Vegan Banana Bread

(from 63 reviews)
Vegan Banana Bread

Eggless banana bread has always been in 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.

Banana is one ingredient that I end up using a lot while baking. I have baked cookies, cupcakes, muffins and so many 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 hadn't baked a plain and simple egg free banana bread. 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.

I would not call this a healthy vegan banana bread recipe. For that you may want to substitute the of 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.

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 old blog post 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 TimeCook TimeMakes
15 Mins1 Hrs 10 MinsOne 8x4 loaf, 12 slices.
Vegan Banana Bread
4.9 from 63 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).

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%
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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

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  1. I made this and it turned out absolutely perfect. I added in some dairy free choc chips and put the nuts ontop, instead of putting them in the mixture. It was so good!! πŸ™‚

  2. I’ve never made a banana bread so tasty ! Only changes I made was to use whole wheat flour and half apple sauce/half coconut oil in place of the margarine .
    17 days vegan and going strong thanks to recipes like yours ! Fooled my kids….can’t beat that feeling of Triumph !

  3. Hi…

    I am pretty new to baking and allergic to eggs too. Had tried a few eggless recipes but did not succeed much.

    Tried this recipe of yours yesterday an it came out really well… my most successful attempt at baking till date. Makes me proud of my achievement…
    Thanks a ton for this recipe…
    Have become fond of your eggless recipes. Looking forward to many more such recipes.

  4. Yummy!! I made two batches of this bread for a family get together last night and everyone absolutely loved it! The only changes I made were adding about 1/2 teaspoon of cinnamon and a dash of nutmeg in replace of the allspice & 2.5 banana’s per batch since I didn’t have more ripe ones on hand. It’s the perfect banana bread, thanks a bunch! (-: I will definitely be saving this recipe, and checking out what else you have to offer. I’m sold :p!

  5. Thank you for sharing! I baked a loaf tonight using vegan chocolate chips instead of the nuts and it turned out beautifully! It rose nicely and the crumb was perfect and not nearly as dense as other vegan banana breads I’ve made!

  6. Perfect. We have a load of bananas from our tree. I will bake it again tonight with my son and add chocolate chips and maybe a section of bourbon glaze fro me. Thank You!!

  7. This came out amazing, so moist and delicious!!! Thank you soooo much for this recipe, the only one I’ll use now!

  8. Hi Madhuram,

    Thanks so much for sharing this recipe! I’m excited to try it. If I wanted to add apple sauce and maybe even a few apples for taste and texture, how might you suggest I adjust the recipe (if at all)? I know baking’s a science, so I appreciate any expert advice I get πŸ™‚

    • Do you still want to use banana or are you planning to replace it entirely with applesauce? Maybe you can use half the quantity of mashed banana and half applesauce and about half a cup of grated/diced apples.

  9. I made this recipe a few weeks ago. My son and I LOVED it! Tasty, moist, and easy to make. We loved it so much, that I’m making it again, right now. Thanks for the great recipe.

  10. I made this last night and can’t stop eating it, so I’ll need to make more for my friends this weekend πŸ™‚ I might add one more banana in the future and would like to try to applesauce. I live at high altitude (almost 8000′) so I added a tablespoon of flour and an extra tablespoon of almond milk. Not exactly sure how to tweak the recipe for high altitude but it’s still really good (and a photogenic loaf πŸ˜‰

    • Thanks a lot for the feedback. Look up for high altitude baking in Google and you will get some tips and tricks to make it better.

      • For high altitude, I added one additional tablespoon of flour and one tablespoon more of liquid (I’ve used coffee, almond milk, orange juice). I’ve been making this almost weekly since I first tried it. It’s so good, I’m going to try some of your other vegan/eggless recipes. Thanks!

  11. Just made a large loaf…. it’s perfect!
    Moist & delicious. Do not even miss the eggs or milk. I will definately use this one over & over. Superb!

  12. I made two loaves using your recipe yesterday. I can’t believe how moist the bread is!! My first vegan banana bread try. I subbed some whole wheat flour for part of the all purpose flour, and used apple sauce for half of the vegan butter. It’s so much better than my tried and true Betty Crocker recipe from ages ago with milk, butter and eggs. Thank you!!!

    • That’s wonderful Kendra. It’s great to know that the recipe turns out good with all those substitutions and low fat too. Thank you very much for the feedback.

