One of the most nostalgic treats has got to be a slice of soft banana bread slathered in butter, and this Vegan Banana Bread is sure to evoke those fuzzy childhood memories.
You’ll never notice it’s vegan, egg-free, and dairy-free because it has the most delectable, moist and even fluffy texture. And it’s called the best banana bread for good reason, too. All you need are 10 ingredients and 20 minutes of hands-on time.
After over 15 rounds of testing, I’m certain it’s fluffier, more tender, and less dense than any other vegan banana bread you’ve tried.
If you’re more of a muffin gal or want to turn this banana bread into individual-sized treats, you gotta try these outrageously good Vegan Banana Muffins!
Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes
Why this recipe works
The ultimate tempting texture.
Banana bread can sometimes get a bad rap for being dense, but this one is far from it. The texture is tender, light, and fluffy, and it’s all thanks to two ingredients: aquafaba and vegan buttermilk.
Aquafaba is one of my favorite vegan egg substitutes for baking. It’s just the leftover liquid from a can of chickpeas! When it’s lightly whipped, it miraculously transforms ordinarily dense banana bread into a fluffy and light treat.
And adding vegan buttermilk to the batter is the best way to fix the curse of the dry banana bread (you know what I’m talking about!).
No fanciness required.
Banana bread doesn’t claim to be fancy. It leans into its natural rustic charm, which makes it such a comforting treat!
It’s made up of simple, pantry ingredients that are flexible and forgiving. Many readers have made tweaks to the recipe and have still had great results. Banana bread is pretty much foolproof, making it perfect for both beginners and pro bakers.
It’s just plain comforting.
Despite being vegan, nut-free, and soy-free and made with some better-for-you ingredients, this banana bread still tastes like pure indulgence. Warmed up and slathered in vegan butter makes it a true dream.
Ingredient notes
Aquafaba. This is the leftover liquid from a can of chickpeas. It’s a magical ingredient that gives this banana bread and other baked goods like my Vegan Vanilla Layer Cake a tender, moist, and light texture.
Substitute: If you don’t have a can of chickpeas at home, you can substitute 2 flax eggs instead. To make the flax eggs, mix 2 tablespoons of ground flaxseed meal with 5 tablespoons of 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 (even if not as fluffy as the original).
Bananas. Overripe, spotty bananas are essential because (1) they’re very sweet, as the starches have converted to sugar; (2) they’re easier to incorporate into the batter; and (3) they have a deeper banana flavor, which translates to more flavorful banana bread.
Bananas not ripe yet? Skip to the FAQ for tips.
Oat milk + lemon juice. These two together give you a dairy-free buttermilk substitute, AKA the other secret to this ultra-fluffy and moist banana bread.
Substitute: Oat milk is a favorite of mine for baking because of its superb browning abilities (as evident in my Pumpkin Spice Bread) but soy milk should work well as a replacement.
Brown sugar. If choosing between light and dark brown sugar, go with the dark variety. It has a deeper molasses flavor, making the bread richer in flavor (and darker in color). You can also use coconut sugar.
Flour. All-purpose flour always leaves you with the best texture and foolproof results. Just make sure to measure it properly to prevent the bread from turning out dense! Head to the Tips section to learn more.
Substitute: We haven’t tested this recipe with gluten-free flour. However, many readers have had pretty good results using an all-purpose GF flour (like this variety from Bob’s Red Mill or this one from King Arthur). FYI gluten-free vegan banana bread will usually turn out a bit more dense.
Baking soda. The baking soda produces gas bubbles as a reaction to the acidic lemon juice. The bubbles in the batter enhance the rise and are the reason why this quick bread is so fluffy and light.
Step-by-step instructions
Pour the aquafaba into a mixing bowl. Whip it until it’s frothy and bubbly all over. Mash the bananas in another bow with a fork or potato masher.
Lastly, in a separate bowl, stir the lemon juice into the oat milk to make the vegan buttermilk.
Mix the wet ingredients. Whip the brown sugar and oil in a large mixing bowl.
Stir in the whipped aquafaba, then the buttermilk and vanilla. Finish by mixing in the bananas.
Tip: If you don’t have an electric mixer, use a whisk. It requires a little more arm muscle.
Add the dry ingredients. Gently stir the flour, salt, baking soda, and cinnamon into the wet mixture with a spatula. Try not to overmix! It’s ok if there are light flour streaks left behind.
Quick tip: According to Cook’s Illustrated, folding the dry ingredients into the wet (instead of vice versa) promotes better incorporation, a more supple batter, and prevents overmixing.
