Ever Eat

  1. Mel

    Looks amazing- I’m going to try these today! Can they be made into muffins?

    1. Nisha Vora

      Hi Mel, I haven’t tried this myself, but usually quick breads work well as muffins.Usually, when converting, you want to bump up the temperature slightly by 25°F (375F instead of 350F), fill the batter in the muffin tins 3/4 full, and bake for 15-22 minutes, though you might want to check as early as 13 minutes to be safe. They’re done when the tops are golden brown and spring back when touched.

      1. Mel

        Thank you! It worked very well. These are delicious!

  2. Alexandra D.

    Hi! This looks super tasty! Just one quick question. I don’t currently have baking soda (or I do, but it has recently expired), can I replace it with yeast? I really want to try it tomorrow, it would be my first banana bread 😻

    1. Nisha Vora

      Hi Alexandra, unfortunately yeast does not work in the same way as baking soda. Yeast needs warmth and food to grow, as it is a live organism, as well as lots of kneading to develop the gluten. Banana bread is a quick bread and shouldn’t be overmixed. Do you have baking powder? That would be a better substitute. I would use 2-3 times more baking powder than baking soda.

      1. Alexandra D.

        Hi Nisha! Thank you so much for your reply and the advice. I think that translating from Italian I wrote that I have yeast, but maybe it’s actually baking powder. So I’ll definitely give it a go, using the measurements that you indicated. Thank you, I wish you a pleasant and safe Easter, if you are celebrating!

        1. Nisha Vora

          Ahh, gotcha! I hope it is baking powder and you’re able to make the banana bread :) Happy Easter to you! Be well and stay safe!

          1. Alexandra D.

            Nisha, I’ve baked it already twice together with my boyfriend and we both loved it! And he’s not even vegan. Great recipe, I will definitely try others from you because this one rocked our world! Thank you also for your advices regarding the baking powder 🥰

  3. Spandana V

    Such a well explained recipe. Like literally. Every ingredient – how it alters and makes or breaks the final dish. About to get started with the baking. 👩‍🍳

    1. Nisha Vora

      Aww thank you so much! I am so glad you found the blog post and recipe helpful! I try to be really methodical and clear in my recipes so I’m glad it was helpful. Hope you enjoyed the banana bread!

  4. Tara Damron

    Brand new to your site. And you may have just saved my sanity with this recipe!! I subbed gluten free flour. And it turned out wonderful!! I’m new to wheat, egg white, & cows milk insensitivities. I have tried so many baked good recipes and they have been just about edible. This is by far the best I’ve had. THANK YOU!!!

    1. Nisha Vora

      Hi Tara, that’s so fantastic to hear! I am so glad it worked with gluten-free flour and that it was the best vegan baked good you’ve had :) Did you use all purpose gluten free flour? Would love to know what worked for you.

  5. Lydia S

    I have not made one of your recipes that wasn’t completely delicious! Thank you.

    1. Nisha Vora

      Aww Lydia! That is the BEST feedback. Thank you!!

  6. Angela

    I’m about to try this recipe, but let me just say that this may be the best written recipe on the internet! You have thought about everything!

  7. Apurva

    I’ve made this twice in a week and I don’t even like banana bread as much. The ingredients, method are SO simple that I thought I’m making a mistake. Do you think we can add. chocolate chips in here for some more goodness?

  8. Anisha

    The aquaphaba is genius. It is so moist! I want to make it again with chocolate chips. I didn’t have the fourth banana for on top but want to make it again with that. I was shocked by how well it rose! Thank you!

  9. Kavli Kukreja

    Nisha, your recipes just blow my mind! I made this and have never tasted vegan banana bread so light and fluffy! I reduced the sugar to a 1/4 cup but then drizzled some honey on top when serving and it was SO GOOD!! Thank you! This recipe is perfection.

  10. Dan

    Mine is literally just cooling as I type this and smells great but is sinking in the middle and the sides haven’t formed properly so I’m not sure where I went wrong?

    I sprayed the inside of the pan with coconut spray and also the inside of the parchment paper… Could this have been the cause? Or overmixing? I will keep trying nonetheless!

  11. Kristina

    This recipe is insanely good! I think I cut it a little early because I lack self control, but this is sooooo good!

    I made it with wholemeal spelt flour as it was the only flour I had and it still ended up very fluffy. I also added some choc chips.