  13. This is amazing! I substituted coconut oil for the margarine (FYI for those who haven’t baked with coconut oil, it won’t taste like coconut at all). It’s so moist and delicious! Why even bother with eggs and real milk if you can’t taste the difference? I added it to my recipe book. Thank you!

  14. Awesome! I make this recipe every weekend and my kids enjoy a slice every morning before school. They have peanut, egg, and dairy allergies and this is the best baking recipe we have found. Thank you!

  15. Thanks for the recipe! My daughter has multiple food allergies and I made this bread and everyone loves it..making another one today!

  16. Finally, a vegan banana bread recipe that cooks all the way through! I’ve tried so many others, and I’ve finally found my keeper! Not mushy at all, tastes just as good as my pre-vegan recipe. Thank you!!!

  17. I LOVE this recipe! My youngest has a severe egg allergy so this is our go-to for banana bread. I substitute coconut oil for margarine and add 1-2 tsp of cinnamon and it comes out perfect every time. Thank you for this awesome recipe!!!

  18. Thank you, Madhuram! I’m called a good cook, and my daughter is now vegan, and I wanted to bake her a family favorite: banana bread. Your vegan recipe turned out perfect. I made it gluten free so that I could eat it, and I added an extra banana, used coconut oil, honey, and a a bit of baking powder to lighten the GF flour. Thanks also for the GF baking tip, for mine baked an extra 25 min covered. Delicious!

  19. I am a great cook however not as great at baking. Followed this almost to the letter. The second loaf I used pumpkin instead of Bananas. Both were great.

  20. Sorry, but there was way too much batter for one loaf pan. I ended up with a smoking mess on the bottom of my oven. Also, it never got done. It was almost 2 hours and I couldn’t get the pick to come out clean. It burned around the edges and then after it came out of the oven it caved in. A disaster, but it tastes wonderful when eaten with a spoon!

  21. I’m new to vegan baking so I’m curious why vinegar in a banana bread? seems counter-productive. Can it just be left out? what is it’s purpose?

  22. This turned out soon good. I never missed the eggs. I used whole milk instead of non dairy as my husband is allergic to eggs not vegan. And I didn’t have any vanilla, so I threw in some honey. It was the first banana bread I made that cooked all the way through and was still moist.

  23. Very tasty, I subbed walnuts for dairy-free chocolate chips. It’s a little dense but is great warmed up with a little margarine melted on it. I would definitely recommend this recipe, easy to make.

    • I have never tried freezing any batter before. So not sure but even then feel that it won’t turn out that good. Why don’t you bake the bread and freeze the bread instead.

  24. Hello, super keen to try make this on this rainy Sunday evening. I don’t have baking soda, can I somehow use baking powder or something else? Thank you

    • Baking soda and powder cannot be used interchangeably. Sometimes it might work. I would say that it’s a risky experiment.

  25. First in my life making cake, it turned out wonderful and everyone surprised it was my first trial. Thank you so much for sharing. Can’t wait to try other recipe.

  26. so wonderful to see people educate themselves on the toxins in processed oils. we are not taught about the heavy metals lurking in the refinement process, so it makes me so happy and uplifted to see this information becoming popularized. Thank you! now to try out this recipe!

  27. Hi Madhuram, I am eager to try out this recipe, this is my first cake i am going to do. So just to make sure “pre-heat 350F/180C for 15 minutes” and should continue using 350F/180C to bake for 70-80 mins?

  28. This was so good! I did 1/4 cup walnuts and 1/4 chocolate chips, was out of almond milk so used rice milk. We were also out of vegan butter so I tried coconut oil and it worked great! Couldn’t find any spice, put in a tablespoon of pure maple syrup, not sure if that made a difference but the end result was great! Very moist and delicious!

  29. This is absolutely amazing!!! One of the best things I’ve baked! The only thing is that I changed it a bit to add more flavours!

    The only difference is that instead of 3 bananas I used 2. I added two medium sized shredded carrots. I halved the amount of walnuts to 1/4 cup and added 1/4 cup of chocolate chips (trader joes has some that happen to be vegan and taste more like milk chocolate rather than the usual bitter vegan dark chocolate!). Last thing is that I added 1/4 tsp extra of the ground spice.

