Eggless banana bread has always been on 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.
I always love baking with banana and blueberries because all the recipes I have tried so far have been very successful; in taste and appearance too.
If you check the recipe index by ingredients I'm sure that the banana and blueberry recipes page will have the most recipes.
Ingredients and Substitutes
You don't need any fancy ingredients, the procedure is very simple, and you make one of the best quick bread recipes ever! How cool it is!
- 2 cups All-purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ teaspoon Ground Allspice
- ½ cup Margarine at room temperature (I used Becel Vegan Spread)
- ½ cup Brown Sugar
- ½ cup White Sugar
- 3 Banana medium-sized, mashed well
- ¼ cup Almond Milk
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- ½ cup Chopped Walnuts
Best Tip
Sometimes I use oil instead of the softened non-dairy butter mentioned in the recipe. In that case, I use ⅓rd of a cup of oil instead of half a cup of butter.
If I had to choose one of the best recipes using bananas, this vegan banana bread recipe would be the one.
This vegan banana bread is also one of the recipes which I make quite often whenever I have overripe bananas at home.
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.
Recipe FAQs
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.
You will have to thaw it to bring it to room temperature and then only it can be used.
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.
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.
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.
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 ⅔rds full of batter and bake it for around 18-23 minutes maybe. Time might differ. Please test for doneness accordingly.
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. 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.
Yes keeping the measurement same you can use your choice of add-ons.
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.
Always use white granulated sugar and not powdered sugar while baking unless a recipe specifically calls for it.
Yes you can try it. I haven't though. I'm thinking about ¾ cup of either of the syrup should be fine instead of 1 cup of sugar.
Yes it should not be a problem. You can also use coconut palm sugar instead.
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 you can use dairy milk instead of almond milk. If you don't have buttermilk then use dairy milk and vinegar.
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.
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 ¼ cup of unsweetened applesauce and ¼ 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.
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 ⅓rd cup of oil should be enough instead of ½ cup of butter/margarine.
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.
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.
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.
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.
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.
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.
Recipe
Vegan Banana Bread
Ingredients
- 2 cups All Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ teaspoon Allspice ground
- ½ cup Margarine at room temperature (I used Becel Vegan Spread)
- ½ cup Brown Sugar
- ½ cup White Sugar
- 3 count Banana medium-sized, mashed well
- ¼ cup Almond Milk (or any non-dairy milk of your choice)
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- ½ cup Walnuts chopped
Instructions
- Combine together the non dairy milk and apple cider vinegar; set aside.
- Preaheat the oven at 350F/180C for 15 minutes. Line an 8x4 inch loaf pan with parchment paper and lightly grease it with nonstick cooking spray.
- In a large combine the flour, baking soda, salt, and spice.
- Cream together the margarine and sugars in another bowl. Then add the bananas, vanilla, and milk-vinegar mixture.
- Add the wet ingredients to the flour mixture. Mix in the nuts and stir until just combined.
- Pour the batter into 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.
- 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).
My Notes
- Any non-dairy milk can be used instead of almond milk. My personal preference is always almond milk or rice milk.
- You can add (vegan) chocolate chips along with nuts to make it decadent.
- Always slice quick bread the next day. Do not slice it while it's still warm because it might not slice neatly.
- For a healthier version, you may want to substitute the 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.
Taste & Texture
Nutrition
Nancy says
I have made this repeatedly with great results. I use half the sugar (brown only) and I think it's sweet enough with that. Also, I spray my pan with refined coconut oil spray and it comes out of the pan easily without requiring any parchment paper. My bread pans are a little wider than yours, so I need only bake it for 45 minutes.
Madhuram says
Thank you very much for the great feedback, Nancy.
Anniya says
This recipe NEVER lets me down!!!!! It's my go to!
Madhuram says
Thanks for the feedback, Anniya.
Jenny Cornerstone says
I've been using this recipe for years! I do use regular buttermilk and butter, no apple cider. Phenomenal, this bread is so moist, thank you for your time and effort to making life amazing.
Madhuram says
You're welcome, Jenny. Thank you very much for the kind words.
Jenny Cornerstone says
I've been using this recipe for years now! I love this site, even if I tweak a few things because Im not vegan, every recipe I use is phenomenal
Madhuram says
Thank you very much for the kind words, Jenny.
Will says
I have probably made this recipe (or variations of it) about 50 times in the past couple years. It’s amazing! Hands down the best banana bread recipe I’ve made. I will substitute butter for margarine and dairy milk for the non-dairy stuff most of the time. It’s still plenty good. Can’t recommend this enough. And the complements I get are through the roof! Thank you!
