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 want to turn this banana bread into individual-sized treats, make these outrageously good Vegan Banana Muffins! And for breakfast vibes, try these fluffy Vegan Banana Pancakes.
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
Light and even fluffy!
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
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.
Aquafaba
This is simply the liquid from a can of chickpeas. It’s a magical ingredient that gives this banana bread and other loaf-style cakes like vegan pumpkin bread and vegan gingerbread cake a tender, moist, and light texture.
Substitute: If you don’t have a can of chickpeas, 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).
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. Oat milk is my preference here because of its superb browning abilities during baking.
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 (the bread will be darker in color though).
If you prefer to use a less refined sugar, 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.
Tip: Be sure to use baking soda, not baking powder.
Step-by-step instructions
In a glass, stir the lemon juice into the oat milk to make the vegan buttermilk. Set aside.
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.
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, cinnamon, and nutmeg (if using) into the wet mixture with a spatula. Try not to overmix! It’s ok if there are light flour streaks left behind. If using mix-ins like chocolate chips, gently fold them in now.
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 sugar on top of bananas for caramelization.
Bake. Bake for about 50 minutes, or until a toothpick inserted in the center at an angle comes out mostly clean (a few moist crumbs are ok).
Pro tip: Inserting the toothpick at an angle (rather than straight up and down) is a much better test for doneness in a tall loaf cake!
Cool in the pan for 10 min, then on a wire rack for 20-30 min before slicing and enjoying.
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 minutes (this allows the loaf finish baking and firm up a bit).
But don’t let it sit in the pan too long, as it will cause the bread develop a soggy bottom.
Instead, after 10 minutes, lift the bread up from its parchment paper handles and transfer it to a wire rack to cool completely.
Get creative!
In these photos, you’ll see a decorative sliced banana on top of the bread. It’s a pretty way to emphasize the banana-ness of this recipe, but there are many ways to customize or jazz up your banana bread.
Instead of the sliced banana on top, here are a few options. Gently fold these into the batter after mixing the wet and dry ingredients.
- 3/4 cup (125g) dark chocolate chips. I strongly recommend dark chocolate since the bittersweetness pairs nicely with the sweetness of the bananas and sugar.
- Or, chop up ~ 4 oz (115g) of dark chocolate and fold that in. With chopped chocolate, you’ll get a more marbled look with melty chocolate instead of distinct chocolate chips.
- 3/4 cup (84g) walnuts, chopped up. Or pecans. For the best flavor, toast the nuts in a frying pan or in the oven at 350ºF/175ºC until nutty and a few shades darker.
- Or, to keep things classic but with a little flair, sprinkle 1 heaping tablespoon demerara sugar on top of the batter in the pan, just before baking. It will caramelize in the oven, yielding a crackly, crunchy crust.
Note: If you want to preserve the shelf life of the banana bread, skip the optional banana on top, as it will start to blacken.
For a less sweet banana bread, use less sugar.
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 fine-mesh sieve to get rid of excess moisture, as less ripe, baked bananas will have more moisture, which can weigh down the bread.
If you don’t have a loaf pan like this, you can use an 8×8 inch (20×20 cm) square baking pan.
Reduce the bake time to approximately 25 minutes. Or, make muffins (see below!).
Yep! Try our Vegan Banana Muffins, which was adapted from this recipe for banana bread.
Sure! The recipe card has several options, including chocolate chips, walnuts, coarse sugar, and the decorative banana topping you see in the photos.
To store, place completely cooled banana bread in an airtight container or wrap tightly in plastic and leave on the counter for 3 to 5 days.
NOTE: If you plan to keep this bread longer than 1 day, skip the decorative banana topping, as it will start to brown and get mushy.
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. Slices should defrost on the counter within 30 minutes.
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If you love this Vegan Banana Bread recipe, please rate and review it below and tag me with your recreations on Instagram!
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
The Best Vegan Banana Bread
Ingredients
- 1/4 cup + 2 tablespoons (90 mL) oat milk
- 3 medium-sized very ripe bananas (with lots of brown spots)
- 1 tablespoon freshly squeezed lemon juice
- 6 tablespoons (90 mL) aquafaba (see Note 1)
- 1/3 cup (75g) sunflower oil (or any neutral-flavored oil) (see Note 2)
- 3/4 cup (130g) organic brown sugar (see Note 3)
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour, spooned and leveled (see Note 4)
- 1/4 teaspoon fine sea salt
- 1 teaspoon baking soda (not baking powder!)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg (optional, see Note 5)
Toppings / Mix-ins – PICK ONE (optional)
- 1 banana, sliced lengthwise
- 3/4 cup (125g) dark chocolate chips (my preference!)
- 3/4 cup (84g) toasted walnuts, chopped
- 1 heaping tablespoon demerara sugar (coarse sugar)
Instructions
- Preheat the oven to 350°F/176°C. Arrange a rack in the middle 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.
- In a glass, stir the lemon juice into the oat milk and set aside. This is the vegan "buttermilk."
- Add the three bananas to a bowl and mash with a fork until smooth and no lumps remain (this should weigh around 300-315g, or ~ 1 ⅓ cups).
- Pour the aquafaba into a small-medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for about 45 seconds until uniformly foamy, including at the bottom (you will need to tilt the bowl).
