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Vegan Banana Bread | Egg & Oil-Free

This easy vegan banana bread is the best you’ll find and, even though it is egg-free and dairy-free, no one will ever know the difference.

loaf of vegan banana bread sliced on cutting board with slices of banana and glass of milk

There is just something so comforting about a warm slice of banana bread. It brings back memories of sitting at my grandmother’s kitchen table as she drank a hot cup of coffee and talked to me.

You’ll love this vegan banana bread recipe because it’s…

  • Easy to make
  • Includes simple ingredients
  • Vegan, egg-free, and dairy-free
  • Loved by kids and adults
  • Perfectly sweet
  • Delicious
loave of banana bread on cutting board with cup of coffee in background

This recipe was inspired by my Zucchini Bread recipe, because I knew that it should be as simple as switching out the grated zucchini for ripe bananas.

I was right, and the basic recipe is so versatile it can be made into a number of different plant-based bread options.

Great way to use up ripe bananas

The ripeness of the bananas used is key here, and it’s also what makes this recipe even better. We all have purchased fresh bananas only to watch them turn spotted and brown and oftentimes go to waste. But no more!

Overly ripe bananas are what make this banana loaf SO amazingly sweet. The riper, the better!

flour, cinnamon, spices, banana messy on wooden board

Another great thing is that once baked, these loaves freeze well, so you might as well use up all those bananas and go ahead and bake a couple of loaves while you’re at it.

This post may contain affiliate links. Read my full disclosure here.

2 small loaves of banana bread with cinnamons sticks, walnuts, and banana in background

How to make vegan banana bread

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

This is really a simple recipe and a great time to get the kids or reluctant cooks into the kitchen.

Begin by preheating your oven to 350°F.

In a large bowl, begin adding the dry ingredients that include whole wheat flour, baking soda, baking powder, salt, and spices.

Use a whisk to mix the dry ingredients together well.

stainless bowl with whole wheat flour, baking soda, baking powder, salt, and cinnamon

Peel 2 large overly-ripe bananas and use a potato masher or fork to mash them up in a separate medium-sized bowl. Add the other wet ingredients–applesauce, apple juice concentrate, maple syrup, vanilla–and mix well. I use a whisk to do this.

applesauce, maple syrup, and other banana bread wet ingredients in stainless bowl with whisk

Pour the well-blended wet ingredients into the larger bowl with the dry ingredients and add crushed walnuts if you are planning to use them.

Combine all the ingredients well using a large spoon or whisk. This will be a thick batter. If it seems overly thick, you can add a splash of plant milk such as almond or soy milk to make sure there are no dry spots.

Pour the batter into a baking dish. I line my glass baking dishes with parchment paper to prevent sticking and alleviate any need for using oil. If you look closely at the photos, you’ll be able to see the paper lining. It works perfectly!

overhead shot of banana bread topped with walnuts in baking pan

Another option to prevent sticking is to use silicone baking pans which I often do. Just remember that when baking with these pans, you’ll need to place them on a baking sheet for support in the oven.

Place in the preheated oven and bake for approximately 30-35 minutes. Remember that oven temperatures vary.

About 25 minutes into cooking, test for doneness. To do this, insert a toothpick into the center point. If the toothpick comes out clean, the cake is done, otherwise place back into the oven and test again in 5-10 minutes.

Remove from oven when done, allow to cool, and serve warm.

close of of loaf of banana bread with slices of banana in front

Vegan banana bread recipe Q & A

Can this banana loaf be made gluten-free? Though I haven’t tried it, I’m sure it can. Minimalist Baker has a gluten-free baking guide that can help with that.

Can this recipe be made into muffins? Absolutely! Simply use a muffin pan instead of a loaf pan and reduce the cooking time to about 25 minutes. Remember to check around the 20-minute mark for doneness using the tips above.

What if I don’t have apple juice concentrate? To replace the concentrate, you can use apple juice undiluted. The bread won’t be quite as sweet, because apple juice concentrate is much sweeter, but it still will be good.

How long does it keep? I like to keep my cooked loaves in an airtight container in the refrigerator, and it lasts for up to a week.

Can I freeze it? Yes. This recipe freezes well.

Can I freeze overripe bananas to use in this recipe for later? Freezing ripe bananas is a great idea. Remember to peel them first and place them in a freezer bag or other airtight container. Defrost before using in this recipe.

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Other vegan banana recipes

loaf of vegan banana bread sliced on cutting board with slices of banana and glass of milk

Vegan Banana Bread (Oil & Egg-Free

Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

This easy vegan banana bread is the best you’ll find, and even though it is egg-free and dairy-free, no one will ever know the difference.

