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 248 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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{ 66 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!


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!


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! :-)


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!


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?


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.


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!!


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!


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


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!


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.


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.


Jessica September 20, 2018 at 1:46 pm

I tried it with chia seeds (ground & 2 tsp is the proper substitute instead of 2tbsp of flax). Came out perfect! (I’ve made it with flax before with similar success.) I use ap flour.


Angela (Oh She Glows) September 21, 2018 at 7:28 am

Hey Jessica, thanks so much for sharing your swaps! I’m so glad you enjoyed the banana bread :)


Jessica September 26, 2018 at 6:26 pm

It was very much enjoyed! People at work said it was THE BEST banana bread they ever had! Someone called me a star baker. I’ve shared the recipe many times, too!


Angela (Oh She Glows) September 27, 2018 at 7:34 am

Hey Jessica, oh I’m so glad the banana bread was a hit! It’s definitely a fave around here too :)


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.


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. :)


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!


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!


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?


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!


Claudia September 19, 2018 at 12:47 pm

Hi, has anybody made this recipe with gluten free flour?


Angela (Oh She Glows) September 21, 2018 at 8:17 am

Hey Claudia, I haven’t quite found a gluten-free version of the banana bread I love enough to share, but I’ve heard some other readers mention they’ve had success making swaps! I’d take a peek at the comments here and maybe someone can help lend a hand :)


Keri December 3, 2018 at 6:20 pm

I’ll try a GF version shortly, with all ingredients identical except swap with GF flour. I’ll follow up. :)


Linda September 20, 2018 at 3:02 am

Hi there can I sub the spelt flour for a gluten free baking flour blend instead? I am looking for a more traditional banana bread/loaf texture but my SO and I are gluten sensitive hence the GF flour blend. I have never ever baked with spelt flour, so I am quite nervous to see how it is going to turn out. Please let me know what you think. Xx Linda


Angela (Oh She Glows) September 21, 2018 at 8:03 am

Hey Linda, I haven’t tried a gluten-free swap for this banana bread that I love enough to share, but I know some readers have commented saying they’ve had success. I’d take a peek at the comments here in case someone might be able to lend a hand. :) I’d love to hear how the banana bread turns out if you try it!


Laura Johnson September 27, 2018 at 7:40 pm
Recipe Rating:



Angela (Oh She Glows) September 28, 2018 at 7:34 am

Thanks Laura!


Kaitlin @ The Garden Grazer September 28, 2018 at 1:45 pm
Recipe Rating:

Hi Angela!! Just made this using Bob’s Red Mill all-purpose gluten-free flour and cane sugar in place of coconut sugar and it came out BEAUTIFULLY!! Baked it for 52-53 mins. at our 5,000 ft elevation in Montana. We’re all in agreement – BEST banana bread we’ve had, thank you!!! 💛 -Kaitlin


Angela (Oh She Glows) September 28, 2018 at 3:28 pm

Hey Kaitlin, oh that makes me so happy to hear! I’m so glad you and your family love the banana bread…it’s a huge hit around here too. Thanks for sharing your tip about the GF flour and sugar swaps, too. Enjoy!


Midori October 3, 2018 at 4:22 pm

Great recipe! Thanks for sharing! Just made it with 1cup of rye flour and.5 cup ap flour and added a lil grated apple for a little extra moisture, baked for almost 20 extra minutes but turned out delicious!


Courtney October 6, 2018 at 7:32 pm

Has anyone made this into muffins? I’d love to give it a try if someone has the conversions!


Angela (Oh She Glows) October 7, 2018 at 7:47 am

Hi Courtney, I think someone has saying it worked! I don’t recall the exact timing but generally my vegan muffins take around 22 to 25 mins at 350F (bake until a toothpick comes out clean). Hope this helps


Jane October 7, 2018 at 3:41 pm
Recipe Rating:

You do not lie! I have just torn out all other claimants to the Best Ever Banana Bread throne and plonked the crown on yours!
Seriously – “The best BB I have had in all my 17 years”
“Best ever Banana Bread – don’t bother with the others”
I guess that’s a recommendation?!


