FEATURED COMMENT:
This was by far the best banana bread, perfectly sweet with a little crunch on the outside. like eating a little bit of heaven. Winner!! - Lizzie
I shared my first recipe for banana bread in my cookbook Fuss-Free Vegan, but being a recipe writer, I just can't resist tinkering with my recipes. While I love the original version, I have tweaked this vegan banana bread recipe over the years to perfect it even more, and make it even easier. The tweaks made: I now use one kind of flour (instead of two) which makes it easier and more likely to have the ingredients on hand, I have a gluten-free option (yay!), I use vegan butter instead of oil for a richer buttery taste, I use all white sugar (instead of a mix of brown sugar and white), this makes the outside of the banana bread get a bit crisp which is oh-my-goodness amazing, I tweaked a few of the measurements, and lastly I added raisins to the batter which adds an amazing sweet pop of flavor throughout (trust me on this).
10 Simple Ingredients:
- Raw walnuts: which are toasted to add a rich, nutty flavor and a delightful crunch to the banana bread.
- Ground flaxseed or ground chia: are mixed with water to make the perfect vegan egg substitute.
- Vegan butter: to add a richer, buttery taste. My go-to brand is Earth Balance Original Buttery Spread
- White sugar: to sweeten the bread and form a crisp exterior.
- Bananas: you need about 3 bananas for this recipe, make sure they are ripe with lots of brown spots for the best flavor and mash well with a fork for the best texture.
- All-purpose flour: lends a soft and tender texture. If you need to make the banana bread gluten-free sub the flour for 1 ½ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour. This is the best gluten-free flour blend to use in my baked recipes as it is designed to work out perfectly for any baked good.
- Raisins: adds a sweet and chewy element, providing a delightful burst of flavor throughout the banana bread. (You could alternatively sub vegan chocolate chips).
- Baking soda, Salt, and Vanilla extract: for rise and flavor.
How to Make The Best Vegan Banana Bread:
Preheat your oven to 350℉ (180℃). Grease a 9.5" x 5" loaf pan or line it with parchment paper.
Spread the walnuts across a baking sheet in a single layer, and toast in the oven for 7 minutes. Remove from the oven and roughly chop. Set aside to cool while you prepare the rest of the batter.
Note:Â if you are using roasted unsalted walnuts you can skip this step.
In a small bowl, mix together the flax or chia and warm water. Set aside to thicken to make a flax egg or chia egg.
In a large mixing bowl, cream together the vegan butter and sugar. Once fluffy, mix in the mashed banana, vanilla extract, and the flax mixture. Now sprinkle in the dry ingredients: the all-purpose flour, baking soda, and salt and mix to combine. The batter will be lumpy. Lastly, fold in the add-ins: walnuts and raisins using a spatula or wooden spoon
Pour and spread the batter into the prepared loaf pan. Bake for 55 - 65 minutes, until the vegan banana bread is a dark golden color and a toothpick inserted in the bread comes out clean or with only a few small moist crumbs.
Take the bread out of the oven and let it cool in the pan on a wire rack for 30 minutes to an hour. Remove the bread from the pan and finish cooling on the wire rack. Use a serrated knife and a gentle sawing motion to slice the bread and serve as desired. I like to smear my slice with vegan butter or peanut butter.
See recipe notes for storage and freezer instructions. And see the recipe card for a full nutrition breakdown.
This vegan banana bread recipe is...
- simple, with just 10 ingredients and 15 minutes prep and 1 bowl
- The best classic recipe! Moist, tender, sweet, and delicious
- The only banana bread recipe you'll ever need.
More Ways to Use Bananas:
Vegan Chocolate Chip Banana Squares
Banana Milk
Vegan Banana Nut Muffins
Banana Bread Oatmeal
Coconut Banana French Toast (Vegan)
Banana Peel Bacon
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Banana Bread
Servings: (makes 1 loaf)
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Ingredients
- 1 cup raw walnuts, (or sub roasted unsalted walnuts)
- 2 tablespoons ground flax or ground chia
- 5 tablespoons warm water
- ½ cup vegan butter, (at room temperature)
- ¾ cup white sugar
- 1 â…“ cups (11 oz/ 312 g) mashed very ripe banana, (from about 3 medium bananas)
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour, (see notes for gluten-free)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup raisins, (or sub vegan chocolate chips)
Instructions
- Preheat your oven to 350℉ (180℃). Grease a 9.5" x 5" loaf pan.
