Fluffy. Moist. And totally vegan.
This is IT.
The BEST and fully vetted vegan banana bread recipe you’ve been searching for.
The one vegan banana bread to rule them all,
The one vegan banana bread to find them,
The one vegan banana bread to bring them all,
Into your kitchen and bind them!
[If you don’t get that reference, I wonder if we can really be friends…?]
I’ve tested and re-tested and re-re-tested vegan banana bread recipes since I adopted a vegan diet back in 2016 (this is an older version that’s still really good!) and this is hands down the BEST vegan banana bread recipe I’ve ever made in my life. It’s also the best vegan banana bread I’ve ever EATEN in my life. I am willing to bet that this will become the only banana bread recipe you’ll ever need – vegan or not.
In fact, it’s so so so good, a friend of mine who owns one of my favorite restaurants in the world actually asked if she could sell it at her restaurant!!
So, if you want to be chowing down on your own BEST vegan banana bread EVER, wait no more…
Let’s get into it!
Disclaimer: Some of the links in this post may be affiliate links for products I use and love. If you make a purchase after clicking one of those links, I may earn a small affiliate commission, perhaps enough to buy some extra gochujang or gochugaru 🙂
The most important aspect of the best banana bread recipe (vegan or not) is the depth of flavor. When you bite into that first moist, fluffy morsel, your entire body should be buzzing with banana flavor. I cannot STAND it when I try a loaf of banana bread that only vaguely hints at something sort of like banana. I’m sure you know what I mean. Even before I went vegan, the grocery store seemed to specialize in these anemic, flavorless varieties of dry banana bread and it’s only gotten worse since I went vegan.
A delicious banana bread and, in particular, a delicious vegan banana bread, will have the following attributes:
This recipe for vegan banana bread will cover all the tricks I’ve been hoarding up my sleeve for the past two years, after I developed it, including the equipment I use, the egg replacement I’ve found to be the BEST, as well as the various substitutes for ingredients I’d recommend (because I know you all always love to test my substitution skills!).
Yup–I’ll bet you didn’t expect a “special equipment” section for banana bread. But, like I said, this ain’t your everyday banana bread recipe. This is the BEST VEGAN BANANA BREAD EVAR recipe. Hence, a short section calling out the need for a skinny loaf pan.
Most people and other recipes call for any old loaf pan. The most typical loaf pan is your standard 1 pound variety, that’s about 4 inches wide. I like to use a slightly skinnier version–one that’s more like 3.5 inches wide. Why? Well, another gripe I have with banana bread recipes is how they look so tall and gorgeous in the loaf pan, but turn into squatty trolls the minute you take them out. Have you ever noticed the amount of shrinkage involved with banana bread?
I’m no magician–this vegan banana bread will shrink a little too. But having a skinnier loaf pan will force the bread to go up instead of out. You can find the loaf pan I like to use for this recipe here.
Another recommendation (not requirement) is to use a scale. I know, I know–a scale sounds so fancy and the classic banana bread is really a rustic affair. I get it. And if you’re ok with a homey, pretty good banana bread–no scale required. But if you really want to knock your own socks off with this banana bread, a scale will make it a lot easier!
The following are a list of the key ingredients and recommendations on substitutions:
First, preheat your oven to 400° F. Then, prepare your loaf pan by spraying it with a little cooking spray and lining it with parchment paper. This can seem annoying, but it will ensure that your banana bread doesn’t get stuck to the pan and it will also make it easier to slide in and out of the loaf pan (I like to put the loaf back in for storage).
Next, whisk together all your dry ingredients in a large mixing bowl – your flour, brown sugar, white sugar, baking powder, baking soda, sea salt. Set this aside.
In a small bowl, whisk together your aquafaba and silken tofu to make your vegan “egg.” Mash up all your overripe bananas in a large bowl. To it, add the vegan “egg,” and the rest of your wet ingredients – your melted vegan butter, vegan sour cream or yogurt, vanilla extract, and brandy. Mix all the wet ingredients together until well-combined.
Next, add the dry ingredients to the wet ingredients in three parts–this will guard against over-mixing. You can use a hand mixer if you want, but I prefer just mixing with a wooden spoon or pastry spatula. You’ll want your dry ingredients to be just moistened. Keep in mind, this will be a thick batter!
Pour the batter into your prepared loaf pan and place it in the center rack of your preheated oven. Bake for about 10 minutes and reduce the oven temperature to 350° F. This initial blast of heat will also help get a little extra “poof” in your vegan banana bread. Bake for an additional 50 to 55 minutes, until a toothpick inserted into the center of your loaf comes out clean.
Allow the banana bread to cool while still in the loaf pan on a wire rack for about 10 minutes. If you try to slice into your bread too early, you will risk having it fall apart, so don’t do that!
Voila! The BEST vegan banana bread you’ll ever have in your life!
Once you’ve mastered this vegan banana bread recipe and can testify, in court, on just how amazing it is, as is, you can experiment with fun add-ins!
I love nuts in my banana bread, but my husband does not. Therefore, I don’t get to add nuts as often as I would like. Walnuts make a perfect partner to the banana-y flavor of this vegan recipe and you can add about 1/2 cup of chopped walnuts to your dry ingredients. Add any more and you risk weighing the batter down with both the weight and fat of your nutty bits!
Now, my husband might be opposed to nuts, but he’s a big fan of vegan chocolate chips! Every once in a while, I throw in a 1/2 cup of chocolate chips into the dry ingredients. I prefer using mini-chocolate chips, again, to ensure my bread remains light and fluffy, but chunky chocolate chips can make for a truly decadent and fancy banana bread.
