I’m squeaking in before our Canadian Thanksgiving weekend to share this gem of a banana bread recipe with you all. I figured it would make the perfect addition to your weekend breakfast table! We’ve been making this banana bread for weeks and weeks (you may have seen this recipe added to the app last month, too!), and it’s become nothing short of an obsession. (Truth be told, I have to hide it from Adriana some days because it’s all she wants to eat. Okay, okay, I have to hide it from myself, too.) I’ve had some great feedback from kids and adults outside the Liddon household as well.
Over the years, I’ve tested oodles of vegan banana bread recipes and never settled on one that I thought was “it”. Too dense, too dry, too moist, lacking banana flavour, too sweet, not sweet enough, etc. It drove me nuts. Each time, I would tweak my recipe a bit more. But this is The One, my friends. It’s crazy to think that, in 8 years, this is my very first vegan banana bread recipe on the blog. Well, enough is enough, I say!
The prep time is incredibly fast and involves just one bowl—you can have it baking away in the oven in only 10 to 15 minutes! It freezes well too, so it’s a great recipe to make in advance before the holidays. I made a loaf for the freezer a couple weeks ago, forgot about it (hello, preggo brain), and found it yesterday as I was rooting through the freezer looking for treats. “OMG, Eric, I found a loaf of banana bread in the freezer!!” It was like Christmas morning. And since we don’t have a microwave and I’m not patient enough to thaw it in the oven, I ate a slice completely frozen. Sad, but true.
I don’t think I’m alone in my obsession, though. See what blog reader, Laurie, wrote about it:
“Everyone raves about my banana bread but I’ve always hated it because it’s made with white flour and sugar. My kids (daughter about a year ago and son just this week) went vegan. I’ve been making vegan BB for a while but nothing to write home about…until now! This is better than my regular banana bread – I’ll never go back!”
Thank you Laurie!!
To freeze the banana bread, I simply allow it to cool completely, then wrap it in plastic wrap, followed by a layer of tinfoil. If you plan to store it for more than a week, I’d recommend popping the wrapped loaf into a freezer bag, too. My mom made us a couple loaves while she was here, and we enjoyed a slice (or two) every day until they were both gone! I can’t think of a better comfort food right now.
I’ve tested this loaf using whole spelt flour, light/white spelt flour, and regular all-purpose flour. My favourite was light/white spelt flour and second favourite was whole spelt flour. The regular all-purpose flour version worked too, but it wasn’t quite as flavourful. There’s just something I love about the nutty, wholesome flavour of spelt. I expect that other flours, such as whole wheat pastry flour, should work, but I have yet to test any more out. I suspect that 100% whole wheat flour might be too drying since it’s quite dense/hearty, but maybe a 50/50 all-purpose/whole wheat flour split might be okay. In terms of a gluten-free version, I’ll be sure to share the recipe if I land on a combo of gluten-free flours that I love. If you try anything out, please let us know how it goes in the comments!
And finally, on a non-banana-bread-related note, here’s a roundup of the latest #osgeveryday blog tour posts, which include some great giveaways and recipe sneak peeks. Thanks to all of these wonderful bloggers for their support!
One Bowl Vegan Banana Bread
1 (9x5-inch) loaf
This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to throw together. What could be better when you have some overripe bananas to use up? Nothing, my friends, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana (which enhances the sweetness and banana flavour) and crunchy walnuts. This recipe is adapted from my Blissful Banana Blueberry Muffins.
For the wet ingredients:
- 1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)
- 2 tablespoons (15 g) ground flaxseed
- 1/3 cup (80 mL) plant-based milk (I like almond milk)
- 1/3 cup (80 mL) coconut oil, melted*
- 2 tablespoons (30 mL) pure maple syrup**
- 2 teaspoons (10 mL) pure vanilla extract
For the dry ingredients:
- 1/4 cup plus 2 tablespoons (60 g) coconut sugar***
- 1/2 cup (50 g) rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (210 g) light/white spelt flour or whole-grain spelt flour****
- Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)
- Preheat the oven to 350°F (180°C). Lightly spray a 9x5-inch loaf pan with oil and set aside.
- In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
- Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
- Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
- Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
- Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
- Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).
- Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.
- * I have not tried it yet, but you can probably swap melted vegan butter for the coconut oil.