    I cooked it for about 70-80 minutes in the oven and yummy. Everyone who tried it said it was amazing πŸ™‚ Mind you that 4 of these people are not even remotely vegan! My older sister literally ate two serving in under 2 minutes which is unlike her! And even better, my mom who never eats late and doesnt really like sweets was half asleep in her bed when I handed this to her and initially didnt want any. When I went downstairs to grab soymilk for myself and came upstairs, she was wide awake and almost finished it already! She told me it was heaven. Wow that was the biggest compliment I could ever get! I will definitely bring this to a potluck. Everyone should try this! πŸ˜€

    • OMG! Shirin you made my day! What an excellent feedback! I think this is the biggest compliment for me in the recent past. πŸ˜€ Thanks a bunch. πŸ˜€ I love your idea of adding carrots. Let me try it the next time.

      • I just saw your reply! Thank you I’m so glad πŸ™‚ I actually made it again with the amount of bananas you have in the recipe and its even better that way! I should’ve known haha but I was low on bananas that day

  30. Lovely website you have. I keep reading. I’m already subscribed to your site so I keep getting all your recipes. I couldn’t get access to Oils and fat site, you have mentioned above. I’m turning fully vegan as i have health issues. Could you guide is it by invitation to that site?

    • Kausaliya, I have fixed the ‘Oils and Fats’ link now. Please check it out. If it asks for username/password, just hit Cancel. Hope this helps.

  31. I just made this and it is quite delicious!
    I did use some multigrain flour and added some wheat germ and ground flax, plus some golden raisins, but otherwise followed the other directions.
    I will definitely make again!

  32. Hi
    Tried the banana bread today . Came out well except that the sides and base turned crisp. Any idea why? Taste wise it is awesome. Just made a few substitutes. Used oil instead of margarine and full white sugar instead of brown and white.
    Would luv to hear a solution from you as I am planning to bake this pretty often. Thanks

    • Sometimes treats that has to be baked for longer time does turn out like this..You may try covering the pan with aluminum foil so that you can avoid the edges becoming crispy or reduce the baking temperature by 25 degrees after a while and bake for extended time.

  33. I’m making this as I type for a friend with egg allergies. I hope it turns out as well as everyone else’s. I substituted avocado oil in place of the butter since I was all out, so I’m keeping my fingers crossed!

  34. Hi Madhuram!
    I tried this recipe and simply loved it!! Seems my struggle to look for egg less baking recipes will find an end after i discovered your website!
    thx πŸ™‚

  35. No I didn’t use Xanathan gum just the rice flour. It isn’t too dense. I cut up in slices and it freezes really well.

  36. Hi Madhuram,
    Tried this banana bread today and came out well even my one year old daughter liked it very much .I have question although it tasted good ,bread was bit dense I could get crumb only on the corner and centre part found to be very dense?plz clarify.

  37. Just made this using rice flour and a little extra soya milk to make a wheat free version for my little 16 month old girl who is on a wheat, egg and dairy free diet. It’s yum can’t wait for her to try it tomorrow.

  38. Hallo Madhuram,
    Thanks for the information about side-effects of canola oil etc. You mentioned olive oil. In the mediterraean countries ,olive oil has been used for ages for cooking and baking. I guess the native cold pressed oil is only for salads.
    Do you have anymore information an this subject?
    Thanks so much for all your wonderful recipes you are generously sharing.

    • Yes, cold pressed olive oils are suitable only for salads. I remember reading Mark’s Daily Apple about oils and a couple of other websites. You’re welcome.

    • Do you want to make it gluten-free? In that case you will have to use xanathan gum to give the bread a rise. I have not tried it though.

    • Yes you can switch it if you are used to the flavor of whole wheat flour. Otherwise start with replacing half of it with whole wheat flour.

  39. 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…

    • 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.

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

  41. 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!!

    • 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.

  42. 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!

  43. 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!

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

  45. 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!

  46. 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!

  47. 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!

  48. 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. πŸ™‚

  49. 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?

  50. 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). πŸ™‚

  51. 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?

    • 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?

  52. 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!

  53. Instead of margarine I used palm shortening. I do make my own vegan butter ( but thought I’d use the palm instead and it turned out really nice. I know there are divided camps on the use of palm shortening but I happen to believe, after much research, that it is good for you. I also use palm shortening that is from sustainable farming.

    • I totally understand your opinion about palm shortening. I too did a similar research and believe in what you have mentioned.

  54. I am eating this right now – awesome! I am glad I made it this morning after my husband went to work (with plans to have it tomorrow for breakfast) and as suspected, he wanted to have some after dinner. Love it. I used Earth Balance spread in place of the margarine and natural cane sugar in place of the other sugars. No problems with the substitutions. Thanks for a great recipe!

