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    Home » All Recipes » Dessert

    Vegan Banana Bread

    July 7, 2025 By Melissa Huggins / 29 Comments

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    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe
    loaf on a baking rack.

    This Vegan Banana Bread recipe is easy to make, requires simple ingredients, and it's so darn delicious! The flavor and texture will blow you away – it's soft, moist, and brimming with sweet banana flavor. 

    Overhead view of fully baked vegan banana bread on a cooling rack.

    Have some overripe bananas hanging out in your kitchen? If so, don't let them go to waste – it's the perfect time to make the best Vegan Banana Bread you've ever had!

    It's foolproof and a great recipe to make with the kiddos. They'll love mashing the bananas! You can serve it for dessert along with cashew milk or go all out and have a slice for breakfast with a latte.

    Ingredients Needed

    Making this classic dessert couldn’t be easier. Here's a quick step-by-step visual on how to do it (full printable instructions in the recipe card below):

    Ingredients to make banana bread on a table top.

    The star ingredient is, of course, Bananas! The riper, the better! For the remaining wet ingredients, you’ll need granulated sugar, brown sugar, flavored oil, ground flaxseed, water, and vanilla extract.

    For the dry ingredients, you’ll need all-purpose flour, salt, baking powder, baking soda, and cinnamon.

    And now for the delicious mix-ins! You’ll need vegan chocolate chips or walnuts. You can also do a blend of both.

    How to make Vegan Banana Bread

    The steps are very easy and the batter will come together quickly. Before you start, set out two mixing bowls, one small bowl, a whisk, a spatula, and a lined loaf pan. Now you're ready!

    6 process photos of making banana bread batter.
    1. Combine the water and ground flaxseed in a small bowl and set aside for 10 minutes.
    2. Add the flour, baking soda, baking powder, cinnamon, and salt to a medium bowl and whisk to combine well.
    3. Mash up the bananas in a large mixing bowl using a fork or potato masher.
    4. Add the oil, brown sugar, granulated sugar, vanilla, and flax eggs to the mashed bananas. Whisk to combine well.
    5. Add the dry ingredients into the wet and fold with a spatula until just combined.
    6. Fold in the chocolate chips or nuts.
    Overhead view of unbaked banana bread in a loaf pan.
    1. Pour mixture into a standard loaf pan and sprinkle with chocolate chips or nuts if desired. Place on the center rack in your oven and bake for 45-60 minutes at 350 ° F (177 ° C) or until a toothpick comes out clean. Remove from the oven and let the loaf cool for 10 minutes before transferring it to a cooling rack.

    Recipe FAQs

    How long will it last?

    It will stay fresh for 2-3 days in an airtight container at room temperature. You can store it in the fridge for 4-6 days, but it tends to get a little dry this way.

    Can I freeze it?

    Absolutely! Just wrap it well in plastic wrap or aluminum foil and store it in your freezer for 4-5 months. You can also freeze it in slices so you can have a piece whenever a craving hits. To thaw, place it in the fridge overnight or on the counter for an hour or until it's soft. If you'd like the banana bread warm, you can cover it in a napkin and microwave for 30 seconds.

    Two slices of banana bread on a white plate with a fork on the side.

    More Vegan Sweets to Enjoy

    • Vegan Vanilla Cupcakes
    • Vegan Powdered Donuts
    • Vegan Strawberry Ice Cream
    • Vegan Peach Crisp
    • Vegan Strawberry Muffins
    • Vegan Carrot Cake

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    two slices of vegan banana bread on a white plate with a fork on the side.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 14 votes

    Easy Vegan Banana Bread

    This Vegan Banana Bread recipe requires simple ingredients and it's so easy to make! The flavor and texture will blow you away – it's soft, moist, and brimming with sweet banana flavor. 
    Prep Time10 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr
    Course: Dessert
    Cuisine: American
    Servings: 10 people
    Calories: 245kcal
    Author: Melissa Huggins

    Ingredients

    • 2 tablespoons ground flaxseed + 5 tablespoons water
    • 1 ½ cups (378g) overripe mashed bananas (about 4 medium bananas)
    • ½ cup (107g) brown sugar (*see note)
    • ¼ cup (50g) granulated sugar
    • ⅓ cup (80ml) avocado oil or any neutral-flavored oil (grapeseed, sunflower etc.)
    • 1 teaspoon vanilla extract
    • 1 ¾ cups (220g) all-purpose flour (*see note)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon (optional)
    • ¾ teaspoon fine sea salt
    • ½ cup (96g) vegan chocolate chips or chopped walnuts + more for topping (*optional)

