Seriously the Best Vegan Banana Bread

Jump to Recipe
Yes, this IS the Best Vegan Banana Bread! The tender, moist, and fluffy texture sets it apart and practically melts in your mouth! This recipe is a reader favorite for good reason: not only does it taste amazing, it requires just 10 ingredients and 20 minutes of your time.
Prep 20 minutes
Cook 50 minutes
Total 1 hour 10 minutes
5 from 326 votes

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

cake server lifting a slice of vegan banana bread from a tall stack of beautiful slices.

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.

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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.

woman's hands slicing into a beautiful vegan banana bread on a platter.

Ingredient notes

ingredients for vegan banana bread laid out on a wooden cutting board with ingredients labeled.

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.

overhead shot of a beautiful vegan banana bread with a banana slice baked into the top, drizzled with honey, on a platter.

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!

loaf of banana bread on tray with three slices

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. 

tall stack of slices of vegan banana bread with banana slices baked into the bread.

Frequently Asked Questions

Help! My bananas aren’t ripe. What should I do?

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.

Can I use this recipe to make banana bread muffins?

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.

I don’t have a loaf pan. What can I use?

Use an 8×8 inch (20×20 cm) square baking pan. Reduce the bake time to approximately 25 minutes. Or, make muffins (see above!).

How do you make banana bread in the Instant Pot?

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.

Can I add mix-ins?

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.

How should I serve banana bread?

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.

How long does this banana bread last?

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.

Can I freeze banana bread?

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
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

5 from 326 votes
Yes, this IS the Best Vegan Banana Bread! The tender, moist, and fluffy texture sets it apart and practically melts in your mouth! This recipe is a reader favorite for good reason: not only does it taste amazing, it requires just 10 ingredients and 20 minutes of your time.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Cuisine: American
Diet Vegan, Vegetarian
Serving size: 10

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

Note 1. Aquafaba is just the liquid from a can of chickpeas. If you don’t have canned chickpeas or are allergic, use 2 flax eggs: mix 2 TBSP ground flaxseed meal with 5 TBSP water. Stir and let sit for 15 minutes to thicken. The banana bread won’t be as fluffy though. 
Note 2: If using brown sugar, lightly pack it. If choosing between light and dark brown sugar, I like the dark variety for a deeper molasses flavor; the bread will be darker in color too. If you are limiting your sugar intake, you can use less sugar, as little as 1/4 cup (about 38g) with still pretty good results. 
Note 3: Since this is a simple ingredient list, try to use real vanilla extract, not the imitation stuff, as you will taste the difference. 
Note 4. If not using a measuring scale to weigh ingredients, please spoon and level your flour so you don’t overmeasure. More info in the Tips section of the blog post. 
Note 5: Don’t just insert a toothpick vertically down into the bread. Instead, insert it at an angle, which is a much better test for doneness in a tall cake. 

Calories: 252kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 177mg | Potassium: 181mg | Fiber: 2g | Sugar: 21g | Vitamin A: 41IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg

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612 comments on Seriously the Best Vegan Banana Bread

  1. Tina

    By far, this is the best banana bread I have ever made! I replaced the aquafaba with two chia eggs (because I didn’t have aquafaba or flaxseeds), and put in 1/2tsp of sea salt flakes. It turned out perfectly!!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Tina! Great to hear you had success with the recipe.

  2. Sharon

    5 stars
    Followed the instructions exactly, and it turned out PERFECT. Exactly like the pictures :) I used coconut oil instead of sunflower and it worked great for those who are thinking of using it. Thank you so much for this recipe! One of the best banana bread recipes I’ve ever had, I truly can’t believe it’s vegan!

    1. Kaitlin @ Rainbow Plant Life

      Hi Sharon, Thank you so much for such a fantastic review! Appreciate you taking the time!

  3. W

    5 stars
    This is really lovely. Never had banana bread an thought I would give it a go as I want something different for breakfast. It is soft and fluffy and yummy! I have a slice with peanut butter on and this is what I will be eating all week for breakfast. Thank you!

    1. Kaitlin @ Rainbow Plant Life

      Sounds like a lovely combo, W! Thanks for sharing!

  4. Monique

    5 stars
    This banana beads recipe is really good! My husband didn’t want to even wait till the bread cooled lol which made me think back to the video ;-)). ***am wondering— how do I stop the banana halves from sinking so it will stay like the picture? Mine sank to the bottom during cooking

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy you loved the banana bread, Monique! We apologize that your banana halves sank to the bottom of the loaf pan during baking. To prevent this from happening in the future, you can try to use only lightly spotted / not super ripe bananas for the topping, so it’s a little firmer and will be more likely to stay on the top during baking.

