I’ve always been a huge banana bread gal. Who in their right mind doesn’t adore banana bread? I cannot comprehend. And we all need a go-to recipe. From my Vegan Chocolate Zucchini Banana Bread and Carrot Banana Bread to my crazy tasty Blueberry Banana Bread, I’m basically a self-proclaimed banana bread pro. I grew up eating classic banana bread at least monthly. Thanks, Mom! And guess what? She’s obsessed with this recipe, too!
Ingredients
Whole wheat flour: 100% whole grains mean extra fiber, antioxidants, and energizing B vitamins. I’ve tested this recipe with half all purpose and half whole wheat and it works perfectly! Banana: Use the ripest bananas you have to get the most natural sweetness bang for your buck. Mine were pretty much black! Measure out 1 ½ cups the banana after you mash it as bananas greatly vary in size. Maple syrup: My favorite natural sweetener that adds yummy vanilla and caramel notes. You can also use regular granulated sugar. Non-dairy milk: I used unsweetened vanilla almond, but any non-dairy milk works. We’re adding a splash of vinegar for that buttermilk effect. Lemon juice also works. Oil: Any neutral flavored oil is great here, like avocado oil, melted coconut oil, or vegetable oil. Vanilla and cinnamon: To enhance the banana bread flavor. You can omit the cinnamon if you’re not a fan but I love the warmth it adds! Chocolate chips: I pretty much live for chocolate chips, but you can leave them out if that’s your jam. You could also use walnuts! Cost saving tip: I like to get the big bag of dairy-free chocolate chips from Costco.
See recipe card for full list of ingredients and exact quantities. “I make this bread all the time. My family and friends love it and I think it is by far my favorite recipe. Turns out incredible 100% of the time. It brings me so much joy making it, especially not having to make any concessions for vegan friends.” –Rena “I’ve made this so many times and brought to lots of parties and holidays! People love it, it is always a crowd pleaser! Great if you or people you are having have allergies or are vegan!” Lindsey “I made this for my boyfriend’s parents (not vegans) and they liked it so much they asked me for the recipe 😄 not bad for first time meeting them!” –Melissa “This is my go to recipe for making banana bread! It is so so yummy. I add walnuts with the chocolate chips and it turns out perfect every time. Thank you so much for sharing this recipe, I have shared with family and friends on many different occasions. –Nicki
Substitutions and dietary modifications
Gluten-free: Use a 1:1 all purpose baking flour (not almond or coconut flour). See recipe notes. Nut-free: Use oat or soy milk. Flour: You can easily use all purpose flour, spelt flour, or whole wheat pastry flour, or a combo of all three. Chocolate chips: Omit and use chopped walnuts if you prefer!
How to make (step-by-step instructions)
Tips for success
Use the ripest bananas around for the best banana flavor. Dark brown and spotty is ideal! Don’t over-mix the batter. Lumps are your friend so you don’t overdevelop the gluten. This loaf is nice and fluffy versus dense. Jazz it up with your favorite add-ins! A swirl of peanut butter, walnuts, pecans, coconut, extra cinnamon….YUM. Give your loaf pan a good spray or line with parchment paper for easy removal. Let the bread cool a bit before removing it from the pan for perfect slicing.
Can I use frozen bananas?
Fresh bananas are definitely best here. If you go the frozen bananas route, but be sure to fully thaw them at room temperature, drain any of the excess liquid, and then measure. You may need to use a bit more bananas if you use frozen since they lose so much liquid.
How to store
The best place to store banana bread is on the countertop in an air-tight container for up to 3 days. If you still have some left to munch on, you can store in the fridge for up to 1 week or more and it will stay moist.
How to freeze
Wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to 4 months. You can thaw it on the counter at room temp or reheat the microwave for 30 seconds when you’re ready to eat.
Please let me know how this vegan banana bread recipe turns out for you by leaving a star rating and/or comment!
**You can substitute ½ cup cane sugar. TO MAKE GLUTEN FREE: Do not substitute almond flour or coconut flour for the whole wheat flour; they are not even substitutes and your banana bread will not turn out. For a gluten-free version, readers have had success with 2 cups of 1:1 GF baking flour OR 1 ½ GF baking flour + ½ cup almond flour. Or try my Best Gluten Free Banana Bread!
