This banana bread is seriously perfect! Thick, delicious, easy to make, and dirties just one bowl. And - it's vegan!
Hello, lovelies! I have a shameful confession to make... I have been making this recipe for years. YEARS. And I had yet to post it on the blog! Oh lawd. I'm an embarrassment. Okay, well, here is the deal. This is actually the plain version of the vegan mango banana bread that I posted likeeee 4 years ago. And though I only made the mango version that one time, and have been making the regular version ever since, I just never got around to posting the actual thing. But today, that changes! Today, I present to you... The Perfect Banana Bread Recipe!
This bread has the bonus of being vegan, which of course is great if you're a vegan, but it's also great if you're out of eggs. Or if you're baking with a child who insists that she must lick the bowl clean. Or if you, yourself, are a compulsive spatula licker. It's okay, we all are secretly and there is no shame in that. 🙂 I love this recipe because it's ridiculously simple and fast to whip up, and it yields the most perfect, moist, dense banana bread ever. Serious banana bread perfection, y'all.
I actually have another recipe I'm planning on making soon, which will use this banana bread. Mwahaha. So stay tuned for that! This is vegan and that other recipe won't be, buuuut honestly this banana bread is amazing no matter what your dietary restrictions are. You can make this just egg-free and use dairy milk if that floats your boat, too. My favorite part is that this is super simple and delicious, but can be improved with basically any addition you want. Personally, I'm partial to chocolate chips and pecans, but a swirl of peanut butter or Nutella are also pretty fantastic. Use this banana bread as a blank canvas for whatever mix-ins your heart desires!
Looking for some variations on the classic banana bread?
- Vegan Banana Chocolate Chip Muffins
- Vegan Hummingbird Bread
- Vegan Chocolate Chip Blueberry Banana Bread
- Vegan Double Chocolate Banana Bread
- Vegan Carrot Cake Banana Bread
- 4 medium ripe bananas
- ¼ cup vegetable oil
- ¼ cup unsweetened nondairy milk
- ½ cup light brown sugar
- 2 teaspoon pure vanilla extract
- 2 cup unbleached all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- sliced bananas, for topping
- Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray, then flour.
- In a large mixing bowl, roughly mash the bananas. Add the brown sugar, oil, vanilla, and almond milk, and whisk to incorporate.
- Mix in the flour, baking soda, salt, and cinnamon and stir until combined. Do not overmix, or the banana bread can come out dense and gummy!
- Transfer the batter to your prepared pan, and top with the extra banana slices.
- Bake for about 45 minutes, then cover with foil and bake for 10-15 minutes longer, until a toothpick inserted in the center comes out with just a couple crumbs.
*Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*
Dee says
I tried this recipe but it did not make a batter, it was so thick that I had to keep adding more milk. Hopefully it will turn out.
valentina says
Hi Dee! The batter is supposed to be pretty thick, so closer to a dough than a cake batter. Did you follow the recipe exactly? I've made this many times and I've never had an issue. Hopefully it turns out for you! Let me know, I'd love to troubleshoot with you!
Savana says
I accidentally added a half cup instead of 1/4 cup of almond milk and it turned out perfect!!
Sarah says
Hi! i tried making this, however i am intolerant to sugar so i used maple syrup in its place for the sweetness. This obviously makes it too wet as it didn’t cook after 1hr, the bottom was quite gooey. Any ideas on what to add to balance the wetness out? Thanks x
valentina says
Hi Sarah! You may need to add some extra flour to compensate for the moisture of the maple syrup 🙂
Roxann Buell says
WHAT can I use in place of oil...unsweet applesauce ??? Looks good, been looking for one...is MOIST ???
TKY.
valentina says
Hi Roxann! Yes this banana bread recipe is very moist but I have never used applesauce in it before. I have some readers who have and said they had good results 🙂
MARGARITA LI says
i BLENDED A LITTLE MORE THAN 1/3 CUP OF DATES WITH ALMOND MILK INSTEAD OF THE SUGAR.
tHE BATTER TURNED A LITTLE DRY SO ADDED A LITTLE BIT MORE OF ALMOND MILK.
aLSO ADDED PECANS AND CHOCOLATE CHIPS. TURNED OUT GOOD!
Dorothy says
I’m just offering what I do here.. I use a lot of cast iron for better luck when I bake to help get the recipe baked throughly and get it out.
Fionn says
I am quite late but use half the amount it says on the recipe of stevia. It's kinda expensive but it's great, 0 kcals, 0 sugar, gives the same sweetness (if you use half the og amount, as it's super sweet). You can get it at Tesco but if Tesco isn't in your country then look elsewhere or get it online.
Laura McKenna says
I loved this recipe, I did it without the maple syrup (I didn't have on hand) and came out perfect. Thank you for sharing the recipe!
Aimee says
I love your recipe fun and fresh, enjoyed with some cashew cream with the fam
Faye says
This only took 40 minutes to cook in my oven and I always reduce my oven temperature because I know its quite hot but still, I'm glad I checked it when I did.
Dora says
Hi,
Thank you so much for this amazing recipe. This is definitely the best one, and I am basically baking it every second week.
I was wondering if anyone have ever tried freezing it down? Or how would it behave when freezing it and just warming it up when guests come?
Thanks a lot in advance,
Dora
Shannon says
I have frozen it and have microwaved it just for 10-15 seconds and it's perfectly unfrozen and warm like it's come straight out of an oven.
petunia bevill says
I added oats peanut butter and dates . the results were absolutely fabulous darlings
Katie says
Just made this today and it turned out soo good!
Melissa says
I've bookmarked this recipe so that I can make it when my bananas ripen.
Thank you so much!
Melissa
Johnnie says
De-lish! Made this a week ago and it is so good. This is the only vegan banana bread that was good enough for my husband. Threw in walnuts and it tastes even better! Thanks for the recipe!
Rohan Singh says
I also want to make this vegan banana bread. This looks so good. I'll try this recipe this weekend. Thank You for sharing it.
sonia Mayoral says
If I had oats and walnuts to this recipe do I have to change the amount of oil??
valentina says
Hi Sonia! I have added walnuts before and have made no changes. If you add oats, you may want to add just a little bit less flour. The amount of oil should be fine! 🙂
Evelina says
Loved it! Used gluten-free flour and worked just fine! Maybe someone have made this without sugar? Or used honey instead? If yes, how was it?
valentina says
Hi Evelina! I'm so glad you liked it and that it worked well with GF flour! 🙂 There are lots of comments with variations people have tried in this Pinterest thread... maybe someone did a no-sugar version already!! https://www.pinterest.com/pin/115756652899097475/activity/tried
Andrea says
I'm making this recipe right now.
I will let you guys know how it turns out since I'm making it without any sugar or oil.
Jen says
I'm making it right now. Is it better to use an electric whisk or hand one.
Love to hear back.
valentina says
Hi jen! I would mix by hand to avoid over-mixing which can make the bread tough and gummy 🙂
Esther says
I doubled the bananas and if they are ripe enough (like overly ripe, lots of brown spots and falling apart inside) then no sugar is needed. Plus the extra nanners make the bread so moist!