      You can also try to dust the bottom banana halves with flour before placing them on top of the batter, this will help them adhere to the batter better and stay in place during baking. Lastly, be sure to gently arrange the bananas on top of the batter, see photos for reference. 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. Hopefully this helps!

  5. Rose

    5 stars
    Hi, It’s Rose again. The one who made muffins with this recipe and loved it! I wanted to know if anyone tried making waffles? (I know I am probably overusing this recipe a bit…) Just wondering before I try, would it cook properly in a hot waffle maker?

    1. Kaitlin @ Rainbow Plant Life

      Hi Rose, what an interesting question! We haven’t tried this ourselves so we aren’t sure whether it would work in your waffle maker or not. We think it may work, but the texture will be very different from traditional waffles! If you want to try this out, we have a few ideas. Make sure you spray/brush some neutral oil on your waffle maker so that it doesn’t stick. I recommended adding a few extra tablespoons of milk to thin it out a bit, allowing it to cook more evenly in the waffle maker. You may need to experiment with the baking times to get the perfect golden brown finish. Please let us know how it turns out!

  6. Nadine

    5 stars
    This recipe really is the best.
    I have made it a few times since I recently discovered it.
    Went from being annoyed when bananas got too ripe to being really excited when they do.

    I love blending up some dark chocolate and walnuts and add them to the batter. Can’t wait to try muffins.

    1. Kaitlin @ Rainbow Plant Life

      Hi Nadine, it’s great to hear you had success with the recipe. I love adding chocolate chips and nuts to my banana bread, too! Thanks for the review!

  7. Rose

    5 stars
    I made muffins instead of a loaf and my ohh my. YUM! Dangerously addictive if you do not restrain yourself. Perfect crust and smooth and soft on the inside!! In luv, thanks <3

    1. Kaitlin @ Rainbow Plant Life

      Rose, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the banana bread.

    2. Joel

      3 stars
      Ooooft high hope batter was delicious but pulled out to rest and it sunk like my hopes and dreams

      1. Kaitlin @ Rainbow Plant Life

        Hi Joey, sorry to hear about the unsuccessful banana bread. We know you can turn this around and try it again, so let’s try to troubleshoot this.

        1. One reason might be that the bread was not fully cooked before you took it out of the oven. If the middle of the bread is not fully cooked, it can sink as it cools. Place a toothpick in the middle of the banana bread, if still gooey, bake for 5 more minutes. If a few moist crumbs appear, it is done.
        2. Your leavening agent (baking soda) has expired. You can test to see if it’s still active using the tips here: http://bit.ly/3zvF4YW
        3. Another reason could be that there was too much moisture (too many liquid ingredients) in your batter. A scale is very helpful to have for baking, to ensure exact results!
        4. Make sure that you’re not over-mixing your batter. Over-mixing can cause the gluten in the flour to develop too much, which can lead to a denser, gummy texture in the bread as well as sinking in the middle. You want to mix the dry and wet ingredients together just until combined.
        5. When it comes to the oven, using an oven thermometer can help with over/under baking. Also, don’t open the oven during baking, which will let out heat and can deflate the banana bread.

        Hope that helped!

        1. Joel

          5 stars
          It was absolutely human error. I used the spoon and pack measure for the flour and have since learned my measuring cup is not actually a cup. I made a second one right after using scales and this is the best darn banana bread I have ever had

          1. Kaitlin @ Rainbow Plant Life

            Ahhhh, yay! We are so happy you were able to get the recipe correct, Joel. Cheers!

  8. Kim Posey

    5 stars
    This banana bread was seriously awesome!!! I’m floored there is no eggs or butter.
    I also couldn’t believe how moist and light the bread feels. And, after having done it once, it’s going to be my go-to banana bread. I’m not vegan/vegetarian, but I like to intermingle plant-based meals into my diet regularly. Given the price of eggs and butter (and I had some really ripe bananas); this was an incredible find! The only mods I made – I used unsweetened coconut milk and apple cider vinegar (just gave it a good stir before adding to the batter) and light brown sugar instead of dark brown or coconut (it was on hand). I omitted the banana from the top. Next time, I want to add walnuts. :0)

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing your experience, Kim! We’re happy to hear you enjoyed the banana bread :)

  9. Maureen

    I so wanted to love this banana bread. I followed the recipe exactly as written. The batter looked beautiful and I had high hopes. I checked it at 45 minutes but the toothpick came out soggy so I baked another 10 minutes and the toothpick came out almost dry so I left it out figuring it would firm up upon sitting. After letting it sit 10 minutes I removed with parchment to wire rack for 30 minutes, cut into it and I could tell it wasn’t cooked enough. I had a piece and the texture was too rubbery and honestly it didn’t have a lot of banana flavor in my opinion. I used 3 large bananas and also did one on the top (which I won’t do again). I had to put the loaf on a rack in my Ninja and baked it for 15 minutes @ 350 degrees to form it up. I let it rest another 15 minutes, cut into it in the middle and it was the same way. It had formed up around the outside but the inside looked glossy. I’m so disappointed. 😩☹️

