Vegan Banana Bread Video Recipe (Updated)

Jump to Recipe

(from 70 reviews)
280
Vegan Banana Bread

Eggless banana bread has always been on my "to-bake" list. So I was really thrilled to find this vegan banana bread recipe and I have to say that hand's down this is the best banana bread ever. It was moist, yummy and the sweetness was just right.

I always love baking with banana and blueberries because all the recipes I have tried so far have been very successful; in taste and appearance too.

If you check the recipe index by ingredients I'm sure that the banana and blueberry recipes page will have the most recipes.

If I had to choose one of the best recipes using bananas, this vegan banana bread recipe would be the one.

Eggless Banana Bread

You don't need any fancy ingredients, the procedure is very simple, and you make one of the best quick bread recipes ever! How cool it is!

This vegan banana bread is also one of the recipes which I make quite often whenever I have overripe bananas at home.

Vegan Banana Bread (Sliced)

Sometimes I use oil instead of the softened non-dairy butter mentioned in the recipe. In that case, I use 1/3rd of a cup of oil instead of half a cup of butter.

Vegan Banana Bread (Full Loaf)

Oh boy! I'm very glad that I found the vegan banana bread recipe because this is the best banana bread recipe you will ever bake vegan or otherwise.

TOP RATED

Vegan Banana Bread Recipe

Prep TimeCook TimeMakes
15 Mins1 Hrs 10 MinsOne 8x4 loaf, 12 slices.
AuthorCategoryMethod
BreadsBaking
Vegan Banana Bread Video Recipe (Updated)
4.9 from 70 reviews
Having over ripe bananas at home? Wondering what to do? No second-guessing, please. Try this egg-free, dairy-free, easy vegan banana bread recipe.
Ingredients:
  • 2 cups All Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Allspice, ground
  • 1/2 cup Margarine, at room temperature (I used Becel Vegan Spread)
  • 1/2 cup Brown Sugar
  • 1/2 cup White Sugar
  • 3 Bananas, medium-sized, mashed well
  • 1/4 cup Non Dairy Milk (I used Almond)
  • 1 teaspoon Apple Cider Vinegar
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Walnuts, chopped
Procedure:
  1. Combine together the non dairy milk and apple cider vinegar; set aside.
  2. Preaheat the oven at 350F/180C for 15 minutes. Line an 8x4 inch loaf pan with parchment paper and lightly grease it with nonstick cooking spray.
  3. In a large combine the flour, baking soda, salt, and spice.
  4. Cream together the margarine and sugars in another bowl. Then add the bananas, vanilla, and milk-vinegar mixture.
  5. Add the wet ingredients to the flour mixture. Mix in the nuts and stir until just combined.
  6. Pour the batter into the prepared loaf pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the bread comes out clean. Mine was done shortly after 60 minutes.
  7. Remove the pan from the oven and place it on a cooling rack for about 15 minutes. Then transfer the bread from the pan to the rack and let it cool completely before slicing (preferably overnight).
Taste:
  1. This vegan banana bread is not too sweet which is perfect for us. Others might want to add another 1/4 cup of sugar. The bread has a wonderfully moist texture but not dense at all.
My Notes:
  1. Any non-dairy milk can be used instead of almond milk. My personal preference is always almond milk or rice milk.
  2. You can add (vegan) chocolate chips along with nuts to make it decadent.
  3. Always slice quick bread the next day. Do not slice it while it's still warm because it might not slice neatly.
  4. For a healthier version, you may want to substitute the all-purpose flour with whole wheat flour or any other whole grain flour, use some homemade applesauce or some more mashed bananas for a part of the vegan butter substitute, and voila you have got a healthy banana bread without eggs.

Nutrition Facts
Servings: 12
Per Serving% Daily Value*
Calories 257
Total Fat 10.8g17%
Saturated Fat 2.6g13%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 235mg10%
Potassium 168mg5%
Total Carb 37.5g13%
Dietary Fiber 1.7g7%
Sugars 18g
Protein 3.8g
Vitamin A 1% - Vitamin C 4%
Calcium 2% - Iron 7%
Share it
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!

