⭐️⭐️⭐️⭐️⭐️ “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
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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.
Wow! Super moist and full of flavor. I followed Thai recipe exactly and it was delicious. Very easy to make and what a treat for the whole family.
Thank you!!!! So happy the family enjoyed this one!
I’ve made this Vegan Banana Bread multiple times, yummy every time. I have been sharing this recipe with family and friends without mentioning that it is vegan and no one has noticed and everyone loves it.
Awww thank you!
Very tasty banana bread. It was a little sweeter than I would have preferred, possibly because the bananas I used were very, very ripe, frozen, then thawed before using them. Do you think it would work if I reduced the sugar?
I used unsweetened applesauce instead of oil, half whole wheat flour/ half AP flour, and I added the optional nuts.
The recipe didn’t say what size pan is best to use.
Your bananas were the likely culprit of being too sweet, you could reduce by some sugar, but I’d personally make again using regularly riped bananas first.
WOW, just made this and it’s delicious, perfectly moist and not too sweet. Can’t wait to try more of your recipes!
Hope you love them all!
Can we make this with just cane sugar?
Yes
I made this the other day, my family loved and it, and were surprised it was vegan! Delicious, great recipe. Thank you!
Ha! Love when you shock people
LOVE this banana bread – my new favorite recipe! Quick Q – every time I make it though, the bottom of the bread is a little uncooked. I’ve read online that could be because I might be using too much banana, so I’ll try and cut it back next time (admittedly, I don’t measure the banana – I just mash a few up). Any other tips why this might be happening?
Hi Sam! We’re so glad that you enjoyed it. Even if you don’t measure your bananas, it sounds like it’s just a little undercooked. The best way to make sure it cooks through without burning your top is to tent it with foil during the last 20 minutes or so. We hope this helps
Just want to add –
Overmixing with batter forms extra gluten in the batter causing it to be really dense but also thicker batter which takes longer to cook. So consider that as well
I’ve just took out the banana bread out of the oven and could not resist to do a taste test. 10 out of 10! I was a bit worried because I did overmix it and it was partly undercooked. After reading a reply to a comment, I tent it with a foil and it turned out great. Thank you for this amazing recipe!
Thank you for your kind words!