Vegan Banana Bread Video Recipe

Modified: Oct 15, 2024 by Madhuram · 280 Comments.

4.92 from 70 votes

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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.

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Ingredients and Substitutes
Best Tip
Recipe FAQs
Recipe
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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. Vegan Banana Bread (Full Loaf)

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 SubstitutesYou 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. Eggless Banana Bread

This vegan banana bread is also one of the recipes which I make quite often whenever I have overripe bananas at home. Vegan banana Bread (Sliced)

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

What is allspice powder?

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.

Can frozen banana be used?

You will have to thaw it to bring it to room temperature and then only it can be used.

Can I bake it in microwave oven?

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.

Does the recipe work in gas oven?

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.

Can it be baked as cake/bundt tin any other pan?

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.

Can it be baked as muffins?

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.

Does it freeze well?

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.

Can I use white vinegar instead of apple cider vinegar? Anything else instead of vinegar?

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.

Can I add chocolate chips/raisins instead of nuts?

Yes keeping the measurement same you can use your choice of add-ons.

Can I use any other fruit instead of banana?

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.

Granulated sugar or powdered sugar?

Always use white granulated sugar and not powdered sugar while baking unless a recipe specifically calls for it.

Can I use agave nectar/maple syrup instead of sugar?

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.

Can I used all brown sugar instead of white and vice-versa?

Yes it should not be a problem. You can also use coconut palm sugar instead.

Can I use any other non-dairy milk?

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.

Can I use 2% dairy milk instead of almond milk?

Yes you can use dairy milk instead of almond milk. If you don't have buttermilk then use dairy milk and vinegar.

Can I use buttermilk instead of non-dairy milk?

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.

Can I use unsweetened applesauce instead of butter to make it Fat-Free?

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.

Can I use butter/oil/ghee instead of margarine?

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.

Can I use whole wheat flour instead of all-purpose flour?

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.

Can I use any other flour than all-purpose/whole wheat flour?

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.

Can this bread be made Gluten-Free?

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.

Why couldn't I get neat slices?

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.

Why is the bread dense?

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.

The sides and the base of the bread turned crisp. The bread seemed to brown too quickly on the outside. Why?

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

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More Eggless Breads

Ingredients Used: All-purpose Flour, Allspice, baking soda, banana, margarine, Milk-Almond, Sugar-Brown, Sugar-White, vinegar, walnut

Comments

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All comments I made this Questions

Pam says

April 27, 2017 at 1:11 pm

my son is vegan and I am gluten free do you know if it would do good with gluten free flour? Thank you

Reply
- Madhuram says
  
  April 28, 2017 at 9:32 pm
  
  Mm...that can be a tricky combination Pam. I haven't tried it so unable to comment.
  
  Reply
Karla McKinley Smith says

April 26, 2017 at 12:11 pm

This came out amazing, so moist and delicious!!! Thank you soooo much for this recipe, the only one I'll use now!

Reply
- Madhuram says
  
  April 27, 2017 at 12:14 pm
  
  You're very welcome Karla.
  
  Reply
LC says

April 09, 2017 at 1:09 pm

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 🙂

Reply
- Madhuram says
  
  April 11, 2017 at 6:43 pm
  
  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.
  
  Reply
Jennifer says

April 08, 2017 at 7:19 am

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.

Reply
- Madhuram says
  
  April 11, 2017 at 6:47 pm
  
  You're very welcome Jennifer.
  
  Reply
Lokiniko says

March 21, 2017 at 9:08 pm

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 😉

Reply
- Madhuram says
  
  March 23, 2017 at 11:12 am
  
  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.
  
  Reply
  - Julie says
    
    June 07, 2017 at 9:57 pm
    
    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!
    
    Reply
    - Madhuram says
      
      June 08, 2017 at 2:58 pm
      
      That's great to know Julie. Thanks.
      
      Reply
Sonia says

February 20, 2017 at 7:24 pm

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.

Reply
- Madhuram says
  
  February 20, 2017 at 7:41 pm
  
  You're welcome Sonia.
  
  Reply
Kendra Johnson says

February 10, 2017 at 5:57 pm

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!!!

Reply
- Madhuram says
  
  February 11, 2017 at 11:08 am
  
  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.
  
  Reply
Kaitlin says

January 29, 2017 at 12:59 pm

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!

Reply
- Madhuram says
  
  January 30, 2017 at 12:37 pm
  
  You're very welcome Kaitlin.
  
  Reply
ann says

January 24, 2017 at 12:51 pm

Can I use cake flour instead of all purpose flour

Reply
- Madhuram says
  
  January 25, 2017 at 1:01 pm
  
  Yes it should work Ann.
  
  Reply
Nate says

December 17, 2016 at 9:27 am

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!

Reply
- Madhuram says
  
  December 17, 2016 at 9:34 pm
  
  You're very welcome Nate.
  
  Reply
Dana says

December 07, 2016 at 8:39 am

Thanks for the recipe! My daughter has multiple food allergies and I made this bread and everyone loves it..making another one today!

Reply
- Madhuram says
  
  December 07, 2016 at 1:56 pm
  
  You're very welcome Dana.
  
  Reply
Stephanie Rios says

October 26, 2016 at 7:57 pm

Woah I put a cup of banana in here and some oatmeal, its amazing

Reply
- Madhuram says
  
  October 30, 2016 at 8:08 am
  
  Thanks Stephanie.
  
  Reply
Haley says

October 21, 2016 at 8:06 pm

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!!!

Reply
- Madhuram says
  
  October 23, 2016 at 4:01 pm
  
  Thanks Haley.
  
  Reply
Shelley Dubois says

October 20, 2016 at 12:17 pm

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!!!

Reply
- Madhuram says
  
  October 21, 2016 at 11:15 am
  
  That's great Shelley! Thanks for the feedback.
  
  Reply
soniaO says

October 09, 2016 at 5:39 pm

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!

Reply
- Madhuram says
  
  October 10, 2016 at 12:02 pm
  
  That's fabulous. I can't wait to try the gluten-free version of the bread. Thanks for the tip. 🙂
  
  Reply

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