This vegan banana bread recipe is moist and delicious. Healthy, flavorful, and so easy to make. The perfect recipe for weekend brunch, afternoon snack, or dessert.
Banana bread is one of the easiest, and most delicious, quick breads. It’s an excellent use of those bananas that turned brown because you forgot about them.
Simply combine them with some common staple pantry items and you can make the healthiest and best banana bread you’ve ever eaten!
This is one of my most popular recipes and there’s a reason for that – it’s so freaking GOOD! A simple recipe using only whole food ingredients.
You won’t believe how moist and delicious it is. It’s also easily adaptable so it can be made gluten-free as well. There’s no doubt in my mind that you are going to love it!
Enjoy this plant-based banana bread with a generous smear of my Strawberry Chia Jam or homemade Pecan Butter. And, wash it all down with a nice hot cup of my vegan Hot Chocolate.
Ready? Let’s bake!
Ingredients You’ll Need
Here’s what you will need. Full measurements of the ingredients can be found in the recipe card down below the post.
Wet Ingredients
- Bananas: use very ripe bananas but overripe bananas are best.
- Maple syrup: perfect WFPB sweetener anytime a recipe calls for white sugar, brown sugar, or even coconut sugar
- Unsweetened applesauce: an excellent substitute for coconut oil or any oil for healthy vegan baking
- Flax: Some recipes call for an actual flax egg and it is a great egg substitute in plant-based cooking. But, I found that adding just ground flaxseed directly to the mixture works better for texture.
- Vanilla: vanilla extract adds an extra depth of flavor and aromatic essence to the batter.
Dry Ingredients
- Flour: I prefer whole wheat pastry flour. You could also organic unbleached all purpose flour, whole wheat flour, or white whole wheat flour.
- Baking soda and baking powder: for obvious reasons. This is a very dense and moist bread but these ingredients are extremely necessary to create lift.
- Ground cinnamon: this ingredient can be optional but I love the hint of cinnamon flavor that shows up occasionally in a bit.
How To Make The Best Vegan Banana Bread
This easy vegan banana bread uses 10 very common and wholesome ingredients and is ready in less than 1 hour!
Start by preheating your oven to 350˚F and line a standard loaf pan with parchment paper. You can also use a silicone loaf pan as well if you have one.
- Place the bananas in a medium or large mixing bowl and mash using a fork or potato masher. The bananas do not have to be completely smooth, it’s ok to have some small chunks for texture. Now, add in all the remaining wet ingredients with the mashed bananas and mix until everything is well combined.
- To a separate bowl add in all the dry ingredients and whisk them together. Then add the dry ingredients to the wet and stir until everything is “just” combined. DO NOT OVERMIX. Think “pancake batter” consistency. A little thick with some lumps. If using any add-ins like vegan chocolate chips or walnuts go ahead and fold those in now.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes. The banana bread is done once you insert a knife or toothpick and it comes out clean. Keep in mind all appliances are different so cooking time can vary several minutes one way or the other.
- Remove the banana bread from the oven and let it cool for a bit in the baking pan. Then, carefully remove it and allow it to cool, preferably to room temperature, on a cutting board or cooling rack. The longer you let it set the easier it will slice. The texture and flavor will get better as well.
And, that’s it! Perfect vegan banana bread that’s naturally sweetened, uses WFPB ingredients and is super cheap to make.
Vegan Banana Bread FAQ
Can I Make Vegan Banana Muffins? Yes! Simply follow the same recipe, spoon the batter into a muffin tin lined with those little paper cups, and bake for 35-40 minutes. Silicone muffin pans are excellent as well. The muffins are done once you insert a toothpick and it comes out clean.
Can I make this vegan banana bread gluten-free? Use your favorite gluten-free baking flour or gluten-free oat flour. Bob’s Red Mill 1 to 1 Gluten Free Baking Flour is excellent.
How long will banana bread last? Simply cover in plastic wrap or store or an airtight container at room temperature on your counter for a couple of days. If you store it in the fridge it will last for up to a week. FYI, be sure and wrap it well in order to prevent it from drying out, especially once it’s been sliced.
How do you freeze vegan banana bread? You can store this banana bread for 2 months in a freezer safer container or storage bag. Let it thaw in the fridge overnight. I enjoy heating up a nonstick skillet and heating for just a minute or two on each side. It gets all warm and a little crispy around the edges. So good. You can also use a microwave to warm it up.
Tips For Making the Best Vegan Banana Bread
- Ripe Bananas: Use only ripe bananas or overripe bananas. In other words, the browner the better. Bananas become sweeter the riper they get, thereby, allowing you to use less sweetener. You will also get a much better banana flavor.
- Measure your flour: Use a measuring cup, fill it with the flour, then use the back of a knife to level it off.
- Moisture Is Important: DO NOT leave out the applesauce. Remember, this recipe is oil-free and the applesauce is the oil replacement. If you don’t have unsweetened applesauce be sure and check out my list of Healthy Substitutes For Oil In Baking.
- Optional Add-ins: This banana bread recipe is super versatile and works great with other ingredients. Toss in some vegan chocolate chips, chopped walnuts, pecans, dried fruit, or extra spices if you like. Make it work for you!
- Bake time and oven temperatures can vary and are not always universally consistent when it comes to baking. This is what has worked for me and others, but be mindful of your appliances. A good practice is to make notes when something doesn’t work and make your adjustments going forward.
I hope you enjoy this vegan banana bread recipe as much as we do. It’s…
- Easy
- Healthy
- Absent of any and all dairy
- Naturally sweet
- Versatile
- SO Delicious!