A couple of reasons and solutions for this problem.

1. Use a light-colored aluminum pan instead of dark non-stick metal pans because it absorbs heat and browns the loaf. Don't even think of using a glass pan because it's the worst. Glass acts as an insulator and will burn the bread.

2. Baking time and temperature matters. Most quick breads take anywhere between 50-75 minutes or sometimes more to bake. Such long temperatures do tend to brown the base and the top of the bread. So if you are baking in a dark pan it is suggested to bake the bread at 350F for a while and then reduce the temperature to 325F the top covered with aluminum foil for the rest of the time. This vegan banana bread bakes in 60 minutes. Since I used a light pan I didn't have to do this. The bread baked perfectly fine without any change in the temperature.

But if you are using a dark metal pan then bake at 350F for the first 30-35 minutes and then reduce the temperature to 325F, cover the pan with aluminum foil and bake until it's done.

It is natural for quick breads made with considerable quantity of fruit, especially egg free to be slightly on the denser side. When compared to many other quick bread recipes I have tried and tested this vegan banana bread is really not that dense. But do not expect it to be very light like a slice of angel food cake.

Quick breads, be it banana or any other bread has to be cooled completely before you can slice it. Preferably overnight. Do try it this way and you should be able to cut it without the bread crumbling or getting mushy. Trust me you will get neat slices without any problem.

I haven't tried it myself but one of the readers mentioned in the comments that she used rice flour instead of all-purpose flour and a little bit of extra soy milk and the bread turned out fine. Most of the gluten-free and egg free recipes use Xanathan gum for it to rise. I haven't tried Xanathan gum while baking. The reader mentioned that she didn't use it either and the bread turned out good.

Maybe you cannot omit either all-purpose flour or whole wheat flour totally but can use about 1 cup of that and for the rest any other whole grain flour or a multi-grain flour mix should be OK.

Personally I do not bake anything with bananas with just whole wheat flour. It doesn't taste good in most of the recipes. Again this is my personal preference maybe. You could try it for yourself and see if you like the taste and texture. I use whole wheat pastry flour instead. It still has the same nutritional value of whole wheat flour but doesn't affect the taste and texture too.

Using softened butter in place of margarine shouldn't be a problem, only that it won't be vegan anymore. Even ghee (clarified butter) in semi-solid state shouldn't be a problem, if you like the flavor. You won't have to make any changes to the recipe. But if you want to use oil, the recipe has to be tweaked a little bit. I'm estimating that 1/3rd cup of oil should be enough instead of 1/2 cup of butter/margarine.

Again I haven't tried it, so just guessing what would be the result based on my experience baking fat free. Fat-free doesn't work always. It's more of a trial and error experiment. Personally I wouldn't suggest baking it entirely fat free, because you might end up with a dry bread. So start with maybe 1/4 cup of unsweetened applesauce and 1/4 cup of softened butter/margarine or about 2 tablespoons of oil. See how it turns out and based on that you may decide to reduce the fat content further.

Yes buttermilk can be used instead of the non-dairy milk and vinegar combination. It's actually the vegan substitute for buttermilk. So if you don't want to bake it vegan then you can directly add buttermilk. So you don't have to use buttermilk and vinegar.

Yes you can use dairy milk instead of almond milk. If you don't have buttermilk then use dairy milk and vinegar.

Yes, any type of non dairy milk can be used. I personally prefer rice milk and almond milk. For some reasons don't like soy milk. Most of the times it gives a sticky texture.

Yes it should not be a problem. You can also use coconut palm sugar instead.

Yes you can try it. I haven't though. I'm thinking about 3/4 cup of either of the syrup should be fine instead of 1 cup of sugar.

Always use white granulated sugar and not powdered sugar while baking unless a recipe specifically calls for it.

Yes you can try, but it won't be banana bread anymore..duh! Jokes apart, you can try any other fruit of your choice keeping the measurement the same.

Yes keeping the measurement same you can use your choice of add-ons.