Angela (Oh She Glows) October 9, 2018 at 6:54 am

hahah love your comment Jane! Thanks for the smile. I’m so happy you love it so much.


Thom October 11, 2018 at 10:06 am

I love this recipe so very much! No exaggeration to say I have cooked it 15-20 times at least by now. Over time my version has evolved though, and I now leave out the sugar completely and have a quarter cup maple syrup instead of two spoonfuls. More than sweet enough for us! I also add a bit of a cinnamon and a handful or two of frozen blueberries (needs cooking a bit longer due to the extra moisture).


Jenna Parker December 4, 2018 at 11:36 am

Thanks for sharing this Thom. I personally don’t like a lot of added sugar and this was the perfect amount to only use 1/4 cup maple syrup.


Freyah October 14, 2018 at 6:44 am

I’d like to make this but I cant have oats, has anyone substituted them for something else?


Angela (Oh She Glows) October 15, 2018 at 8:42 am

Hi there, Good question! I’m sorry I haven’t tried it without using the oats. If you do, I’d love to hear how it goes :)


Dee October 14, 2018 at 1:50 pm

This was so good! I subbed the spelt flour used in the recipe for almond flour (1:1 ratio). I also only had about a cup of bananas after I mashed up the four I had but I went ahead and did the recipe as written anyway and it still turned out good. I added pecans, 2tbsp of coconut sugar, and a tsp of cinnamon on top before putting it in the oven to make a sweet pecan crumble on top. I had to wrap it up and put it away to keep myself from eating the whole thing 🍌😋


Angela (Oh She Glows) October 15, 2018 at 7:41 am

Hey Dee, thanks so much for sharing your tips! I’m so happy you loved the banana bread. :) I definitely feel you on that self-control too…it’s so addictive!


Aysel October 14, 2018 at 4:40 pm

I have a vegan daughter and I just find this recipe when I was looking some desert ideas. It was so delicious that she was upset. As everyone eats a slice and very little left over 😀thank you


Angela (Oh She Glows) October 15, 2018 at 7:35 am

Hey Aysel, oh that cracks me up! The banana bread is a huge hit in our house too…one loaf barely lasts a week. ;) Glad your family enjoys it too!


Regina October 22, 2018 at 8:45 am
Recipe Rating:

Dear Angela,
I have made this phantastic banana bread last Saturday. My husband just wanted to try it (only one little piece) – and ate 4 big slices, still lukewarm, directly from the cooling rack. I had to take it away from him, otherwise I fear he woule have eaten the whole loaf. It was really, really sooooo good! I will make it again tomorrow in the evening to give the complete loaf to my son who returns from 2 years abroad (in Sweden) tomorrow evening. I know he will adore it. As I do. Thanks Angela!!!


Angela (Oh She Glows) October 23, 2018 at 12:23 pm

Hey Regina, oh I can totally relate…pretty sure we’ve had that exact situation play out in our kitchen many times, hah! I’m so happy you all enjoyed the banana bread so much. What a sweet idea to give your son a loaf too! Thanks for sharing the love :)


Regina October 24, 2018 at 3:52 am

One note, I forgot: it is a real soulfood. Good for everything and wonderfully soothing and calming and in the same time exciting…. You simply have to smile while you are eating. I love it. And even if I should have a weight around 10 kgs less than curerntly – I still eat this wonderful food.


JA October 22, 2018 at 12:25 pm

Can these be made as muffins? If so, how should I adjust the cooking temp and time? How many muffins would it make? I will have two vegan guests at my son’s birthday party so I want the vegan banana bread to appear as a cupcake.


Angela (Oh She Glows) October 23, 2018 at 12:38 pm

Hey there, I think another reader has mentioned having success turning the loaf into muffins, but I can’t say for sure as I haven’t tried myself. I don’t recall the exact timing, but generally my vegan muffins take around 22 to 25 mins at 350°F (bake until a toothpick comes out clean). I hope this helps!