More sweet vegan quick breads
Be sure and let me know if you try this recipe! Leave a comment, take a picture, post it on Instagram, and tag the photo #shaneandsimple so I can see your dish. Peace and feast!
Print
The Best Vegan Banana Bread
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 1 loaf 1x
- Category: Vegan Breakfast Recipes
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
The Best Vegan Banana Bread recipe is so easy to make and absolutely perfect! Using only 10 simple ingredients, it’s moist, healthy, oil-free, and so delicious! Ready in less than an hour from start to finish.
Ingredients
Wet Ingredients
- 3 very ripe bananas (the riper, the better)
- ½ cup maple syrup
- ⅓ cup unsweetened apple sauce
- 1 tsp. vanilla extract
Dry Ingredients
- 1 ½ cups whole wheat flour
- ¼ cup ground flaxseed
- 1 teaspoon baking soda
- ½ tsp. baking powder
- ½ tsp. cinnamon
- ¼ tsp. salt
Instructions
- Preheat oven to 350˚F and line a loaf pan with parchment paper or use a nonstick loaf pan.
- Place the bananas in a medium or large bowl and mash using a fork or potato masher. The bananas do not have to be completely smooth, it’s ok to have some small chunks for texture. Now, add in all the remaining wet ingredients with the mashed bananas and mix until everything is well combined.
- To a separate bowl add in all the dry ingredients and whisk them together. Then add to the wet and mix until everything is “just” combined. DO NOT OVERMIX. Think “pancake batter” consistency. A little thick with some lumps.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes. The banana bread is done once you insert a knife or toothpick and it comes out clean. Keep in mind all appliances are different so cooking time can vary several minutes one way or the other.
- Remove the banana bread from the oven and let it cool for a bit in the baking pan. Then, carefully remove it and allow it to cool, preferably to room temperature, on a cutting board or cooling rack. The longer you let it set the easier it will slice. The texture and flavor will get better as well.
- Slice, serve, and enjoy!
Notes
How Do I Make Vegan Banana Bread Muffins? Simply follow the same recipe, spoon the batter into a muffin tin lined with those little paper cups, and bake for 35-40 minutes. Silicone muffin pans are excellent as well. The muffins are done once you insert a toothpick and it comes out clean.
Can I make this vegan banana bread gluten-free? Use your favorite gluten-free baking flour or gluten-free oat flour. Bob’s Red Mill 1 to 1 Gluten Free Baking Flour is excellent.
How long will banana bread last? Simply cover in plastic wrap or store or an airtight container at room temperature on your counter for a couple of days. If you store it in the fridge it will last for up to a week. FYI, be sure and wrap it well in order to prevent it from drying out, especially once it’s been sliced.
How do you freeze vegan banana bread? You can store this banana bread for 2 months in a freezer safer container or storage bag. Let it thaw in the fridge overnight. I enjoy heating up a nonstick skillet and heating for just a minute or two on each side. It gets all warm and a little crispy around the edges. So good. You can also use a microwave to warm it up.
Ripe Bananas: Use only ripe bananas or overripe bananas. In other words, the browner the better. Bananas become sweeter the riper they get, thereby, allowing you to use less sweetener. You will also get a much better banana flavor.
Measure your flour: Use a measuring cup, fill it with the flour, then use the back of a knife to level it off.
Moisture Is Important: DO NOT leave out the applesauce. Remember, this recipe is oil-free and the applesauce is the oil replacement. If you don’t have unsweetened applesauce be sure and check out my list of Healthy Oil Replacements In Baking.
Optional Add-ins: This banana bread recipe is super versatile and works great with other ingredients. Toss in some vegan chocolate chips, chopped walnuts, pecans, dried fruit, or extra spices if you like. Make it work for you!
Bake time and oven temperatures can vary and are not always universally consistent when it comes to baking. This is what has worked for me and others, but be mindful of your appliances. A good practice is to make notes when something doesn’t work and make your adjustments going forward.
Nutrition
- Serving Size: 1 slice
- Calories: 167
- Sugar: 16.4 g
- Sodium: 143 mg
- Fat: 0.6 g
- Carbohydrates: 36.2 g
- Fiber: 4.2 g
- Protein: 3.8 g
- Cholesterol: 0 mg
Keywords: vegan banana bread, vegan banana bread recipe, healthy vegan banana bread, vegan banana bread no oil, vegan banana bread applesauce
I’ve really enjoyed making–and eating–a number of your recipes! And now I’m looking forward to trying your banana bread recipe.
For your recipe, how many cups of banana is equal to 3 bananas? I have a bunch of overripe banana chunks in the freezer..so I have no idea how many bananas I’ve got. I am finding conflicting equivalencies online, so I figured I’d go to the source and ask. Thanks!
3 bananas equal roughly 1 1/2 cups of mashed bananas.
Wow! I finally found the perfect banana bread! Honestly, I was a bit skeptical but since many of your other recipes are in my regular rotation, I gave it a go.
Followed the recipe exactly as written and the results blew me away. Hard to believe something this yummy can be oil free, processed sugar girl. I think you’re still out there free, and dairy free. But it is!! Thanks for another home run, Shane!
Thank you so much!!!
Turned this into gluten-free by substituting 1 1/2 cups King Arthur’s all purpose gluten free flour for the whole wheat flour. My daughter who is GF and I both loved it!
★★★★★
Wow — this was excellent. I’ve made other vegan banana breads — this is by far the best. It’s really delicious. Thanks!