A lot of fancy banana bread recipes call for adding a sliced banana right down the middle of the loaf. It definitely looks amazing and provides a nice caramelization to your loaf. If you don’t mind that it will weigh your loaf down, simply add a banana sliced down length-wise to the top of your batter right before placing it in the oven.
Ground cinnamon is a fantastic addition to this vegan banana bread recipe. In fact, you might be wondrin’ why it’s not included in the recipe! I like cinnamon, but I find that it can compete with the flavor of the banana. As a result, I don’t always add it. But if you like cinnamon, it’s a great addition to this recipe!
You should thaw your frozen bananas at room temperature or using a microwave until they are nice and soft. They may, however, emit a brown liquid. Discard this liquid, as it will weigh down your banana bread. Once you’ve discarded the liquid, measure the correct amount according to the banana bread recipe.
You can keep your vegan banana bread at room temperature for up to 24 hours. Afterwards, it should be placed in an airtight container and refrigerated. Your vegan banana bread should last you up to one week. You can also freeze your vegan banana bread for up to 6 months.
June 27, 2024
June 27, 2024
The most perfect banana bread! Fluffy and moist. Made it this morning, and devoured half the loaf with my husband… I also made your wonderful chocolate chip paht cookies from your book earlier in the week for my co-workers, and they were a hit! Thanks so much for all of your beautiful vegan recipes ❤️
I can think of no better way to spend some quality time with your husband. If you’re THAT generous, I mean…!!
Emily, this is literal music to my ears!!! All of it!! Thank you for weighing in!!
LOL!
This is my first baked vegan thing.
1. Joanne, this is genius.
2. It’s wrong how good this is.
3. I added a tablespoon of miso because. Reasons. All the best reasons.
Thank you 🙂
Omg miso!!!! Must try this the next time I make this. Thanks Margaret!!!!
So delicious!!! It doesn’t taste vegan. I’m going to impress my kids with this. Thank you for sharing!!!
Also… I measured all ingredients using a scale. I followed the recipe exactly and even found the Icelandic Provisions vegan plain skyr yogurt at Whole Foods. I used a Bundt cake pan and sprayed with avocado oil (no parchment paper) and baked for 10 + 45 mins. It had a nice crisp on top but next time I might bake it an additional 5-10 mins. The recipe is perfect as written!!
I’m Brazilian and I made the recipe, I modified 2 products but it was perfect, I liked it, thank you
YAYYYYYYYY!!!
LOVE, LOVE, LOVE this recipe!! So delicious! I find myself looking for over ripe bananas everywhere now. 🤣
YAY!!!! And I totally relate to the ripe banana thing… every time I see one, I’m like ‘DON’T EAT THAT MUST MAKE BANANA BREAD!!!!’
I subbed kaluha for brandy and it was perfect! Thanks!
YAY!!
Hands down the best Banana Bread Recipe. It was my first time using ”everything vegan” in a banana loaf (aquafaba, vegan butter/yogurt, tofu) as well as booze (lol!) I followed the recipe to a T and used a scale. The only cheat was that I added 1/2 cup of roasted almonds and chocolate chips. And left it in the oven for a solid 10 extra minutes (but I suspect that’s an issue with my stove).
My oh my….the texture is Divine and the taste is out of this world. You can totally tell how the brandy adds an extra oomph…Confession: I had some for dessert last night and for breakfast this morning because… YOLO!! 😀
I’d love to be able to cut down on the sugar content, though, that’s really my only ”downer” for this recipe. Thank you, Joanne!
*sorry – Oven, not stove (!)
This seriously makes me SO SO SO Happy!!!! And I hear ya, Cindy, about the less sugar. If I could figure it out, I would, but removing or reducing the sugar will automatically affect the crumb and make it more dense. But we will keep trying!
If you’re thinking about making this recipe, this is your sign to DO IT. This is truly a 10/10 recipe. So easy to follow, LOVE the amount of substitutions Joanne provides, and absolutely unlike any banana bread I’ve ever tasted in the best way possible.
I’m not vegan but wanted to try your recipe. Can I use an egg in place of the aquafaba? If so, how many eggs?
Love your stories. You’re a gifted storyteller!
Thanks Jean! This veganization is based on 2 eggs.
Would love to try this out! Could the brandy be replaced with anything?
Hi Genna! Yes! You can substitute with unsweetened apple juice or apple sauce. I cover this and all other substitution questions in the Notes on Substitutions section! 🙂 I hope you get to try it!
Just made this banana bread. Another delicious recipe, Joanne. Thank you for sharing ☺️
Thank you Renee!! It was great seeing in the LIVE this morning and I’m so so so excited that you tried this!!
Thanks! Loaf pan is one pond I see but I guess that’s the same as one litre pans?
Hi Ingrid! I think 1 liter is 2+ lbs but the volume doesn’t matter. It’s more the width of the pan at the bottom. The one I link to is skinnier than the average loaf pan. Unfortunately, the descriptions of pans aren’t always very accurate so I literally busted out my ruler and measured them. If you can find one that’s closer to 3.5 inches wide at the bottom of your pan, that would be best!
What, °F?
Old Mr Fahrenheit will be pleased at least 😉
I am so excited to try this! Thank you for sharing it. I am GF, have you tried this successfully with GF flours?
Me too.
Hi Megan! This recipe should work with a solid GF flour blend. However, it will be denser and not as fluffy as the original recipe calls for. Still delicious though and bursting with flavor!!
Me too, thanks Joanne for the recipe and gf modification!