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This Vegan Banana Bread is fluffy, soft, and bakes up into an absolutely delicious treat. Plus, it’s actually healthy — you only need 9 whole food plant-based ingredients to make it! Gluten-Free, Refined-Sugar Free, Oil-Free, Nut-Free Option.
This Vegan Banana Bread really does check all the marks for a delicious loaf. It’s light, fluffy, perfectly sweet, has a tender crumb and makes for a good breakfast, snack, and dessert. What’s not to love?
Table of Contents
A Loaf That’s Good and Good For You
I have always had a love for banana bread (who hasn’t!?). However, when I adopted a plant-based diet in 2015, I did have one small problem – Vegan Banana Bread always seemed to fall flat. There are a plethora of vegan recipes out there, but none of them have ever seemed to knock my socks off.
Luckily, after months (and yes, I really do mean months) of testing, I think I’ve finally done it! This banana bread is tall, fluffy, not gummy whatsoever, and made from healthy, good-for-you ingredients!
What You Need for Vegan Banana Bread
In addition to ripe, spotty bananas, you’ll need just 8 other ingredients. Let’s go over what each ingredient is doing here:
- Rolled oats: We’re using a combination of both rolled oats and oat flour to make the perfect textured gluten-free, vegan banana bread.
- Coconut sugar: One of my favorite go-to ingredients to add sweetness, yet keep a recipe refined sugar-free. As a bonus, it is always vegan!
- Ground flax: The binder that holds this loaf together and gives it structure.
- Nut butter: In the spirit of keeping this recipe good for you, I’ve used nut butter in place of refined oil. Don’t worry, it still bakes up soft and fluffy.
- Baking powder + Baking soda: Essential to giving this banana bread a lift in the oven and keeping it from falling flat.
- Apple cider vinegar: Activates the baking soda and helps the loaf brown beautifully.
How to Make Vegan & Gluten-Free Banana Bread
- Blend the rolled oats using a food processor or blender until a fine flour.
- In a medium sized bowl, mix the oat flour, baking powder, baking soda, remaining rolled oats, and salt until combined.
- Mash the bananas in a separate large bowl until even and runny in texture. Add the nut butter, sugar, apple cider vinegar, vanilla, and flax egg. Mix to combine.
- Slowly add the dry ingredients into the wet ingredients. Stir to combine until all clumps have dissolved. Fold in chocolate chips or nuts, if using.
- Pour the banana bread batter into the bread pan and spread smooth using a spatula.
- Bake for 60 to 70 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then transfer the loaf to a cooling rack to cool completely.
- Slice and serve at room temperature with nut butter or vegan butter.
Caitlin’s Cooking Tips
- Use overripe bananas. As bananas ripen, the starches in the fruit break down and increases the overall sweetness. For best, sweet vegan banana bread, use ripe, spotty bananas!
- Check your baking powder’s expiration date. Baking powder’s leavening powers greatly diminish after the container has been open for a few months. If you’ve had the same tin of baking powder for over 4-6 months, it is best to discard and purchase a new one.
Serving Suggestions
Like my favorite vegan muffins, my favorite way to enjoy a slice of banana bread is with a spread of nut butter or soft vegan butter. It makes the perfect snack or easy vegan breakfast. Serve alongside a drink like my Beet Latte or Iced Chamomile Matcha Latte for the ultimate bakery-inspired experience.
If you’re looking for more Vegan Bread Recipes, you’ll also love this Vegan Zucchini Bread, Vegan Pumpkin Bread, Sweet Potato Bread and this Cranberry Orange Bread!
If you’re looking for more Vegan Bread Recipes, you’ll also love this Vegan Zucchini Bread, Vegan Pumpkin Bread, Sweet Potato Bread and this Cranberry Orange Bread!
How to Store Vegan Banana Bread
As with most of my quick breads and loaves, this vegan banana bread keeps best at room temperature covered with a loose fitting lid. Individual slices of banana bread will also freeze well for up to 2 months.