    1. Kaitlin @ Rainbow Plant Life

      We’re so sorry to hear that, Maureen! Do you have an oven thermometer by any chance? Sometimes the temperature is off compared to the display. Another issue could have been that the oven wasn’t preheated long enough before you put the banana bread in? Maybe next time you could try putting a toothpick or knife into a couple sections of the middle just to make sure it’s fully cooked throughout.

      1. Maureen

        Kaitlin – thank you so much for responding! I preheated the oven for 30+ minutes. I used a toothpick at an angle in a few different spots. I am going to use an oven thermometer tomorrow to make sure the temperature is correct. Thank you for that suggestion. I’m looking forward to making it again (without adding the banana on top). 😊

  10. Christine

    5 stars
    I LOVE this banana bread recipe!! My house smells amazing and the bread is so yummy!! Thank you for sharing this recipe!

    1. Kaitlin @ Rainbow Plant Life

      Hi Christine, Thank you so much for such a fantastic review! Appreciate you taking the time!

  11. Carol A McCollum

    Sounds so yummy! Wonder if molasses could be used instead of sugar, or maybe part molasses, part sugar?

    1. Kaitlin @ Rainbow Plant Life

      Hi Carol, we’re glad you think it sounds tasty! We haven’t tried using molasses for sugar and we aren’t sure how it would turn out texturewise because you’re replacing a solid (cane sugar) with a liquid (molasses). However, if you are looking to reduce the sugar quantity, you are welcome to use as little as ¼ cup cane sugar in this recipe, as we have tested this.

  12. Melissa

    5 stars
    I love this version better than regular banana bread.

    1. Kaitlin @ Rainbow Plant Life

      We’re over the moon to hear you enjoyed the banana bread, Melissa. Thanks for your kind words!

  13. Antoinette Termine

    5 stars
    I made this banana bread tonight. So light and airy, moist and delicious.
    I’ve made a lot of banana bread but not vegan. I didn’t think that baking vegan I could get this kind of result. Thank you so much for sharing this recipe, my family loves it.

    1. Kaitlin @ Rainbow Plant Life

      Antionette, Thank you for your thoughtful review! We’re so happy to hear that you and the family enjoyed the banana bread.

  14. Neema

    Hi
    Can you use monk sugar as a sweetener?

    1. Kaitlin @ Rainbow Plant Life

      Hi Neema, we have not tested this, and therefore cannot recommend monk sugar. If you’d like to use less sugar, we’ve tested with as little as ¼ cup cane sugar with lovely results.

  15. Kajsa Zeiner-Henriksen

    5 stars
    Thank you for this outstanding banana bread recipe! This will most certainly become a staple for me and I would 100% recommend it

    1. Kaitlin @ Rainbow Plant Life

      Kajsa, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the banana bread.

  16. Natalia

    5 stars
    It seems delicious! Could I make cupcakes with the same batter? Thanks for your recipes. Always the best :)

    1. Kaitlin @ Rainbow Plant Life

      Hi Natalia, you can find this answer in the “frequently asked questions” section. For your convenience, I have posted the answer here.

      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.

  17. Kenna

    5 stars
    Delish! I used whole wheat flour and a flax egg and two more tablespoons of milk since whole wheat flour absorbs more moisture than AP flour. Also, I used about 40 grams more of banana since I had it and so I used 20 grams less sugar and it was perfect! I also added a 1/4 teaspoon of cardamom for a nice warming spice. Baked it for 57 minutes too and it was still very fluffy! Not to sweet either, thanks Nisha!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing your experience with us, Kenna! Great to hear all those changes worked out for you.

  18. Glow

    5 stars
    Thanks Nisha for this lovely recipe. It was soft and delicious, even though when I was making it I thought there was too much sugar, but the taste was just incredible and banany! :-)

    1. Kaitlin @ Rainbow Plant Life

      Glow, we’re grateful for your support, and thrilled you enjoyed the banana bread! Thanks for taking the time to leave a review.

  19. Patricia Cavanaugh

    The lemon 🍋 makes this like no other! I know because the secret to my regular banana bread is the lemon!

    1. Kaitlin @ Rainbow Plant Life

      Hi Patricia, we’re thrilled to hear you enjoyed the banana bread! 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!

  20. Jacki

    5 stars
    The best banana bread😋

    1. Kaitlin @ Rainbow Plant Life

      We’re delighted you think so, Jacki!

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