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.
Jump to:
I always love baking with banana recipes and blueberry recipes 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/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.
More Vegan Bread Recipes You'll Love
If you tried this Vegan Banana Bread recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
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
tmkreliant says
This recipe was awesome! I took it to a potluck and everybody loved it. Only thing different I did was I had 1-1/2 cup white flour and 1/2 cup ww pastry flour. I also used turbinado and fructose for the sugar. Also, I substituted cardamon for cinnamon.
Madhuram says
It is an awesome recipe. Thanks to Isa.
Fawnne says
YUMMY RECIPE!!! I just made this banana bread for the first time.... I used coconut spread for the margarine and rice milk for the non-dairy milk. I've never made bread before, which explains why I didn't have a loaf pan to pour the batter in once it was prepared!! So I used my muffin pan 🙂 This recipe makes about 12-14 full size banana bread muffins. I will be using this recipe for my daughter's first birthday cake! Thank you so much Madhuram for this splendid vegan banana bread recipe! I could even wait for the muffins to cool. I had one straight out from the oven and it was super delicious!
Madhuram says
You're welcome Fawne. Although I cannot take credit for the bread because it is not my recipe and I got it from another website.
Anne says
I have made banana nut bread once before with little success. I
am thrilled to find this recipe.I just made my first and tasty banana bread. The recipe was simple and did not require any energy egg replacer. The bread came out moist and tasty. I used 1/2 cup of agave nectar as I didn't have any cane sugar. I would use 4 bananas next time as I omitted the other 1/2 cup of sugar. I don't like it too sweet. I can not believe the bread came out so good. I usually botch things up because I switched out an ingredient I didn't have for another. I am still in disbelief I made a tasty banana bread on the first try. Many thanks to you!
Be Vegan, World Peace.
Madhuram says
You're welcome Anne. I can imagine how excited one can be after a successful baking experience.
Virginia says
This is the second wonderful recipe I've tried from your site! I loved that it wasn't greasy like other banana breads. I used spreadable country crock margarine and, although it looked really funky while it was being creamed, the bread was light and delicious! Do you think it would work with 1/2 whole wheat flour substituted?
Madhuram says
Thanks Virginia. Whole wheat flour should work too, but I'm not a fan of whole wheat flour and banana combination. Somehow I don't like the taste.
Anusha says
Hi,
Have you ever tried this using whole wheat flour ? Also what are the substitute options for margarine ? I would like to use something that is healthier. will applesauce/ yogurt / flax seed powder / pureed dates.... anything work ?
Thanks,
Anusha
Madhuram says
Hi Anusha, I haven't tried whole wheat flour in this recipe. Actually I try to avoid using whole wheat flour with plain bananas because I have done that quite a few times in banana muffin recipes and it tastes like godhumai appam/paniyaram (I guess you know tamil). I did use whole wheat pastry flour in this Vegan Chocolate Banana Cake and it tasted good though. Regarding substitute for margarine, try using refined organic coconut oil like Spectrum. It works perfectly as a substitute for margarine because coconut oil too is in solid state. I tried it recently in a scone recipe which called for margarine/butter and it came out very well. Coconut oil is actually very good for health.
Sumitra says
Hi Madhu,
I was looking for an eggless banana cake recipe and tried the non-vegan version of this one. I used regular milk, butter, chopped almonds (didn't have walnuts)and distilled vinegar. Also, I substituted cake flour (just bought this recently and was eager to try it in a recipe!) for APF and baked it in a 9" round pan. The cake did rise and turned out soft and sponge like. It was yummy, moist and the sweetness was also perfect. I was just wondering if it would not be sweet enough as I followed the recipe for the bread, however it turned out delicious. Also, it just took 45 min to bake. Thanks for the wonderful recipe.
Madhuram says
Thanks for trying the recipe and for the feedback, Sumitra.
ranjani says
Oh ya, I just checked the full recipe. Been wondering what it was by looking at the name. A mix of oat n wheat bran wud do right?
Madhuram says
I think you should be fine. Try reducing the quantity of the bran by 1/4 cup and add extra liquid (water should be fine) if you think the batter is too thick. Or you could try the banana bread recipe itself with pineapples though. Use about 1 and 1/2 cups of drained pineapple chunks or crushed pineapple and see how it turns out.
Ranjani says
Hi, tried the non vegan version today. Came out well. Best recipes you have 🙂 I am waiting for something in pineapple 🙂 We don't get pineapple bran here, so could'nt try the bread.
Madhuram says
Thanks Ranjani. I think you have misunderstood, it's not pineapple bran but pineapple and bran bread. I have used bran cereal. You could use any cereal and the bread will turn out good.
Jessica says
BAM! This came out sooooooo good!!! THanks SO much! Best banana bread I ever made
Madhuram says
You're welcome Jessica. The full credit goes to Isa and Chandra.
