
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!
Fettle Vegan






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 love this banana bread, it’s become my go to recipe! Turns out fantastic every time, I’ve used plain white sugar and ap flour. Thank you!!
Just made this and it is amazing! Wanted nuts in the batter so I processed 3/4 cups of walnuts and added to the batter. I didn’t have almond milk so I used soy milk. I also added a teaspoon of cinnamon to the batter. The bread is perfection.
We’ll see how it plays with my non-vegan husband!
Haha, I hope it’s a hit, Dawn!
He liked it!!! Yes!!
can you use the coconut or almond flour instead of the flour indicated? is so what should I use as the ratio?
Hi Belinda, I’ve only tried this recipe with light/white spelt flour, all-purpose white flour, and whole-grain spelt flour, so I’m not exactly sure how those swaps would turn out! If you decide to experiment, please let me know what you try—I’d love to hear back.
Best banana bread… ever. I love it. Thank you so much for sharing your talent with us!
I love banana bread and trying to find a good vegan banana bread is hard. I love this recipe and many of my non-vegan friends can’t tell the difference. Thank you for posting it.
Hi,
I am wondering your thoughts about agave syrup? Could you potentially swap maple syrup for agave syrup?
thanks – love love love everything!
pamela
producer
Hey Pamela, I think you could, although agave is sweeter tasting than maple syrup, so you might need to reduce it slightly. If you do reduce it, I would replace the reduced amount with almond milk to make sure the batter isn’t too dry. Hope this helps!
I love this recipe – I can’t believe how easy it is! Some of the banana breads I’ve tried have been harder to make and still come out dry. This one is definitely “the one” like you said!
I made this loaf with cane sugar, melted vegan marg. and all purpose flour…..It was delicious. I was surprised that the maple sugar really gave a subtle but very nice flavour..
I didn’t stud the loaf with walnuts – felt there were enough ‘in’ the loaf.
Thank you – this will be added to the ‘vegan recipe collection’ for the many vegans I know.
I always buy extra bananas so they become overripe and I can make this!! It’s a family favourite. I usually swap 1/2 cup of the spelt flour for oat flour just as a cost saver, and it always turns out great!
This banana bread is AMAZING!!!
I’ve been making it over and over. Delish!
Hi Angela!
I’m a Montreal private chef always looking for great new recipes using kamut/spelt flour for my clients. Will be trying this one out hopefully this week! Thanks for this :-)
Joanna
Lovely to hear from you Joanna! I hope this recipe’s a winner for you. :)
Hello!
I have made this a bunch of times and loved it. This past version I added chocolate chips, pumpkin spice flavoring, did not use the coconut sugar, and added unsweetened shredded coconut. Super delicious!
That version sounds delish, Blaire! I’m glad you’re having fun experimenting with the recipe. :)
Where is the recipe? There is a box with nothing in it. I really wanted to make this.
Hi there Steven, Are you still having trouble viewing the recipe? I’ll try to help troubleshoot if so. :)
Think I would get away with substituting the spelt flour for buckwheat? That’s what I have in the cupboard so I might give it a try anyway :)
I haven’t tried that sub yet myself, so if you test it out I’d love to hear how it goes! Please do report back :)
This is literally the most amazing banana bread I have ever made/tried. I have been wanting to bake much healthier and vegan and this recipe goes beyond anything I have ever imagined. I gave one as a gift and I shared another with family and everyone completely agreed. They couldn’t keep their hands off of it! I am hooked on Oh she glows, I even just downloaded the app. Thank you for teaching me how to cook vegan in a very approachable way. ❤
Thanks for the love, and for your warm words! I so appreciate the support. I hope you love the app!
Made this banana bread tonight. Delicious! Topped it with dark chocolate and chopped walnuts. Thanks for a tasty recipe.
I just made this but didn’t have nut milk or flax and I used 100% whole wheat flour and it was DELICIOUS! Also I made it in a 6-muffin tin and it was the perfect amount of batter for 5. I baked them on 350 for 30 minutes. Also I threw in some vegan chocolate chips and that put them over the top! Thanks wellness mama!!!
Thanks so much for sharing, Jessy! So pleased the recipe was a hit :)
Oh whoops I meant Oh She Glows! I’m getting my vegan go-to’s all mixed up!
Hello Angela!!
I have recently become vegetarian (mostly) and am 66 years old so its all new to me. Watched some videos on Netflix and couldn’t really keep eating the way I was. I have both your cookbooks and have read them cover to cover several times now. You have inspired me for sure. Am enjoying the journey. Bought a second fridge to keep many of the seeds, pulses, and myriad of things that benefit from refrigeration, as my wife was complaining just a little about the lack of space, but she is appreciating all the cooking I am doing now :-)
Will try this banana bread recipe soon as it sounds delicious.
Oh, I’m so happy to hear my recipes and cookbooks have been helping you along on your plant-based eating journey. :) I hope you enjoy the banana bread when you give it a try, Maury!
Angela,
This looks delicious & I’m going to try this now because I have extra very ripe bananas ready to use.
I did not take the time to read thru all the comments, but I was wondering why you say “nut-free” when you suggest walnuts. Just confused. I’m sure someone already commented about that. Thanks for posting this!
Hey Debra, I hope you enjoy it if you try it out! I say nut-free because the nuts are indicated as being optional. Hope this helps!
Thank you Angela! You are absolutely right!
Yes, I did make this recipe and it was AWESOME!
I did add the walnuts on top.
Thank you again for posting this great recipe!