★★★★★
THANK YOU! HAPPY HOLIDAYS!!!
Thank you for your great recipes! Because I can’t help myself:) I tweaked this great banana bread recipe a bit after following your recipe the first time. It was really good but I tasted too much baking soda so I reversed the ratio. I now use 1 t. Baking powder and 1/2 t. Baking soda. I also add 1 T. Apple cider vinegar to the wet ingredients. I bake mine in a square silicone pan and cut it into squares.
I also replace 1 T. of flour with 1 T. of corn starch (makes it spongy).
Thanks again for what you do. My Mississippi born and raised husband thanks you, too! Love your cornbread and your wife’s biscuits!
★★★★★
This recipe has been in my recipe app for so long. I finally made it. I’m really sorry now that it took me so long. I doubled the recipe & made mini loaves. I gave one to my neighbor, who is the furthest thing from wfpb or vegan. She couldn’t say enough about it. She said she loved it and it was delicious! Imagine her surprise when I told her it was oil, butter, sugar & egg free. She thought I was kidding.
I love this recipe and it is my new go-to.
Thanks so much!
★★★★★
This was so good and super fast to make. It will definitely be my go to banana bread recipe.
★★★★★
I have been hunting for a really good banana bread recipe for quite some time now, one that I can feel good about feeding my family because it’s vegan, not sweetened with white sugar, and has no oil. It’s been tough to find one. This recipe is fantastic! I have made this bread 4-5 x times in a couple of weeks and it’s a keeper! I had to alter it because I’m gluten free, so I do 3/4 gluten free flour and 1/2 C. teff flour in place of the 1 1/2 C. wheat flour. I also only add 1/4 C. syrup and feel like it’s plenty sweet like that. I can’t believe how well using applesauce works in place of oil. Thank you so much ShaneandSimple. I’m so pleased!
Thank you so much, Kristen. I’m so glad you enjoy it and love seeing how you altered it. Way to go!
I really like this recipe. I was looking for something simple and vegan. I noticed there is no oil or vegan butter, and usually I don’t care for no oil desserts (they can be gummy and lack in flavor), but that’s not the case with this recipe. The only change I made was the addition of 1/2 cup finely chopped walnuts to the mix. Overall the bread came out dense and moist, not underbaked in the middle (50 minutes in the oven, and it sliced well (I waited a full hour to cut into it) and delicious!
★★★★★
This is going in the repeat file!! So dang good!!
★★★★★
Great texture. Thank you!!
★★★★★
I made this yesterday and it is wonderful. I even ate a little bit in the middle of the night when I got up to feed my cat! I will definitely be making this again. Next I will be trying your biscuits. Thank you for what you do!
★★★★★
SO GOOD!! I used whole wheat pastry flour (because that’s all I had), 1 tsp of cinnamon, and added about 1/3 cup of walnuts. Delicious! Will definitely be making this again! I need to try your pumpkin muffins next. Thanks, Shane!
★★★★★
Hi Shane! I’ve made this recipe so many times as bread and as muffins with chocolate chips of course! The whole family loves it. In fact, just so glad I found your website. Use SO many recipes ALL the time! Keep up the great work and THANK YOU!
★★★★★
Thank you so much!!!
Excellent!
★★★★★
Thank you!
Hi Shane,
I’ve been Whole Food/Plant Based for 2 years now and have missed some of my favorite recipes. Finding you has been a blessing!
Your banana bread is incredible – definitely a perfect 10/10 ! I honestly never thought I would find anything to compare to my recipe with sour cream in it…. Love it and will make it again and again.
Thank you!
★★★★★
Linda, thank you so much!
I made this oh so delicious banana bread, I made it a few times…so I decided to change it up and made a double batch making one batch with cocoa powder and marbleing it together…my hubby almost ate a whole loaf in one sitting…lol Thanks for the amazing recipe 😁
Never mind. I found it. It smells yummy.
★★★★★
What a great recipe. We make this once a week.
★★★★★
This was delicious!! I didn’t have applesauce so I used aquafaba. And I only had a scant 1/4 cup of maple syrup left, but my bread was plenty sweet with 3 large very ripe bananas. I has a decadent texture and looks beautiful, too. So, so, so good – thank you for this wonderful recipe!!
★★★★★
Awww, thank you so much, Emma! I’m so glad you enjoyed it.
Wow, this really is the best! Although I had never been a fan of banana bread in the past. I’ve already made it twice in two weeks. Last night I managed 3 slices. 😂🙈🙊 It is such a simple recipe and absolutely delicious. Shane thank you for yet another amazing dish!
★★★★★
Julie, that is so kind. Thanks so much for sharing!!!
Had an apple that was starting to “go” a bit and cut it up super tiny and used almost 2/3 cup of that instead of applesauce. Still sooo good, a bit more firm than made with applesauce, but awesome!
★★★★★
(Like some other folks, I also added vegan chocolate chips because that makes it the really really best.) 😉
★★★★★
We love this recipe! it is easy and taste amazing!
Thank you Shane!
★★★★★
First time trying this, and I substituted coconut flour – not a good choice. The taste was good but it was dry and super crumbly.
When baking follow the recipes exactly as written. If you need gluten-free Bob’s Red Mill 1:1 is good or oat flour. Coconut flour is terrible for most baked goods that are bread recipes.
Loved the recipe – it was perfect. I added Chocolate Chips to it (because my hubby loves chips – not 100% compliant with WFPB – but they were 60% cacao and it was what I had on hand).