  12. Maneesha

    Hi Nisha! I made this today and LOVED IT!! I love the detail in your recipe and my banana bread loaf turned out so tender and moist thanks to you! I love your recipes, your cookbook, and you!

  13. PeggyB

    I’m a newbie to your site. Enjoy your emails. I’m a WFPB no oil eater who has also reached the comfort food level in the Stay at Home saga (6th week 3rd day 4/19/20) I’d like to substitute canned pumpkin for the banana. Would that work? How much pumpkin?

    1. Nisha Vora

      Hi Peggy, thank you, glad you enjoy my emails. This is also my 6th week of staying at home, so I feel you!
      If you’re fine without the bread having a banana taste, you can substitute canned pumpkin – my best guess is 1 1/4 cups for 3 medium bananas. But ripe bananas are very sweet and pumpkin is not sweet, so it probably won’t be very sweet. If you are WFPB, that might be fine if you don’t consume a lot of sugar, I just can’t guarantee it will taste good.

  14. Valerie H.

    Any way to cut down on the amount of oil or maybe substitute some of it with applesauce? Any alterations for baking time/temperature at 6200 feet altitude?

    1. Nisha Vora

      Hi Valerie, You could try replacing a few TBSP of the oil with applesauce, or a smooth nut/seed butter like tahini.
      I can’t say I know much about high altitude baking, as I’ve never lived in a high altitude area. But I think these tips might help you:
      https://www.allrecipes.com/article/high-altitude-cake-baking/

  15. Deepa Mehta

    Hi Nisha! I love all your recipes I’ve cooked so far! I’m not a baker but you make it so easy that I do it. I plan on making this soon but wanted to know is it okay to use a glass square baking plan? Does the cook time vary?

    1. Nisha Vora

      Aww that’s lovely to hear, Deepa! I included a note in the blog post that if you have a 8×8 square baking pan, the approximate bake time would be 25 minutes. Hope that helps!

  16. Alicia M.

    Looks delish!!!! Thanks for all those substitutes suggestions. On that note, could one put this in the instant pot to cook? Perhaps in an IP springform pan? I don’t have an oven🥴

    1. Nisha Vora

      Hi Alicia, what kind of springform pan do you have? I do have an Instant Pot banana bread recipe in my cookbook, though it’s a different recipe. I use a 7¾ × 3¾-inch loaf pan or a 7-in springform pan, and use the Pressure Cook setting at high pressure for 50 minutes with a natural pressure release.

  17. Sonya

    Nisha, this is so easy to make. It turned out to be the best vegan bake. This was the feedback I got from my 10 year old. I followed the recipe exactly, including the measuring of the flour. Learnt something new and absolutely helpful. Thank you so much.

  18. Linda

    Best Banana Bread ever!! I have tried several others recipes and always was so disappointed so I was thinking that maybe I just don’t like it! But – omg! This is the best! The Best! I added a little bit of pecans and , yes, it is the best and fluffiest and moistest ;)

    1. Nisha Vora

      Aww Linda! That’s the best feedback ever. Thank you so much for sharing and yay for now loving banana bread. I would be so sad if you went through life thinking that banana bread was only meh. I love the addition of pecans :)

  19. Do you think this could be made with oat flour? Ground up oats in a vitamix. I can’t find regular flour anywhere right now b/c of the pandemic.

    1. Nisha Vora

      Hi Valentina, I have had a few readers make this with partially oat flour and other flours, but I haven’t heard of anyone make it entirely with oat flour. Oat flour is quite different from regular flour (I understand, it’s been hard to get it), so I am not sure it would work, as oat flour tends to produce baked goods that are quite gummy and dense unless the recipe has been specifically tested to use oat flour.
      Maybe you might want to try my friend Natalie’s banana bread made with oat flour: https://www.feastingonfruit.com/oat-flour-banana-bread

      1. Thank you for your reply! I found whole wheat flour so I’m going to use that. I’m about to try it now :)

  20. Dr. John F Montalvo Jr.

    Tried your recipe tonight and it came out delicious! But not as fluffy as yours. I made, I believe, one mistake which I didn’t set aside the Almond Milk and lemon juice. I threw them all in to the wet ingredients. Could that cause mine to be not as fluffy? Plus I might have over mixed. I put almonds, dried cherries, goji berries and raisins. It did come out delicious!