Pour the batter into a loaf pan and smooth out the top.
For optional decoration, gently place a halved banana on top of the batter. Sprinkle brown or coconut sugar on top for caramelization.
Bake. Bake the bread until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are ok). Cool in the pan for 10 min, then on a wire rack for 20-30 min before slicing and enjoying.
Pro tip: Insert the toothpick at an angle rather than vertically into the bread. The angle is a much better test for doneness in a tall loaf cake!
Tips for making the best vegan banana bread
Do not overmix!
Use a silicone spatula or wooden spoon to gently mix the dry and wet ingredients together. Only mix until both are combined. It’s ok if some traces of dry flour are left behind.
The more you mix, the more gluten develops in the batter. If you overmix, the bread will have a dry and almost chewy, denser texture.
Measure your flour properly!
I strongly recommend a digital kitchen scale for baking. If you don’t have one, do not scoop the flour straight from the bag with a measuring cup because you will over-measure the flour and end up with a dry banana bread.
The proper way to measure flour is to spoon it into the cup, then level it off with a knife.
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.
Don’t let the batter rest too long.
Once the baking soda starts to react with lemon juice, bubbly chemistry magic starts to happen! If you let the batter hang out for too long, though, some of those bubbles disappear. So get your batter in the pan and into the oven as quickly as you can.
Let it rest before slicing.
The bread will be gooey if you slice it as soon as it comes out of the oven. Instead, let it rest in the pan for 10 to 15 minutes. This rest time lets the loaf finish baking and firm up a bit.
But don’t let it sit in the pan too long, or it can develop a soggy bottom. Instead, transfer to a wire rack to cool completely.
For a less sweet banana bread.
The bread isn’t overly sweet, but if you’re limiting your sugar intake, feel free to use as little as ¼ cup of sugar.
Frequently Asked Questions
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 the whole, unpeeled bananas on a parchment-lined baking sheet. Bake for 15 to 35 minutes, or until the skins turn black all over. If they’re already somewhat ripe, stick to the lower range.
2. Strain the bananas over a strainer to get rid of excess moisture, as less ripe, baked bananas will have more moisture.
Yes! 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 to 25 minutes (checking after 20 minutes).
Or bake at 375°F/190°C and reduce the bake time to 15 to 22 minutes (check at 13 to 15-minute range).
We have tested muffins using less sugar (1/4 to 1/2 cup) and it works well.
Use an 8×8 inch (20×20 cm) square baking pan. Reduce the bake time to approximately 25 minutes. Or, make muffins (see above!).
I haven’t tried this specific recipe in the Instant Pot, but check out this Instant Pot banana bread recipe from my cookbook, the Vegan Instant Pot Cookbook.
Sure! 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.
So many ways! Plain, as an afternoon snack or dessert. For a more substantial snack, pair it with a latte, like this Almond Butter Date Latte or Golden Milk Turmeric Latte.
For breakfast, slather some almond or cashew butter on a slice and serve with vegan yogurt + berries.
For a weekend brunch platter, serve alongside my Eggy Tofu Scramble or Breakfast Burritos and a platter of fresh fruit.
Baked banana bread will stay fresh for 2 to 4 days at room temperature (once cooled, store in an airtight container).
To extend the shelf life, omit the decorative banana on top (which can become mushy and black within 1 day) and store it in the fridge.
Yes. If you plan on freezing it, don’t add the decorative sliced banana on top. Wrap cut slices or in foil, then place it in an airtight container or bag. Freeze for up to 3 months.
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BEST VEGAN BANANA BREAD | 8 ingredients
If you love this Vegan Banana Bread recipe, please rate and review it below and tag me with your recreations on Instagram!
The Best Vegan Banana Bread
Ingredients
- 6 tablespoons (90 mL) aquafaba (see Note 1)
- 3 medium-sized very ripe bananas, (optional, 1 ripe banana for decoration)
- 1/4 cup + 2 tablespoons (90 mL) oat milk, or plain-flavored plant-based milk of choice
- 1 tablespoon lemon juice
- 1/3 cup (75g) sunflower oil, olive oil, or any neutral-tasting oil
- 3/4 cup (115g) organic brown sugar or coconut sugar (see Note 2)
- 1 teaspoon pure vanilla extract (see Note 3)
- 2 cups (240 to 250g) all-purpose flour, spooned and leveled (see Note 4)
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
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. Since every home oven differs, I like to start checking at 45 minutes. The banana bread is done when a toothpick inserted into the center top at a slight angle comes out a few moist crumbs (see Note 5). If there's runny batter, it needs more time.