★★★★★
Fantastic recipe! Highly recommended! I’m new to plant-based nutrition just since 2021, and I recently baked a loaf of banana bread by adapting my old (Southern Living) recipe last week. While it was edible, it wasn’t very good. 😑 However, this recipe deserves all 5 stars!! And to know there’s nothing harmful in it!! Thank you for another well-tested and delicious recipe!! ⭐️⭐️⭐️⭐️⭐️
★★★★★
Thank you!!!
Oh my! I made your banana bread today! I have been craving some but have made several that weren’t very good at all. I thought I’d give it one more shot and try yours and I AM SO HAPPY I DID! Wow is it amazing! My search is over now and when I want some I will make yours. One question tho, I don’t always have maple syrup and was wondering if date syrup would do the same 1:1? Just curious! I am not a good one to experiment with recipes like that so thought I”d ask you! Please let me know as I will mark it on your recipe in my book for future reference.
Again, THANK YOU for amazing banana bread!!!
★★★★★
Bonnie, I’m so glad you enjoyed the banana bread. Yes, date syrup will absolutely work.
What a great recipe. No need to ever make any other banana bread. It didn’t last very long. 🙂
Thanks!
★★★★★
AWESOME!!! It never lasts long here either:)
Hi Shane. When I printed and made this delicious recipe back at the end of January it called for 1/4 cup ground flaxseed, which is what I put in with the dry ingredients. I see now the recipe has been changed and is calling for 3 flax eggs instead. Is there a reason for the change? It came out great with the flaxseed. Making this today and wondering if I should try it with the flax eggs instead of the flaxseed. Thanks!
★★★★★
I seriously can’t believe how wonderful this banana bread is. I have made it three weeks in a row. My husband and I can’t stay out of it. Thank you for this wonderful recipe.
★★★★★
This is, by far, my favorite banana bread recipe. I have made it many times. Sometimes my bread is a bit too moist, probably due to the size of the bananas. Is it possible for you to add the optimal amount of the banana in ounces or cup measurement?
★★★★★
I got sick of guessing so here’s the results of my labor:
1 large fresh unsliced banana ready to be sliced and frozen: 5z
2 large fresh unsliced bananas ready to be sliced and frozen: 10z
3 large fresh unsliced bananas ready to be sliced and frozen: 13-14z or maybe 14-16z
4 large fresh unsliced bananas ready to be sliced and frozen: 16-19z
5 large fresh unsliced bananas ready to be sliced and frozen: 19z-21z
This comes from stuff I’ve read on the internet:
2 bananas equal 2/3 cup.. Generally it is said that there are 3 bananas per cup..
1C mashed bananas = 3 bananas
Now I don’t have to guess when using frozen bananas. I figure that fresh and frozen weigh the same.
★★★★★
This recipe is absolutely fantastic!!! Love your recipes! Thank you for sharing them!
★★★★★
Making it again cuz it’s so amazing! trying to prep for Thanksgiving. In your Tips about freezing the loaf… Did autocorrect change it to , “Let it THAT in the fridge overnight.” Did you mean let it THAW in the fridge overnight after taking it out of the freezer? 😉 I haven’t had much experience in freezing items for use later, so just want to make sure I have this down correctly. Thanks!
★★★★★
Love this banana bread, even better than traditional! I made it exactly as written, minus the pretty banana decoration on the top haha, and it was super yummy and moist…which I love because I like to toast a slice in the toaster, and this comes out great, nice light crunch to the outside and moist and delicious on the inside!
Thanks Shane for another winning recipe!
★★★★★
Thank you:)
This banana bread is amazing! It is truly the easiest and tastiest bread to make. I’ve made it 3 times in the last month and added walnuts which my husband loves!
★★★★★
Thank you!
Ok so this bread needs to come
With a warning, my husband has already eaten four pieces and it’s not even cooked from the oven. Even our dog was begging for a taste! I had to keep telling my hubby it’s fat free but not calorie free! I made it as per the recipe and sprinkled crushed walnuts on top. So delicious thank you!
★★★★★
Haha, that’s awesome! Thanks so much for “warning” me. Love this comment!!!
★★★★★
Great recipe. The bread is moist with just the perfect sweetness. I also love that it only uses one bowl.
★★★★★
Thank you!
I made this recipe as written, and it is wonderful! I used to be a candy addict and still crave sweets, so when I find a whole food plant based option as tasty as this I am very happy. I can’t wait to try more recipes.
★★★★★
Thank you, Lisa!
Hi Shane. I’ve never made anything plant-based in my life. However my friend has been diagnosed with stage III breast cancer and is on a plant-based diet. I’m going to make this bread and take it to her next week. According to the reviews I can’t go wrong. Thank you and I’ll keep you posted.
Brenda, I’m so sorry about your friend. Please give her my best. Cancer is something that has impacted my family and I’m always sad to hear it affecting others. I hope she enjoys the bread and gets better soon. Love and prayers to her…and you.
Blessings,
shane
I upgraded the recipe with some extra ingedients and it is really delicious!
★★★★★
Excellent! That’s what it’s all about.
Care to share how you tweaked it?
★★★★★
I’ve made this recipe several times & love it, however recently I wanted to try a GF version, so 2x now I’ve tried it with Bob’s Mill 1 to 1 GF Flour, I’m not sure if I did something wrong (that’s why I tried it 2x to make sure) but it’s turned out quite “gummy” on both tries with the GF. I have to toast it pretty heavilyto wat to eat it. Has anyone else had this experience? I used 2 formerly frozen bananas, which is what I do with the regular whole wheat flour version and I add another 1/2 Tsp of pumpkin spice, that’s been the only variation I make to either with whole wheat or the BM GF…Help is welcome! Thx!