Jodie says
I made this with coconut sugar! First time I over mixed the batter and the texture was dreadful, second time I just folded the wet into the dry and it was perfect. We now make this recipe weekly with wholemal flour and coconut sugar and the kids have it for breakfast with some nut butter 🙂 thanks so much for this amazing recipe!
nat says
would using white sugar instead of light brown sugar affect the overall moisture of the banana bread?
valentina says
It definitely could make it a little drier! You can always add an extra 1/2 - 1 banana to make up for it 🙂
Dani Kanzler says
Hi
Can you tell me an estimate of calories in this banana bread?
Alexandra says
Delicious!!! I used spelt flour, coconut oil and coconut sugar and it tastes wonderful! Also threw in some chopped walnuts ? loving it!
Linda Pedersen-Hylka says
I've made so many banana bread recipes, over the years, but never made one more than once, until I found yours. This is simply the best banana bread I've ever made. It's even made to that little book of favorites I keep. Thank you for sharing. (once I chopped & mixed in a mango, it was really good)
Laura says
I've made this banana bread several times now and it turns out amazing every time! I add walnuts and substitute coconut oil for the vegetable oil and everyone I've served it to loves it. The mixture is like a muffin mix, takes a while to fold together gently but bakes great, even in different ovens. Thanks so much - it truly is the perfect banana bread recipe!
Chloe says
Hi 🙂 can this be frozen once baked?
Thank you 🙂
Aryan says
Hi,
Can i substitute coconut milk for the almond milk?
Thanks
valentina says
Hi Aryan! You sure can! You can use any milk substitute you would like 🙂
Laura says
I've even just used water and it's still great =)
Dani says
Made this recipe in Colorado (high-elevation) and it turned out strange. Good flavor, but weird enough that I would never serve it to anyone. I baked it for over an hour and it was weirdly dense like bread pudding and not fluffy in the slightest. Not sure what went wrong!
valentina says
Hi Dani! I'm sure it was the high altitude that threw the recipe off. I have made this plenty of times myself and have lots of good reviews from other readers! Here are some adjustments I found depending on your altitude:
Adjustment for 3000 feet:
Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.
Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
Increase liquid: for each cup, add 1 to 2 tablespoons.
Increase oven temperature by 25 degrees F.
Adjustment for 5000 feet:
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
Adjustment for 7000+ feet:
Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
Increase liquid: for each cup, add 3 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
Here is an article from King Arthur Flour that also talks about the adjustments you have to make to recipes when you live in a high-altitude place: https://www.kingarthurflour.com/learn/high-altitude-baking.html. Better luck next time!!
EN says
you wrote baking soda in the recipe not baking powder you asinine degenerate.
great recipe. thanks!
valentina says
That would be because this recipe DOES use baking soda, not baking powder.
Regina Hello says
EN or whatever your name is, Your such a loser for your rude comment.
RAM says
What a total jerk you are.
CJ says
what’s wrong with you?
Janine says
Did it make you feel better to insult Valentina? Please consider the power of words. I’m not perfect by any means. I’m working on my habit of insulting other drivers on the road 🙂
Emily says
I am completely shocked that you found the need to insult this person who has written and shared a recipe for us to use, and takes the time to reply to each comment. Always think before you speak (or in this case, type) is it kind? is it true? Is it necessary? Please go through life peacefully and doing and saying everything with love and compassion, not nastiness. It will do you zero favours. I hope you have a beautiful day.
Kendra says
I made this recipe exactly as written and it turned out great! Probably one of the best banana breads I've ever made. Very quick and easy as well. I have already purchased a few more bunches of bananas so I can make it again next week. I might try adding some blueberries or chocolate chips next time.
valentina says
Thank you so much for your sweet comment, Kendra 🙂 I am so happy you liked it! And funny that you mentioned blueberries and chocolate chips - I just posted an updated recipe with both!! https://www.thebakingfairy.net/2018/08/vegan-blueberry-chocolate-chip-banana-bread/
Sara says
i made this recipe yesterday and oh my GOSH it is amazing! it was gone in less than 24 hours! i've been vegan for about 5 years and this is one of the best vegan recipes ive come across and will definitely be looking at the other recipes on this website 🙂
Emilie says
This recipe is my favoriteeeee banana bread recipe of all time. It’s seriously the perfect weekend brunch treat, and you’d never know it was vegan! The on,y question your picky in-laws will be asking is if you made an extra loaf!
Lena says
This is definitely the best banana bread ever. Even my dad, who hates anything sweet and especially anything with bananas, always asks for this bread 🙂
Amy says
I'm not a baker, but I'd like to try this recipe. I don't have a sifter; is it totally necessary to sift the flour? And I only have three 3" x 5.5" loaf pans. Can I divide the dough into three? And how should I adjust the cooking time for the smaller pans?
valentina says
Hi Amy! The sifter is totally not necessary... I honestly should just take it out of the recipe altogether 😉 And you can definitely divide it into smaller pans! if you have 4 small pans it would be best but 3 should still work. Just be careful that they do not spill over the edges when they're cooking! Bake for about 25 minutes and then check the center with a toothpick. If they're still gooey in the middle then bake 5-10 min longer until a toothpick inserted in the center comes out with just a few crumbs. Hope this helps!!
Benjamin Karlsson says
Can I also bake it in a round cake baking form?
valentina says
Hi Benjamin! Yes you can but it will take less time! I would give it about 30-40 minutes of cooking time instead. Definitely check it more often during baking as I am not sure of the exact time it will need!
Yolanda Stanford says
Valentina thank you so much for this recipe. I
had to let you know how delicious this banana bread was. I made it sugar free by using Xylitol and also used spelt flour in place of the all purpose flour as one of your commenters had mentioned regarding the flour. The texture and taste were amazing ! Thanks again for sharing!!
Maia says
I love this recipe! Made it 2 times already!
Rachel C says
I tried this out, but halved everything. Topped it with chocolate chips, instead. And swapped veggie oil with coconut. It was perfect. Moist and not too sweet. Oh, I also baked it in a toaster oven, haha.
Mo says
Perfect banana bread. I did add 1 tsp. baking powder as well as the soda. Loved the cinnamon flavour. Thank you for the recipe.
Mina Joshi says
I followed your recipe and made this yesterday. The bread is heavy and dense. it didn't rise at all. My baking powder was brand new and I only opened the pack yesterday so not sure what could have gone wrong. Feeling sad
Eliza says
That’s because the recipe calls for baking soda
Michele Deese says
Thank you baking fairy! I made your banana bread yesterday and it is truly a delicious recipe! I have recently started eating vegan and I have always loved to bake so I am having to rethink the way I bake.
This recipe will be on the top of my list!
Thanks for sharing!
Michele
Lorcan says
Just made this. It looked beautiful, tasted great, but it was very dense...I used 60ml of rapeseed oil, which I worked out is 1/4 of a cup (I’m in the U.K.). Was there too much oil? Wrong oil? Either way it’s still nice!
valentina says
Hi Lorcan! I'm sorry it didn't come out perfect! It sounds like you did everything right and rapeseed is what we call canola here and I have definitely used it before in the recipe. Maybe it just needed a little longer in the oven!
Mariam says
I just made this delicious recipe (jus exchanged the brown sugar for maple syrup) and it’s DIVINE!!! Will definitely be making again...
thank you !!
Allison Khemaney says
How much maple syrup? Does it change the consistency?
Vinny says
I made this banana loaf today and it’s scrumptious ! I did add 1/4 cup of polenta to this bread recipe and it turned out tasty ?
