This is the best quick and easy vegan banana bread recipe – It’s healthy, wholesome, naturally sweetened, can be made gluten-free, and simply delicious!
The classic vegan banana bread! Are there actually people out there who don‘t like it?
I have always loved it myself. Whether for breakfast, as an afternoon snack or as a simple dessert with some peanut or almond butter on it. It doesn’t matter which time of the day, vegan banana bread is always perfect and it’s one of my favorite sweet and healthy treats.
This Best Vegan banana bread is quick and easy to make!
The preparation time is incredibly fast and you only need one bowl. The dough literally comes together in less than around 5 minutes. Then the vegan banana bread only has to bake for over an hour and afterwards just cool. If you bake the bread in the morning, you can already enjoy it by lunch time. But it’s also great for freezing, so you can prepare it in advance and just defrost when needed. Quick toasted up, it tastes like freshly baked gain. To freeze it, I wrap the vegan banana bread simply in baking paper first and then pack it in a freezer bag closed with a clip.
You just need a few ingredients!
I baked this best vegan banana bread with whole-grain flour and some fine oats. Therefore, it is a bit more compact, because full-grain is heavier than light flour. When you prefer a fluffier bread, I recommend using light flour. Usually, I always prefer spelt, because I like the nutty, healthy taste so much. Wheat has the same baking properties, so it works the same. Of course you can also make a 50/50 mix of the flours / oats. And so that the dough is not too dry and nicely moist, the addition of healthy fat (vegan butter or coconut oil, as well as nuts or nut butter!) is also very important in this recipe. Because that’s crucial for the addition of moisture. If you decide to try out another combination (which works for you), please let me know in the comments below, and I can update the recipe notes.
Vegan Banana bread – naturally sweetened!
Thanks to the natural sweetness of bananas, you don‘t need so much extra sweetness. I chose maple syrup, but if you don‘t have maple syrup at home or prefer something different, you can of course also use agave syrup, date syrup or simply organic cane sugar, coconut blossom sugar or plain white sugar. Since everyone likes different sweetness, I recommend trying the dough before baking, if it’s sweet enough for you.
If you tried this Best Vegan Banana Bread recipe, I would appreciate a comment. You are also welcome to post a picture on Instagram and link it to @biancazapatka so that I can see your great creations.
Best Vegan Banana BreadAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 2 ripe bananas
- ½ cup (120 ml) maple syrup *see recipe notes
- 4 tbsp of coconut oil or vegan butter
- 4 tbsp of plant-based milk
- 1 tbsp of apple cider vinegar
- ¾ cup (70 g) rolled oats finely ground, gluten-free as needed*
- 1 ⅓ cups (170 g) whole-grain flour or gluten-free flour or more oat flour*
- 2 tbsp walnuts crushed*
- 2 tbsp cashew nuts crushed*
- 1½ tsp baking powder
- ½ tsp cinnamon
- 1 pinch of salt
- ¼ cup (25 g) chocolate chips optional
- 1 banana
- maple syrup to drizzle
- chocolate chips optional
- coconut oil to grease the loaf pan
*Note: Watch the recipe video above! 🙂
- Preheat the oven to 356°F (180°C). Grease an 8-inch (20 cm) loaf pan with a bit of coconut oil, then line with parchment paper and set aside.
- Mash the bananas in a large bowl until smooth and mix with all other wet ingredients (plant-based milk, melted coconut oil, maple syrup, apple cider vinegar).
- Crush the walnuts and cashew nuts. Then add them along with the other dry ingredients (oats, whole-grain flour, baking powder, cinnamon, salt) to the wet mixture and stir until just combined. Lastly, fold in the chocolate chips.
- Add the batter into the loaf pan and spread out evenly.
- Halve the banana, place it on top of the batter, and drizzle with some maple syrup. Sprinkle with more chocolate chips as desired.
- Bake the bread uncovered for 30 minutes. Then reduce the heat to 302°F (150°C) and bake for another 20 minutes. (If it gets too dark, you can cover it with parchment paper).
- Allow to cool for approx. 30 minutes, then carefully remove from the loaf pan.
- Keep the bread covered in the fridge for about 3-4 days, or freeze for 4-6 weeks.
- To sweeten you can also use coconut blossom syrup, date syrup, agave syrup, brown cane sugar, or normal white sugar.
- Instead of oats, you can also use more flour.
- If you prefer a fluffier bread, I recommend using light flour (such as all-purpose or spelt flour) instead of oats and whole-grain flour.
- The type of nuts can be chosen as desired. You can also use f.ex. sesame seeds or other.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN YOUR FAVORITE PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.