  21. Lara

    Holy moly this was soooooooooo good! The first time I made a vegan banana bread – and a big success! Everyone loved it and we ate 1/2 the bread in 30 mins. Thanks so much for sharing this easy, awesome bread 🍌💛😍

  22. Julie

    I don’t even know what to say. This recipe is MIND BLOWING. I’m never making it again, though. I can’t stop eating it. It’s perfection!
    Thank you (and WHY did you post this!!! I can’t button my pants as it is)!

  23. Monica

    Undoubtedly the best and moistest banana bread ever! It’s like you have cracked the code for best vegan bread! I used 1/2 cups sugar and it’s perfectly sweet! This is going to be my only recipe now! Thanks!

  24. Nathalia

    Hey there :) Can i leave out the sugar completely?

  25. Lauren

    Made with the flax egg and turned out amazing– first time baking a vegan bread, so this was an exciting experience (even though it just tastes like a high-quality banana bread, minus the baby chick cruelty). Super fun idea to put the sliced banana on top, and great tip to make sure it’s spread out before placing them there! Also, I just tossed my whole bananas in the mixer, rather than pre-mashing, and the batter came out perfectly chunky! Included the cinnamon and a 1/4 teaspoon of nutmeg for a little extra flavor. Mmmm!
    I will agree with another poster, that it was a challenge to see all ingredients at the same time as the directions due to the many notes for substitutions in between– I actually opened two tabs and had them side-by-side on my computer monitor while I cooked. Could be easier to work from if the notes were moved to the end of the recipe.

  26. Laurnie

    As everyone has said–this banana bread is SO GOOD! It was simple to make and came out perfectly moist (often, I find it difficult to cook banana breads all the way through without burning the edges–but not in this case!) Truly, foolproof and delicious. Nisha, I love all of your recipes and now come here whenever I need a recipe I know will work! Thank you, thank you!

  27. Sina

    Soo delicious and really easy to make! Thank you for all your amazing recipes! Love scrolling through your blog and deciding what to try out next :)

    1. Nisha Vora

      Hi Sina, so happy you loved the banana bread and it was easy to make :) That’s so nice to hear that you enjoy scrolling through my recipes – I love that!

  28. Anthony Ramos

    A little late to the party, but this is now my favorite loaf of banana bread! After having gone vegan over five years ago, I’ve struggled to find a banana bread recipe that I actually liked. This one is light and fluffy, checking all the boxes. Great job on this recipe, 10/10!

    1. Nisha Vora

      Aww Anthony! I am so happy to hear that. So wonderful that you now have a banana bread you actually like. Thank you for stopping by!

  29. Brooke

    I asked my boyfriend if this was the best vegan banana bread he’s ever had and he said “No. This is the best banana bread I’ve ever had. Vegan or otherwise.” And I would have to agree! Not kidding. SO moist and perfectly sweet. The caramelized banana on top is delicious, and I definitely wouldn’t leave it out if you can help it. Thanks so much for the recipe and detailed instructions Nisha!

    1. Nisha Vora

      Aww Brooke! That’s so wonderful to hear. I am so glad that you and your boyfriend think it’s the best banana bread ever! YAY! I also looove the caramelized banana on top!

  30. Hannah

    Hey Nisha!
    Do you think this would work with the leftover liquid from chickpeas cooked from scratch in the instant pot?!

    1. Nisha Vora

      Hi Hannah, I haven’t tried it myself, but a few readers have and said it worked well. The liquid will be less viscious/thick than canned chickpea liquid, so I’m not 100% sure, but you could also strain the cooking liquid and add it to a saucepan (bring to a boil, reduce to a simmer for 5-10 minutes until it’s a bit thicker). Hope that helps!

  31. Panida

    Hi Nisha, when using flax egg , do I still have to whip it up until it’s foamy like the aquafaba?

  32. Adriana

    Oh, my God! I saw the recipe on facebook and after a year of postponing doing it, right after see your video I did it ! It is AMAZING! Thank u❤️

  33. ina

    Jesus Christ. What did I just make? How can this be so delicious? How was it so easy and quick to make? How could I wait 30 minutes before biting into it? How did it come out so perfectly fluffy and moist and sweet, even though I used just half of the sugar? I don’t have an answer to these questions…Thank you, Nisha, you goddess of baked goods!