Jan says
I made this banana bread last week. I varied the recipe very slightly (I added a half-teaspoon of baking powder, as well as the baking soda, plus a teaspoon of apple cider vinegar to activate the baking soda). It was the lightest, softest, fluffiest vegan cake I've ever made. It's by far the best success I've had with vegan baking.
I only had three medium bananas, one of which wasn't too ripe, so the banana flavour wasn't very strong. I added another splash of milk to make up for having one less banana. It was still totally delicious and this leads me to my next point ...
As I've found out that using three instead of four bananas makes a moist cake but without a strong banana taste, I'm going to try this recipe substituting some of the flour with a quarter-cup of cocoa for a chocolate cake, and I'm also going to try a version with pumpkin spice (as it's that time of year).
I'll let you know how it goes!!
valentina says
Hi Jan! Thank you so much for making my banana bread and for your comment! I have never tried adding vinegar to the batter but I do that for my vegan chocolate cake so I imagine it made the banana bread super soft! 🙂 I can't wait to see what you think of the chocolate cake and pumpkin bread! I do have a pumpkin banana bread recipe on the blog (not vegan) that might be helpful as far as the proportions go 🙂 https://www.thebakingfairy.net/2016/10/pumpkin-banana-bread/
Ace says
I did this recipe and so far it’s not turning out as I was hoping it’ll be. I used apple sauce instead of oil and my bread is crispy on the outside and looks done but when i check the middle with a knife it’s not done and it’s been pasted an hour and twenty-five mins..
LisaH says
Hi all!! So I followed the instructions and I see the recipe requires “baking soda” is this right and why not “baking powder”?? Thanks for sharing this recipe...??
valentina says
Hi Lisa! Yes the recipe is correct with baking soda and not baking powder. I find that the bread rises fine with just baking soda and you need less than baking powder 🙂 I have not had a problem with it.
Hannah Johnson says
Hi how many calories are in each slice of cake, and the whole cake in general? I made this last night and it taste amazing!
valentina says
Hi Hannah! I don't count calories so honestly I don't have a clue. You can enter all the ingredients in a calorie calculator website like MyFitnessPal to get the total calories for the loaf, and then you can divide based on how many slices you got out of it!
LP says
Hi! This was my first foray into vegan baking and it turned out great! One observation: I followed the recipe to a tee and the outside (top bottom and edges) had a sort of rubbery/waxy appearance and consistency. The flavor was great as was the texture inside, so I don’t know what may have contributed to this...any ideas?
P says
I just made this bread this evening and it was delicious! My daughter has a nut allergy so we used pea protein milk instead of almond milk (same quantity) and it turned out great! Thanks for posting 🙂
blessie says
first time trying a vegan banana bread. i added a teaspoon of baking powder and 3 big bananas instead so it will rise good. i used a muffin molder and it came out perfect! fluffy and crusty outside.
Phoebe Murray says
I Just made this loaf and used rice malt syrup instead of sugar - a straight swap in quantities. A little less sweet than expected but still good!
Makes a HUUUUGE batch!!!
Genevieve says
This recipe is now my go to. It's very easy to follow and gluten free flour works, too. I only bake it for 25 minutes to leave it from drying out too quickly. Thanks for the recipe!
Hannah says
This is amazing and replaces my usual non vegan recipe as it’s tastier. Thanks for sharing. The vegans I made it for loved it too ?
Linda says
My search is over. This is simply the best banana bread ever. I have made it a number of times & it comes out great every time. It has made it to my permanent recipe book. Thanks so much for sharing it with us.
Ria Chisholm says
Hi ua,
Is it ok the freeze once made?
valentina says
Hi! I have never frozen it so I am not sure, but I don't see why not! I would cut it into slices first before freezing so it's easier to thaw out later 🙂
Sue Lau says
This would make a great start to any day.
Deidre Koehler says
Can you use Soy milk instead of almond milk?
valentina says
Yes you can use any kind of milk you like!
Mackenzie kelso says
Hi! Can I make these into muffins? Is there a different cooking temperature and time?
valentina says
Hi Mackenzie! Yes you can! I actually have the muffin version posted right here - https://www.thebakingfairy.net/2017/05/vegan-chocolate-chip-banana-muffins/ Happy baking! 🙂
LaliC says
Hi!
I am going to try this tomorrow.
Do you think I can use baking powder instead of baking soda?
Thanks 🙂
valentina says
Hi Lali! Baking powder and baking soda are not really interchangeable but you can try? I would say to use 2-3 tsp of baking powder instead but I can't promise it will rise correctly!
Li says
I made this recipe twice, using water instead of almond milk, added chocolate chips and baked them as mini muffins. The kids loved it and couldn't even tell the difference that is was a vegan recipe. My work colleagues gave it 2 thumbs up and also asked for the recipe.
Thanks for a simple yet tasty recipe.
Erin says
made this tonight and it came out amazing! I used the bob's red mill flour blend and added a little extra almond milk to balance the thickness of the batter - not sure if it was due to the gf flour or the fact that I didn't have any foil to cover with at the end but I did have to bake an extra 20 minutes or so to get it cooked through. Super impressed by how much this bread rose in the oven!
Ken says
Super late comment but I'd just like to say that I've been making this banana bread for a year now and it is hands down my favorite banana bread recipe of all time! I make it every time my dad comes to visit - he loves it as well. I always add some type of nut + chocolate chips and it is divine. Thanks for sharing this recipe. 🙂
valentina says
Hi Ken! Thank you so much for your comment 🙂 You have totally made my day! I am so happy you like the banana bread recipe so much!!
MasterRusk says
I love Banana cake! This sounds like a really great way to eat it too! MasterRusk
Martha says
Hi!!
By any chance do you have the nutritional information for this bread?? Thanks!!
Sarah Thornton says
Hi,
Do you have the equivalent measures in grams? I’m useless with ‘cup’ measurements!
Thanks
valentina says
Sure thing! Here are the equivalents -
4 medium ripe bananas
56g vegetable oil
61g almond milk
100g light brown sugar
8g pure vanilla extract
256g unbleached all-purpose flour
4g cinnamon
4g baking soda
2g salt
sliced bananas, for topping
Hope this helps!
Ivette says
OMG! This is so delicious. I made this for a vegan friend and obviously I have to try it first. What a blast ??. This is my new favorite banana bread recipe. The only change that I made was that I increased the amount of cinnamon from 1tsp to 1tbs (we are fans of cinnamon
Grace says
Hi! I've made this recipe before (loved it!) and I thought I remembered it being 3 bananas, but now I see it's 4. About how many cups would you say, in case I get different sized ones?
valentina says
Hi Grace! Thanks for being a loyal fan 🙂 I retested the recipe based on some reader feedback and found that using 4 bananas makes for a softer and more moist bread so I tweaked it! I honestly have no idea on the cups but I will measure next time I make it. I think 4 average sized bananas would be good ? If they're really huge (like 10 inches or more) then I would say you can use 3 instead! Hope that helps!!
Allison says
What if they are smaller apple bananas?
valentina says
I've never baked with apple bananas but I would think that they would behave the same way as normal bananas! I think maybe 6-7 of them would be equal to 4 regular sized bananas? I am not sure!