For best results, wrap individual slices of banana bread in plastic wrap to help prevent sticking and freezer burn.
Thaw frozen banana bread slices at room temperature until soft again, then heat as desired.
Substitutions and Variations
- Coconut sugar substitution: Use light brown sugar or dark brown sugar. Dark brown sugar has a higher moisture content and will make the banana bread slightly more moist.
- Oat flour substitutions? As I have tested this recipe multiple times to ensure it’s deliciousness, I would strongly advise no flour substitutions. If you do decide to live life on the edge and experiment (and it works for you), please let me know in the comments below and I can update the recipe notes.
- Nut butter options: Any nut or seed butter will work, but I’d recommend using a neutral nut butter for the best flavor. A strong tasting nut butter such as peanut butter will greatly change the flavor. Some readers have also shared success replacing the nut butter with oil.
Recipe FAQs
This egg-free banana bread uses ground flaxseed as an egg replacer.
Oats in and of themselves are gluten-free, but they are often grown near wheat and can be cross contaminated. If you cannot tolerate gluten, make sure to use certified gluten-free oats.
Yes! A few brands such as Bob’s Red Mill and Arrowhead Mills sell a pre-made oat flour for purchase.
Absolutely. The best loaves of banana bread should be moist, but not wet. If you were to insert a toothpick into the center of the loaf it should come out fairly clean, with just a few crumbs.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Fluffy Vegan Banana Bread
Ingredients
- 3 Medium Bananas make sure they are very brown and spotty!
- 2 1/2 cup Rolled Oats divided (not Instant)
- 1/2 cup Coconut Sugar
- 1/4 cup Nut or Seed Butter*
- 2 tbsp Ground Flax OR Ground Chia Seeds + 6 tbsp Water
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract Optional, but recommended
- 1/2 tsp Salt
Instructions
- Preheat your oven to 350F.
- In a small bowl, combine the Ground Flax OR Ground Chia seeds with 6 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
- Add 2 cups of the Rolled Oats into a blender or food processor and blend until they form a fine flour, about 45-60 seconds.
- Place the Oat Flour into a medium sized bowl and add the Baking Powder, Baking Soda, remaining 1/2 cup of Rolled Oats, and Salt. Mix well and set aside.
- Add your ripe Bananas to a separate, large bowl, and mash with a fork until they form an even, runny texture. Add the Nut Butter, Coconut Sugar, Apple Cider Vinegar, Vanilla Extract, and Flax or Chia Egg to the bowl. Mix well.
- Slowly incorporate the dry flour mixture into the wet Banana mixture, stirring well and until all clumps have dissolved.
- Pour the batter into a parchment paper-lined or greased 8″ bread pan, smoothing the top off with a spatula.
- Bake at 350F for 60-70 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and let cool for 10 minutes in the pan, then remove from the pan and allow to cool completely before slicing.
- Store in a container at room temperature for up to one week.
Recipe Notes
- Coconut Sugar may be substituted with Brown Sugar or Cane Sugar.
- You can use any Nut/Seed Butter that you’d like for this recipe, but this will affect the final taste. I prefer to use either Almond Butter or Peanut Butter, but you can also use Tahini, Cashew Butter, or Sunflower Seed Butter!
This is actually the BEST banana bread. This has been my go-to recipe for years. I love that it’s fiber rich from the oats and banana, healthy fats from the PB and flax egg. I always make this for a grab and go breakfast 🙂 Thank you!
You’re so kind. Thank you, Deena!
Can I use date syrup instead of coconut sugar? Thank you in advance!
Hi Maria! In this instance I do not think that substitute would work because the added liquid from the sweetener would affect the rise. You could use date sugar though!
Thank you much! 🙂
Best banana bread ever!
Thank you Maria!
This has become a real family favorite over the years!
Would it work to use all oat flour for the 2 and a half cups of rolled oats? I don’t have rolled oats on hand at the moment for the half cup of rolled oats used in this recipe. Thank you
I would add an extra 1/4 cup of oat flour to help absorb extra moisture!