Yes you can. But I prefer using apple cider vinegar because it doesn't give an after taste/flavor unlike white vinegar. You can try it for yourself and see.

I think it should not be an issue. Like any other quick bread you can freeze it. Thaw it by keeping it in the fridge overnight and use it the next day.

Yes you can. Follow the same procedure like you would bake any muffin. Either grease the tin with non-stick cooking spray or line it with cupcake liners, fill 2/3rds full of batter and bake it for around 18-23 minutes maybe. Time might differ. Please test for doneness accordingly.

Yes you can bake it in a bundt cake pan, or a 13x9 inch pan. The times will definitely vary. So take care that you do not over bake it and test for doneness accordingly.

I hope so. I don't have experience baking in a gas oven but I don't see why it shouldn't work. Follow the procedure that you would normally do to bake in a gas oven and it should be fine.

I haven't baked this or any other recipe in a microwave oven because I don't have the convection type microwave oven which can be used for baking/grilling also. But if you have one please follow the instructions for baking in it and it should work.

You will have to thaw it to bring it to room temperature and then only it can be used.

Allspice is also called Jamaican pepper. The ground powder has a combined flavor of clove, cinnamon and nutmeg. So if you don't have it use cinnamon instead and it should be fine.

Vegan Banana Bread

Leave a Reply

Your email address will not be published. Required fields are marked *

Tried this recipe? Click on stars to rate:

280 COMMENTS

  1. Angie Pather

    Yummie looks so good. Thanks 4 sharing. I can imagine myself picking out the nuts:-)

    • Madhuram

      You’re welcome Angie.

  2. Lavanya Sundaram

    Hi Madhu
    Never really wanted to try this recipe because its not like we didn’t use eggs. I was simply too scared thinking it might not bake. Tried it today and am sure impressed. The banana bread was delicious. Just need one advice though, what can I do with the can of almond milk thats left over? Badam kheer perhaps…

    • Madhuram

      Thanks for taking a leap of faith Lavanya. I’m glad that the bread turned out good. Use the almond milk to make smoothies or with your cereal. Or bake something else. Check out the ingredients page for almond milk and you can find recipes using the same.

  3. Kim

    Delicious! It is so wonderful to find eggless recipes that closely mimic their egged counterparts. Thank you so much! It was delicious!

    • Madhuram

      You’re welcome Kim.

  4. Tresvant77

    Best. Banana nut bread. Ever!

    • Madhuram

      Thanks.

  5. Kristey

    Madhuram, this morn I decided to set aside my grandma’s famous banana bread recipe after I stumbled upon your recipe- and I have to say… I wasn’t disappointed! The only thing that I did differently was that I used applesauce in place of vegan butter (to make it calorie free) and my bread still turned out extra tasty. Thanks for an starting my day off right!!

    • Madhuram

      Thank you very much Kristey. I’m really surprised to know that the recipe turned out great even without the vegan butter. That’s great to know. I’m going to try it too.

  6. Alamelu

    Can I use buttermilk instead of non dairy milk?
    I love nuts in my baking!

    • Madhuram

      Yes you can, Alamelu.

  7. Carol

    Can I use apple instead of banana …but doubting will it be so mosit…?

    • Madhuram

      Yes unsweetened applesauce should work too.

  8. Jen

    Hi, and thank you for your website. I just discovered it today when searching for a vegan guava bread recipe. (I have a guava tree in my yard and am tired of throwing out perfectly good fruit just because I don’t know what to do with it.) I ended up using your recipe with slight alterations, and thought I’d pass along my tweaks for any other guava chefs out there. Instead of three bananas, I used the de-seeded flesh of six guavas. I also reduced the white sugar to 1/4 cup, since guavas are so sweet, and I used cinnamon instead of allspice. (I also substituted coconut oil for the margarine, simply because I don’t have any of the latter.) The bread ended up yummy and is a lovely shade of pink! Thanks again!

    • Madhuram

      That’s great Jen. Now you have made me think/drool about guava bread.

  9. Isneh Singh

    I made it with ghee instead of butter and came out so good.smells good.

    Isneh Singh

    • Madhuram

      That’s great Isneh.