- 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 to 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 using decorative banana topping, the topping a will start to brown after day 1). 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
I’ve made this banana bread many times. It’s absolutely delicious and is definitely a winner for our family. Thank you again for this recipe!
Mary, So glad to hear you loved this recipe!
Yes, I love it too. I had tried few recipes and I am glad that I am no longer wasting my food since I found the best one forever)). I used spelt flour and no sugar at all, not even maple syrup. I bet the aquafaba does wonders. Thank you, Nisha.
Great, glad the recipe worked out well for you Violetta!
Just love this receipe, replaced the Sunflower Oil with 75 gramm of Almond butter, so nice, and sometimes I replace half of the flour with grounded almonds and no sugar added at all and 1 teaspoon baking powder additional to the baking soda
Glad the recipe worked out for you, Shakirajana!
Excellent, the best I have eaten lately.
Thank you.
Thanks for the lovely feedback, Camio!
The title says it all….insanely delicious and the best banana bread. My husband ate 1/2 the loaf the first night it was baked. wow wow wow Thank you!
It’s hard for us to not eat half the loaf in one sitting as well! Thrilled to hear the recipe went well for you, thanks for trying it!
WONDERFUL RECIPE!!! It came out looking gorgeous and tasting even better! I reduced sugar from 3/4 to 2/4, and would actually go down to 1/4 next time as I prefer a suggestion of sweetness. This is going to be a teatime favourite so I will be making it for family
Ella, So glad to hear you loved this recipe!
Incredible recipe. Thanks again for bringing more vegan goodness in the world, Nisha!
For anyone looking for an oil free version, I made the following changes and it came out swimmingly(I wrote down the whole recipe as a separate version if anyone wants to follow it step by step)
I used almond butter as the oil replacer.
– 6 tablespoons (90 mL) aquafaba*
– 3 medium very ripe bananas(300gm), plus 1 ripe banana for decoration (this last one is optional)
– 100 mL soy milk, or unsweetened plant-based milk of choice
– 1 tablespoon lemon juice
– 1/4cup almond butter- 64gm
– 100gm granulated sugar
– 1 teaspoon pure vanilla extract
– 160gm all purpose flour + 80 gm whole wheat flour
– 1/4 teaspoon sea salt
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
Preheat the oven to 350
Add lemon juice to the soy milk and let it curdle
Froth up the aquafaba in a mixing bowl with a hand mixer(about 60 seconds)
Mash the banana
Add the sugar, almond butter and the curdled soy milk, mashed banana and whip again
Mix in all the dry ingredients in another bowl and then sift over the wet ingredient mixture
Fold in the dry ingredients gently and do not over mix
Bake in an 8×13 greased tin(I lined it with a silicone mat after greasing)
Cook for 35-40 minutes(The bake time is on the lower end because I used a wider pan, if you’re using a bread pan you might have to bake for 45-55 minutes)
After the time is up, check with a knife or a toothpick if the center is done. If not, put it in for another 5-10 minutes and check again.
Thanks for sharing, Aparna! Glad you enjoyed the recipe :)
The most delicious banana bread, make it every time I don’t use a bunch of bananas fast enough! All my non-vegan friends, family, and co workers love it and would never guess it’s vegan!
Julie, So glad to hear you loved this recipe!
I visited my sister last weekend and she offered me a slice of the most amazing vegan banana bread I had ever tasted. She told me she got the recipe from Nisha’s blog, so of course I had to try it!
I substituted the flour for whole wheat flour as I wanted the cake to be breakfast-friendly. I also reduced the sugar to 50 grams and added some dark chocolate pieces. I was afraid the whole wheat flour would make the cake too dry, but it turned out lovely and moist. This will be my go-to recipe from now on.
Thank you for sharing your experience, Bente! So happy you loved the banana bread :)
Just made this and it turned out amazing! Thank you :)
Thanks for sharing, Dorina!
I’ve made both the banana bread and the pumpkin bread and both have been undercooked after an hour of rest time. I have used the correct temperature (with an oven thermometer) and put it in for the maximum time suggested (55 min for the banana bread) and used a toothpick. And honestly, they have not looked at all like your beautiful pictures. What would you recommend I try differently? (PS: I have tried a dozen of your other savory recipes and they are all life changing perfect and delicious). Thanks! Gina
From Nisha:
“Hi Gina, sorry to hear that! Baking can be tricky, especially loaf style cakes because they’re so dense. Since you’re using an oven thermometer, my next question would be how are you measuring your ingredients? I always recommend using a digital scale for baking because everyone measures differently when it comes to measuring cups (and some cups are not as accurate as others). If not measuring with a scale, there’s the possibility that you’re accidentally using too much liquid, which could cause them to not bake fully through. Another possibility is that your leaveners (baking soda, baking powder) are old (you can google “how to test if baking powder/soda is still good” and run a quick home experiment to check).