  34. Thuy

    Hands down the best banana bread I have ever made/ eaten. I’ve made this twice now, once in a round 8’ inch pan (reduced time of 35-40mins) and another time in a roasting pan (slightly wider than a loaf tin – 40mins, and let rest in the oven for additional 5 mins)
    Both times worked well, and I reduced the sugar levels by half since the banana was super ripe (I tried that oven tip – which works wonders!)
    I swapped the sugar for cane sugar because I ran out of brown sugar, and used vanilla paste because I had no extract.. still works perfectly!
    Thanks again for sharing this recipe! This beats any banana bread recipe!

  35. Swathi

    Such a well written recipe, with alternates.. absolutely loved it. Tried with the flax eggs instead of aquafaba and it still turned out moist and light. Wonderful recipe. Thanks a lot ☺️

  36. Sarah-Léna

    IT WAS DELICIOUS! I remember trying to bake banana cake with my mom as a kid as part of her American heritage, and this just brought me back to that lovely memory! The consistency was just perfect! Also, all I had was cow milk at home but it still as delicious! Loved the tip about putting the bananas in the oven too!

  37. Eva

    This is truly the best vegan banana recipe I’ve tried. Even non vegan is not better than this one. It’s fluffy, moist and overall it has and amazing texture and taste. If it lasts, it’s great the day after. :)
    It’s a must try! <3

  38. Yuli

    Hi, Nisha can I use buckwheat flour?

    1. Netal

      I have the same question. Can I use buckwheat flour or a combination of buckwheat flour with something else?

      1. Nisha Vora

        I would say a combination, sure, but I’d be hesitant to use only buckwheat flour since it is quite different than all-purpose flour. In the blog post, I mention other alternative flours people have used in this recipe, such as whole wheat pastry flour, whole grain spelt flour, all purpose GF flour, etc.

  39. Csilla

    This is honestly the best banana bread ever! It’s fluffy, moist and delicious. You should definitely try it out. :)

  40. You think it’ll work if I used 2 cups of almond flour and 1/2 cup of spelt flour

    1. What I meant was 1 1/2 cup almond flour and 1/2 spelt flour?

  41. julie stiel

    I’ve made this recipe a few times now…each time I SWEAR I’m never making it again (because I eat the entire loaf myself). LOL I wanted to see if I could sub out the oil (I try not to eat oil) with homemade organic walnut butter. Well, it was a smashing success! I used the same amount of nut butter as oil (1/3 of a cup) and honestly, I couldn’t tell any difference. I’m still trying to talk myself out of eating another (and yet another) piece. I love this recipe!

  42. Jeanie

    Hey Nisha!This recipe was so simple but super delicious! I am loving all of your recipes they are always so flavoursome! Thankyou :)

  43. Clare

    I made this banana bread yesterday and my gosh, its perfect. The texture and flavour are spot on!I added a tbsp of instant coffee (powder) and 1/2 cup chopped walnuts to make a delicious coffee walnut banana bread.I also used homemade aquafaba and it worked a treat!This is my new go to!

  44. Allie

    Love this banana bread recipe! Do you know what adjustments I would have to make if I’m 1/2 cup short on flour? Thanks I’m advance!

    1. Nisha Vora

      Hi Allie, happy you love it! Do you have almond flour or almonds by chance? You could grind them up finely in a food processor to make almond flour and use 1/2 cup of that. Several readers have made this recipe using a mix of all-purpose flour (or GF all-purpose flour) and almond flour.

      1. Allie

        Thanks for responding! I don’t have any almonds available unfortunately. Would you suggest I change up the measurements of the other ingredients?

    2. Mariblanca

      You can sub for oats, although you may need to add a bit more liquid. Worked great for me.

  45. nina glaser

    Just made this recipe – amazing! It was light and very moist. It was also beautiful to look at with the banana decor. Your tips for scooping the flour made a huge difference. Loved all the substitution ideas as well.Thank you!