  55. I just made this delicious banana bread so good even my picky kiids ate it and they said was so good!! thank you for share this recipe!!

  56. […] bake vegan style because I prefer the moistness of cakes/loafs so I went to my favorite site,, and found a great recipe to work off of. I slightly altered the recipe and it was perfect as […]

  57. Madhuram,
    Thank you so much for considering what ‘real’ healthy eating is. It is so difficult to re-educate ourselves as adults. Thank you for your hand in it!

  58. Thank you so much for this recipe. I love to bake, but vegan baking can be difficult. This banana bread is wonderful everyone loves it.

    • Allspice is like any other spice like cinnamon, nutmeg etc. Actually it has a flavor similar to that of nutmeg. You should be able to find the powder next to the other spices in the baking aisle of your grocery store.

  59. Thanks for the wonderful recipe. It came out quite well. My only issue was that the bread came out too soft, so did not retain its form. Any ideas why? Thanks again! Everyone loved it!

  60. This recipe was awesome! I took it to a potluck and everybody loved it. Only thing different I did was I had 1-1/2 cup white flour and 1/2 cup ww pastry flour. I also used turbinado and fructose for the sugar. Also, I substituted cardamon for cinnamon.

  61. YUMMY RECIPE!!! I just made this banana bread for the first time…. I used coconut spread for the margarine and rice milk for the non-dairy milk. I’ve never made bread before, which explains why I didn’t have a loaf pan to pour the batter in once it was prepared!! So I used my muffin pan πŸ™‚ This recipe makes about 12-14 full size banana bread muffins. I will be using this recipe for my daughter’s first birthday cake! Thank you so much Madhuram for this splendid vegan banana bread recipe! I could even wait for the muffins to cool. I had one straight out from the oven and it was super delicious!

    • You’re welcome Fawne. Although I cannot take credit for the bread because it is not my recipe and I got it from another website.

  62. I have made banana nut bread once before with little success. I
    am thrilled to find this recipe.I just made my first and tasty banana bread. The recipe was simple and did not require any energy egg replacer. The bread came out moist and tasty. I used 1/2 cup of agave nectar as I didn’t have any cane sugar. I would use 4 bananas next time as I omitted the other 1/2 cup of sugar. I don’t like it too sweet. I can not believe the bread came out so good. I usually botch things up because I switched out an ingredient I didn’t have for another. I am still in disbelief I made a tasty banana bread on the first try. Many thanks to you!
    Be Vegan, World Peace.

  63. This is the second wonderful recipe I’ve tried from your site! I loved that it wasn’t greasy like other banana breads. I used spreadable country crock margarine and, although it looked really funky while it was being creamed, the bread was light and delicious! Do you think it would work with 1/2 whole wheat flour substituted?

    • Thanks Virginia. Whole wheat flour should work too, but I’m not a fan of whole wheat flour and banana combination. Somehow I don’t like the taste.

  64. Hi,

    Have you ever tried this using whole wheat flour ? Also what are the substitute options for margarine ? I would like to use something that is healthier. will applesauce/ yogurt / flax seed powder / pureed dates…. anything work ?


    • Hi Anusha, I haven’t tried whole wheat flour in this recipe. Actually I try to avoid using whole wheat flour with plain bananas because I have done that quite a few times in banana muffin recipes and it tastes like godhumai appam/paniyaram (I guess you know tamil). I did use whole wheat pastry flour in this Vegan Chocolate Banana Cake and it tasted good though. Regarding substitute for margarine, try using refined organic coconut oil like Spectrum. It works perfectly as a substitute for margarine because coconut oil too is in solid state. I tried it recently in a scone recipe which called for margarine/butter and it came out very well. Coconut oil is actually very good for health.

  65. Hi Madhu,

    I was looking for an eggless banana cake recipe and tried the non-vegan version of this one. I used regular milk, butter, chopped almonds (didn’t have walnuts)and distilled vinegar. Also, I substituted cake flour (just bought this recently and was eager to try it in a recipe!) for APF and baked it in a 9″ round pan. The cake did rise and turned out soft and sponge like. It was yummy, moist and the sweetness was also perfect. I was just wondering if it would not be sweet enough as I followed the recipe for the bread, however it turned out delicious. Also, it just took 45 min to bake. Thanks for the wonderful recipe.

  66. Oh ya, I just checked the full recipe. Been wondering what it was by looking at the name. A mix of oat n wheat bran wud do right?