  10. Gillian

    This recipe is so great, thank you for sharing! I’ve made it at least a dozen times now and like to add a little cinnamon. It’s so moist you don’t even notice it’s dairy free!

    • Madhuram

      Thanks Gillian.

  11. Vien

    Delicious! My family love it, and we aren’t all vegetarian. Its the go-to banana bread recipe.

    • Madhuram

      Thanks Vien.

  12. Vegan Banana Bread | Eat, Love, Glow

    […] Adapted from Madhuram’s […]

  13. devyani

    does the batter consistency remains thick or is it a little runny…..?

    • Madhuram

      I actually don’t remember it.

  14. Tina Kalpesh

    Amazing ! My family loved this one my father in law complemented saying that he couldn’t believe it wasn’t store bought.

    • Madhuram

      Thanks Tina.

  15. Andrea

    I have made this recipe many times. It is AMAZING! I love adding half of a cup of chocolate chips. YUMMMM!!! I have converted skeptics into loving vegan baking after they have tried this. So moist and full of flavor and EASY to make!

    • Madhuram

      Thanks Andrea.

  16. Karen

    This looks delish! about coconut oil, it does impart a coconut taste to baked goods but in a good way. I use only extra virgin organic coconut oil. My husband loves the delicate taste from it.I love it for baking!

  17. Kimberly

    This bread rocks! It freezes well, and I sometimes sneak in a bit of flax for some extra goodness for my kids, they always ask for more. Now I buy extra bananas every week and make muffins for a quick breakfast. Thank you!

    • Madhuram

      You’re welcome Kimberly.

  18. Chelsea

    holy moly, this recipe is delicious!

    • Madhuram

      Thanks Chelsea.

  19. Meghan

    Just baked this and it is amazing! I tweaked a few things. I used 1/2 cup I applesauce instead of a vegan butter. I also didn’t have allspice so I used 1/2 teaspoon of nutmeg and a teaspoon of cinnamon. I added chopped walnuts and dark chocolate chips. AMAZING!! Thanks for the awesome recipe. 🙂

    • Madhuram

      You’re welcome Meghan.

  20. Wendy

    By the way, I used a gas oven and had no problem. Maybe making the bread into muffins works better with a gas oven since the cooking time is so much shorter then?

  21. Wendy

    I agree with Magdalena–the best banana ANYTHING I’ve ever had! I omitted the all spice and used 3/4 tsp of pumpkin pie spice instead. For the margarine, I used half Earth Balance non-dairy spread (I’m dairy-free) and half extra virgin unrefined coconut oil (the solid kind). I made them into muffins instead of bread–they only took around 18-20 minutes to bake then. OMG, they were the moistest things ever–even after 3 days (we had to pace ourselves when eating them). 🙂

    • Madhuram

      Thanks for the feedback, Wendy.

  22. Manisha

    Hi Madhuram

    I enjoy your website. I have tried a couple of items and really liked them.

    One question about the banana bread recipe. I have a gas oven. The middle part of the bread was not cooked properly (top and bottom were already brown). So I sliced the bread open and then baked again.I thought it could be due to gas oven. Next time I tried the recipe again on my OTG but same thing. Can you explain what went wrong?

    • Madhuram

      I’m hearing mixed reviews about gas oven and that’s the reason I’m still not able to decide whether to buy a gas range or not, though I would love the speed of gas top cooking. How long did you bake the bread for? For quick bread recipes and pie recipes where you have bake for an extended period of time, it is advised to loosely cover the pan with aluminum foil to prevent burning/overcooking of the sides and top of the bread/pie. Did you do the toothpick test, or you just removed the bread out of the oven because the bread was becoming very brown at the top?

  23. Magdalena

    This was just THE BEST banana bread I ever tasted! I used coconut oil instead of margarine and I also used only brown sugar instead of also adding white oh and I also had a little more of the allspice… Yuummm, thank you very much for this recipe!

    • Madhuram

      You’re welcome Magdalena. How much coconut oil did you use? Did you use melted oil or measured it in the solid state?