Gaylin says
Hello
I am sooo excited to make this.. I just wanted to ask can you make it with Soya milk instead of Almond?
valentina says
Hi Gaylin! Yes soy milk is fine. You can use whatever milk substitute you would like 🙂
Shahar says
Hello.
Im about to make this and i want to ask
Can I replace the all porpose flour with regular white flour?
valentina says
Hi Shahar! All purpose flour is the same as regular white flour 🙂
Amanda says
Hi, i don't know what went wrong. I followed the directions but it came out with not a lot of flavor, and the inside is a gooey rubbery uncooked texture. Too much flour maybe? I have it back in the oven to hopefully cook the inside. Thank you
valentina says
Hi Amanda! It sounds like you did not cook your banana bread enough! Every oven is a little different, so I always recommend testing it out with a toothpick inserted in the center to be sure it is not doughy and goopy anymore. The flavor part may also be due to it being raw in the middle. I think your oven may just need longer than mine to cook it through!
Angelique says
I never bake but I saw this recipe and I was inspired. It turned out beautifully and so so delicious!
Sleepy Sloth says
Just made this with cashew milk and cannabis infused oil, Tastes great!
Rebecca says
Made this earlier this week and loved it - I've been on the hunt for a simple vegan banana bread recipe and this did the trick! I didn't have foil so ended up just cooking it for 55 minutes without, the top got a bit crisp but the inside was perfect and I just trimmed of the crunchy bits, and that's my fault, not the recipe. Will definitely be making this again!
eatfrysmith says
I have never seen this kind of cake, I will definitely try it. Perfect recipe for everyone
Aislinn says
I made this today and it was the best banana bread I’ve ever had (vegan or not)! My mother agreed. Great recipe we will be using from now on. Thank you so much!
UK
Lucy says
This is the best banana bread!
Andrew Kinnear says
Hi I haven't tasted it yet but I would recommend putting the bananas on the top on later and not at the beginning of the cooking time. Mine were very burnt after 43 minutes. Also perhaps adding degrees c on the recipie would help. Thanks !
valentina says
Hi Andrew! I have made this recipe many times with the banana slices on top and have never had an issue with the slices being burnt! I wonder if your oven was too hot. I do not cook in centigrade and it is very easy to look this up on Google, so you are free to do so for your own cooking. I have hundreds of recipes on this website and do not have the time to go edit each one to change the temperature.
Cheryl Ray Deyzel says
Wish I could post a picture of the banana bread I made, it was PERFECT! Thanks for this recipe ❤️ added chopped Walnuts inside and on top with sliced banana ontop too. Used half coconut sugar and half white sugar and 5 Banana's just incase cos of the white sugar after reading the comments where someone asked if OK to use white sugar and u said maybe add an extra banana. Best banana bread I've ever made and eaten. Thanks. Following all your recipes now!
Hannah says
How should I adjust time for medium sized cupcakes?
valentina says
Hi Hannah! You can find the directions for the muffin version of this banana bread right here - https://www.thebakingfairy.net/2017/05/vegan-chocolate-chip-banana-muffins/
Alex says
I added half a teaspoon of ginger- was divine!!
MG says
I have made this banana bread three times over the last week! It is so simple and full of flavour! It's gone by the end of the day ☺️
I have added a gated green apple to every mix and it's added a wonderful texture and extra moisture to the bread.
I've got a loaf baking in the oven for the school stall tomorrow. Thank you! ????
Sara Santana says
Hello from Portugal here! Just made 1+1/2 batch of the recipe because my loaf pan was 10cm bigger, with the following differences: didn't add vanila, used oat milk, a mixture of olive and coconut oil, and maintained the salt and sugar quantity for one batch and added 1 tsp apple cider vinegar. Time in the oven was 30 min + 5 min covered (my oven is ventilated, so things bake a lot faster...). It's really a delicious recipe, my favourite banana bread so far! ???? Thank you!
Sophia says
I made mine with wheat flour and I made a half batch —it cooked for about a half hour and it came out perfectly! I was wondering—could I make it sweeter somehow? Maybe maple syrup?
Kat says
This recipe is amazing! Best banana bread i made so far and my partner inhaled almost a loaf in a day 😀 Made 4 so far and sent the recipe link to friends as well. Thank you so much!
Diana says
I've followed plenty of recipes and they never get it quite right. But this was just perfect! I didn't have baking soda so I used 2 tsp of baking powder and omitted the salt instead. Just wonderful!
Georgia says
Turned out amazing! This was so easy and so good!
Magdalena says
OMG this was the first banana bread I've ever made and it's amazing!!!! great texture and taste, so soft and yummy!!! Only thing that happened to it is that it really grew so much in the oven and just doesnt look as nice, any tips for that? maybe I need to use a bigger tray? thanks xx
Amber says
This recipe was delicious! Thank you so so much! Very easy to make and the results were perfect. We made it to sell in the vegan cafe we run, as part of the set lunch menu. I drizzled a dark chocolate and tahini sauce over the top. Works really well 🙂
bakingvegan says
Hello! I just made this and it was so so so so sooooo great, but the only thing was that the outside seemed a little rubbery/hard? Especially the ends? The middle section of the loaf was fine!
I used GF flour and baking powder (couldn't find any GF baking soda) instead, and put some dark chocolate chunks in it too, but followed everything else! Just wondering if you knew why this had happened? And how I can stop it from happening next time? The tin I used was a silicon one.
Phoebe says
Yummiest banana cake ever, left our banana quite chunky and it was so nice being able to taste it.
Stephanie says
Hi!
Love this bread! Any idea on calorie count?
Thanks!
valentina says
Hi Stephanie! I really don't know since I don't count calories. The easiest way would be to enter the ingredients into a website like My Fitness Pal and it will calculate for you!
Ema says
I am doing ThiS for years and it's my absolute go to. Tasty, simple, healthy i love it.
Rachel says
So easy to make and turned out great. Love the use of minimum ingredients. This will definitely be my go to recipe from now on!
Regina Hello says
Best banana bread ever. Only difference is I added blueberries I wish i could upload the pic of final product. It was so beautiful.
Thanks Valentina. I'll be using more of your recipes in the near future.
Xo
Regina
Penny says
Sooo easy to make. I was a little worried it was underbaked when first out of the oven but once cooled it was perfect. I gave it 15 minutes before turning out of baking tin onto cooling rack. It turned out with ease. Once it was cool it was perfect! I used standard plain white flour as it's what I had. Great recipe, especially if you're not a confident baker!
Christine says
I made this banana bread today and it came out perfect! Thanks for this great recipe. I’ll definitely be making this again.
Yanni says
This is the best banana bread, thank you! The first time I made it I realized I'd forgotten the oil while it was in the oven, still turned out great! So I had to make it again with the oil to compare. I prefer it without the oil and find it not quite so heavy, still moist and delicious though! Household favorite!
Carrie says
This is a winner! It has gone in my recipe book. Keeps really well and Just the perfect texture. Thanks!!
Rachel says
This is my go-to banana bread recipe. I've probably made it about 15 times. I've used less than the called for number of bananas and it still comes out great. I usually make this recipe into muffins because it's easier to just grab one and go. My four year old loves them as well.
