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!
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!!
Thanks for sharing, Tina! Great to hear you had success with the recipe.
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!
Hi Sharon, Thank you so much for such a fantastic review! Appreciate you taking the time!
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!
Sounds like a lovely combo, W! Thanks for sharing!
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
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!
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?
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!
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.
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!
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
Rose, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the banana bread.
Ooooft high hope batter was delicious but pulled out to rest and it sunk like my hopes and dreams
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!
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
Ahhhh, yay! We are so happy you were able to get the recipe correct, Joel. Cheers!
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)
Thanks for sharing your experience, Kim! We’re happy to hear you enjoyed the banana bread 🙂
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. 😩☹️
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.
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). 😊
I LOVE this banana bread recipe!! My house smells amazing and the bread is so yummy!! Thank you for sharing this recipe!
Hi Christine, Thank you so much for such a fantastic review! Appreciate you taking the time!