Servings: 1 loaf

The best vegan banana bread

This vegan banana bread is healthy, whole-grain, naturally sweetened and absolutely delicious. It's easy to make and the dough is mixed in only 5 minutes! So it's done very quick and you just need a few ingredients!
5 from 25 votes
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Course: Basics, Breakfast, Dessert, Snack, Snacks
Prep Time: 5 minutes
Cook Time: 26 minutes
Total Time: 31 minutes
Author: Bianca Zapatka



  • 2 ripe bananas
  • 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
  • 70 g fine oats (*see recipe notes)
  • 170 g whole-grain flour (*see recipe notes)
  • 2 tbsp of walnuts (*see recipe notes)
  • 2 tbsp of cashew nuts (*see recipe notes)
  • tsp baking powder
  • ½ tsp cinnamon
  • 1 pinch of salt
  • 25 g chocolate chips (optional)


  • 1 banana
  • maple syrup (to drizzle)
  • chocolate chips (optional)

further ingredients:

  • coconut oil to grease the loaf pan


  • Preheat the oven to 180°C. Grease a 20 cm loaf pan with oil 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).
  • Then crush the walnuts and cashew nuts and mix with the other dry ingredients (oats, whole-grain flour, baking powder, cinnamon, salt) in the wet mixture until well combined.
  • Stir in the chocolate chips.
  • Fill the dough into the loaf pan and spread out evenly.
  • Halve the banana, place it on the dough, lightly press and drizzle with some maple syrup.
  • Bake the bread uncovered for 30 minutes. Then reduce the heat to 150°C and bake for another 20 minutes. (If it gets too dark, you can cover with baking paper or tin foil).
  • Allow to cool for approx. 30 minutes and then carefully remove from the loaf pan.
  • Once the bread has cooled, you can garnish it with more chocolate chips if you like.
  • The bread will keep wrapped in the fridge refrigerated for about 3-4 days, or it can be frozen 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 to use a light flour (such as spelt flour) instead of oatmeal and whole-grain flour.
  • The type of nuts can be chosen as desired. You can also use f.ex. sesame seeds or other.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!