Is it possible to completely omit the sugar please? What to use instead?
Yes, you can omit the sugar from the Vegan Banana Bread recipe. Ripe bananas provide natural sweetness. Optionally, you can use a sugar substitute like stevia or monk fruit. Enjoy the healthier, sugar-free version!
This is my absolute go to banana bread recipe, I’m often asked to bring this to events! So good!
Wow! Thank you, Anna.
Amazing and simple recipe! Tried this for the first time today and it came out great! Thank you
Glad you liked it, Jovanni!
I’ve made this bread countless times over the past few years and it’s always a hit. I’ve adapted it a little to reduce the fat, using only 1 Tbs nut butter + 1 Tbs PB2 (it needs at least a little bit of fat to come together) & I keep 1/2 of the oats intact and pulverize the rest. Today, I used date sugar instead of coconut sugar and it was just as delicious. I always feel fancy with the caramelized sliced banana on top. 😉Your recipes always deliver, Caitlin and I so appreciate this wholesome recipe. 💕
We appreciate your review and we’re so happy you loved it!
im going for muffins since they take less time. How long would you do for muffins?
You can bake them at the same temperature of 350F, but for a shorter amount of time than the bread. I would suggest starting with 20-25 minutes and checking them with a toothpick to see if they are fully cooked. If the toothpick comes out clean or with minimal crumbs, then the muffins are ready. If not, you can continue to bake them in 5-minute increments until they are fully cooked. Keep in mind that the baking time may vary depending on your oven and the size of your muffin tin.
Hello,
This is my favorite banana bread recipe! I have been making it for years. I was wondering if you knew the calories and how many servings this makes? Thank you
Happy to know it’s your favorite, Heather! This recipe makes 8 servings, and each serving contains approximately 270-280 calories. However, please note that this is an estimate and may vary slightly.
Loved this recipe! Made this as muffins (baked 25 min) and they turned out SO nicely — usually my vegan muffins don’t really rise but these were fluffy and light. I used tahini for the nut butter and added some toasted sesame seeds on top 🙂
So happy you love it, Sarah!
I have been making this recipe for the past few years and I love it so much. It’s easy and quick.
I make them into muffins so I only have to wait 15-18 minutes for them!
Glad you love it, Jacquelyn! Making them into muffins is a brilliant idea!
My go-to banana bread recipe! I usually make it with almond butter or tahini; both are delicious!
So happy to hear that! Thanks for leaving a review, Elora 🙂
It’s very hard not to cut into this banana bread while it is still warm and ruin it’s fluffiness!
I make this for my non-vegan nieces and nephews and they still eat it. It helps I put vegan chocolate chips on top.
This is an easy recipe for amateurs like myself. You can replace the coconut sugar with another sugar if you’re out. And it has turned out pretty great, either way.
Glad you and your nieces and nephews enjoy it!
Can you give weight for bananas since they always don’t come in size medium?
Medium-sized bananas are around 7–8 inches, about 118 grams
Ive made this several times now and love it as a mid arvo snack or for breakfast. Even my non vegan kids and hubby love it. Thanks heaps for this wholesome receipe.
You’re welcome, Nidhi!
I love this recipe, I have used for about 2 years and it never fails. I have replaced the nut butter for oil as we have some nut allergies but it still comes out great.
We’re so happy you love it, Charlotte!
We have been eating this banana bread for several years now. It is our all time favourite! We use sunflower seed butter to make it school safe. We use a couple Tbs of maple syrup instead of coconut sugar and add a few chocolate chips. YUM!
Best home-made GF banana bread! Thank you.
You’re so welcome, Shlomit!
Hi! 😊
I’d love to try your recipe but I already have oat flour so I was wondering if you have measured (or weighted) how much flour those 2 cups oats make?
Thank you in advance for your help!
2 cups of rolled oats is about 180 grams