Vegan Banana Bread

by Angela (Oh She Glows) on October 7, 2016



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!

The Floating Kitchen

Fettle Vegan

Heart of a Baker

It’s Got Vegan In It

Pinch of Yum

A Dash of Compassion







4.9 from 257 reviews

One Bowl Vegan Banana Bread

Vegan, nut-free, refined sugar-free, soy-free


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.

1 (9x5-inch) loaf
Prep time
Cook time


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)


  1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.
  2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
  3. Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
  4. 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.
  5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
  6. 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.
  7. 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).
  8. 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.

Nutrition Information

Serving Size 1 of 12 small slices | Calories 190 calories | Total Fat 7 grams
Saturated Fat 6 grams | Sodium 200 milligrams | Total Carbohydrates 29 grams
Fiber 3 grams | Sugar 10 grams | Protein 3 grams

Nutrition info is based on 12 servings.
* Nutrition data is approximate and is for informational purposes only.


  • * 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.


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.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 11 comments… read them below or add one }

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Caitlin Herckenrath December 28, 2018 at 8:53 am
Recipe Rating:

Best banana bread EVER. I’ve been making it since it was published on the blog. Even my grandmother said it’s the best she’s had and we’ve been using her traditional dairy- and egg-laden recipe for years! Kudos!


Angela (Oh She Glows) December 29, 2018 at 10:24 am

WOW!!! I am smiling from ear to ear reading your comment (and grandmother’s!) ;) Thank you Caitlin


Heather December 30, 2018 at 10:56 am
Recipe Rating:

Just made this recipe and turned it into mini muffins with vegan butter and sucanat instead of sugar and they were amazing! My 2 year old son also agreed (he ate 3 mini muffins)! Your recipes are always so delicious! Thank you!


Angela (Oh She Glows) December 30, 2018 at 8:51 pm

That’s such a great idea to make mini muffins!! Thanks for sharing Heather :)


Sara January 3, 2019 at 4:04 pm
Recipe Rating:

This recipe is SO good! I just made it and can’t wait to share it with my family. I substituted 1/2 cup of coconut flour for the spelt flour to make it gluten free and used my favorite oat milk and it came out perfect. I cooked it about 48 minutes but I also kept opening the oven to roast some veggies so I probably could have done a shorter amount of time. Thank you for this recipe! Can’t wait to try some others.


Angela (Oh She Glows) January 4, 2019 at 9:27 am

Hey Sara, Nice I’m so glad it worked with the coconut flour swap! Thanks for sharing :)


Linda Strohecker January 7, 2019 at 6:42 pm
Recipe Rating:

I just made this banana bread with whole wheat pastry flour and cannot imagine it being better with spelt flour (didn’t have any). Truly awesome. Also substituted coconut sugar with half stevia and half turbinado (allergic to coconut). This is truly a game changer. My husband ate half the loaf right out of the oven. OMGosh. Glad I made two – one to freeze. Thanks so much. Been scrounging for recipes. Linda


Angela (Oh She Glows) January 10, 2019 at 1:02 pm

haha I’m so glad we’re not the only ones who can go through half a loaf out of the oven! Is there any other way?? ;)
Thanks so much for sharing your tweaks to the recipe! It seems to be so versatile based on everyone’s comments. Happy 2019 Linda!


Andrea Lyter January 9, 2019 at 4:21 pm
Recipe Rating:

This recipe is outstanding! I shared with my sisters and friends! I have had and made many types of banana bread and by far, yours is the BEST! I do have a question though, I am presently on a gluten free diet and did make this one with freshed milled spelt and it as so good. I assumed spelt was okay and it is a different gluten than Wheat however, I did buy a gluten free flour with a blend of white and brown rice, Quinoa and Buckwheat etc. Would I use the same about or do you happen to know the break down for different flours? I do also use Almond flour but I wanted to try the gluten free blend I bought. Hoping I like it as well. Its hard to stop eating! Thank you for sharing this recipe! Love it!!


Angela (Oh She Glows) January 10, 2019 at 12:53 pm

Hey Andrea, I’m so glad you enjoyed this banana bread! It’s a staple in our house over the winter :)
I find gluten-free mixes are pretty hit and miss and to be honest I haven’t had a whole lotta luck with them when trying to use them in gluten-containing recipes (they tend to turn out dense and gummy). If you try anything I would love to hear how it goes!


Amber January 16, 2019 at 11:03 am
Recipe Rating:

Just came here to say that one of my coworkers pays me to make her loaves of this banana bread. It has a much more in depth flavour than regular banana bread and is moist and never tough. I did find it was easier to toss 1/2 cup of walnut pieces into the batter than put them on top (they tended to fall off).


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