Hi, Emily! That’s interesting as I haven’t had that experience. But, try gluten-free oat flour. I know several people who have used that and love it!
Yes, I’ve made it 2x and both times it came out gummy and looks undercooked. I couldn’t eat any of it. I used almond flour on one and cauliflower/cassava blend flour.
Any flours other “bran” or “grain” flours won’t work. If you are trying to avoid gluten look at using oat flour or Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour.
Hi Shane,
I love your recipes! Can I use all purpose flour for this? I don’t have WW flour.
Thank you!
Yes, absolutely. Bob’s Red Mill Organic Unbleached Flour is my favorite.
Hi Shane! Where has this recipe been all my life?!
I didn’t think it were possible for a recipe to be SO delicious, healthy, plant-based, incredibly simple to make, plus it’s oil and refined sugar free?! This is the banana bread of my dreams. Even my housemates (who are the complete opposites of vegan) loved it.
I used half whole wheat flour and half spelt flour, with just a couple tablespoons of a GF flour blend because I didn’t have enough of the other flours. I would normally add nuts into a loaf but one of my roommates doesn’t like nuts (unheard of, I know) so I added some cacao nibs and chopped dark chocolate chunks into the mix with roasted sesame seeds sprinkled on top. My loaf took about 52 minutes to bake in total. The result was fluffy and moist and absolutely delicious. This morning I toasted a slice and ate it with some peanut butter while trying to refrain from inhaling the whole loaf.
Thanks for the great recipe!
★★★★★
Ash, that is so awesome! And, thank you for taking the time to reach out with the encouraging words. It makes me so happy:)
Blessings,
shane
Your recipe is GREAT !! I should have found you long before. I love your measurement method ( cup / Tsp / Tbsp) , it’s very convenient and never goes wrong. I’ll try more of your recipe as I’m sure it will be as great as this. Thank you so much.
★★★★★
Thank you so much!
This is my favorite go to banana bread recipe! Thank you. Took me awhile to find the perfect recipe with no oil.
★★★★★
Thank you, Kathy!
Excellent recipe. Made with King Arthur’s Gluten Free Flour Blend and it turned out super moist. Baked 12 muffins for 20 minutes. So hard to find a good oil-free recipe that is moist. Thanks so much!
★★★★★
3rd time I’ve made this and it’s still amazing! I only had 2 bananas and added a little shake of nutmeg, clove and allspice, baked for 45 minutes. It was less moist than last time bc of only having 2 bananas, but I think we like it better this way! Thanks again!
★★★★★
Shane, I made your recipe, I had to make a couple of changes for health reasons, but it is the best banana bread I have ever eaten. I was out of apples but used vegan butter. I cannot eat sugar so I used 1/4 cup Stevia Leaf Extract plus 1/4 cup pumpkin seed sour cream, I used spelt flour and I sprinkled sun seeds on top. I had 4 medium black (from the fridge) bananas. I’m eating it at breakfast with sun butter and I am totally in heaven Also, the sour cream to make up for the “volume” lost not using the maple. Thank so much!
★★★★★
This came out amazing and was easy to make! Thank you
Hello, Could I use blackstrap molasses in place of the maple syrup?
Absolutely!
Hi Shane, this is the 3rd time I am leaving a comment on this recipe. Not sure if it is something I said, LOL.
First of all, I agree with everyone that this recipe is fantastic! I’m making the 4th loaf tomorrow. I live at 5280 feet (Denver, CO) and am still trying to figure out the whole altitude thing. Mostly the bread comes out too moist. It always tastes delish, so we get to eat the mistakes. If you have any tips, I’m all ears.
One question: do you mash all 3 bananas into the bread, or do you save one and put it on top? This may be having an effect on how it comes out.
I always use !00% sprouted spelt which I grind myself. I will also be trying it with kamut and einkorn when they arrive.
Since going WFPB and SOS, I lost 35 pounds on a 5’1” frame. No white flour for me at this point!
Looking forward to nailing the recipe someday and spreading the love to all my friends!
Peace, and stay safe.
Melissa K.
★★★★★
Hi, Melissa! Sorry I’ve missed those:) Spelt flour tends to be really dense so sometimes it won’t cook all the way through. You could try oat flour or whole wheat flour. Yes, all three bananas go into the bread. Congrats on your journey. And, I’ve also attached an article on cooking at different altitudes. Hope it helps.
https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
Thank you Shane!
August 19, 2020 update.
Thank you Shane for all your suggestions. I changed from einkorn flour to whole wheat heirloom flour by BelleAncientGrains on Etsy. The Clark’s Cream and White Sonora are amazing! One is hard wheat one is soft, but they are pretty interchangeable for bread. The flavor is spectacular! Highly recommend, to all your followers (no relationship other than appreciating their products!).
★★★★★
Delicious !! I love this easy and super good banana bread recipe. I made it in no time and it came out perfect, I also added the walnuts. This recipe is definitely a keeper!
★★★★★
I usually never comment on recipes, but I have to say this is so good! Easy too. I put chopped pecans on the top.
Patti from New Jersey.
★★★★★
Thank you Shane for this recipe, It is the best banana bread. We love it so much that I won’t have time to freeze it.
It is good to have this comfort food during this difficult time.
I hope you feel well and Thank you again .