Annie October 23, 2018 at 6:10 pm

Has anyone tried this with soymilk? How did it turn out?


catherine guerin November 12, 2018 at 12:37 pm
Recipe Rating:

I’ve tried with soymilk and it was perfect !! So so good


Diana October 27, 2018 at 3:35 pm
Recipe Rating:

Made this recipe into muffins, and they were great! I used Gluten-free Measure for Measure flour by King Arthur. Will make these again! Thank you for a great recipe!


Angela (Oh She Glows) October 28, 2018 at 9:29 am

Hey Diana, I’m so glad that the GF king arthur flour worked! Thanks for sharing :)


Michael Friesen November 4, 2018 at 8:57 pm
Recipe Rating:

Tried it! and yeah, it’s great! I also don’t feel bad about having 2 thick pieces. I will attempt to try it again, but this time replace the sugar with Date Paste, and the oil with maybe something like avocados. Sounds crazy but, I want to be able to eat it without any worry of oil or sugar. However, this base recipe is awesome!


Angela (Oh She Glows) November 5, 2018 at 7:49 am

Thanks Michael! I’d love to hear how your swaps go.


Kiti November 12, 2018 at 6:47 pm

Could I swap the coconut oil for apple sauce?


Angela (Oh She Glows) November 13, 2018 at 7:36 am

Hi Kiti, Oh that’s a great question. I haven’t tried it myself, so I can’t say for sure, but I do think it should be okay. I’d love to hear how it goes!


Elaine Logothetis Jack November 15, 2018 at 10:49 am
Recipe Rating:

I prepared this using 1:1 almond flour and chia soaked in the almond milk (overnight), and baked for 51 minutes. It’s very tasty but a little dense. Any suggestions to lighten it? Perhaps another GF flour would be preferred?

I really enjoy your recipes.


Josh November 18, 2018 at 6:41 pm
Recipe Rating:

I’ve probably made this recipe about twenty times now, always a little different depending on what’s on hand. It’s always great. This time I poured it in a doughnut mold- then glazed with melted cacao butter with powdered sugar and date syrup- they came out great. I usually use half whole wheat flour and half whole wheat pastry flour or whole white wheat. You can also add extra bananas, or sub out the oil and sugar with whatever’s available. Anyway, it’s the best recipe, and actually the only occasion I’ll use a recipe. Great for impressing pre-vegans.


Angela (Oh She Glows) November 19, 2018 at 8:04 am

Hi Josh, Thanks so much for your review! So happy it’s such a hit.


Sarah Lindsey November 21, 2018 at 11:37 am
Recipe Rating:

SO good! I added some cinnamon and left the rolled oats out and it turned out perfect. Found this from WeWoreWhat’s instagram IGTV!


Jisel November 24, 2018 at 5:30 pm

I made this banana bread for me and my sons. One of them has a dairy, nut, and egg allergy so I am glad to have found this recipe. It was very delicious and moist. It’s healthy and we love it! Definitely is one of our faves now and my go to banana bread recipe.


Angela (Oh She Glows) November 27, 2018 at 7:21 am

Hi Jisel, So happy to hear that the banana bread was such a hit with you and your family. Thanks for letting me know!


Keri December 3, 2018 at 8:41 pm
Recipe Rating:

Version with gluten free flour worked out great, very soft! However, I cooked them into muffins however (easier than finding my loaf pan) and used natural/dark brown sugar (easier to reach- lol). Delish!


Jenna Parker December 4, 2018 at 11:37 am
Recipe Rating:

Amazing banana bread! I went with Thom’s less sugar option and added only 1/4 cup of maple syrup and I used olive oil instead of coconut oil. Perfecto!


Michelle December 5, 2018 at 10:48 pm

Made this today with swaps:
Maple syrup for rice malt syrup
Spelt flour for quinoa flour
It’s so dense and delicious, maybe I’ll make it a bit sweeter next time but still good.

Topped mine with homemade chocolate peanut butter glaze!


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