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.
.
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!
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!
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.
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
Thank you for your reply! I found whole wheat flour so I’m going to use that. I’m about to try it now 🙂
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 😉
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 🙂
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.
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🥴
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.
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?
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!
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?
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/
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?
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.
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!
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.