Joane from Québec, Canada
★★★★★
Hi, Joane! I was scrolling through the comments about this recipe because I’ve tried Shane’s fudge recipe (amazing!), and have some bananas and was looking at maybe making this.. and I saw your comment and your name. I just wanted to say that I NEVER see anyone in a comment section with my name spelled exactly as I do it (with one “n”).. so I just wanted to say Hi from a fellow “Joane” in the suburbs of NYC! (Though I prefer to be called “Jo”. 😉). I hope you’re doing well at this time, and I look forward to making this recipe based on yours and everyone else’s reviews. 🙂♥️
★★★★★
Shane this is an awesome recipe.
I switched the maple syrup for date paste and added walnuts. Also used 80% Spelt flour. Made as muffins. These are so good!!
★★★★★
Thank you!
Tried this recipe and it was delish! I ate nearly half the loaf when it came out of the oven, had to force myself to stop! I’m making it again and was wondering if aquafaba would work in place of the egg. What other adjustments would you recommend I make? Thanks for providing such simple and yummy recipes!
★★★★★
Thanks for the great recipe. I increased cinnamon to 1 tsp, used 1/2 C buckwheat and 1C ww flour, added some mini dark chocolate chips and sprinkled walnuts on top before baking. Made 12 delicious muffins.
★★★★★
Thank you for sharing! Sounds great!!!
I made this yesterday with no changes. It was delicious! I can always count on your recipes to be winners! Thank you so much!
★★★★★
Thanks, Wendy! So glad you enjoyed it.
Shane, this is by far the best plant based banana bread recipe I’ve tried. Have you made it with oat flour?
★★★★★
Hi, Anna! Thank you so much! I have not personally tried it with oat flour but have received many responses from those who have and they say it works great.
Best banana bread ever! And I have been making banana bread longer than most of you have been alive!
I made it with oat flour and it came out perfectly!
★★★★★
This truly is the only banana bread recipe you will ever need! Delicious and healthy!
Today I made it without maple syrup and with some cacoa powder. So good!
Thank you for the recipe!
★★★★★
Wow, thank you so much, Marleen! I’m so glad you enjoyed it. Thank you for taking the time to reach out and let me know. Blessings.
I made this recipe exactly as described except for two changes. 1) Used millet flour instead of whole wheat flour, and 2) made muffins instead of a loaf. Only cooked them for 20 minutes and they came our really dry and they fell apart when you bit into them.
★★★
Hi, Carol! When baking it is important that you stick to the recipe. Millet flour is a very dry flour and not good for recipes of this type. Had you used the flour in the recipe you would not have had any issues. Like they say, cooking is an art, but baking is a science. I learned that the hard way.
Just made this after my long run to fuel back up. Added a handful of walnuts. Absolutely delicious! Thank you for sharing ! Yum, yum!
★★★★★
That’s awesome, Maria. I do the same after a long run. This is one of my go-tos.
Hey! This came out perfect! A little crusty on the outside, moist on the inside and I got to dip into my whole wheat flour stockpile. I added dairy free chocolate chunks. Super delicious! I will make this recipe again and again! I would even give to a non-vegan friend. Thanks, Shane and Simple!
★★★★★
Jennifer, that is so great! And, please, give to all your non-vegan friends:)
★★★★★
This is the 2nd time I’ve made this – I added a little more cinnamon than in the recipe, and a little ground allspice and ground cloves – HEAVENLY! I think I should’ve let it bake a smidge longer, though. Just a great excuse to do it again!
★★★★★
Thank you so much, Emily!
First off… This is an amazing recipe…. Tastes delicious as is!! In experimenting I add a bit of orange zest to elevate the flavor a bit. Sometimes, I change it up and substitute the bananas with 1 small container of blended blueberries (blueberries and a small amt of water) comes out DELICIOUS! Ihave also substituted strawberries instead of the bananas as well.
★★★★★
Nina, thank you and that sounds awesome!!! Blessings.
Just picked out a fun recipe for Easter Morning ……am I glad i did. This recipe is fantastic…..best one yet .I added chopped pecans and a few chocolate chips.U outdid yourself on this one !!!!!
★★★★★
Wow, thank you! I’m so glad you enjoyed it.
This was yummy. I have to let you know that you never specify how much cinnamon to add so I think I didn’t wing it correctly, because I couldn’t really taste the cinnamon, but I added nuts and a few mini chocolate chips….so good!
★★★★★
Thanks, Eva! And, thanks for catching the missing ingredient. LOL! I just updated the recipe card. Blessings.
★★★★★
This recipe came at the perfect time, I had 3 bananas that were ready for a task.
I added chocolate chips to ours. Everyone said it tasted AMAZING!!!
★★★★★
That’s awesome, Hope! I’m so glad you enjoyed it. Blessings.
I love this recipe! I made it twice this week. Great to bake if you have to stay home. I added chocolate chips and baked it in a silicone pan. It never sticks, comes right out after coolinga bit. Thanks Shane.
★★★★★
That’s awesome, Evelyn!
This looks fantastic. Going to make it tonight. Just wondering — thought about adding some shaved baking chocolate to the top before baking. Wonder if that would be OK.
★★★★★
It would be excellent:) Blessings.
Hi! My family and I love this recipe; however, for some reason, every time I make it, it never rises very much. Do you think I could add some baking powder as well?
★★★★
Hmmm, that’s very interesting. Honestly, that’s the first I’ve heard of it not rising. Yes, try adding about 1 tsp. of baking powder and see if that will work. Let me know. Good luck!