- Mix the liquid ingredients: In a large mixing bowl, add the brown sugar and oil. Mix using the electric mixer until well combined. Add the whipped aquafaba and mix until well incorporated. Add in the vegan "buttermilk” and vanilla; mix again until incorporated. Now add the mashed bananas and mix once again until well combined.
- Add the flour, salt, baking soda, cinnamon, and nutmeg (if using) to the wet ingredients. Switch to using a silicone spatula (or wooden spoon) and gently fold the ingredients together until the batter is just barely combined (it’s okay if you can see light traces of flour). NOTE: If using chocolate chips or walnuts, gently fold them in now.
- Pour the batter into the prepared loaf pan and smooth out the top of the batter using a spatula or spoon.NOTE: If using the decorative banana topping, keep the peel on and slice in half, lengthwise, then peel. Sprinkle a bit of brown sugar on the cut sides, then gently arrange on top of the batter, sugared side up. If the batter domes up in the middle, use a spoon to move some of batter around the pan.NOTE: If using demerara sugar, sprinkle it evenly over the surface of the batter.
- Bake in the preheated oven for 50 to 55 minutes, checking at 45 minutes to avoid overbaking. Do not open the oven door before 45 minutes, as it allows the heat to escape. The banana bread is done when a toothpick inserted into the center at a slight angle comes out with a few moist crumbs (see Note 6); if there is runny batter, it needs more time. NOTE: If your banana bread is browning on the top but not done in the middle, loosely tent the bread with foil, then bake for 5 to 10 more minutes.
- Transfer the pan to a wire rack and cool for 10 minutes. Lift up the bread from the pan using the parchment paper handles, and transfer to a wire rack to cool for at least 20 to 30 minutes before slicing (the bread is still setting up, so don't slice too early).
Video
Notes
- 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.
- You can even use olive oil if you prefer, though I recommend a lighter-flavored one.
- 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 desired, you can use coconut sugar. If you are limiting your sugar intake, you can use less sugar, as little as 1/4 cup (~40g) with decent results.
- If you are not using a measuring scale to weigh ingredients, spoon and level your flour so you don’t overmeasure. More info in the Tips section.
- If using pre-ground nutmeg, use only 1/4 teaspoon.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
This was my first time baking anything and it coming out right. It tasted absolutely amazing and my family loved it. It didn’t last long. Thanks! This recipe will definitely be a go to when I have extra bananas.
Shivangi, So glad to hear you loved this recipe!
Delicious! This had a beautiful texture and wonderful taste. Just the right amount of sweetness (I used the coconut sugar option). I didn’t have any regular bananas on hand but we had some frozen bananas we use for smoothies. We just thawed them and poured off the excess water and it worked great. Thank you!
Thanks for sharing, Nova!
I absolutely love this recipe. The flavor is amazing! I tried using gluten free flour but it came out very dense and gummy. I need to find the right flour for baking gluten free.
Hi Kellie, did you use this variety of gluten free flour from Bob’s Red Mill? https://www.amazon.com/Purpose-Gluten-Baking-Flour-Ounce/dp/B07FW7N9MR/ref=as_li_ss_tl?dchild=1&keywords=bob%27s+red+mill+all+purpose+gluten+free+flour&qid=1586525715&sr=8-9&linkCode=sl1&tag=ainbolantife-20&linkId=4b5bdaa6b22854009259b53c7fc8e07b&language=en_US
Readers have commented about having success with this flour. Hope this helps!
Wow! Thanks so much for responding so fast! No I did not. I used the Bob Redmills 1 to 1 gluten free baking flour.😞
Will definitely try this one. Hopefully that will be the ticket!
I love your blog and the videos by the way. You have been a gamechanger for me! Much whole food plant based love!
Thanks again
Kellie
Yay, definitely let us know how it goes once you do. Thank you for your kind words Kellie!
It REALLY is the absolute best vegan banana bread! I don’t bake very often, I made it in a caketin and not a breadform, but the result was marvelous!
Hi Alice, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
This is my second time baking this bread. For people in the UK who don’t have baking soda, substitute with more baking powder. Recipe calls for 1tsp of baking soda so do 3 tsp baking powder.
First time making it, I just subbed 1tsp baking powder and it came out very flat and dense. This time I did 3tsp and it’s come out looking beautiful and light.
It’s a lovely recipe and will be my staple banana bread. You’re killing it Nisha!! I’ve done quite a few of your recipes and they’ve just been brilliant. Love the brownies and am addicted to your white bean soup.
Didn’t mean to offend.
The purpose of my comment was to say that the recipe is robust to all kinds of alterations and can be successfully un-veganized for non-vegans.
It really is the best vegan bread! I made this for my partner and he couldn’t get enough, it’s now his favourite banana bread and I’ve made it so many times since! Thank you for sharing the recipes they’re great!
Hi,
First off, this recipe is amazing, already made it a few times, keep up the good work.
I just have a question. For some reason when I’ve cooked the banana bread, the banana seems to sink to the bottom and create a layer at the bottom of the bread, just wondering if I’m doing something wrong, or if I could prevent somehow.
Thankyou!
This is the absolute best banana bread recipe I have ever tried! Will never make anything else again 💛
Absolutely outstanding! I followed this recipe to the letter and it turned out perfectly. Thank you for another perfect recipe, Nisha!
PS: To anyone making this for the first time, make sure to read Nisha’s whole blog post, especially the tips section. I bought an oven thermometer on her recommendation and discovered my oven was running wayyyyy hot.