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
Yield
1 (9x5-inch) loaf
Prep time
Cook time
Total time
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.
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
- 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.
Tip:
- * 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 baked several banana bread recipes over the years but this one blows all the others out of the water! I found this one as I was looking to use up bananas and spelt flour and I also happened to have coconut sugar already on hand. This recipe had everything I wanted to use up and is delicious! My new go-to recipe to use old bananas.
Hi Angela!
We don’t get spelt flour here in India.
What could I possible use instead?
Wow I just made this recipe and it turned out amazing! By far the best banana bread I have ever eaten! Yum thanks so much for sharing
This recipe is from a few years ago, I know, but still soooo relevant and my favorite banana bread. I made it again yesterday using the Bob’s Red Mill (I think that’s what the brand is called) 1-1 gluten free flour (simply because i failed to realize that I didn’t have any other kind of flour) and it was still fantastic. The loaf lasts maybe half an hour in my home from the time it’s removed from the oven. I also replaced the maple syrup (we’re out of everything in my house apparently) with an extra tablespoon of banana and a tablespoon of honey. This recipe is loved by my whole family, thank you SO much for this one.
Could a quinoa or coconut flour be subbed in for spelt?
I’ve tried this recipe twice now and it’s phenomenal! I substituted the oil out for applesauce, and it worked really well. Thanks for sharing!
Best ever! Tried your recipe with little tweaks. Used sorghum flour instead of spelt, Added 1 3/4 cup of banana puree, replaced maple syrup with 2 tbsp of coconut sugar and 3 tbsp of yogurt.
Loved everything about it!! Thank you so much.
Just made this but I used 1 cup of white and 0.5 cups of wholemeal bread flour. OMG it is so delicious. Thank you!! I usually feel quite ill after eating a normal banana bread from all the sugar and flour but I have just gobbled up 4 slices and trying to stop myself from going back for more.
Absolutely divine:)
Thanks for sharing this amazing recipe. I’ve tried many others but this is by far the best one.
this has become my go to recipe during quarantine! i swap the sugar with 2 dates and swap the oil with applesauce and it comes out incredible!!! thank you!
I accidentally misread 1/4 cup PLUS 60g of sugar as just 60 grams, but it still came out absolutely delicious!! Used honey from my neighbours bees instead of maple syrup in the wet ingredients, and half rye flour half white. Added in raisins to the mixture and topped with sliced banana. A third is gone already, must be tasty!! Thankyou :)
This is THE BEST banana bread without eggs that I have ever eaten and I’ve been vegetarian for over 50 years! Love the healthy ingredients like flax seeds and oats and more healthy substitutes for white flour and butter. This loaf rose beautifully with a nicely domed center (I used a slightly smaller bread pan). The bread is very moist but not at all gummy. The texture is unbelievably perfect. And the taste is fabulous as well — my husband ate 3 slices as soon as It was cool enough to slice! Congratulations on a truly great recipe.
I’ve tried this with a few substitutes, and it works very well! By far the moistest banana bread I’ve made. I did vegan margarine instead of coconut oil and that worked fine; I also did brown sugar instead of coconut sugar; finally, I swapped out the flour for 3/4 cups coconut flour and 3/4 millet flour (because our grocery stores were out of regular white flour). It came out wonderfully!
This recipe is amazing! So unbelievably easy and delicious. I have recommended it to everyone I know. But for some reason I cannot save it or print it out, so I have to Google it every week (yes I make it weekly!) can this be fixed?
I made this award winning banana bread yesterday. I added 1 tsp cinammon and 1/3 c chopped pecans. This is now my go-to recipe. I don’t like it too sweet, and it was just right. My family of 5 devoured this in no time. I am not vegan, but I dabble in it. I was missing eggs when I went to make banana bread and stumbled upon your recipe, had all the ingredients on-hand, and was so happy to try the flax egg for the first time. I couldn’t tell there was no egg/dairy in it, even better with my homemade almond milk. I like the texture of the oats. This is a keeper folks!
I love this recipe so much that I tend to hide it at the back of the fridge hoping nobody else will find it. :). It has the texture of banana cake but without all the guilt. Thanks very much for sharing.
Yum. I made with super ripe plantains instead of bananas. It still works and delicious. Thank you for the recipe.
Hi,
This is the second time I’m making that recipe as it’s so delicious but… the dough doesn’t rise very much and the texture is very wet. Basically the opposite of fluffy. I measured all ingredients. What did go wrong ?