I just made this! It’s the best banana bread recipe I’ve ever made! Thank you so much!
★★★★★
Wow, thank you so much!
it was very good, much better than i expected, more cakelike, ( i put some icing/glaze and walnuts on it lol) and i used 8 or 9 inch round cake pans and it cooked in 24 minutes,, perfectly done. I think next i will try it with chia seed instead of flax, and use the amount of salt in other recipes. Then hopefully no frosting haha. Thanks!
★★★★★
I buy bananas just so I can make this banana bread. It is so delicious, my whole family loves it, and it comes together so quickly. Thank you so much for this terrific recipe! Best banana bread out there!!
Thank you so much!
Just made this recipe for the second time! We just love it! I love that it is a simple “mix and dump “ recipe! It makes it possible to whip up a treat on a busy weekday when the bananas are very ripe! Thank you for all of your clever recipes…..I think I’m one of your biggest fans!
★★★★★
Lisa, that is so great and thank you so much!!! I really appreciate it.
My husband and I love this simple and quick recipe! So good! Make sure you don’t get impatient like I did and not want to wait for your bananas to get brown enough. It really makes a difference.
★★★★★
Hi, Jessica! I’m so glad you like it. Yes, brown bananas make all the difference. Good things come to those who wait:) (FYI, I’m not the most patient person)
I made this a couple of times and loved it, but unfortunately did not save the recipe. I’m so happy to find it again! This one is the best. I’ve also added vegan chocolate chips for some members of my family who can’t live without them in there! Both ways are great.
★★★★★
Thank you, Christine and glad you found it. And, there ain’t nothing wrong with chocolate chips:)
Oh my word!!! This banana bread has flown me back about 50 years. My mother used up overripe bananas this way when we were kids. I added a couple of tablespoons of chopped walnuts. It’s almost gone already.
I’m loving your blog! I’m from West Tennessee and I need those Southern (plant based) recipes that use familiar ingredients and satisfy my need for really good food. You’re a keeper!
Martha
★★★★★
Wow, Martha! Thank you so much!!! My wife and I are from Nashville and I grew up in a little town called Booneville, Ms not far from Memphis. Thanks for reaching out.
I love this recipe. I’ve made it many times. This time I thought I had applesauce and maple syrup but I was out. I added more bananas in place of the apple sauce and I used date paste, but just a quarter cup, to replace the syrup and it turned out great.
That’s great, Roseann! Way to improvise and make it work. I love hearing things like this. Blessings.
Hi Shane, have now been making this recipe since early last year (so probably would have made way over 30 loaves in that time!!!). It is an absolute favorite in our house and I ALWAYS have extra bananas to go brown in our big banana fruit bowl just for this. I ALWAYS double the recipe so we have 2 loaves, one for on the go and another to either give away or slice and put in the freezer until the next lot of bananas are at ‘perfect ripeness’ for the next batch. It is always so popular with everyone who tastes it – and they can’t believe it is a) vegan and b) oil/fat free!!! I add 1/2 tspn cinnamon and 1/3 (ish) cup of organic raisins when I make it and use wholegrain spelt flour because I love, love, love using it!!! THANK-YOU so much for this awesome recipes
★★★★★
Just stumbled upon this gem of a recipe, and it’s delicious! Ending up adding a bit of cinnamon and used whole wheat pastry flour. The smell of it baking had the kids moseying on down to the kitchen, and the bread was gone before it fully cooled! Thank you for sharing. Can’t wait to try more of your recipes!
★★★★★
Wow, thank you so much! And, so glad the kiddos enjoyed. Hope you enjoy the other recipes. Blessings and Happy New Year!
Thanks for the recipe! This is my first time having a 100% whole wheat recipe rise so perfectly. I was shocked, to be honest. I cut the maple in half because my bananas were VERY overripe and extra sweet but otherwise made the recipe as written, and the bread was delicious. Also, I laughed at your zucchini comment – guilty as charged – til now! Buahaha! Thanks again. 🙂 (Next time I’ll add the zucchini to your recipe and then we’ll really be in business, lol)
★★★★★
Janelle, that is awesome and so glad you enjoyed the recipe! BTW, I do have a great zucchini bread recipe as well:)
This was my first time making banana bread and I’m happy how it turned out! I think I may add some pumpkin spice / cinnamon / something like that next time.
I look forward to making this again! Another winner!
★★★★★
Emily, thank you so much! Thanks for trying, and liking, the banana bread:) Absolutely, experiment and make it work for you. I’d love to hear about your creation. Blessings.
Can I use Flax meal instead of flax seed.
Ground flaxseed and flax meal are the same. I’ll go back and edit to add.
Hi Shane, is this bread freezable or if I make muffins can I freeze them? Thanking you kindly, Natalie
Hi, Natalie! Yes, to both. You can freeze the bread and make muffins. If you decide to make muffins they will not need to cook as long as making the bread. So, just keep an eye on them. Blessings.
Can I sub the whole wheat with unbleached white flour? Or half unbleached whit flour with spelt flour? Thank you very much 🙂
Absolutely! I really like organic unbleached white flour.
Forgot to give you the stars…
★★★★★
This was really good! My husband does not eat most of my vegan foods, but he even liked this! Definitely a keeper. I was a bit worried about so much maple syrup, but it was perfect.
Kellie, thank you so much and I’m so glad you all enjoyed the banana bread. (it’s even better with chocolate chips and walnuts;) Blessings.