  46. Made this earlier, and was so gleefully surprised upon realising how fluffy and light it is for an entirely plant-based ingredient list. I’ve yet to deep-dive into the world of vegan baking, but I’m glad that this banana bread was my first taste! I did only use about 3/4 of the sugar called for, which worked out perfectly. Will be making this again soon, as half is already finished since it came out of the oven five hours ago! -M

  47. Christyna Serrano

    I’ve now made this for the 2nd time. It was delicious, and I added pecans and chocolate chips. Do you have a suggestion for replacing the aquafaba? I don’t always keep cans of garbanzo beans on hand and, even when I do have them, I don’t necessarily want to open one to make this banana bread since I don’t use garbanzo beans that often (they make my stomach hurt if I have too much of them). Perhaps a flax egg would work? Or the addition of more leavening + lemon juice? If the latter, how much do you recommend?

  48. Naina

    This recipe is amazing — everyone told me it was the best baking I’d ever done! I used flax eggs and it was still super moist. Planning to make again today!

  49. Irene McDonald

    I made this banana bread last week and it was excellent. So this morning I decided to make muffins with the recipe and they were wonderful, so light and fluffy. I gave 1 to two different neighbours without telling them they were vegan, just told them they were refined sugar-free. Both asked for more and I told them, perhaps next week. I want to put 1/2 dozen in the freezer for coffee breaks next week. I did offer to give them the recipe though. I put walnuts in them for a nutritional boost and I think that made them extra nice! If you want to impress someone, make these. They were truly wonderful.Thanks again for a great recipe.
    Irene McDonald

  50. Christina Stewart

    This is the only banana bread recipe I will ever use again. Literally the best I’ve ever had. My mom (not vegan) also said it is the best she’s ever had!!

  51. Hwi Shi

    I just made this earlier today and I am so happy that it turned out a success though it’s a little burnt! I’ve been struggling to find an easy yet healthy vegan banana bread recipe, but I can safely declare that I have found the best one now! Thank you Nisha for being so detailed and giving us so much tips, it definitely helped A LOT. I’m going to try to make this again the next moment I have ripe bananas on hand! :D

  52. Zoe

    i’m officially never making any other banana recipe ever again! Delicious

    1. Zoe

      I meant to say banana bread**

  53. Karina

    Hands down the best banana bread I’ve ever baked! Is it because the magic of aquafaba?! You’re a witch, Nisha! 🙏🏼

  54. Laura

    I made this banana bread today and it didn’t last! This was the best banana bread ever!! Thank you for sharing your recipe, we loved it!

  55. Mary

    Very light and delicious! I will definitely make again. Thank you for this great recipe.

  56. Jeanne

    Just coming here to vouch for everyone else’s comments: this is perfect banana bread! Instead of doing the extra banana on top, I chopped up some dark chocolate and did a generous scattering of the chunks on top before putting it in the oven- so so delicious!!

    1. Ny Augusta

      Darnit! This comment reminded me that I didn’t use the vegan chocolate chips I bought…just.to.make.this.bread.😂😂😂 Guess I will have to make another. 😀

  57. Nisha, so glad you went bananas on this ;) Loved all the details, scale measurements, and ahhhh-mazing tips. You da best!!! <3
    Special shoutout for introducing me to my new BFF, aquafaba. This really is the best vegan banana bread: moist, light and oh so yummy!
    P.S. I used 80g of sugar and it was still oh so yummy :)

  58. Jennifer Sheley

    I’ve made this a handful of times now and it is my favorite banana bread recipe! When I was first transitioning to a plant based diet I was so worried I wasn’t going to be a bale to find a decent banana bread recipe since it is one of my favorite things to bake. This recipe knocked my socks off. It beats the non vegan recipe I used to use. So moist and fluffy every time!!

  59. Raechel Kundert

    I made this banana bread yesterday, and it was so simple and delicious! The hardest part is waiting for it to cool down before eating it. I used flax eggs, and it still worked out really well, but I’ll definitely try it with aquafaba in the future! It really is super moist, and it tastes great warm or cold! I had a cool slice this morning and a warm slice that I heated in the microwave and put vegan butter on top of, and they were both delicious. I’ve had a lot of baking fails in the past, so I really appreciate how easy this recipe is! Thank you for sharing this recipe ✨

  60. v

    I made this banana bread last night and hands down this is the best banana bread I’ve ever made or had.Thank you for the recipe.

  61. komal

    I could never make banana bread correctly. This recipe is the best. I used flax seed and bread came out like melt in the mouth.