Vanessa says
I keep finding that I dont need to bake it as long as the recipe says. I've made this twice now and it comes out completely done, if not dry, after only 40 minutes, without ever covering in foil first. Could it be my oven? It's a great loaf, and the flavor is perfect, but I know it should be more moist than what I've been getting, judging by others' results/comments. Any suggestions? Thank you!
valentina says
Hi Vanessa! It may very well be your oven. Every time I have made it, it's always still wet in the middle at 40 minutes so I have to cover it and add time. You can always shorten the time a bit if you have a speedy oven 🙂
Jody Robinett says
I love this recipe!! It’s great as is but my family loves cinnamon so I usually double it. Sometimes I add chocolate chips. I make muffins and they only take about 25-30 minutes to bake!
Kay says
I made this amazing banana bread on Friday and it was a hit. I added 1/4 cup of applesauce and used coconut oil instead of vegetable oil. I also added a few chopped walnuts and vegan chocolate chips. It was super moist and flavorful.My new go to recipe for banana bread. Thank you for sharing
kim Jackson says
Just made this and it was pretty delightful though would prefer it a little sweeter I think.i have a major sweet tooth though.
Heather says
My family isn't even vegan...or vegetarian...but this is our go-to banana bread recipe.
Keisher Peter says
I just made these as muffins and I halved the recipe because I only had 2 roped bananas. I used avocado oil in place of vegetable oil and I used coconut sugar and maple syrup for the sweetener. These came out perfect! The texture was fluffy and moist. Thank you for this easy and delicious recipe. I will be making it often.
Kassie says
I tried making this banana bread and it was a complete failure. ???? I used a gf flour blend from Costco, raw oganic cane sugar, and organic avocado oil in place of the unbleached all-purpose flour, light brown sugar, and vegetable oil. We have major food allergies in our household so after comparing like 50 different banana bread recipes I thought this one would work with those substitutions. While baking and even after baking the bread looked absolutely gorgeous. It rose to the top of the pan, the color was a nice golden brown, the toothpick came out clean, and it even appeared bread like with a light fluffy texture. But after sitting out to cool, I noticed it was slowly sinking down. The bread went from the top of the pan down to like a half an inch off the bottom. So I cut it hoping it would still taste good. It’s flat, super tough, and gummy/raw like in the middle. The flavor and texture is horrible. I have been baking since I was three years old, but with traditional ingredients, so this whole vegan gluten free thing is so hard to get right! I want my kids and family to enjoy some of the things I did growing up, but I can’t seem to figure out how to get it to turn out right. I have tried so many recipes that keep failing. Also the kids hand mixed the batter with a hand mixer and I baked it in a white porcelain cake pan as I don’t have any metal bread loaf baking pans. I’m not sure if that’s another reason it didn’t turn out?
Emily says
LOVE when vegan recipes turn out so good that non-veg friends can't tell the difference! That is SO the case with this banana bread. Currently have a batch in the oven, this time made into muffins for portability on early morning commutes, for the second time this week! New Year's resolutions weren't made to be kept anyways, right? Also, being allergic, I am so glad this bread tastes good even without the standard walnuts used in most recipes. Thanks for the great recipe, I am looking forward to trying more!
valentina says
Thank you so much for your comment, Emily! I am so happy that you're a fan!
Cristina says
I liked it. It´s hard to find vegan recipes with a good texture. I accidentally added baking powder instead of baking soda, so I had both of them. It super puffy and I loved it!.
Cheryl says
I know this is supposed to be a "bread" but I would have liked it to be a bit more moist. I will admit i used 3 1/2 small bananas for 2 batters but added more milk to try and even it out but it still came out very thick. I did like how easy the recipe was (although i skipped some of your instructions and just used a blender on the bananas first, then added the wet ingredients, then added the dry ingredients, and added more milk as needed). It would have also been nice to give advice to add chopped walnuts or pecans which I saw afterwards in another recipe and had on hand but the batter was already in the oven by then. It still came out nice, the top was not flat though by any means, more like a bad hair day lol. Again, it would have been better moister, but I'm not sure how to fix that.
Eve says
This turned out so well, thank you!! Though mine only needed to cook for 35 minutes (at 180 c) x
Thomas says
Awesome! Banana Bread is my favorite food. It's great to be able to make it yourself at home, really it's not as difficult as I thought, just follow your detailed instructions, everything becomes so easy. Best regards!
Amanda Price says
The banana cake has a bitter taste after swallowing as recipe requires too much baking soda/powder. Better to use self-raiding flour and a little vinegar. Could also have had a little extra sugar.
Ffion says
Love this recipe!!! Will definitely be making again soon 🙂
Natalia says
Added some walnuts and blueberries and it turned out soooo gooood! Best vegan banana bread recipe I've tried.
Cameron says
I can truly say that this was ~perfect~ vegan banana bread! The only adaptions I did was use vegan butter instead of oil and added lots of mini chocolate chips. Wonderful recipe-- make it!
Ali says
Worst flop of a recipe I have tried. Sorry. Wasted al my ingredients
valentina says
I'm sorry to hear that Ali! I am not sure what went wrong as I myself have made this recipe dozens of times, as have many other readers. Did you follow the recipe as written?
Joe says
Baked for over an hour and 15 minutes and it never set up! followed the recipe perfectly.
Very chewy dark brown brown crust inside tastes under done
Ada says
I pulled my banana bread uot of the oven and immediately dovoured a piece. It was DELICIOUS! I used ¼ cup of melted coconut oil in place of the vegetable oil and coconut palm sugar in place of the brown sugar (because that is what I have). I also added ½ C. of raisins. Thanks so much for posting this recipe. It was relatively easy to make and a fun distraction from all the craziness that surrounds us. Stay safe and healthy! 🙂
beth c says
thanks so much for this recipe! it is hands down the best vegan banana bread i've made, and i'm a huge banana bread fan! i'm adding this to our repertoire for sure.
Sharon says
Yum! This banana bread was moist and delicious! Easy enough to make with my 3 year old as well. I subbed 1/2 a cup of whole wheat flour for 1/2 a cup of the all purpose and added 1/2 cup of dairy free dark chocolate chips. I accidentally forgot to add the cinnamon. The baking time was perfect - 45 minutes and then 10 minutes covered. We will definitely be making this again and again!
Lidia says
This is delicious! Easy and fun to make, not too sweet, not too sour, spongy and amazing. My non-vegan flatmates loved it!
Sara says
I made this with bread flour (I bought a 20kg bag that I need to use) and added a small bag of chopped walnuts. It was so delicious and moist!
valentina says
Thanks for the comment, Sara! I’m glad to know it worked with bread flour!
mary says
hi there! i want to make this tomorrow and don’t have a loaf pan. is there any way i can bake it in a cast iron?
valentina says
Hi Mary! I never have but I don’t see why not! I would reduce the baking time since the banana bread will be thinner! I would do about 30 minutes and then test a toothpick in the center. When the toothpick is dry, it’s done!
Leigh says
Hello! I've got all my ingredients ready, but just realized that I don't have any foil to cover for the last 15 minutes of baking. Is this completely necessary? On Covid-19 lockdown here, so I can't get any right now. Thank you in advance for your advice!
valentina says
Hi Leigh! Thanks for your comment!! The foil is optional but helpful in my particular oven since I find that the top gets done but the middle is sometimes still raw! If you don’t have foil and you’re having the same issue, try to lower the temperature a bit and have the bread cook longer to make sure it’s done in the middle!
Leigh says
Thank you so much, I’ll let you know how it goes!