Ingredients

  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp salt
  • 2 large very ripe bananas (approx 1 cup)
  • 1/2 cup applesauce
  • 1/4 cup apple juice concentrate (thawed & undiluted)
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/4 cup chopped walnuts (optional)

Instructions

  1. Begin by preheating your oven to 350°F
  2. In a large bowl, begin adding the dry ingredients that include whole wheat flour, baking soda, baking powder, salt, and spices. Use a whisk to mix them together well.
  3. Peel 2 large overly-ripe bananas and use a potato masher or fork to mash them up in a separate medium-sized bowl. Add the other wet ingredients–applesauce, apple juice concentrate, maple syrup, vanilla–and mix well. I use a whisk to do this.
  4. Pour the well-blended wet ingredients into the larger bowl with the dry ingredients and add crushed walnuts if you are planning to use them.
  5. Combine all the ingredients well using a large spoon or whisk. This will be a thick batter. If it seems overly thick, you can add a splash of plant milk such as almond or soy milk to make sure there are no dry spots.
  6. Pour the batter into a baking dish. I line my glass baking dishes with parchment paper to prevent sticking and alleviate any need for using any oil.
  7. Place in the preheated oven and bake for approximately 30-35 minutes. Remember that oven temperatures vary.
  8. About 25 minutes into cooking, test for doneness. To do this, insert a toothpick into the center point. If the toothpick comes out clean, the cake is done, otherwise place back into the oven and test again in 5-10 minutes.
  9. Remove from oven when done, allow to cool, and serve warm.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgCarbohydrates: 33gFiber: 4gSugar: 11gProtein: 4g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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photo collage of banana bread for picmonkey
photo collage of banana bread for picmonkey
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Shobha

Friday 27th of November 2020

Terri, This recipe is absolutely delicious. I have made it several times and they come out perfect. I have also made it with GF Oat flour and it has turned out great. I usually use home made apple sauce too. I just add fresh apple chunks to my Vitamix and make fresh raw apple sauce for this recipe. It turns out great. Also I use just plain water by the Table spoon if the batter gets too thick. I have used dates as well to sweeten and that turned out great too. About 4 Mejdool dates per cup of flour + 1/8 C of raisins per cup of flour. I process the dates with pits removed along with the flour in my food processor along with 1/8 cup of raisins for every cup of flour. I also add all the dry ingredients to the food processor. Hope this helps if you want to try sugar free option.

I have made your chocolate cake recipe and chocolate muffins too. They turned out very good as well. Your blog site is my go to for WFPBNO recipes...

Terri Edwards

Saturday 28th of November 2020

Hi Shobha- This is such great information for all of us. Thank you for sharing, and I'm so glad to hear about how much you are enjoying the recipe. :D

Josh

Tuesday 22nd of September 2020

I just made this as muffins. Makes just about 12 perfectly! (Single batch). Cooked for 25 mins at 350 as suggested and they came out AWESOME!!!!!!!!!!

Terri Edwards

Tuesday 22nd of September 2020

Hi Josh- That's terrific to hear! Thanks so much for the great feedback, and I love the option to bake as muffins.

Peggy

Sunday 13th of September 2020

Hi, I do have a question regarding the measuring of the banana. Do you mash the banana and then measure one cup, or do you slice the banana until you get one cup. It would also be helpful if the size of the baking dish is indicated. By looking at the photo it looks like a standard loaf pan. Another question I have, and I find it perplexing is the measuring of some ingredients. For example, one tablespoon of ground flax seed. If you are grinding your own, is the one tablespoon measurement before you grind the flax-seed or after? Thank you so much for your response. I will be making the banana bread using 1 cup of mashed banana and hope and pray it is not too much. Peggy

Terri Edwards

Monday 14th of September 2020

Hi Peggy- Truthfully, I just usually use 1 whole banana, and don't worry about actually measuring it. For the flaxseed, I measure the flax meal, so it would be after grinding the seeds. I hope the bread turns out well for you!

Denise

Wednesday 9th of September 2020

Can I just increase amount of applesauce if I don’t have the apple juice concentrate? Or is there something else I can substitute for it?

Terri Edwards

Wednesday 9th of September 2020

Hi Denise- Yes, increasing the applesauce would be a good substitute for the concentrate. It won't be quite as sweet but will work just fine.

Gail

Wednesday 2nd of September 2020

Can this recipe be doubled?

Terri Edwards

Wednesday 2nd of September 2020

Hi Gail- Yes, it can. I actually doubled it to take this photoshoot for it.