⭐️⭐️⭐️⭐️⭐️ “I’m sitting here eating the banana bread while I think of the proper words to express to anyone who might across this recipe to throw out every banana bread recipe they’ve ever made (even grandma’s) and make this RIGHT NOW! It is hands down the absolute most simplest, beautiful, moist and DELICIOUS banana bread I’ve ever had. This is the gold standard!” – Luna
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BI’ve made banana bread over a hundred times—seriously—and I’ve tested just about every variation you can think of.
It’s one of those recipes that is the perfect baking pick me up, great for guests coming over, kid-friendly and anything in between.
As a long-time vegan and someone who’s always creating easy, family-friendly recipes, banana bread has become one of those comfort bakes I turn to again and again. Mostly it’s to save those overripe bananas from the compost bin.
I’ve refined this recipe into the one I keep coming back to. It’s soft, moist, just the right amount of sweet, and comes together with simple ingredients. No obscure ingredients, no complicated steps—just classic, cozy banana bread you can count on. No one will even realize it’s vegan.
Banana Bread Recipe Vegan Ingredients
In order to make this a vegan banana bread recipe, you’re going to want to start by getting everything prepped and ready to go. We always recommend having everything sat out and prepared ahead of time, and that’s just as true with this vegan banana bread recipe.
The ingredients that you need for this dairy free banana bread recipe are:
- bananas – The start of any amazing vegan banana bread obviously needs bananas. You want your bananas to be ripe and not still very yellow or green. Wait until at least some brown spots have occurred or even longer if you forgot about them on your counter
- flour – We are using all purpose flour for this recipe
- non-dairy milk – any dairy free milk works, we typically use oat or almond
- baking powder and baking soda – the leavening for this recipe to help with texture and height
- apple cider vinegar – a little acid helps the texture a ton and we highly recommend it
- brown sugar and cane sugar – we are using a combination of sugars in this recipe for the best taste and texture
- vegetable oil – some fat into the recipe for again texture and taste purposes
- vanilla and salt – classic ingredients that help the flavor go a long way
Easy Vegan Banana Bread Substitutions
- flour – a gluten free 1:1 blend like King Arthur or Bob’s Red Mill will swap perfectly for this recipe
- apple cider vinegar – you could swap this will lemon juice
- brown sugar and cane sugar – while we haven’t tried, you could use other granulated sugars like coconut or date
- vegetable oil – another neutral baking oil (like coconut – melted) or vegan butter could also be used
- cinnamon, nutmeg, and walnuts – these are all optional ingredients that you could add in if you choose
How to Make Vegan Banana Bread
- Preheat your oven to 375˚F. Grease bread loaf pan. Set aside.
- In a large bowl, add the peeled bananas and using the back of a fork, mash them well. No large chunks should remain. Add in brown sugar, cane sugar, dairy free milk, oil, apple cider vinegar, and vanilla. Stir together well with a silicone spatula.
- Sift in the flour, baking powder, baking soda, salt and cinnamon and nutmeg (if adding). Stir again just until combined. Gently fold in walnut pieces if you are adding.
- Pour into greased bread pan and tap the bottom of the pan to ensure it’s evenly leveled.
- Bake for 40-45* minutes. When done, a toothpick inserted when come out clean.
- The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.
- Remove from oven and let cool for 15 minutes in pan. Then carefully remove and place on a cooling rack until completely cooled.
How to Store Non-Dairy Banana Bread
You should store in an air-tight container in a cool, dry place for 3-4 days.
Can I freeze vegan banana quick bread?
Yes! Let cool completely, then store in an air tight bag or container for up to 3 months.
Frequently Asked Questions
You can use any dairy free milk in this recipe, so pick one that works for your allergens. For the Wheat (flour) – We have found that King Arthur’s Measure for Measure flour works best when switching out a gluten flour. Please note they also have a gluten free all purpose flour that is not the same. We do also have a tried and tested vegan gluten free banana bread recipe that you may want to follow instead.
YES! Make recipe and let cool completely. Then store in a bread or cake stand for 3-5 days.
Vegan Banana Bread Variations:
If you love banana bread as much as we do, then you want to make it all the time. After you’ve had the classic version for a bit though, you may be wanting to switch it up! Luckily, we have a lot of variations for you that we think you’ll love just as much, if not more than the original!
- Vegan Chocolate Banana Bread
- Vegan Caramel Banana Bread
- Vegan Peanut Butter Banana Bread
- Vegan Strawberry Banana Bread
- and while not a quick bread, you have to check out our Vegan Banana Bread Cinnamon Rolls as well!
What other vegan quick breads should I try?
If you love quick breads, then you will love our other options as well! Here’s some of our favorites!
- Vegan Chocolate Chip Quick Bread
- Vegan Chocolate Zucchini Bread
- Vegan Lemon Blueberry Bread
- Vegan Apple Bread
- Vegan Pumpkin Bread
- Vegan Cinnamon Quick Bread
Pin this Vegan Banana Bread recipe for later!
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Dairy Free Banana Bread Recipe
Ingredients
- 1 ½ cups ripe bananas, mashed (about 3-4 medium ripe bananas) (340g)
- ⅓ cup brown sugar (70g)
- ⅓ cup vegan cane sugar (65g)
- ½ cup neutral oil (100g)
- ¼ cup dairy free milk (57g)
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon, optional
- ¼ teaspoon nutmeg, optional
- ⅓ cup walnuts, chopped, optional (43g)
Instructions
- Preheat your oven to 375˚F. Grease a 9×5" bread loaf pan. Set aside.
- In a large bowl, add the peeled bananas and using the back of a fork, mash them well. No large chunks should remain. Add in brown sugar, cane sugar, dairy free milk, oil, apple cider vinegar, and vanilla. Stir together well with a silicone spatula.
- Sift in the flour, baking powder, baking soda, salt and if adding the cinnamon and nutmeg. Stir again just until combined. Gently fold in walnut pieces if you are adding.
- Pour into greased bread pan and do not spread the top out or push down. Bake for 40-45* minutes. When done, a toothpick inserted when come out clean.
- Remove from oven and let cool for 15 minutes in pan. Then carefully remove and place on a cooling rack until completely cooled.
I used this recipe but made muffins instead (It made 12 muffins). The only difference was that the cook time was reduced. Incredibly tasty, just sweet enough, cake like without being dense. I love the flavor of nutmeg in this recipe and I would make this again and again.
yay!
Very good banana bread – because of my ingredients at home – I only had 1 banana and grapeseed oil. Great recipe.
Glad you liked it!
So easy! I made this as muffins because I didn’t have my loaf pan with me and they came out great (made 12 muffins), not too sweet. Added mini chocolate chips to half the batch — also great. Thank you for this recipe!
yay!
I made this last week for friends and they all raved about it! Now I just made another loaf for myself because it was so good! Yummm!
OMG love that you made it so quick back to back!
Just pulled this out of the oven, and it’s delicious! The brown sugar gives the bread a molasses-y richness. Just the right amount of sweetness. Will make again.
So glad you love it!
This was sooo good omg!
Everyone in my family loved it, I will definitely be making it again.
So glad it was a hit!
Outstanding banana bread 😁yum yum gone