Leigh says
Baked 55 minutes, and it’s perfect!
Leigh says
Hello, sorry if my comment shows up twice. I made it from my phone, but I don’t know if it published and I can’t see it! I am wondering if the covering with foil for last 10 insteps of baking is necessary? I don’t have any foil and cannot get any, but have all my ingredients and am ready to bake! Thank you for your time.
Diana says
This recipe is perfection. I’ve made it several times with my kids, they can’t get enough!
Helen M Milchling says
Perfect banana bread. Moist and not too sweet. I am allergic to eggs. Thank you. I really look forward to trying other recipes of yours.
Brenda Scialdone says
I made this recipe in 3 mini bread pans - delicious. My family loved the bread. Thank you for sharing.
Melissa Cabezas says
Wow...just wow! This is, hands down, the BEST banana bread I've ever eaten. Vegan or not. The kids and I just gobbled up two huge slices each. And I used 1/2 whole wheat flour...still great! I'll see about using a bit more next time!
Thank you SO much for sharing this. This will become a staple item in our home!
Abby says
I've been making this so often, I actually memorized it! I like adding walnuts for some crunch.
Alan says
Fantastic.. so easy to make, as a whole family of Vegans we loved it... Will absolutely make it again..
Lindsay says
Great recipe! So easy. I used oat milk. I added a bit more milk than the recipe called for because I was worried about the thickness. And i added chocolate chips. Will definitely make this again. Thank you for posting this!
T says
Best vegan banana recipe with perfect outcome! I followed the recipe to the T and was not disappointed. I make 2 loaves fortnightly for my household it only last the day it's made and the following day.
Thanks for this
Ross says
It’s in the oven now. I didn’t have vanilla extract so I used maple syrup instead. I used soy milk cuz I don’t like almond milk. I am vegan so super excited. Will add more when it’s done. I can say this, my whole house smells heavenly. The brown sugar and cinnamon is such an amazing aroma.
Ross says
It came out amazing! So light on the inside and firm on the outside. It’s great. My 2 year old loves it! I can’t wait for my wife to get home and love it to. Great recipe. Easy to follow. Will make again for sure since I have 5 more bananas.
Loretta says
Only flour I have is almond and coconut. Can this be used?
valentina says
Hi Loretta! No, I really don’t recommend using almond and coconut flour in this recipe. While this banana bread can be made GF with a cup-for-cup GF flour blend, nut “flours” bake up very differently. I recommend finding a recipe that was made specifically for almond and coconut flour to ensure it comes out well!
Melissa says
This is my second time
Making this banana bread- both times I substituted white flour and olive oil and it turned out fine. My favorite banana bread recipe so far- very moist- and my husband is a vegan so both of us are happy!
Elena says
Can I please ask how much g are in 1 cup? I am not from the US and am a bit confused as different sources give different info. Thank you!
valentina says
Hi Elena! One of my favorite resources for baking is King Arthur Flour - they report 1 cup of flour is equal to 120 grams. Hope that helps!
Here is their page with all of the conversions for future reference - https://www.kingarthurflour.com/learn/ingredient-weight-chart
Kerina says
180c seemed too hot for my banana bread, it was very brown on top after 25 minutes so I put the tin foil on and put it down to 160 for the rest of the time. I think the oven temp on the recipe is for non-fan ovens... maybe?
valentina says
Hi Kerina! Yes, I use a conventional oven (no fan) so if you have a convection oven you will have to adjust the temperature. Usually it is a 25 Fahrenheit difference (so lower to 325F instead of 350F) - sounds like what you did was right!
Nyka says
Hi! Can I bake this in a convection oven? Would the temperature be the same?
valentina says
Hi Nyka! I have heard mixed reviews - some people have baked it at 350F and said it was fine, and some said it browned too quickly. To be sure the banana bread doesn't burn, I would convert the temperature and lower it to 325F.
Mary says
I would love to try this recipe over the weekend but I want to use dates in place of the brown sugar and spelt flour in place of the all purpose. Any suggestions please. Thank you!
valentina says
Hi Mary! I have never baked with spelt flour before, and I am really not familiar with using dates instead of sugar. Unfortunately I don't think I have any valuable advice for you. If you are more experienced, I'd love to know how the loaf turned out and what you did differently!
Rose says
Thank you so much Valentina, turned out great! we made this today and due to availability we had to make a few substitutions. Used all whole meal flour, we didn't have vanilla, so added ginger, used coconut butter mixed with peanut butter to replace oil. Threw in walnuts on top of flour. Turned out wonderful. Will check your other recipes
kind regards,
Rose
The Onlooker says
The best recipe so far. I added Perrier+water to make the batter a little thinner.. cake consistency. Also few walnuts. The bread came out fantastic! Soft, fluffy, moist. Ripe Bananas are never going to waste in my house anymore.
Jo says
Sorry if I'm late to the vegan banana bread party but just tried this recipe today.
Because I live in the UK I had to work out kg and ml from US cups, so hoping I got it right.
Tastes lovely but it's a little dry, any advice on making it more moist next time? maybe maple syrup?
I also used olive oil instead of vegetable oil as I didn't have any and it seems fine.
I converted 350F to 180c and cooked the full time on that, I'm wondering if its a little over cooked as the crust is crunchy. But all the same lovely and really easy to make, thank you for sharing 🙂
valentina says
Hi Jo! Sounds like you did everything right! It does help if your bananas are very ripe and brown - it helps make the bread more moist and sweet. The size of the bananas may also vary - if you feel like yours are on the smaller side, feel free to add an extra half. I find that every oven is a little different, so if you feel like yours runs hot, I would maybe reduce the cooking time a bit next time. Or tent it with foil to prevent it from getting too brown and crunchy on top 🙂
meg says
I have made this recipe easily 30 (probably more) times since finding it in 2016 when I was a vegan and I decided to leave a review finally haha. It is the only banana bread recipe I use & I have it memorized! I have made it as bread, muffins & doughnuts (adjusting time and keeping a close eye of course) & its turned out great each time. I've literally never had a problem making this banana bread and will make it forever!
I have so many family members who dislike banana bread and love this one because its so moist unlike some banana breads out there. The only thing I do differently most times is 1/4 cup coconut sugar & 1/4 cup of brown sugar instead of the full 1/2 brown sugar. I love it a little undercooked too and its safe because no eggs!
Heat it up on the stove with a little butter and extra cinnamon omg yum!
Thank you so much 🙂
meg says
Heat it up on the stove after the first day I mean ^^
Also I've found that it freezes very well!
Asia says
really amazing recipe - love the proportions - not too sweet not too bland! thanks a lot for posting it!
Katharina says
My husband and I absolutely love this banana bread. Thank you so much for sharing this amazing recipe! Lots of love from Germany!
Shanice says
I made this recipe tonight and it came out perfect. I placed banana slices on the top but I wasn't feeling the exture, will omit next time or probably do walnuts.
Jacquie says
Just made it, it’s really yummy! I added chopped pecans and mini chocolate chips and used Cardamom instead of cinnamon. But it’s a little too much for just me even though I could eat it all. Does it freeze well?