    • I think you should be fine. Try reducing the quantity of the bran by 1/4 cup and add extra liquid (water should be fine) if you think the batter is too thick. Or you could try the banana bread recipe itself with pineapples though. Use about 1 and 1/2 cups of drained pineapple chunks or crushed pineapple and see how it turns out.

  67. Hi, tried the non vegan version today. Came out well. Best recipes you have πŸ™‚ I am waiting for something in pineapple πŸ™‚ We don’t get pineapple bran here, so could’nt try the bread.

    • Thanks Ranjani. I think you have misunderstood, it’s not pineapple bran but pineapple and bran bread. I have used bran cereal. You could use any cereal and the bread will turn out good.

  68. this was wonderful. I will confess that I NEVER follow a recipe precisely. I did substitute agave and canola oil. Still this is a wonderful guide for an eggless bread. I will DEFINITELY make this again and again. It is light and wonderfully moist not dense as I expected. Thanks

  69. madhu, planning to bake these tomorrow.
    1) I don’t have white sugar. Can I use 1 cup of brown sugar instead of 1/2 and 1/2 of brown and white?
    2) Also, I have 4 frozen bananas inside the freezer. I froze them with the skin. If I used 3 of these, would it impact the outcome?
    3) I have “I can’t believe its not butter” in the freezer too. Ok to use these in place of margarine?

    Thanks tons madhu! Planning to bake these for a potluck on Sat. So your reply would be very helpful!

    • You can use all brown sugar Srividhya, but reg. butter and banana everything has to be brought to room temperature to get the desired result.

      • Madhu, my friends loved the bread at the potluck yesterday πŸ™‚ I would like to share my experience baking it – I was unable to cream the sugar and butter properly because I used 1 cup of brown sugar and the particles are bigger than white sugar. Somehow I am wondering if it affected the outcome because I found the cake super moist inside but crumbling. I was unable to slice it properly. Also the crust was hard but maybe that could be due to overbaking by 5 minutes? or because I used a 9X5 pan? Do you use a special cutter to cut the breads/cakes? I see that you have lovely neat slices. Except for that one thing, the bread turned out awesome in taste πŸ™‚ Thanks so much Madhu! If not for you, I would never have taken up baking. You are an inspiration with your simple recipes and instructions!

        • Update! I left about a quarter of the loaf behind at home, without slicing. I tried slicing it today and the slices came out perfect! So I think thats the problem, it had not cooled enough for me to cut the perfect slices πŸ™‚

          • Yes cooling quick breads completely is absolutely a must. I have mentioned this in every quick bread recipe of mine. The bread does not slice well within a few hours of baking.

        • Thank you very much for your compliments Srividhya. Using brown sugar instead of white sugar should not be a problem at all. I agree that sometimes brown sugar become lumpy and you do have to break some of the pieces by hand. Even otherwise the small lumps do dissolve while the bread is baking. The issue was that the bread did not cool enough. You can see in the procedure I have mentioned that cool the bread preferably overnight.

  70. […] Classic Banana Walnut Bread An ultimate comfort food, with your choice of rice, almond or soy milk! […]

  71. Best ever that I’ve tried, absolutely love it, I can stop searching now for a awesome banana recipe now, I made them into muffins.

  72. I made this yesterday, I didnt use any brown sugar and only 1/3 cup white sugar in total. I also added half of a peeled and diced apple, came out absolutely delicious!

  73. Hi there!
    Lovely site you have here! I tried this one and it came out very nice and my hubby loved it but it wasn’t as moist as your pics look. Could it be because I used a bundt tin instead of a bread tray? Could you let me know on how much was the mashed banana in terms of cups and lastly did you use granulated sugar or are the mesurements for powdered sugar? Thanks in advance!

    Keep posting!


    • Thank you very much for trying the recipe Smita. The bread was very moist, so I guess maybe you baked it a little too long and that’s why it became dry. 55-60 minutes should be enough for a bundt pan. I think the mashed banana will be about 1 and 1/4 cups to 1 and 1/2 cups. Always use granulated sugar for baking unless specified otherwise.

      Could you rate the recipe?

  74. My grandson is allergic to eggs and other dairy products. I’m finding many vegan recipes that I can use for him. This one sounds like a winner but I will also have to leave out the walnuts. Fleishman’s makes a marg that I use for him instead of butter. When pomegranates are available I can sub the seeds for the walnuts. It should give the bread a nice flavor also. Thanks

    • I’m sure your grandson will love it, Elsa. I too have used the Fleishman’s margarine. They also have a “no salt” one.