This is a great recipe I have been using it for about 2 years and it is still my favorite. I usually keep it as is but measure the spices how I like it. I like to add chocolate chips, dried cherries, blueberries, raisins, or sunflower seeds. Whatever I am in the mood for and it always tastes great. I make this with my 5 year old at least once a week, we love it.
THIS. WAS. MOUTHWATERING.
Used all purpose flour and turned out excellent. Made mini loafs (3) for this recipe cooked about ~35 -40 min give or take. Added chopped pecans and some chocolate chips to the batter. Then topped each loaf with a long slice of banana.
Absolutely the best vegan banana bread recipe and really a must try.
Thanks!
So happy to hear this! Thanks for sharing how you made it :)
Am an avid fan of banana bread and always buy one from any cafe that sells one. Tried this recipe and ot was a hot at home! Thanks for this. The vegan banana bread that we have tried so far are not moist or are not tasty.
so happy to hear this Kerry!!
I have been using this recipe since the first month I turned vegan years ago. This recipe has been a staple that I make at Least once a week for myself and my son to have as breakfast or a snack. My 5 year old could make it by himself we make it so much! Thank you for this recipe, it is my favorite banana bread recipe I have found and we as a family love it very much. Thank you!
I made these yesterday and I’m in PURE BLISS as I sit here with my coffee this morning with a slice of the banana bread. I recently was tested for food allergies and found out that dairy, eggs, and gluten are a no no for me for now along with some other foods including flax. I eliminated the flax and it still came out perfect. I used Bob Red Mills gluten free 1 to 1 flour. I sprinkled dairy free dark chocolate chips on the top but honestly next time I’ll leave it plain as the bread has such a great texture and flavor it’s not needed. It turned out moist and better then any banana bread I’ve ever had. It’s not to sweet. Honestly it’s so hard to not go back for another slice right now! Oh I am in trouble!!! :)
I made this as written except for using cane sugar instead of coconut since I didn’t have it and it was amazing! By far my favorite banana bread recipe I’ve ever made. Moist but not too dense. Just the perfect amount of sweetness. Baked at 48 min and it came out perfect.
This was delicious! I made it with whole wheat pastry flour, because that’s what I had on hand. The whole family loved it. Did a section with walnuts, banana slices and chocolate chips and you probably can’t go wrong with any of those options! Thanks for another great recipe!
I’ve been looking for a homemade banana bread recipe for a couple years. Before I was vegan, I never found one. This recipe is so delectable and consistently and perfectly moist. Thank you for sharing this recipe. It has been a life changer for me!
Very good vegan bread. I used whole pastry flour because that is what I had on hand. Will make again. Very moist.
One of the best darn vegan banana breads I’ve made! I use this recipe all the time, I find it’s super tasty to add a bit of ground cardamom and black pepper in there. Thanks for this amazing recipe :)
Thank you Evan! So glad it’s been such a hit for you. What an interesting combo of cardamom and black pepper!
Dear Angela. I’ve made this “bread” (in Denmark we call it banana cake) so many times and I absolutely love it. The same is true for anyone that tries it (if there´s any left for guests :-D ). Do you by any chance know about low FODMAP diet, and know if it’s safe to eat on that diet? Besides the ripe bananas (they would have to be unripe) I can´t see any problems, but I´m completely new to the diet, and it´s a challenge to abide by all the rules. Thank you again for this scrumptious cake. :-D
Hey Karina, Banana cake – I love that name! :) I’m so sorry, but I’m not familiar with the FODMAP diet, so I’m not sure if it would be safe. If you find anything out, I’d love to hear. I hope you can enjoy it :)
This was such a great recipe! Loved the addition of oats and flax. I did without the coconut sugar, and added a bit more maple syrup instead. I also added some cinnamon into the batter. Delicious!
Not a great recipe for me. Followed everything and failed. After 50 minutes, still liquid in the center. After 90 minutes, liquid in the center and burned around the edges. Not great.
I’m so sorry to hear that! :( That is a strange outcome. Is there any chance that your oven temp is off?
I wanted to try this recipe using almond flour. Any tips?
It was just ok – too salty. Won’t be making it again.
Made this today and loved it! So good. Thanks for the recipe! This is going to be my go-to banana bread recipe from now on.