    Recommended Equipment

    • Loaf Pan 8.5x4.5 or 9x5
    • Parchment Paper
    • Whisk
    • 2 Mixing Bowls
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 ° F (177 ° C). Line a loaf pan with parchment paper or lightly grease the pan.
    • Combine the ground flax and water in a small bowl. Set aside for 10 minutes. It will thicken and gel up (this creates a flax egg).
    • In a medium mixing bowl, add the flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine.
    • In a large mixing bowl, mash up the bananas using a fork or potato masher. Now add the oil, brown sugar, granulated sugar, vanilla, and flax eggs. Whisk well to combine.
    • Add the dry ingredients into the wet and fold with a spatula until just combined. Don't overwork the batter. The batter should be very thick. Gently fold in the chocolate chips or nuts.
    • Pour mixture into loaf pan and gently tilt the pan in all directions to level the batter. Sprinkle top with chocolate chips or nuts if desired. Place on the center rack in your oven. Bake for 45–60 minutes or until a toothpick inserted in three different spots comes out clean or with only small, moist crumbs. No thick, wet batter should remain.
    • Remove from oven and let the loaf cool for 10 minutes before transferring it to a cooling rack. Let the loaf completely cool before cutting. Enjoy!

    Notes

    1. Measuring Flour: For accurate results, don’t scoop the flour with a measuring cup directly from the container. Aerate the flour first, then scoop it out of your container with a spoon and into a measuring cup. Don’t pack the cup. After filling, lightly sweep a butter knife across the top to remove excess flour. 
    2. Flaxseed:  If you only have whole flaxseed, you can grind the seeds in a coffee grinder. 
    3. Sweetener: You can substitute the brown sugar and granulated for ½ cup maple syrup or agave (Note: liquid sweetener adds more moisture, yielding a moister consistency). If you want it sweeter, don't add more liquid sweetener, just add ¼ cup dry sweetener of choice. Coconut or date sugar will work too, but it won't taste as sweet. 
    4. Bananas - It's important that you use overripe, spotty bananas or the loaf will not be very flavorful or sweet.
    5. Baking Time: Start checking your loaf around the 45-minute mark. You don't want to overbake or it will get dry. The loaf will also continue to cook when it comes out of the oven. 
    6. Texture: This recipe yields a soft, moist, and slightly dense loaf with lots of banana flavor. I prefer it this way, but if you want a cakier texture, add ¼ cup more all-purpose flour to the recipe. Add a splash of water if the batter is too dry. 

    Nutrition

    Serving: 1slice | Calories: 245kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 264mg | Potassium: 211mg | Fiber: 2g | Sugar: 20g | Vitamin A: 22IU | Vitamin C: 3mg | Iron: 1mg
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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 14 votes (3 ratings without comment)

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      Recipe Rating




    1. Nyssareen

      April 05, 2025 at 8:30 pm

      5 stars
      I'm not vegan and have never used flax eggs before, but I wanted to make banana bread but was out of eggs and had flax seeds so I figured I'd give this recipe a try. It's great! I didn't tell my family that it was any different, just that it was a new recipe and they gobbled it up. I will definitely be trying more recipes from this site!

      Reply
      • Melissa Huggins

        April 16, 2025 at 12:29 pm

        This is so great to hear! Thank you for trying out the recipe and sharing wonderful feedback! 🙂

        Reply
    2. Michelle

      March 09, 2025 at 5:03 pm

      5 stars
      My son is allergic to eggs so I have been searching for an eggless banana bread recipe. This is the best one I’ve ever made. I do not need to look Any further. The texture is perfect. I added less sugar and a quarter cup of flour to make the texture more cakey. It came out perfect. Thank you.

      Reply
      • Melissa Huggins

        May 06, 2025 at 12:17 pm

        Hi Michelle, I'm so glad it was a hit! Thank you for sharing your modifications and feedback. 🙂

        Reply
    3. Kim C

      February 24, 2025 at 12:21 am

      5 stars
      I’ve made this a few times now. My husband loves this bread. He’s a purist… no chocolate chips but I love it with the chocolate chips. Absolutely the best and so easy to put together.

      Reply
      • Melissa Huggins

        May 05, 2025 at 4:07 pm

        Hi Kim, I'm so happy it was a hit! I love them with the chocolate chips too. 🙂

        Reply
    4. Laura

      September 17, 2024 at 12:03 pm

      5 stars
      This was so easy & turned out great , delicious ! Thanks for this recipe!!

      Reply
      • Melissa Huggins

        September 18, 2024 at 10:23 am

        Hi Laura, I'm so glad it was a hit! Thank you for trying it and sharing feedback. 🙂

        Reply
    5. Mark Willis

      May 06, 2022 at 4:31 am

      I wish you would include weights for dry ingredients, makes baking much easier.

      Reply
      • Melissa Huggins

        May 06, 2022 at 8:14 am

        Hi Mark,

        If you look into the recipe box, at the ingredient section, you will see there a tab for metric measurements where I wrote down the weight in grams. 🙂 Hope this helps!

        Reply
    6. Stella

      May 22, 2021 at 9:30 am

      5 stars
      This is by far my favourite banana bread recipe! It comes out lovely every time and it's both nice with and without the chocolate chips. (I leave out the cinnamon because of personal preference).