  62. Angelika

    Hello!I came here from pinterest looking for the recipe for banana bread. Your picture looked the most delicious! But I have to say, your website is not user friendly. I’m on my phone, an android, and your newsletter subscription pops up at the bottom, and above that there’s the commercial. I cant close either one of the windows open. I can only see half of your website. I’m saying that because I myself have a little business and trying to keep up a good website can be tricky sometimes. I hope you dont get offended. Best wishes!

  63. Lora Murphy

    Hi Nisha, I just made the Best Easy Vegan banana bread in muffins. They’re amazing!! I love them!! Ooy and gooey and just perfectly sweet. My hubby and my 9 year old son loved them too. Thank you!! Welcome to California!!

  64. Patrick Biller

    Firstly, this recipe is amazing. Easily the best banana bread I’ve ever made. 2 things I want to say. 1- chocolate chips in this is definitely something you don’t want to miss. 2- my only small criticism is, if you want to put the optional banana slices on top, I’d only suggest it if you’re eating it right away. They turn black after a day and get really slimy and wet. I made it again without them and it was way better! Thanks :-)

  65. Brit

    I made this exactly as directed except I used Bob’s red Mill gluten-free all-purpose flour. I baked until the toothpick came out clean, but I wish I had left it in for several more minutes. The top 2/3 were baked but the bottom third was still very gooey! Still delicious though !!!

  66. Jen

    Hi! I just made this amazing recipe with the flax seeds instead of the aqua faba and with walnuts and hazelnuts on top and it’s one of the most delicious thing that I ever tasted! Thanks a million for this amazing recipe!!!

  67. Joe

    Going to give this recipe a try, but did the macro analysis and 1 serving (assuming 10 servings) is 250+ calories per serving. Going to change the sugar to Monkfruit, flour to oat flour, and unsweetened apple sauce in place of the oil. Got it down to 120 calories per serving (assuming 10 servings).

  68. Alexa

    I adapted this recipe for muffins for a quick grab and go for early mornings! The flavor was PERFECT! I guessed the bake time and over baked them a bit. If anyone else is interested in muffins, I recommend starting at 20 minutes, and checking from there until about 25 minutes.
    Highly recommend as muffins, or a loaf!

    1. Alexa

      Commenting to myself…because i just saw Nisha’s notes about baking times for muffins face palm. I had my oven at 350, for reference.

  69. Tracey

    5 stars
    This is the BEST banana bread recipe and I’ve made it at least 5 times. It’s so moist and delicious. I crave it and brag about it constantly. I’ve tried it w blueberries, walnuts, almond chocolate chips. It’s ahhhhmazing each time. Ummm yummmm! Thanks for the recipe.

  70. Samantha

    5 stars
    Great recipe. Amazing texture. I used date sugar instead which worked great as well. If my flour bag is not full I seem to be able to fluff it in the bag first with a fork and then scoop it out with a spoon. Thanks for the recipe Happy holidays!

    1. Hi Samantha, so glad to hear that date sugar worked out welL! I’ll keep that in mind for future baking recipes :)

  71. lara

    5 stars
    I think I’ve fallen in love with this PERFECT banana bread :)

  72. Katherine

    5 stars
    I had tried to make vegan banana bread twice before and they did not turn out good at all. I gave up for a while but last week I had 4 very ripe bananas that had to be used so I decided to give this recipe a try. It turned out to be the best banana bread I ever had. I was a little concerned because I don’t have a stand mixer so I mixed the aquafaba by hand using a fouet. But it wasn’t an issue, so if you don’t have a mixer don’t worry.

  73. Shuvya

    5 stars
    Hand down- best banana bread recipe ever!

  74. Sravya

    5 stars
    i love baked goods but am often too lazy to make them myself. But this recipe and the photos were SO enticing… even I had to make it multiple times over the past few months! I love having a slice with my morning coffee! or after lunch… or as a snack… or a midnight snack haha

  75. JG

    5 stars
    I have made this recipe so many times now. It’s an absolute winner. So simple too! Being patient with the baking time is the only difficult part. I always use flax instead of aquafaba and I’ve never had any issues.

  76. Nam

    5 stars
    Really does melt in your mouth!! Best banana bread ever. tried it with dark chocolate and walnuts and in the future will try something bolder like coffee or rum

  77. Fiona Lazar

    5 stars
    LOVED this banana bread! I used a 1-1 gluten free flour and it turned out moist and squidgy with a super delish banana flavor, just as banana bread should be! Also loved how easy this was to make! The sliced bananas on top turn into a sort of caramelized custard, so good!

