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
Tina Kalpesh says
Amazing ! My family loved this one my father in law complemented saying that he couldn't believe it wasn't store bought.
Madhuram says
Thanks Tina.
Andrea says
I have made this recipe many times. It is AMAZING! I love adding half of a cup of chocolate chips. YUMMMM!!! I have converted skeptics into loving vegan baking after they have tried this. So moist and full of flavor and EASY to make!
Madhuram says
Thanks Andrea.
Karen says
This looks delish! about coconut oil, it does impart a coconut taste to baked goods but in a good way. I use only extra virgin organic coconut oil. My husband loves the delicate taste from it.I love it for baking!
Kimberly says
This bread rocks! It freezes well, and I sometimes sneak in a bit of flax for some extra goodness for my kids, they always ask for more. Now I buy extra bananas every week and make muffins for a quick breakfast. Thank you!
Madhuram says
You're welcome Kimberly.
Chelsea says
holy moly, this recipe is delicious!
Madhuram says
Thanks Chelsea.
Meghan says
Just baked this and it is amazing! I tweaked a few things. I used 1/2 cup I applesauce instead of a vegan butter. I also didn't have allspice so I used 1/2 teaspoon of nutmeg and a teaspoon of cinnamon. I added chopped walnuts and dark chocolate chips. AMAZING!! Thanks for the awesome recipe. 🙂
Madhuram says
You're welcome Meghan.
Wendy says
By the way, I used a gas oven and had no problem. Maybe making the bread into muffins works better with a gas oven since the cooking time is so much shorter then?
Wendy says
I agree with Magdalena--the best banana ANYTHING I've ever had! I omitted the all spice and used 3/4 tsp of pumpkin pie spice instead. For the margarine, I used half Earth Balance non-dairy spread (I'm dairy-free) and half extra virgin unrefined coconut oil (the solid kind). I made them into muffins instead of bread--they only took around 18-20 minutes to bake then. OMG, they were the moistest things ever--even after 3 days (we had to pace ourselves when eating them). 🙂
Madhuram says
Thanks for the feedback, Wendy.
Manisha says
Hi Madhuram
I enjoy your website. I have tried a couple of items and really liked them.
One question about the banana bread recipe. I have a gas oven. The middle part of the bread was not cooked properly (top and bottom were already brown). So I sliced the bread open and then baked again.I thought it could be due to gas oven. Next time I tried the recipe again on my OTG but same thing. Can you explain what went wrong?
Madhuram says
I'm hearing mixed reviews about gas oven and that's the reason I'm still not able to decide whether to buy a gas range or not, though I would love the speed of gas top cooking. How long did you bake the bread for? For quick bread recipes and pie recipes where you have bake for an extended period of time, it is advised to loosely cover the pan with aluminum foil to prevent burning/overcooking of the sides and top of the bread/pie. Did you do the toothpick test, or you just removed the bread out of the oven because the bread was becoming very brown at the top?
Magdalena says
This was just THE BEST banana bread I ever tasted! I used coconut oil instead of margarine and I also used only brown sugar instead of also adding white oh and I also had a little more of the allspice... Yuummm, thank you very much for this recipe!
Madhuram says
You're welcome Magdalena. How much coconut oil did you use? Did you use melted oil or measured it in the solid state?
Davilyn Eversz says
Instead of margarine I used palm shortening. I do make my own vegan butter (www.veganbaking.net) but thought I'd use the palm instead and it turned out really nice. I know there are divided camps on the use of palm shortening but I happen to believe, after much research, that it is good for you. I also use palm shortening that is from sustainable farming.
Madhuram says
I totally understand your opinion about palm shortening. I too did a similar research and believe in what you have mentioned.
Miranda @ Mangoes and Chutney says
I am eating this right now - awesome! I am glad I made it this morning after my husband went to work (with plans to have it tomorrow for breakfast) and as suspected, he wanted to have some after dinner. Love it. I used Earth Balance spread in place of the margarine and natural cane sugar in place of the other sugars. No problems with the substitutions. Thanks for a great recipe!
Madhuram says
You're welcome Miranda.
Anna says
I just made this delicious banana bread so good even my picky kiids ate it and they said was so good!! thank you for share this recipe!!
Madhuram says
You're welcome Anna.
Jordan says
You've made my banana bread dreams come true! Thank you.
Madhuram says
You're welcome Jordan.
Julia says
Madhuram,
Thank you so much for considering what 'real' healthy eating is. It is so difficult to re-educate ourselves as adults. Thank you for your hand in it!
Madhuram says
You're welcome Julia.
Linda says
Thank you so much for this recipe. I love to bake, but vegan baking can be difficult. This banana bread is wonderful everyone loves it.
Madhuram says
You're welcome Linda.
rani says
Hi how are you? I have a question about this spice ground what kind of spice should add to it?
thanks
Madhuram says
Allspice is like any other spice like cinnamon, nutmeg etc. Actually it has a flavor similar to that of nutmeg. You should be able to find the powder next to the other spices in the baking aisle of your grocery store.
Amy says
Is there any substitute for the Margarine?
Madhuram says
Use coconut oil in semi-solid state. Or use your choice of oil instead of the margarine. This works supposedly. I just knew it after Googling for you.
davidg says
I used equal amounts olive oil and earth's best 'butter' (made from olive oil) and it worked well.
davidg says
* earth balance, not earth's best.
davidg says
Thanks for the wonderful recipe. It came out quite well. My only issue was that the bread came out too soft, so did not retain its form. Any ideas why? Thanks again! Everyone loved it!
Madhuram says
You're welcome Davidg. I'm guessing that you sliced the bread too soon. Quick breads especially banana breads slice and taste better the following day.
davidg says
Thank you! I believe that's what I did wrong.. the bread was quite warm when I sliced it.
Madhuram says
Yes, warm breads do not sliced well.