      Reply
      • Support @ Vegan Huggs

        May 28, 2021 at 7:26 am

        Hi Stella! What a compliment, thank you! We are happy to hear that you loved the recipe 🙂

        Reply
    7. Sharon

      May 19, 2021 at 3:41 am

      5 stars
      My husband made this with walnuts and spectacularly overripe bananas. I'll admit I was a little worried but it turned out beautifully. It has a great flavour and texture. Definitely the best banana bread we've had. Thanks for sharing!

      Reply
      • Support @ Vegan Huggs

        May 21, 2021 at 10:02 am

        Hi Sharon! What a wonderful compliment, thanks so much for trying the recipe and we are so glad you liked it 🙂

        Reply
    8. Maria

      May 18, 2021 at 12:29 pm

      Can you make muffins instead of using the loaf pan?

      Reply
      • Melissa Huggins

        May 18, 2021 at 12:35 pm

        Hi Maria, I haven't tried it, but I think it should work. You'll need to reduce the cooking time but I'm not exactly sure how long. Probably 20-25 minutes. I hope this helps. I'd love to hear how they turn out if you give it a try. Thanks for stopping by 🙂

        Reply
    9. Beverly

      May 04, 2021 at 11:07 pm

      5 stars
      We're enjoying this very much! First time I've had (vegan) chocolate chips in banana bread, loved it ! Easy and delicious.

      Reply
      • Support @ Vegan Huggs

        May 07, 2021 at 8:49 am

        Hi Beverly! We are so happy that you loved the banana bread 🙂 Thank you for stopping by!

        Reply
    10. Amy Smith-faczan

      May 01, 2021 at 5:20 am

      5 stars
      I absolutely LOVE this recipe! We have made it so many times that I have memorized it. We have tried other vegan banana breads and this one is truly the best and the easiest to whip up when you have ripe bananas. I have use part spelt flour with regular white flour and it still turns out great.

      Reply
      • Support @ Vegan Huggs

        May 07, 2021 at 8:54 am

        Hi Amy! Thank you so much for the review! We are so happy that you love the banana bread 🙂

        Reply
    11. catherine portia kinchens

      April 30, 2021 at 2:17 pm

      Will using walnuts increase calorie count.

      Reply
    12. STACY L DANIELS

      August 02, 2020 at 1:47 pm

      5 stars
      Loved this recipe! The only substitutions I made were I used coconut sugar for the brown sugar and used canola instead of avocado oil. I did not use the walnuts but they would have been great also, Love the use of the vegan chocolate chips. This was so moist and had a great flavor, my new favorite recipe! Perfect amount of sweetness.

      Reply
      • Support @ Vegan Huggs

        October 04, 2020 at 9:57 am

        Hi Stacy! This is such a lovely review, we are so glad to hear that you loved the recipe! Thank you so much for sharing 🙂

        Reply
    13. Nicole

      June 16, 2020 at 1:35 am

      5 stars
      Greetings from sunny Switzerland! I must agree with the previous commentators before me, this is a wonderful recipe. I have tried a few and none came out as lovely as your recipe. As my husband cannot tolerate gluten, I substituted normal flour with gluten free flower and to my surprise the banana bread came up lovely. I also substituted the chocolate chip with chopped walnuts and used cane sugar as a sweetener. This is now my go to recipe for banana bread, no more searching. Thank you so much for sharing this recipe and am going to enjoy reading and trying more of your recipes.

      Reply
      • Melissa Huggins

        August 10, 2020 at 11:09 am

        Hi Nicole, This is such a nice compliment! I'm so glad it worked out well with the GF flour. Thank you for giving it a try and sharing your feedback. 🙂

        Reply
    14. Trevor

      May 04, 2020 at 6:10 pm

      Absolutely brill recipe! Very easy. I used 3/4 cup chopped walnuts rather than choc. The secret I think is to fold dry into wet very gently. Don't mix or stir, but gently fold. This is probably true for all recipes with baking soda.
      This goes in my best vegan recipes folder.
      Thanks Melissa, your recipes are the best!

      Reply
      • Melissa Huggins

        May 05, 2020 at 2:41 pm

        Hi Trevor, I'm so happy you liked it! The walnuts are a great choice. Yes, folding gently definitely yields a soft loaf. Thank you for making it and sharing your feedback. 🙂

        Reply
    15. kathy zingone

      April 27, 2020 at 12:34 pm

      5 stars
      This banana bread is so delicious! Perfect texture!
      I have tried many vegan banana bread recipes in search of the best, and I may stop my search now that I have this one. My family all agrees, this is it!

      Reply
      • Melissa Huggins

        April 27, 2020 at 1:34 pm

        Hi Kathy, this is the nicest compliment! I'm so happy you liked it. Thank you for giving it a try and sharing your feedback. 🙂

        Reply

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