So excited to be cooking from your beautiful new book OSG For Dinner! Question about your Banana Bread. I could only find Organic Spelt Flour. I weighed it to 210g and then measured that amount and it only came to 1 ¼ cups. Which measurement should I go with…grams or cups? Where do u find light/white spelt flour? I can’t seem to find it in Montréal 😞. Congrats on your amazing book!
I just pulled a loaf out of the oven and this recipe did NOT disappoint! Even my pickiest little eater devoured it. I like vegan honey so I used that instead of maple syrup and this was the perfect breakfast. Thank you for sharing the recipe 😊
FAT FREE!!
Anyone tryin to eat oil free/low fat, this recipe works well. I accidentally forgot the oil and the oil loaf came out yummy, a little chewy. The only fat I added was to grease the pans and the flax seeds. I also added 1 Tbsp of ACV.
Thanks ohsheglows!
Just made this and my husband and I think it’s delicious. I added the walnuts to the batter instead of on the top and it worked out fine. BUT, I realized after we had eaten it that I had forgotten to add the coconut oil (I softened it in the microwave and there it sat) It still turned out great and my husband liked it even better because he is trying to cut down on his fat intake!
Came here to say I loved this recipe! I could not find spelt flour so used all-purpose & it still tasted great. Didn’t have coconut sugar on hand so substituted with organic cane sugar. I oiled the pan with coconut oil as well.
Just wanted to say the substitutions worked fine for me. The bread was moist but not too oily. Just perfect.
Can’t wait to try it with spelt flour and walnuts at a later date!
Is it okay to make the batter the night before then cook it in the morning?
5 stars!!!! This banana bread is so delicious. It turns out perfectly every time after 45 minutes in the oven. Light and perfectly sweet. I add chocolate chips on top and sprinkle some cinnamon. I also love it’s not extremely heavy like other banana breads I have made. Plus it’s vegan! Thanks for the recipe!
Oh my goodness! I have my favorite banana bread recipe that I have been using for years. However, my daughter is now enjoying a vegan diet and I needed to find something that would be just as good. I have to say, that I may never go back to my old recipe again! I did have to make a few substitutions as I was missing a few ingredients. I used 2T chia seeds that I ground in my spice grinder which just made just a little under 2T after grinding. I used a plant based butter instead of coconut oil. And I used APF instead of spelt. It was so moist. I think I will add a little cinnamon next time. I will definitely try it with the coconut oil and toasted coconut on top as others have suggested. Thank you for the recipe and congrats on the new addition to your family. I am enjoying your website and actually planning on another recipe of yours for dinner tonight!
This is my favorite recipe! I use 1/4c coconut oil when the bananas are very ripe and moist. I use 1 1/2c spelt flour and 1/2c balanced almond flour which gives it a rich cake like texture and also coconut sugar.
I just tried this recipe. Very moist and DELICIOUS. This was my one of my first egg-free bakes. Great. I toasted pecans and swapped them for the walnuts. I put the pecans in the batter and on top and also added dates to the batter. I swirled some date syrup on top as well. Really nice.
Always consistently great recipes from you. I have recommended your website to many of my therapy students to learn better how to eat a healthy vegan diet. Thanks!
This was my first vegan banana bread recipe (to eat or bake) and I think it’s better than any of the non-vegan loafs I’ve ranked as “the best”. The recipe is super easy to follow. I want to try these as muffins, so we don’t eat the whole thing in one day, by freezing and devouring in a more respectable pace.
Thank you for making my vegan adventure more yummy!
This is one of the best banana breads I’ve had, you wouldn’t know it was vegan. This recipe is for anyone who wants to eat good AND healthy. Thanks so much for this amazing recipe. I’ve eaten two pieces and it just came out of the oven!
Thank you so much, Stephanie! I’m so glad to hear how much you adore this bread. :)
I made the banana bread gluten free with Flour Farm’s organic all purpose gluten free flour and gluten free rolled oats.
I even had to make some substitution bc of what we had available (chia for flax, oat milk for almond milk)…
Turned out great!!
thank you ❤️
Wow, this recipe rocks! I don’t usually even buy bananas so they were going bad and I had never made banana bread myself before but your recipe and photos looked so good so we tried it! SO good! My bf can’t even believe it’s vegan. He’s humming away as he happily chomps away on a huge slice right now! We especially love that it is a one bowl recipe so very minimal clean up. We will be trying out more of your recipes soon! Thank YOU!