Also, when you removed the cakes at 55 minutes, did you insert a toothpick in the top sides (at an angle)? If there’s liquidy batter at this time, it needs 5-10 more minutes of baking. If the top of the loaf is looking really browned, you can always loosely tent the top with foil so it doesn’t get too brown while allowing the inside to cook through.
Hope those suggestions help.”
while being vegan for 3 years, it was tough to find a banana bread recipe that didn’t sink! This one does NOT do that yet it stays perfectly moist and fluffy too! Second time using the recipe today. Love it so much! Thank you!!!! 🦋
Oh and I didn’t have an electrical whisk both times I’ve made it and turned out great! I would just wish it with this mini wisk I have.
Thanks for sharing your experience, Katrinna!
Thanks for the lovely feedback, Katrinna!
I have tried other vegan banana bread recipes but this recipe is the one my family loves.
That’s so great to hear, Roda! 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!
I made this banana bread yesterday and it turned out perfect! Very fluffy and indeed moist! My friends also loved it! I made it together with you in the youtube video and it was very easy to do. I am already looking forward to eating the rest of the cake today…
Josepha, So glad to hear you loved this recipe!
can you make this in a bundt pan? and if so, what modifications?
Hi Georges, Nisha said “I haven’t tried this myself, but a 10-inch bundt pan holds 1.5 times the batter than a 9×5 loaf pan (12 cups vs 8 cups). So you could try multiplying the recipe by 1.5. Bundt pans are less deep than loaf pans so I think you can keep the cook time the same, or even check a few minutes early.” Hope that helped!
I rarely comment on recipes but I stumbled upon Nisha’s page recently and so far everything I’ve tried, including this banana bread, has been amazing. I can’t count how many healthy-ish banana bread recipes I have tried over the years, but this is by far the best Ive made. The bread is so moist and delicious, perfectly sweet. and so easy to make!
Hi Nikki, so glad you love the recipe! Thanks for leaving a kind review :)
Hello,
i love the recipe, but i have a problem with baking it. i do 50 min on 176 celzius but it is still not done. and then I have to keep it there for another 40 min and its not completely done. i have brand new oven. I’m using fan settings. can you please help me? i really like the taste of it I just cant get it right. any tip is appreciated.
Yes that happened to me as well. What can I do to make it cook at just 50 min?
Same thing with me, I cooked it for over an hour and it still wasn’t done.
Hey there Maros, here’s a message from Nisha:
“Hi! If you have a brand new oven, it might not have been calibrated? Many home ovens are not properly calibrated which means the temperature on the oven screen is different than the internal temperature of the oven. In your case, it could be that it says 176° on the screen but it’s cooler inside. I’d recommend getting an oven thermometer (you can get one for $5-10) and putting it inside your oven to test what temperature it really is inside. If it’s, for example, 20°C lower than what it states, you can preheat the oven to 196°C instead when you bake. Another possibility is that you’re accidentally using too much liquid in the batter (which can happen if you’re not using a scale to measure ingredients). That can make the bread take a lot longer to bake.
A couple other possibilities: if you’re using a smaller pan that the recipe calls for, it would cause the bread to take longer to bake. Or is it possible your leaveners (baking soda, baking powder) are old? (you can google “how to test if baking powder/soda is still good” and run a quick home experiment to check).
Hope these suggestions help!”
This is my go to recipe for banana bread. It is scrumptious. My seven year old son lives it too.
Thank you Nisha!
Glad to hear it’s a hit with the whole family! Thanks for trying the recipe, Jess!
Can I make this recipe by omitting or replacing the oil?
I’m going to replace the oil with applesauce. It seems to work well in other baking recipes.
Hi Monica, some people often replace oil with applesauce but Nisha hasn’t tried it herself (oftentimes when she uses applesauce as an egg substitute it makes the texture very dense). That said, take a look at Christin’s comment here in the user comments – she swapped the oil with great results.
I am not exaggerating when I say that my 4-people family demolished this in under 2 hours! We are not usually big on sweets, but reducing the sugar to 58g was absolutely perfect; the aquafaba also makes all the difference! Definitely going to make this every time we have ripe bananas now!
Yay! So happy to hear this recipe was a hit, Addilyn!