  78. Angela J Graham

    5 stars
    This vegan banana bread is delicious! I have made it several times. Most recently, I made it using white whole wheat flour and added Gefen Chocolate Chips (dairy free, soy free, nut free, and lactose free) per my daughter’s request. Yummy!

  79. Hayley

    5 stars
    Your recipes never disappoint! One of the best banana bread recipes I’ve made. It replicates the typical egg/dairy based banana breads so well. I made them into mini muffins and added wild blueberries to half of the batch and chocolate chips to the other. Thank you! 😊

  80. Julie

    5 stars
    One of my favorite recipes!

    Thank you!

  81. Deepa

    5 stars
    You’re a great writer and truly great at explaining and conveying the recipe information.

  82. Kay FC

    5 stars
    New favorite breakfast, lunch, dinner, snack, midnight snack, roadtrip, everything bread! So delicious and naturally sweet — love that you don’t have to add too much extra. Really easy to make and delicious toasted, too.

  83. Stéphanie Lindell

    3 stars
    Looks so tasty! However my banana bread came out very very dense and compact, almost a bit wet and it seems like it didn´t rise. Nice taste though. Wonder what I did wrong?! I put som bananas in the oven since I didn´t have any ripe ones, just as you recommended. Used rapeseed oil instead and also swapped to muscovado sugar and dark brown sugar (mixed). Used almond milk. I was very careful not to overmix the wet and dry ingredients. I made sure it wasn´t undercooked. I really want to try this recipe again. Any ideas what might have gone wrong? Thanks for all of the inspiration!

  84. Adele

    5 stars
    Hi Nisha,
    thank you for your recipe! I can’t believe how fluffy the banana bread is. I had already tried it once, with a different recipe. However, the result was so disappointing, that I didn’t want to try it ever again. But I found your channel and you persuaded me to give banana bread another chance. And it worked perfectly! Even though I am not 100% vegan, this recipe is just lovely. I can finally say understand the excitement revolving around banana bread.

  85. Maja

    I followed the recipe so carefully, but yet again (like 4th time already following a different recipe for banana bread) it just came out as a sad dough ;(((((

    1. Hi Maja, it sounds like maybe your baking soda has expired (that causes the batter to not rise and remain liquidy), or that you’re not measuring the ingredients properly. Do you have a kitchen scale? I always recommend using a scale for measuring out ingredients.

  86. Jackie

    5 stars
    Hey, if I wanna add chocolate chips and chopped walnuts, how much of each should I use? I don’t wanna over do it. Thanks in advance!

    1. Hi Jackie, I’d say 1/2 cup each, or 3/4 cup chocolate chips and 1/4 cup walnuts.

      1. Jackie

        5 stars
        Thank you so much for getting back to me, Nisha! I will try this tonight! Can’t wait! 😄

  87. Tamia

    5 stars
    I made this tonight!!! It was so delicious!!!! It was moist and delicious!!! Not only that but it was so simple and quick to make, I did use white wheat flour (which I sifted 5 times ) and I did use 1/2 c of organic brown sugar, this is delicious banana bread, it was hard for my non -vegan family to believe that that it was vegan, I’m the only vegan in the house, but with delicious recipes like this I’m winning them over!! Lol thanks for sharing!

  88. Minnie

    Hi Nisha!
    Do you have a g measurement for the bananas? Thanks!

  89. Selene

    5 stars
    Giiirl, this is THE BEST vegan banana bread evah! I had only made a vegetarian one before but went vegan a couple years ago and had been dying to find a good, moist, vegan version and this is it! Thank you so much!!

  90. kate

    so moist!!!! I know it is hard letting it to cool down but the wait is worth it and also I PUT mine in the fridge. OMG it’s so moist!!! Thank you for this recipe will def try your pumpkin one!

  91. Jackie

    I made this banana bread yesterday and I couldn’t be happier with the results. I decided to cut the sugar in half and instead, I added a little less than 1/2 cup of chocolate chips and 1/3 cup of chopped walnuts. It was PERFECT! I’ll definitely be making it again in the future. Thanks Nisha! You rock!