Madhuram says
Wow! That's amazing, Will. Thank you very much for the feedback.
Debra Getz says
My son and his family are coming and they do not eat eggs, but he loved my banana bread growing up. So I opted to try making some without eggs, and this hit the mark! I did add a cup of blueberries I had that were on the decline, and it turned out perfecto! Moist, tasty and wonderful with or without butter. I am an elder woman that grew up on old fashioned homemade cooking. Can't wait for them to get here to see how they like it. Thanks!
Madhuram says
You're very welcome, Debra. Thank you very much for taking the time to leave your valuable feedback.
Praniti Amin says
This is indeed a great recipe. Mine was not vegan as I used butter and 2% milk but I loved how moist it was and not too sweet. Will surely make again.
Madhuram says
Thanks for the feedback, Praniti.
Vien says
My family and I love this recipe, and we aren't even all vegan! Have you ever tried this with any other banana variety? I have short little bananas (plantains??) that I have let ripen until the skin has blackened but realize that while it's sweet with a similar banana flavor, it's more dry as well. Not sure how to proceed.
Madhuram says
Thanks for the feedback, Vien. I haven't tried it with any other variety of banana/plantain. If it's dry add some milk to moisten it.
DEAN says
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!! 🙂
Madhuram says
That's great to know Dean. Thank you very much for the feedback.
KD says
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 !
Madhuram says
That's great KD. All the best!
Rutuja says
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.
Madhuram says
You're very welcome Rutuja. Your comment made my day.
Candace says
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!
Madhuram says
Thank you very much Candace.
Beth says
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!
Madhuram says
You're very welcome Beth.
Tasha says
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!!
Madhuram says
That's great 🙂
Pam says
my son is vegan and I am gluten free do you know if it would do good with gluten free flour? Thank you
Madhuram says
Mm...that can be a tricky combination Pam. I haven't tried it so unable to comment.
Karla McKinley Smith says
This came out amazing, so moist and delicious!!! Thank you soooo much for this recipe, the only one I'll use now!
Madhuram says
You're very welcome Karla.
LC says
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 🙂
Madhuram says
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.
Jennifer says
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.
Madhuram says
You're very welcome Jennifer.
Lokiniko says
I made this last night and can't stop eating it, so I'll need to make more for my friends this weekend 🙂 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 😉
Madhuram says
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.
Julie says
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!
Madhuram says
That's great to know Julie. Thanks.
Sonia says
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!
Thanks,
Sonia.
Madhuram says
You're welcome Sonia.
Kendra Johnson says
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!!!
Madhuram says
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.
Kaitlin says
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!
Madhuram says
You're very welcome Kaitlin.
ann says
Can I use cake flour instead of all purpose flour
Madhuram says
Yes it should work Ann.
Nate says
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!
Madhuram says
You're very welcome Nate.
Dana says
Thanks for the recipe! My daughter has multiple food allergies and I made this bread and everyone loves it..making another one today!
Madhuram says
You're very welcome Dana.
Stephanie Rios says
Woah I put a cup of banana in here and some oatmeal, its amazing
Madhuram says
Thanks Stephanie.
Haley says
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!!!
Madhuram says
Thanks Haley.
Shelley Dubois says
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!!!
Madhuram says
That's great Shelley! Thanks for the feedback.
soniaO says
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!
Madhuram says
That's fabulous. I can't wait to try the gluten-free version of the bread. Thanks for the tip. 🙂
Mark Schofer says
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.
Madhuram says
Thanks for the feedback Mark.
Gloria says
Just made this recipe, didn't have walnuts so I made it without and it still came so great. Thank you for this awesome recipe!!!
Madhuram says
You're very welcome Gloria.
Janet says
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!
Madhuram says
Something else should have gone wrong Janet. I'm sure it's not the recipe. Sorry.
kd3569 says
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?
Madhuram says
It helps to get an airy texture to the baked treats.
Kathy Dempsey says
could I use baking powder?
Madhuram says
I don't think it will work. Baking soda and baking powder cannot be used interchangeably.
Kathy Dempsey says
could I use baking powder? or ground flax seed?
Madhuram says
Interchanging baking powder and soda doesn't work always Kathy. So not sure. Flax egg might work.
Natalie Kondratenko says
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.
Madhuram says
Thanks for the feedback Natalie.