- Spread the walnuts across a baking sheet in a single layer, and toast in the oven for 7 minutes. Remove from the oven and roughly chop. Set aside to cool while you prepare the rest of the batter.Note: if you are using roasted unsalted walnuts you can skip this step.
- In a small bowl, mix together the flax or chia and warm water. Set aside to thicken.
- In a large mixing bowl, cream together the vegan butter and sugar. Once fluffy, mix in the mashed banana, vanilla extract, and the flax mixture. Now sprinkle in the all-purpose flour, baking soda, and salt and mix to combine. The batter will be lumpy. Lastly, stir in the walnuts and raisins.
- Pour and spread the batter into the prepared loaf pan. Bake for 55 - 65 minutes, until the banana bread is a dark golden color and a toothpick inserted in the bread comes out clean or with only a few small moist crumbs.
- Take the bread out of the oven and let it cool in the pan on a wire rack for 30 minutes to an hour. Remove the bread from the pan and finish cooling on the wire rack. Use a serrated knife and a gentle sawing motion to slice the bread and serve as desired.
Video
Notes
Nutrition
More Vegan Baking Recipes Might Enjoy:
Judith Arayaes says
So easy and So good. I've made this so many times. I'm always buying bananas but they don't always get eaten, so I make banana bread. I'm not a fan of baking but this recipe is so simple, ingredients that I always have and just mix them ,done. A total winner!
Jo-anne Ward says
This is THE best banana bread recipe I have made. It’s also the easiest to make. My work colleagues agree!
Claude says
This recipe was easy and super moist
Cheryl says
I made this for dessert tonight.
They loved it!!!
I was the only vegan.
I added some mini semisweet chocolate chips (vegan), substituted pecans for the walnuts and reduced the sugar.
I served with a drizzle of dark chocolate syrup on the plate with a few slices of fresh banana and almond whipped cream.
Let’s just say I don’t have to worry about freezing any leftovers.
One guest said she wanted to lick her plate it was so good.
Thanks for the GREAT recipe.
Jess @ IDTLC Support says
Lick the plate good! We love that!
Cassie says
Made it using pecans instead of walnuts as that's what I had on hand. Delicious!!
Jess @ IDTLC Support says
Yum that sounds great too!
cristina tomas says
perfect! I used chocolate chips instead raisins. What can I
say? Delicious, easy to make, perfect
Jess @ IDTLC Support says
Super delicious combo!
Lizzie says
This was by far the best banana bread, perfectly sweet with a little crunch on the outside. like eating a little bit of heaven. Winner!!
Sam Turnbull says
Yay!! Thrilled you loved it so much, Lizzie. Thank you for the review 🙂
Barbra says
I haven’t tried the banana nut muffins yet, but I made Sam’s Vegan Banana Bread this am and it is everything she says it is! Delicious, moist, a little chewy on the outside, flavourful and so comforting! We loved it as a mid morning snack and will probably enjoy another piece this afternoon with tea!
Sam Turnbull says
So happy you love it Barbra!
Bridget says
I'm new to alternative egg replacements- I typically just buy a sack of Bob's Egg Replacer. Do you measure 2 tablespoons of Chia/Flax then grind or do you grind a bunch and take 2 tablespoons out of that?
Peggy Does Cake says
Not my place to answer, but this would always be 2 tablespoons of flax seed that has already been ground.
Bridget says
Thank you!
Patti says
Hi Bridget- I have only used chia or flax as egg replacements and measure 2 tbsp ground. Mine is in the oven right now and it is the first vegan banana bread I’ve made! If licking the beater is anything to go by, it’s another winner-winner it doesn’t-taste-like-chicken dinner 😉
Jess @ IDTLC Support says
Yes, we love to see the community helping each other out. Ground flax is the way to go and we hope it turned out delicious!