Vegan Banana Bread

(from 37 reviews)
Vegan Banana Bread

Here comes the vegan banana bread recipe, I found this one here 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'm waiting for a chance to bake this bread again.

Banana is one ingredient that I end up using a lot while baking. I have baked cookies, cupcakes, muffin recipes using bananas, but a simple no egg banana bread recipe was missing here. I do have a zucchini chocolate chip banana bread recipe, but for a while I have wanted to try just a plain banana bread and accidentally stumbled upon this vegan banana bread recipe. Oh boy! I'm very glad that I found this recipe, because this is the best banana bread recipe you will ever bake vegan or otherwise.

I would not call this a healthy vegan banana bread recipe. For that you may want to substitute at least half of all-purpose flour with whole wheat flour, either use some unsweetened applesauce or some more mashed bananas for a part of the vegan butter substitute and voila you have got a healthier version of this simple vegan banana bread recipe.

Lately I have been reading a lot about healthy food and lifestyle and I'm shocked to know that a lot of things which we are thinking is "good for you" is actually not. It all started when I read this blogpost about oils and fats. Jai and Bee have done an extensive research on the topic and have laid it down precisely, which makes it very easy for us to understand. After a lot of blog hopping I landed here which talks about Alkaline Diet, which is what our chiropractor has been talking too and it all makes sense. I understand that I have a long way to go but I'm glad that I have found this path and am trying to take baby steps in the right direction.

I'm pretty sure that the information I have collected so far is going to affect my baking. To clarify more on this: I understand that any refined oil which you find in the grocery aisle in plastic containers is not good for you because the oil goes through a lot of harmful chemical processing before it reaches the store. You can read more about this in detail in Jai and Bee's blog. Here I thought I was doing a smart thing by avoiding butter and using vegetable/canola oil but the fact is butter is better than these heavily processed oils. If at all we choose to use refined oils, it should be through a chemical free/heat free process, which leaves us no option other than buying organic oil which is quite expensive.

Looking back I really feel very bad for having mentioned recipes using canola/vegetable oils as healthy recipes. I'm processing all this information in my head trying to cut back on the unhealthy stuff. Now the debate I'm having with myself is whether I should throw or not throw away the vegetable oil spread, oils I already have, which will last for another month or so. I'm so confused. I have already bought extra virgin olive oil and coconut oil. These days I'm using a lot of sesame oil too. The cooking area is covered but the baking is not. I wonder if extra virgin coconut oil will give a coconutty flavor to the baked goods. I wrote this to Jai & Bee and they say that organic refined coconut oil does not lend its flavor. I have to try this. I also read that avocado oil is good but again its very expensive. Or else I have to bake fat free and I'm not sure how well it will go. So any other option is highly appreciated.


Vegan Banana Bread Recipe

Prep time
15 Mins
Cook time
1 Hrs 10 Mins
One 8x4 loaf, 12 slices.
Vegan Banana Bread
4.9 from 37 reviews
Having over ripe bananas at home? Wondering what to do? No second guessing please. You have to try this egg free, dairy free, easy vegan banana bread recipe.
  • 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
  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 non stick cooking spray.
  3. In a large combine together the flour, baking soda, salt and spice.
  4. In another bowl, cream together the margarine and sugars. 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 in 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).
Tried this recipe? Give your feedback below

Vegan Banana Bread


  1. Hey,

    Here is my take on eating healthy. I think using Canola oil or
    butter or margarine is okay, what really matters is the amount.
    Portion sizes is the key thing.

    For example, if you add up calories for all the ingredients in the
    above post and divide it by number of slices, you will be amazed to
    see that it may as well go up to 200! Then, if you use MayoClinic,
    you can find out your daily calorie needs, And, it may turn out that
    you cannot afford to eat a slice of this loaf everyday!

    My standard rule for a healthy recipe is that it should contain at least
    half the flour as whole wheat / whole grain flour. Also, 1 cup of
    flour can have maximum of 2 Tbsp fat (butter or oil).

    I am very fond of baking, I have a very sweet tooth but I am big on
    easting a balanced and healthy diet and logging my calories every day.
    I work out and have been doing all these things for last 3 yrs. I
    managed to get in shape and lost 40 lbs without paying a single
    rupee to any trainer.

    I don’t mean to criticize the post or anything like that, but just
    want to let you know my experience. Eating bad stuff is okay. But,
    eat in right portion, infrequently. Also, there is no option to
    exercise, regardless of your diet and weight.


      • I forgot to add one more thing. Fat is fat, whether it is from olive oil or canola oil or butter. But Jai and Bee’s post has opened my eyes to consume the fat which is good for you than most others (especially which we are thinking is healthy like the vegetable oil spreads which is full of artfifical chemicals). I used to buy my salad dressings but not anymore. I have started making my own using EVOO. I was using a variety of vegetable oil spreads, now its down to almond butter or some mashed avocadoes on toast.

  2. Hi Madhuram,

    I made this today with some minor changes. I used on 1/3 cup olive
    oil and added 1/3 cup of cranberry. I also substituted 1/2 cup of
    flour with whole wheat flour. This is a delicious bread and looks
    beautiful as well with the specks of nuts and cranberry. Will
    definitely make again. Next time I will try with 1 cup all purpose
    flour and 1 cup whole wheat.

    Thanks for the recipe


  3. Hi Maduram,
    I stumbled onto your site by chance and it is wonderful, dont beat yourself up about the oil verse butter thing, I am only just learning about healthy vegan eating, and still make those sorts of mistakes, it is very tricky to eat this way, but it is worth it I think, thanks again for all your help and ideas, I really appreciate all your effort.


  4. Hey Maduram, Its amazing how you manage to publish receipes inspite of your hectic schedule. Just a suggestion, have you thought of baking for babies? I really like to introduce baked foods for Diya but unable to find easy and simple receipes.

    Keep it going!


  5. Hi Madhuram, bread looks good. I’m gonna check both the links u have posted…I don’t use veg. oil a lot…very rarely but use canola for frying otherthen that I use olive oil. Now for fat substitution in baking fruit purees really works good in fruit cakes/breads……infact my last post is Fat Free Banana cake only….as bananna works good as fat substitute so U really don’t need any fat in that….

    • Yes, baking breads/muffins and even cakes fat free using pureed fruits is not a problem. But cookies definitely need butter or oil to be crispy. I have used applesauce for some cookies and they turn chewy and not crispy.

  6. I just realized when you click the print option in the upper right hand side of your recipe and it converts to a printable page, the recipe leaves out the apple cider vinegar. I bake quite a bit and have a child with egg and nut allergies so I am accustomed to making our own buttermilk but you may want to correct for those unfamiliar.


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