  75. Dear Madhuram,

    I visit your website quite often and try mostly cookies. Now i want to try this bread. I want to ask that i have normal vinegar not apple cider, can i use that vinegar in this recipe and can i replce margarine with canola oil and ghee (Indian butter).
    Please reply

    anyway thanks for eggless recipres

    • Thanks for trying the recipes Shina. Yes you can use regular white vinegar and also substitute oil/ghee for the margarine. I guess you have to use little less oil though.

  76. Madhuram, this is the first time I’m trying a recipe from your blog and I’m so happy that I chose it because the bread came out very well and we all loved it. Thanks for sharing this recipe.

  77. I tried this one out using normal milk. However my batter came out very thick and I used an extra 1/4 cup milk. The bread was delicious :-))

  78. I have tried so many different banana bread recipes (with eggs) and this is the ONLY one I’ve ever gotten to turn out (added bonus it doesn’t have eggs-which my husband cannot eat). It’s soooooooo delicious!!! I LOVE this bread! THANK YOU!!!

  79. Hello Madhuram,
    Firstly I would like to thank you for creating this site in the first place! It’s a real life saver. I did not think I would be able to bake anything sweet when I became a vegetarian, and then I found your amazing site! All my favourite recipes come from here πŸ™‚ And this banana bread is the love of my life! πŸ˜€ What I really wanted to say here, is that I actually tried baking it with coconut oil and it came out just perfect! The smell is great and there is no overpowering taste or anything. I used the oil instead of margarine. Here I should thank you for introducing me to coconut oil as well ;D So best of luck to you and keep up the great recipes, I would be lost without this site πŸ™‚ Best wishes from Lithuania!

    • Darja, thank you so much for your kind words of appreciation. Lately I’m undergoing a baker’s block (or rather boredom) and haven’t baked anything for a couple of weeks now. Your comment has come in the right time to get me going again. Thanks.

  80. Greetings,
    I have baked your recipe for the vegan chocolate cake and it turned out to be a hit – at least 3 times. I was thinking in those terms for the banana bread too – the baking soda and vinegar combo always works to get the airy bubbles in the baking mix, but I feel the oil gives the moisture, hence can we substitute oil in this?

  81. Ahh,I missed this post Madhu.Such a nice discussion going on here.
    Love the bread. I have tried Virgin coconut oil in curries and the flavour is there. But I too am used to the flavour the oil imparts.Yet to try in bakes. Madhu,I think Virgin coconut oil -taken from coconut milk is healthier than the normal coconut oil.
    I read about it in Yasmeen’s.

    What u said is true. Fat is fat and we must eat the fat which is good for us.
    Love the bread. Isa’s recipe are sure shot winner erm most of the times.
    BTW, Thanks for commenting on posset. The intention was to curdle the cream. Thanks to all the additions,taste is orangy and not the curdled taste.

  82. 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.

  83. 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


  84. 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.


  85. 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!


  86. 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.

  87. 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.

  88. Hello! we dont get apple cidar vinegar in India. Can we use synthetic vinegar instead? What spices are there in “all spices mix”?

  89. Bread looks delicious. Liked the logo as watermark. I too was under the impression oil is better than butter in baking. Now reading what you have written, I need to think before I bake. I have successfuly replaced maida with wheat flour and is happy with the result.

  90. If your coconut oil does not knock you out with
    coconut when you smell it is it No good.
    In which case, it flavors your cooking for sure.
    But, it is delicious. And just because it is bought in
    a health food store does not mean it is good either.
    I look for organic coconut oil made on some island
    by unknown people…do not buy a commercial brand, they all stink
    or should I say, they all have NO smell.
    There is also another company online that sells it in bulk.
    Tropical Traditions I think is the name. They can be found
    online and on facebook.

    So, to recap, if you are using good coconut oil, you have
    a pungent coconut smell which does change the flavor
    of your food for sure, to coconut. Which I find delicious
    but my husband does not always. Also, using a lot of coconut oil
    (I put a few spoons of it in my coffee and it takes like german chocolate cake)
    caused me to lose weight without trying.)

    • Thanks Georgiana. I too bought an organic brand and it has a wonderful coconutty smell. Being Indian I’m used to coconut oil in cooking and its flavor but I don’t know how will I like coconutty cookies, cakes and brownies. Everything I bake with coconut oil will have an uniform flavor and its original flavor will be lost. I guess I wouldn’t know unless I try it.


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