Vegan Banana Bread

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

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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

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4.9 from 236 reviews
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One Bowl Vegan Banana Bread

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

By

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.

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

Ingredients:

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)

Directions:

  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.

Tips:

  • * 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.

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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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{ 18 comments… read them below or add one }

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Amber August 15, 2018 at 8:00 pm

I made this for some friends who my boyfriend went to visit. I was so nervous since I wanted to send the loaf whole and didn’t get to try a slice myself. They said, and I quote, it’s literally the best thing they’ve ever eaten! I’m so happy it turned out delicious and even kept well in a tupperware when my boyfriends luggage was lost for a day.
I will definitely be making this again, but next time for me!

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Minnie August 16, 2018 at 8:39 am
Recipe Rating:

Greetings from Winnipeg! This is such an amazing Vegan Banana Bread recipe. Look no further, this definitely is a keeper.
Thank you!

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Sharita August 16, 2018 at 4:30 pm

I made this for the first time and let me tell you…it came out sooo good! It was nicely dense and moist. I used white spelt flour. And I didn’t have coconut oil, so I used Mioyoko’s European Style Vegan Butter. I also added a teaspoon each of Cinnamon and Nutmeg. This will be my go to banana bread forever! :-)

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Angela (Oh She Glows) August 20, 2018 at 5:53 am

Oh I love Mioyoko’s butter…great addition I’m sure! Thanks for sharing!

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Allison August 20, 2018 at 4:02 pm

Instead of the light/white spelt flour or whole-grain spelt flour, how did using all-purpose white flour turn out?

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Angela (Oh She Glows) August 23, 2018 at 5:04 pm

Hey Allison, The regular all-purpose flour version worked, but it wasn’t quite as flavourful. There’s just something I love about the nutty, wholesome flavour of spelt! Hope this helps.

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PS August 24, 2018 at 11:51 am

Best Vegan banana bread recipe!!! Thank you for this recipe, I have made it so many times now..just finished a bite of that and it is so yummy that I couldn’t resist coming here and leaving this comment. usually I don’t comment but this is Oh So Yummy!!

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Angela (Oh She Glows) September 4, 2018 at 9:04 am

Thank you so much for your kind words! I’m so happy you love the vegan banana bread. It’s definitely a winner around here too…one loaf barely lasts a week!

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Lauraine August 26, 2018 at 4:52 am
Recipe Rating:

Oh Angela, this truely is the best banana bread. I have made it several times and it always turns out a treat. Once cooked and cooled I slice it and put cut squares of baking paper between each slice before freezing. It’s great for breakfast toasted and, if your not vegan, topped with Greek yoghurt, blueberries and organic honey. I enjoy many of your delicious recipes and on a recent trip from Melbourne Australia to California I was excited to find a copy of your Oh She Glows Every Day recipe book when browsing a book store in Solvang. Thank you

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Angela (Oh She Glows) August 27, 2018 at 10:50 am

Hi Lauraine, Oh I’m so happy to hear that you love this recipe so much. Great freezing tip, too! Nothing is better than banana bread in the morning. And thank you for all the cookbook support too!

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Anna Kinser August 30, 2018 at 5:17 pm

I was wondering if you or anyone you know has tried Chia seeds instead of flax? I just don’t have any flax and I live more than 30 minutes from the nearest store.

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Angela (Oh She Glows) September 4, 2018 at 3:03 pm

Hey Anna, Oh good question! I’m sorry I am not sure about chia seeds. I think ground chia seed should swap pretty well though! I can’t see why it wouldn’t. I’d love to hear how it goes if you try it. You can grind it in a high speed blender or coffee grinder.

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Anna Kinser August 31, 2018 at 12:10 pm
Recipe Rating:

I made this with what I had on hand and it still turned out great. I substituted the flax with chia and I didn’t have any spelt, so I substituted whole wheat flour. My 3 year old and I thought it was super yummy and I will be making it again despite my husband thinking it was “just ok”. He’s accustomed to the old ways of butter and eggs. We ate half the loaf before it was even cooled down. I love that I didn’t feel weighed down like I normally would if I had eaten a normal butter and egg banana bread loaf. So, thank you so much for this recipe. Next time I plan to use the flax and spelt.

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Angela (Oh She Glows) September 5, 2018 at 9:50 am

Hi Anna, Thank you so much for your review! I’m glad those swaps worked out okay for you. :)

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Kate September 16, 2018 at 1:13 am

Just made this with wholemeal spelt flour, and brown sugar (out of coconut sugar) and it is AMAZING! Accidentally forgot to add the extra 2 Tbsp of sugar, and was still sweet enough for my tastes. Beautiful texture, and adding the banana slices to the top was worth it for the super banana flavour hit. Will be my go-to banana bread recipe from now on.Thank you for sharing it!

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Angela (Oh She Glows) September 18, 2018 at 7:55 am

Hey Kate, thank you so much for sharing your swaps! I’m so happy to hear you loved the banana bread. We could easily go through a loaf a week over here. Thanks again!

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Caroline September 17, 2018 at 10:30 pm
Recipe Rating:

I live in the mile high city (Denver). When I made this I added more banana, cut the sugar slightly, added a bit more flour and used 375 degress (trying to follow general recommendations for high altitude baking). I expected to have to decrease the cooking time but instead had to increase it slightly to get the center set. The end result was still amazing and quickly disappeared however I think it could be even better if I had the right adjustments. Do you have any recommendations for high altitude?

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Angela (Oh She Glows) September 18, 2018 at 10:21 am

Hi Caroline, thanks so much for sharing your high altitude experimentation. :) I’m sorry I don’t have any tips!

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