- ** If you don’t have any maple syrup on hand, feel free to swap in another 2 tablespoons of coconut sugar. The loaf won’t be quite as moist, but it’ll still work.
- *** Coconut sugar can probably be swapped for natural cane sugar.
- **** I tried this recipe with light/white spelt flour, all-purpose white flour, and whole-grain spelt flour. My preference is light/white spelt flour because it lends a great flavour while still feeling quite light in texture. The whole-grain spelt flour version is my second favourite; it is heartier in texture than the light/white spelt flour version (and cracks more on the top of the loaf), with a slightly earthier flavour. It doesn’t rise as much, though, and is more dense. If your whole-grain spelt flour is quite coarse, I recommend sifting it prior to use for the best results.
Nutrition Information(click to expand)
Last but not least, thank you so much for Arlo’s warm welcome and congrats! We’re all settling in well and soaking up these newborn days.
I have tried a lot of vegan banana bread recipes, and this one by FAR is the best!!
I am NOT a baker/cooker/pro in the kitchen. I’m not Vegan, my cousin is. This cake was absolutely amazing. Loved it and didn’t burn the kitchen down. Definitely make again
This is the best banana bread recipe I have ever tried. So flexible too – I generally cut the coconut sugar in half, as I find the loaf sufficiently sweetened by the bananas and a chocolate chip/walnut topping. If you are looking to go low oil, I also usually reduce the oil and it turns out great. I generally bake mine for 55-58 minutes. The quickest recipe to whip up – usually takes me about 10 minutes and then into the oven!
Made this last night as a treat for hubby and me, and oh my it is SOOO delicious!! I used avocado oil instead of coconut oil, and date sugar instead of coconut sugar. I also used 1/2 a cup of all purpose flour and 1 cup of sprouted whole grain spelt flour. This was to reduce the risk of it being too dense, and it turned out perfectly! This is now my official banana bread recipe!
One of our favorites! So easy and delicious
This is the best banana bread I’ve ever had! I will definitely be making it again!
This is. not the best banana bread I have ever eaten but it is the best HEALTHY banana bread for sure. I followed the recipe exactly and I really like it. I will make this again for sure.
Fantastic! This is a favourite in my house!
We had a whole bunch of black bananas because suddenly everyone stopped eating bananas this week. This came out SO good!!
I’ve now made this recipe 3 times and it has not failed me. I too used half AP and half whole wheat flour. So good! Thank you.
I just couldn’t believe how simple and delicious this recipe is! Made it for a Farewell picnic at work, and had two people demand the recipe. Thanks a lot
Omg! I used soaked chia seeds instead of ground flax (which is impossible to get where I live) and pecans instead of walnuts, but this was incredible, and so easy. Will be making regularly!
This is my go-to recipe, year-round. When i want something delicious, comforting, simple, and filling- it’s perfect. I made it today for easily the 25th time – and I’ve sampled many Banana breads- and it is still the best. I subbed soaked Chia seeds for ground flax as I was out, and they turned out great. Oh- and added choc chips!!
Hi :) I just made this and tho yummy in every aspect it is REALLY moist. I followed recipe and baked for a good 55 minutes. Is it supposed to be really moist or should I have baked longer.?
Just jumped on the bandwagon!! I used coconut flour so absolutely no idea how this is going to turn out….
Was everyone’s dough on the dryer dude or is it just mine?
Coconut flour def can make it drier ! Usually you need a smaller proportion of coconut flour vs regular flour since it absorbs so much liquid :)
I made this recipe with way too many months-old freezer bananas, no vanilla, no maple syrup, no baking powder, and I used white all-purpose flour. I added chocolate chips and walnuts directly to the batter. Probably the best banana bread I’ve ever had! I had to cook it for like an hour and a half though.
This receipe is amazing – very versitile using what you have on hand as well. I don’t often have coconut sugar, but regular old brown sugar or white sugar work well. I usually sub whole wheat flour in place of the spelt flour and it turns out lovely. Quite light & airy despite using whole what flour.
I also frequently make this in mini-muffins instead of a loaf (bake for 12-15 minutes) and my kids gobble them up!
This is my new “go-to” for the week’s sweet. We’re all loving this recipe!! We even took a loaf with us camping.