H.L. says
this was wonderful. I will confess that I NEVER follow a recipe precisely. I did substitute agave and canola oil. Still this is a wonderful guide for an eggless bread. I will DEFINITELY make this again and again. It is light and wonderfully moist not dense as I expected. Thanks
Madhuram says
That's a lovely idea to add agave. How much of it did you use?
srividhya says
madhu, planning to bake these tomorrow.
1) I don't have white sugar. Can I use 1 cup of brown sugar instead of 1/2 and 1/2 of brown and white?
2) Also, I have 4 frozen bananas inside the freezer. I froze them with the skin. If I used 3 of these, would it impact the outcome?
3) I have "I can't believe its not butter" in the freezer too. Ok to use these in place of margarine?
Thanks tons madhu! Planning to bake these for a potluck on Sat. So your reply would be very helpful!
Madhuram says
You can use all brown sugar Srividhya, but reg. butter and banana everything has to be brought to room temperature to get the desired result.
srividhya says
Madhu, my friends loved the bread at the potluck yesterday 🙂 I would like to share my experience baking it - I was unable to cream the sugar and butter properly because I used 1 cup of brown sugar and the particles are bigger than white sugar. Somehow I am wondering if it affected the outcome because I found the cake super moist inside but crumbling. I was unable to slice it properly. Also the crust was hard but maybe that could be due to overbaking by 5 minutes? or because I used a 9X5 pan? Do you use a special cutter to cut the breads/cakes? I see that you have lovely neat slices. Except for that one thing, the bread turned out awesome in taste 🙂 Thanks so much Madhu! If not for you, I would never have taken up baking. You are an inspiration with your simple recipes and instructions!
srividhya says
Update! I left about a quarter of the loaf behind at home, without slicing. I tried slicing it today and the slices came out perfect! So I think thats the problem, it had not cooled enough for me to cut the perfect slices 🙂
Madhuram says
Yes cooling quick breads completely is absolutely a must. I have mentioned this in every quick bread recipe of mine. The bread does not slice well within a few hours of baking.
Madhuram says
Thank you very much for your compliments Srividhya. Using brown sugar instead of white sugar should not be a problem at all. I agree that sometimes brown sugar become lumpy and you do have to break some of the pieces by hand. Even otherwise the small lumps do dissolve while the bread is baking. The issue was that the bread did not cool enough. You can see in the procedure I have mentioned that cool the bread preferably overnight.
Jenn says
I used regular vinegar, 1 cup of soy milk and 1 cup of raisins instead of the nuts. BEST BANANA BREAD EVER!! Great recipie!!
cathy says
Best ever that I've tried, absolutely love it, I can stop searching now for a awesome banana recipe now, I made them into muffins.
Madhuram says
Thank you very much Cathy.
Arpita says
I made this yesterday, I didnt use any brown sugar and only 1/3 cup white sugar in total. I also added half of a peeled and diced apple, came out absolutely delicious!
Madhuram says
Thank you very much for trying the recipe Arpita. Do rate the recipe when you have time.
Arpita says
5 stars! and i used white distilled vinegar because that's all i had, still delicious!! Next time I'll add some chocolate chips into it!
Madhuram says
Thanks Arpita.
Smita says
Hi there!
Lovely site you have here! I tried this one and it came out very nice and my hubby loved it but it wasn't as moist as your pics look. Could it be because I used a bundt tin instead of a bread tray? Could you let me know on how much was the mashed banana in terms of cups and lastly did you use granulated sugar or are the mesurements for powdered sugar? Thanks in advance!
Keep posting!
Smita
Madhuram says
Thank you very much for trying the recipe Smita. The bread was very moist, so I guess maybe you baked it a little too long and that's why it became dry. 55-60 minutes should be enough for a bundt pan. I think the mashed banana will be about 1 and 1/4 cups to 1 and 1/2 cups. Always use granulated sugar for baking unless specified otherwise.
Could you rate the recipe?
Elsa says
My grandson is allergic to eggs and other dairy products. I'm finding many vegan recipes that I can use for him. This one sounds like a winner but I will also have to leave out the walnuts. Fleishman's makes a marg that I use for him instead of butter. When pomegranates are available I can sub the seeds for the walnuts. It should give the bread a nice flavor also. Thanks
Madhuram says
I'm sure your grandson will love it, Elsa. I too have used the Fleishman's margarine. They also have a "no salt" one.
Shina says
Dear Madhuram,
I visit your website quite often and try mostly cookies. Now i want to try this bread. I want to ask that i have normal vinegar not apple cider, can i use that vinegar in this recipe and can i replce margarine with canola oil and ghee (Indian butter).
Please reply
anyway thanks for eggless recipres
Madhuram says
Thanks for trying the recipes Shina. Yes you can use regular white vinegar and also substitute oil/ghee for the margarine. I guess you have to use little less oil though.
Jennifer says
Madhuram, this is the first time I'm trying a recipe from your blog and I'm so happy that I chose it because the bread came out very well and we all loved it. Thanks for sharing this recipe.
Madhuram says
You're welcome Jennifer.
Madhulika says
I tried this one out using normal milk. However my batter came out very thick and I used an extra 1/4 cup milk. The bread was delicious :-))