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.

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

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.

Using 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!

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.

How to make vegan banana bread

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

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.

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.

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!

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.

Vegan banana bread recipe Q & A

• Q: 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.
• Q: 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.
• Q: 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.
• Q: 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.
• Q: Can I freeze it? Yes. This recipe freezes well.
• Q: 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.

Other vegan banana recipes

• Banana Oat Pancakes
• Banana Oatmeal Muffins (Gluten-Free)
• Chocolate Banana Smoothie

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

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

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

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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.

Print

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teapoon allspice
• 1/4 teaspoon 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 teaspoon 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silicone Bread and Loaf Pan Set of 2
• 
  365 Everyday Value Organic Grade A Maple Syrup Dark Color, 32 Ounce
• 
  Cuisinart CTG-00-SMB Stainless Steel Mixing Bowls with Lids, Set of 3

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?

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