I’ve been making this banana bread for quite a while now ever since I found it on your site. Since I am a chocoholic, I add “no sugar added” chocolate chips in the mix and also sprinkle some on top. I also add a couple of tablespoons of dark cocoa powder to the batter. Absolutely delicious! My granddaughters like it as a treat for breakfast! I may play around with the recipe and try adding pumpkin. Yum!! Thanks for the recipe.
Did you try making the recipe with pumpkin? I was thinking the same thing and very curious to see how it would turn out
I LOVE this recipe. Do you think I could swap out the banana for pumpkin for Fall?
Can I use canola oil in a place of coconut oil?
I’ve made this countless time now, but usually sub half if not all the flour for milled oats – I put equivalent weight of quick oats in the nutribullet until reasonably fine. It still turns out great! I do tend to have to keep checking it and bake it for longer than stated but not sure if that’s just my oven rather than the substitute. I’m not vegan but always trying to cut down where I can and this recipe is always a winner
This is THE BEST banana bread recipe I’ve ever tried. Vegan or non. I somehow manage to ruin every attempt at banana bread, but this recipe is magical. If *I* can bake it, anyone can can. My 9 -year-old boy approves as well.
Oh. My. God. This is the best vegan banana bread I have ever eaten! Super moist, flavorful and not too dense.
I’m going to make another batch soon before baby arrives:)
I’m wondering how sourdough starter could be incorporated?
This is THE best banana bread I have ever had. My family thinks so too! My husband loves it with a dollop of your coconut whipped cream on top. Excellent!
I’ve made this banana bread many times and it always comes out perfect! I use Bob’s Gluten-free All-Purpose Flour and it turns out amazing. Thank you for this recipe!
This was AMAZING! Moist, flavorful, not too sweet! I was out of vanilla so I used almond extract and I kinda liked that note. Thanks!
Best vegan banana bread recipe ever! Simple to make, had all ingredients on hand. Baked it in my toaster oven and it turned out perfectly!
Made this with some Quick Cooking oats (recipe didn’t specify Quick Cooking or Old Fashioned Rolled Oats). I had to use regular sugar and reduced it to a scant 1/4 cup. It was delicious….not too sweet, great texture. I should have baked it a little bit longer, but putting a slice in the air fryer fixed the wetness in the middle. Should I have used Old Fashioned Rolled Oats? Definitely will be making this again. Thanks for a wonderful recipe.
I love this recipe but my bread always comes out dense. What am I doing wrong 🥲
It is because it is a vegan recipe. No matter how hard you try you just can’t replicate banana bread made with regular flour, butter, sugar and eggs. Pretty much, you just have to decide if you want to worry about eating vegan or you just want to bake good that turns out properly as far as texture and flavor. There are some vegan foods that I really enjoy but when it comes to baked goods sometimes you just have to stick with the tried and true and limit your consumption to moderation.
I have been making this recipe for years now. It is my go-to! I blend all the ingredients except for the flour in a blender and then mix it with the flour and add mini chocolate chips. I leave the oats out and bake in a mini muffin pan for 10 minutes. My kids love them!
I am making this recipe from Uganda, Africa and what we have as far as flour goes is baking flour (I’m assuming it is very similar to all purpose flour). The recipe turned out great using it. So if that is all you have, go for it!
I made this with 50/50 all purpose and whole wheat flour and brown sugar as that’s all I had. I added 3/4 cup chopped walnuts too. It’s amazing!! Definitely will be my go to from now on. Super easy too!! ♥️🍌🍞
This turned out delicious! I did a mix of AP flour and white whole wheat. I mixed in toasted walnuts and mini chocolate chips. I also added some cinnamon and nutmeg. A sprinkle of coarse sugar and cinnamon on top made it extra delicious.
This was the very first banana bread I’ve made and wow oh wow it was INCREDIBLE!!! Thank you so much.
Wonderful banana bread recipe! Keeping this one for sure!
This is my go-to recipe for banana bread. I’m not vegan but it is still the best! Always a crowd pleaser and I feel good making this healthy version for my family often.
(I usually add chocolate chips for an extra treat!)
I have made this recipe countless times now, since finding it a year ago. I have had requests for this bread. Truly delicious recipe.
My go-to banana bread recipe! Even when I’m not making it vegan.
Made this for my 40th time today. My Wife absolutely loves this recipe.
Ocassionally I will slide in some chocolate chips for that special surprise!
Could the oats be subbed for oat flour?