Thanks for sharing! Jacquie
mister Shawn says
HI I USED A 50% CAKE/50% AP FLOUR RATIO AND USED MARGARET LI’’s TIP ON THE SUGAR SUBSTITUTION. I ADEDD ALMONDS SLIVERS AS WELL ...TURNED OUT DELICIOUSNESS
Alyssa says
Was wondering if this recipe can do without vanilla extract?
valentina says
Hey Alyssa! Yes you can omit it if you don't have any. It won't make a big difference, though I do think the vanilla makes it taste even better!
Maria Baca says
Hello, just wondering about the nutritional facts for this recipe?
Deirdre says
Hi Valentina
I absolutely love banana bread have never made a vegan one and would love to try your version. Could you please replace your measurements from cups into grams for the dry ingredients and ml for the wet. I've looked up different converter charts and they all differ. I would love to try your recipe as it gets greay reviews.
valentina says
Hey Deidre!! I have been meaning to make it and measure everything out in grams. Thank you for reminding me! I will do that as soon as I have some ripe bananas and get back to you with correct measurements 🙂
juliet says
well congrats tinkerbell! this was a super and successful recipe. no faffage and delicious and moreish. on my quest this so far is my favourite banana loaf and i have cooked many for my family. it amused me how many times people tweak your recipe, then i had to do the same, haha..no nut milk so added orange juice and reduced sugar and added apple cider vinegar as was working with spelt flour and only had small bananas which were lovely and overripe, hence could reduce sugar. some organic choc garnish and voila! look forward to exploring more of your delights. thankyou!
Bethlehem A says
Hello! Can I use baking powder instead of baking soda? Also can I use Canola oil or Extra Virgin Olive oil instead of Vegetable oil? Will the all the substitutes have the same results as the original ingredients?
Thnx! :))
valentina says
Hi! Yes you can substitute the vegetable oil with canola or olive oil freely with no issues. I do not recommend using baking powder instead of baking soda as they do not work the same way. Differing reviews say to use 3 or 4x the amount of baking powder to equal baking soda but I have not tested it myself. I recommend buying baking soda for best results 🙂
Norma says
I used 2 ½ tsp baking powder and it worked perfectly!
valentina says
Awesome! Thank you for the feedback Norma 🙂
Caroline Roberts says
This is our go to banana bread! Perfect every time!
Kay says
I have made this recipe at the end of every week...for about 6 weeks now...absolutely love it and so does the non-vegan family! So so happy with it. I added a teeny nutmeg, and used dark brown sugar instead of light, and it was absolutely delicious! Thank yuh so much for this recipe, getting ready to make two batches tomorrow morning!
Kristin says
This is our go to banana bread! Perfect every time!
Lesslie says
Delicious! This is now my favorite banana bread recipe. Thank you for sharing!
Angelica says
Delicious! This is now my favorite banana bread recipe.
Lisa says
It came out greatly! I think I will try to do it more times
Jordan says
Love the recipe! I added 3/4 tbs of baking powder and a splash of vinegar to the oat milk so I would get a fluffier texture and it was amazing! I also made these into muffins and bake for 25 minutes. They came out super fluffy and moist! Absolutely scrumptious!!
valentina says
Thank you for your comment, Jordan! Great tip to turn the oat milk into "buttermilk" - I will have to try that next time!
Sara says
Best vegan Banana bread! I used half paleo/half almond flour and added pecans. Other than that followed it exactly. The time was perfect, and I recommend using the foil at the end even if the bread looks done. It gives it an extra golden brown at the end. Thanks this one's a keeper.
valentina says
Thank you for the comment, Sara! I am happy to know that it turned out well with the paleo flour! 🙂
Norma says
I made this recipe today and it is delicious! I didn't find the cake batter too wet or too dry, as I've seen others comment, I didn't adjust the ingredients at all (ex. using gluten-free flour, honey rather than sugar, etc.) so I guess that's why. One thing to note is that you might want to cook it a little longer, approximately 5-10 mins, if you want it more like bread. Overall it was super easy to prepare and the result was great!
valentina says
I am so glad it turned out well for you!
Julie says
I only have an 8-x4 loaf pan. Could I make this in this pan and would it be the same cooking time? Thanks
valentina says
Hi Julie! My cooking time is based on a 9 x 5 loaf. I would expect the cooking time to be longer since the loaf will be smaller and thicker with an 8 x 4 pan! I would definitely cover it with foil 30-40 minutes in to avoid burning the top as it finishes cooking in the middle. I would expect it to need at least an hour in the oven, probably closer to 75-90 minutes! Just check it often with a toothpick and make sure the center isn't wet anymore 🙂
Jess says
Hi,
Just want to say how amazing this banana bread is!!! I make it all the time haha! 🙂
I do have a question though, are you able to tell me how many 'servings' or 'calories' the final piece is please?
Thanks so much
Maria D says
Hi, I made it last night and it turned out great! I’m just not sure about how heavy it is. Is that normal?
(I used almond milk and coconut oil and I added pecans)
So happy to find your vegan recipes as my wife only recently found out she is lactose intolerant.
valentina says
Hi Maria! Yes it is normal that the bread is a little dense, however it shouldn't be too heavy or gummy. If that is the case, it may need a few extra minutes in the oven!!
Joyeaux says
We loved this! I added berries
TeriBerryBee says
Excellent banana bread! Very moist and fluffy. I rarely bake, but had four brown bananas on my counter, so I Googled and found this recipe. I followed the instructions exactly, but had to bake it in a Bundt pan because I don't have a bread pan (when I say I rarely bake, I mean RARELY...lol!) Because of the pan style, I baked it only 30 minutes, before putting the foil on for the additional 15 minutes as directed. That was the only change I made, and it came out perfect. So simple. So delicious. THANKS for the recipe!
katie says
i've made this 3 times now and it's come out perfect every time <3 used coconut oil instead of vegetable oil, froze and defrosted the bananas before mashing, and used cane sugar + molasses instead of brown sugar.
Mia Turner says
I've made this recipe many times.
Instead of oil this time, I used marg.
I also added 1/4 cup of chopped pekins to make it extra special.
Keep it in the fridge as it's a moist bread and can go moldy in hot weather
very quickly.
Some Dutch Person :-) says
This was a very good banana bread recipe!(And I made a few...) I made it exactly according to the instructions, then I added a lemon glace on top, since we're eating it as a cake rather than a bread here. YUM!
Shiri says
Can’t wait to make this!! Unfortunately I have only one banana, can I use applesauce as a substitute?
valentina says
Hi Shiri! I do not recommend substituting the majority of bananas with applesauce. I have not tested the recipe this way and cannot guarantee that it will turn out. I’m afraid it will stay too runny. I recommend a minimum of 3 bananas for this recipe!
Barb says
This was perfect banana bread. I made and baked exactly as written but added raisins and walnuts.
Surjit says
Hi Valentina!
Hope you are well.
This is the first time i am messaging you as i came across your banana cake recipe when i cooked vegan banana loaf.
I absolutely love the look of your recipes! if you are on instagram i would love to follow you and get some tips.
I want to make a moist banana loaf or cake for my dad who is vegan. Please let me know best recipe and best oil to use. I have main ingredients but no oil. i will be using wholemeal flour though as i don't like to use self raising flour if that is ok?
Which milk is best to use too. I like soya, almond, oat milk.
I eat eggs myself so i will make a banana loaf or muffins with eggs using the wholemeal flour. hopefully this will be ok.
Hope to hear from you.
Thank you.
Sharon says
Love this recipe!
