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 used to think that all banana breads are pretty much the same BUT, this is the best I’ve had. What in the world makes this banana bread so good? There is a subtle, nutty flavor that I cannot put my finger on. Is it the flax seed? (Something I don’t usually like.) Before I made it I promised myself that I would only have one piece before I put it safely away in the very back of the fridge (to keep from eating all at once). Guess how much was left by the time it was safely put in the fridge?
One question: is it possible to make a double batch but put all of it in one pan (to make a larger size loaf)? Would it be gummy in the middle? How long would you bake it?
Best banana bread that I’ve made to date! I used a little over a third of a cup of whole wheat flour and then the rest white unbleached – it was just the right amount of doughy. I used applesauce instead of oil and I added cinnamon to the batter. Walnuts and puffed quinoa on top. It’s really perfect.
I had about 4 mushy brown bananas sitting on my counter today that needed to be baked into something or tossed. I typically toss them because I don’t have a ton of time, but I decided I should quickly search for a delish vegan banana bread! This was the one that popped up on the first page of my search with the MOST highly rated reviews, so it was an easy pick! Little did I know how amazingly delicious and easy it would be! My girls (3 & 4) helped me with smashing the bananas and putting all the ingredients in quickly. Their favorite part may have been adding the chocolate chip toppings and maybe sneaking a few to eat ;) It was so fast to prep the mix and while it baked in the oven, it filled our home with the most delicious aroma. We couldn’t wait until it was completely cooled and dig in a bit. It was AMAZING flavor and texture and so filling. Thank you for the wonderful recipe that I can enjoy with my family! Can’t wait to make it again :)
This is the best recipe. I will make it for my sons. thank you.
Love it!
Are the baking soda and baking powder switched in terms of measurements? My instinct tells me that the baking soda should be less than the powder. I am sure it will turn out either way but I switched it last time I made it and it turned out great.
Peace,
Judith
This recipe is killer. So so so so good. Moist. Full of flavour. Guilt-free (ish). Really special with sliced banana and walnuts on top. I’ve been making it almost every week for months…. THANK YOU!
I have made this so many times. Coconut oil, olive oil, vegan marg, avocado oil, brown sugar, white sugar, coconut sugar, spelt flour, whole wheat flour, ground flax seeds, ground chia seeds……all with the same great results. I always double the recipe.
This was delicious! I used AP flour and added mini chocolate chips (enjoy life) to the batter and pressed unsweetened shredded coconut into the top. It was SO good!
Made this this afternoon using all-purpose flour and brown sugar as that is what was in my cupboards. Turned out great. Nice and moist and not over-sweet. My husband and I really are enjoying it. Thanks.
I have made this recipe so many times, why because it is so perfect I don’t alter the recipe one bit. It’s so good! Made one again yesterday and now having a nice slice with a coffee. Thank you so much for this little gem!
Hey Angela! I love this recipe. I used cane sugar instead of coconut sugar, agave syrup instead of maple syrup. I added some chopped dried fig, small chopped pieces of 95% chocolate, and grated apple to the mixture and topped it with sunflower seeds, pumpkin seeds and chopped cashews. Tastes super!
Bought both your books for adult grandchild who is vegan but had no interest in books as store bought items were easier.
That aside.
#1 almond growers are killing off the bee population in frightening numbers because they have to use pesticides if they hope to have a decent crop. If you’re going to recommend your readers use Almond milk, you might want to mention organic almond milk only as organic almond growers do not use pesticides.
#2. Coconut oil is high in cholesterol, no amount of claims or excuses stating it’s good for you anyway, is going to change the fact you’re going to end up having a heart attack or stroke in the future if you keep on consuming such a dangerous food product.
#3 No parent should ever make a child not old enough to decide for themselves to eat vegan only. We’ve seen enough infants and children die from being forced to drink and eat vegan, we don’t need to see anymore. Forcing an eating regime on innocent children that parents are obsessed with needs to become a criminal offense if we don’t want to see more children suffer from constant digestive problems or worse, die.
#4. I don’t expect you to post this as it’s not a positive comment like you’re used to but felt I had to add my thoughts for you to read before you deleted it as believe it or not, you as well as I and everyone else, are not perfect.
As for your two books rejected by adult grandchild, you probably think I’d never even look at them since my comment was quite negative, I’ve actually cooked from them once or twice as long as almond milk or coconut oil in any form were not on the ingredient list.
Love this recipe! This is my go-to recipe for banana bread! I’ve used your recipe many times and it NEVER lasts more than a day in my house because the family loves it so much. I always include walnuts and dark chocolate chips inside and on top.
I decided to try this as muffins this morning and it did not disappoint! Following the recipe as written, it made 12 full muffins (bake time was about 24 minutes). Thought I’d share! Thanks for a great recipe!
We made two loaves – one with chocolate chips and one with walnuts – and they were both delicious! Thank you for a great recipe ? we will definitely make again!
I had never made banana bread before and when I made it for the first time using this recipe it was a huge success in my household! Gone in 2 days by 3 people.
Highly recommend trying out this recipe! I know I will be making it again.
Awesome! I failed to follow the exact instructions and blended the dry ingredients together before pouring them (a little bit at a time) into the wet ingredients – I was afraid this could compromise the whole effort but luckily the bread is really delicious!
I made some small modifications:
My boyfriend is allergic to flax, so I have used psyllium husk in the same amount;
I used 1 cup spelt and 1/2 cup buckwheat flour because I really love the nutty taste of buckwheat to cut the sweetness of the banana;
I used half the sugar as I tend to prefer a less sweet result and the bananas were already really sweet because of their ripeness.
Topped with blueberries and crushed walnuts.
This is a keeper, and it seems like a recipe that can easily be customised to suit one’s tastes and needs. Thank you!
Hi Angela! Hope you’re doing well. Can you replace spelt flour with blanched almond flour?
This recipe is great!! So moist and delicious with some peanut butter on top! I added some dairy-free chocolate chips and cinnamon and the result was nothing short of DIVINE! My family couldn’t believe the loaf was vegan.
Dear Angela,
My husband, daughter and I, started our vegan journey in January 2020. We are not quite vegan, but we are definitely plant based. I have two of your cookbooks and I find the recipes absolutely scrumptious. This week, during self isolation, my daughter and I made your banana loaf, which my whole family thoroughly enjoyed! Thank-you for your recipes, without your creativity and hard work we would not have been able to start this new health journey in our lives.
Thanks for this lovely recipe, I appreciate the versatility of it ? what would you recommend for oven temp/baking time if I were to turn these into muffins instead of a loaf? I’m trying 350 for 25-30 min and going to see how that goes ?