  92. Hanna

    3 stars
    Hi! I baked it and it tasted great but it didn’t get cooked through and I had it in longer than the time already ? Can I do something else than have it in for longer ?

    1. Hi Hanna, every oven is different. Have you had your oven calibrated or do you own an oven thermometer? My old oven used to run really low but didn’t realize that until I got an oven thermometer. Or, if your oven is too hot, it can cause the top to cook much more quickly than the inside.

      Another possible reason is if you used an 8×4 pan instead of a 9×5 pan, as the batter would be taller and take longer to cook. Or, possibly your baking soda has expired. Another possible option is if you used large bananas, or more banana than the recipe calls for – that can make it heavy in the middle. Also, if you didn’t allow it to cool thoroughly, that could lead to a little underbaking.

      Sorry I can’t help pinpoint the exact reason, but those are some possible reasons.

  93. Sharon

    5 stars
    This recipe is amazing! I’ve tried so many vegan banana breads. Some have been too dry, others too dense. This one is just right. And the bananas on top are gorgeous (and tasty, too)!

  94. Ari

    5 stars
    Just made this recipe and I looove the result! I added a few leftover Blueberries, some freshly ground nutmeg and ground ginger for a slightly more wintery flavor. The dough is moist but not too dense, bananay but not overly sweet and absolutely delicious. Will definetly make it again!!! Thanks Nisha for all your great recipes, I am so happy because everything turns out perfectly every single time!

  95. Carol

    5 stars
    Fantastic Banana Bread

    I have made this recipe twice already this week because it disappeared so quickly! I am new to eating an only plant based diet and Nisha and her clear instructions and advice has helped me tremendously began this transition! 2 weeks strong! I am getting. Ore and more excited as I continue to use her fabulous recipes! This one is a definite keeper!

  96. 5 stars
    This banana bread is soo yummy. Very moist soft and fluffy. The best vegan banana bread I’ve ever made so far!

  97. BJ

    5 stars
    Nisha!!! OMG! This bread was phenomenal!! I made it (twice) with whole wheat and almond flours and it was completely delicious! I have made multiple dishes from your website (cauliflower tacos, buffalo quesadillas, kale and white bean soup, mac and cheese-just to name a few) and they have all been amazing! But I needed to make a dessert to know if this vegan thang was legit and you have me SOLD! Thanks for being creative and posting these amazing recipes.

    1. BJ

      I added pecans (of course!) and used a mixture of coconut sugar and brown sugar (3:1) bc the coconut sugar gave it a slightly weird taste. The bread was moist, fluffy and we can’t stop eating it!

  98. Ana Maria Espada

    5 stars
    Hi,just wanted to let you know I didn’t use oil instead I replaced it with unsweetened apple sauce and it came out delicious .

  99. Thanks for this recipe – wondering gif you can sub maple syrup of raw honey for sugar?

  100. 5 stars
    OMG I have made this twice in one week. I used 1\4 cup of oil 1\2 cup of dark brown sugar and 2 flaxseed eggs because I only had 4TBS aquafarba. It was yummy yum yum good. Easy peasy lemon squeezy.

  101. Quirina

    This looks great. I would probably cut an apple into very small pieces, sprinkle it with cinnamon and add it to the final mixture. This will also prevent the bread to become dry and sweet. I do not need to add any sugar, as the banana and apple make it sweets. I would also also add nuts, raisins and flaxseed to make it even healthier.

  102. Sara Spoerri

    5 stars
    Thanks so much for this recipe as well as all the others you share. We have your cook book and love it. Thanks for being the person that you are.

  103. Lesly

    4 stars
    Mmm! I made this banana bread and it turned out very well. I love how the banana halves on top caramelized. I will make this again.

  104. Imola

    5 stars
    BEST banana bread ever!!! I sometimes make it twice a week 🙂

  105. Sally

    Nisha, this banana bread is amazing!! I made it last night and we can’t stop eating it. I added chocolate chips to it and it is so good. Thank you!!

  106. NdJ

    5 stars
    Made it twice. Absolutely delicious!! This is my go to banana bread recipe now. I need to cook it about 5 minutes longer. About to make it my 3rd time. Thanks for the great recipe.

  107. Mike

    5 stars
    Recently back on the vegan train and having this amazing dessert around really made my week!

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