Non vegan family love it too.
Firm family favourite!
nalan says
tried this yesterday, had to half the recipe since i only had two bananas but tasted delicious! i added chocolate chunks because i dont like them plain, and mine didn’t look as pretty as yours yet keeping the recipe saved for future baking!
Sophia says
Amazing recipe - thanks so much! Best vegan banana bread I’ve made. Recipe was forgiving too - I used soy instead of almond milk and only 3 bananas and it still turned out great
Connie says
I tried two of your VEGAN Banana breads (Perfect Banana /Marble Banana) and I have to say they were THE BEST loaf breads I have made in a long time. Super moist and delicious. I LOVE your added touch of slices of banana down the centre of the loaf. Each delectable slice gets a piece. So Heavenly!! The Marble Chocolate Banana bread was AMAZING. I actually enjoyed separating the batter in two batches and creating my own marbled loaf. Family LOVED them both, and hubby is NOT a Vegan. Speaks volumes to HOW good these 2 recipes are. Looking forward to trying more. Thank you "Baking Fairy"
Nicole Lathrop says
Do you know the calories for a piece of the banana bread. It is delish!! The only one my family will eat
Brittany says
Hi Valentina,
Thanks for your recipe! I followed the recipe exactly (except I used soy milk). There's a slight metallic taste, so I thought I made a mistake with the baking soda (but I didn't). Would you have any suggestions on how to improve this for next time?
Thank you!
valentina says
Hi Brittany! Thank you for your comment! That is so peculiar - I can't say I have ever had an issue with a metallic taste. I would double check that you are using aluminum free baking soda, but I really can't think of anything else that it could be!
Brittany says
Thanks for the reply! I'll try again and let you know how it goes
Sarah W says
I just baked this for the first time with only changing the light brown sugar to coconut sugar and the vegetable oil to melted coconut oil, as that is what I had on hand, and it has turned out amazingly. My husband and I both agreed it's the best banana bread I've made so far 🙂 Thank you for sharing the recipe it will be my go to for banana bread from now on!
valentina says
Thank you so much for your sweet comment, Sarah! I am happy to hear you liked it! 🙂
Karen says
Love this recipe! It’s my go to for banana bread and everyone else has loved it too.
Clara L says
Amazing recipe!! Topped it with brown sugar and caramelised bananas instead of just sliced and it gave it a lovely crunchy top. Would definitely recommend and will be making this again!
Terry Jones says
our favorite! My daughter is vegan and it's hard to make things she can eat, but us non vegans like as well. We all loved this! I've made it as written and I also made with 1/4c applesauce because I only had 3 bananas, both were amazing! I've also added walnuts, pecans, almonds, and chocolate chips at different times. Thank you for our favorite recipe for banana bread!
Kristin says
Just made this! Such a beautiful loaf, everyone loves it. The roughly mashed bananas are amazing. I only used 3 bananas because it’s all I had.
Elizabeth says
Can I make this recipe using self raising flour as that is all I have?
valentina says
Hi Elizabeth, I personally have not tested this recipe with self-rising flour so I am not sure if it would work exactly. Google says that per 1 cup of self-rising flour, there can be anywhere from 1/2 a teaspoon to 1 1/2 teaspoons of baking soda so the amount is not always consistent. It *should* work but the bread may also end up gummy if there is not enough leavening agent. Hope that helps!
Juliet says
This is delicious! All my friends loved it, even the one who professes not to like banana bread. My boyfriend would eat the whole thing at once if I let him. Thanks!
Russ says
Perfect!
Mary says
I’ve had this bookmarked for a year now and make it often. We love it! Thank you. Do you happen to have nutritional info for this recipe?
valentina says
Hi Mary! I am so glad you are a fan of this recipe! Unfortunately I do not have the nutritional info. I suggest using a website such as My Fitness Pal to enter the ingredients you used, and it can calculate the nutritional info per serving for you! Here is the link - https://www.myfitnesspal.com/recipe/calculator
Glenn says
I tried this with two differences. I used self-rising flour and I added chocolate chip.
For the non-dairy "milk", I used Sow Seeds of Wellness Unsweetened Vanilla Chia Drink.
I did have a problem with Cortana not setting my timer. 🙁
I don't recommend it with chia drink and I suggest you mention that in your recipe. It made it impossible for the texture to form, resulting in it looking undercooked inside - almost the entirety of it. What I might normally call crust is more like a skin that is dense and holds together well. It doesn't taste that great, either, and the Artisan Kettle 72% extra dark chunks were so low on sugar that they didn't really help.
I also think 1/2 cup of sugar isn't quite enough, but I'll just drink something yummy with it.
Hopefully, next time will be better!
Gee says
Absolutely the best banana bread I’ve ever made. I’ve tried many recipes in the past but none have worked so well. Thank you for sharing.
I used Aussie cup measures so thought it might not come out well but it was perfection. I also used coconut sugar as I try to avoid normal sugar and it was totally delish. Bookmarked and my go to recipe from now
I only made it today and it’s already half gone. Proof indeed
Bre says
I want to print this recipie and stick it to every wall incase the internet ever goes down and I lose it THE BEST BANANA BREAD EVER.
Kendra says
Found this recipe 5 years ago. Bookmarked and printed. It's my go to banana bread. I make exactly as stated. It's perfect. Thank you!
Margaret says
Made this bread as a recommended recipe on the Zoe diet. Excellent! More cake-like when freshly baked, and a moister, denser loaf the next day, still delicious.
A few comments: firstly, really appreciated the warnings above to mix gently till only just blended. It rose beautifully and not at all gummy.
Secondly, living in west Wales where unusual ingredients are hard to find, I wondered how on earth I was going to find an American ingredient like baking soda. Googled it and turns out it is what we in UK know as bicarbonate of soda, good old bicarb! My Mum used to add a teaspoonful of it to boiled cabbage back in the day, to preserve its bright green colour. Just as well I noticed a comment above, or I would probably have used baking powder.
Thirdly, for those cooking in UK, 350 degrees Fahrenheit is 175 degrees Centigrade. I wasn’t sure if it was standard oven or fan oven, so I dropped the oven temperature to 165 deg Centigrade as I use a fan oven, and the timings worked perfectly. But then, everyone’s oven is different
Thank you for the recipe
Margaret
Cassie says
Absolutely delicious. I used coconut oil but that’s the only change. Thank you!
Cy says
Joining the chorus to sing the praises of this banana bread. I baked it a few years ago when my partner and I were living in Hawaii. I doubled the bananas as another poster suggested, and we were lucky enough to have a whole bunch of bananas from Waipio Valley (Google it, it's worth it) that our neighbor had brought us. I also added locally made mango extract and local macadamia nuts to the recipe. We were in Heaven, it was the best banana bread I've ever had.
Now back in Los Angeles. No Waipio bananas but we still have some Hawaiian mango x and I'm grabbing macadamia nuts tomorrow so we can recreate this for a luau this weekend. Can't wait to try it again!
Cassie says
I love this banana bread. My son has a bunch of food allergies that have hurled me into the world of vegan baking and I must say when you have a banana bread like this you don’t even notice it’s without eggs / dairy. Everyone in my family loves it. I usually make with olive oil (light flavoured) but today I used grapeseed oil and I’d happily use either again. Thanks for a recipe we’ll be keeping forever.