Much appreciated:)
Great recipe! I added walnuts, just like some of the other commenters did. Delicious! Even my not-fully-plant-based husband liked it.
Lucia, that is so great! The walnuts for sure make a lovely addition:) Pumped the hubs dug it. Have a great weekend. Blessings.
i made it and like it. It is easy to prepare which is another benefit. Thx
★★★★
Kim, thanks so much for the kind words. I’m glad you enjoyed it. Blessings.
I’ve made this once and loved it!! Do you think you could replace some of the whole wheat flour with oats or oat flour? Thanks!
Anna, so glad you liked the banana bread! I would try using the oat flour as I don’t think oats would hold together very well. If you try it be sure and let me know how it works. Have a great day!
Another winner! I swear I don’t know why I even try other recipes when every single one of yours is just perfect! Just made a couple loaves this evening and they are so good. I wanted to add walnuts but all I had were pecans, and it was so good! Thanks for another go-to recipe!
★★★★★
Haha, thanks, Jenny! I’ve been known to create a few bad ones:) But, so glad you like this…it’s one of our faves too. Try using some non-dairy chocolate chips. Very nice. Blessings!
I believe you and everyone when you say this recipe is delicious but somehow I managed to destroy it! I substituted the wheat flour for almond flour and added walnuts. For some reason it turned into a big gooey mess. I can ruin any recipe, LOL. I will try again with wheat flour. It definitely smelled great.
★★★★★
Oh, Barbara, I’m so sorry! Almond flour doesn’t work that well with this type of recipe. Try whole wheat flour or organic unbleached flour. If you are trying to go gluten-free, Bob’s Red Mill 1-to-1 works great too. You can do this! Let me know how it goes! Blessings.
Delish!
★★★★★
I made muffins instead of a loaf for our monthly potluck. It was a hit! Thanks for sharing.another great recipe!
Barbara, that’s so great! Thanks for reaching out and pumped to hear everyone loved them. Blessings.
I loved the bread. But that amount of flax seeds made it a bit bitter. Any way to change that?
So glad you liked the bread. I would just cut the amount of flax in half or you can try chia seeds. Hope that helps.
Just made this for the second time! This recipe is delicious and so easy!! Best vegan banana bread I’ve ever made. Thanks for a great recipe.
Nicola, that’s so awesome! Thanks for letting me know and be sure to “rate it” if you haven’t. It helps tremendously. Peace & feast.
Thanks Shane, this looks easy to make. May I know if it is ok to use coconut flour? Thanks.
I always say anything is worth trying. But, honestly not sure how coconut flour would work. If you do try, please let me know how it turns out. Good luck!
Made today and ran out of the maple syrup so used date syrup instead. Worked perfectly. The bread was moist with a great texture. Thanks for a nice go-to banana bread that’s easy and simple ingredients!
Sheryl
Sheryl, so glad you enjoyed it. The date syrup sounds awesome!!! I have some in the cabinet and will have to use it next time.
Hi Shane, I made this yesterday and it was absolutely delicious! My daughter came home with 15kg of bananas and I’ve got through alot of them but after trying this recipe out it’s full steam ahead and going to make 4 or 5 more loaves today hahaha.
Thanks for a simple and tasty vegan banana bread that is also healthy…. Love ya work!
Michelle, so glad you liked the banana bread. It’s one of our favorite things:)
I’ve just made this and its wonderful. I did add walnuts. I will put a picture on Instagram. What can I sub the Maple syrup for as here in Ftance it is very expensive.
Sharon, so glad you enjoyed the banana bread! If you are following a “plant-based” diet as opposed to an ethical “vegan” diet, honey is acceptable sweetener and works very well. Agave is good too but you should probably cut the amount in half as it is very sweet. Hope this helps.
Hi, Shane!
I am so glad I came across your recipe when I did a search for vegan, sos-free, banana bread. I made it tonight and it came out great! I added some walnuts on top just because. LOL Looking forward to trying more of your recipes. I also read your story. Wow! It is amazing! Congratulations! Thank you so much for sharing your story and recipes with us. I also like the way you write. I found myself giggling as I read the recipes. Love your “happy continuing”. Thanks again!
Peace,
Carol
★★★★★
Carol, that is so very kind. I’m so glad you enjoyed the recipe. Thank you for the encouragement and never hesitate to reach out with a question or comment. Blessings.
★★★★★
My little granddaughter would prefer muffins. I plan to add some vegan mini chocolate chips also. How long would I bake them?
Bake them for the same amount of time. Sounds delicious!
I try to do a lot of healthier versions for my 2 small kids – they hardly like anything I make. This was a win-win. Sooo good, so easy, LOVE it!! Thank you 🙂
★★★★★
Alissa, that’s so great! Thanks for sharing. Blessings.
Shane, would my bread be too moist if I thaw some bananas I have in the freezer?
Should be fine. We use frozen bananas all the time.
Hello! I’m unable to use wheat. What about oat or buckwheat flour? If unsure, I’m just might give it a try!
Either should work very well. Bobs Red Mill 1 to 1 Gluten free works well too.
Joe, thanks for your kind words. Honestly, I’ve never tried it like that so I couldn’t say for sure. It has more of a “cake” consistency than a bread. But, I say try it if you want and alter if you need to. Please let me know how it turns out and if you alter it, be sure and let me know. Good luck!!!
★★★★★
Great recipe, Shane. Do you know if I can use this recipe directly in my bread cloche? or do I need to alter it? Thanks, Joe
★★★★★
I cut the maple syrup to 1/3 cup and made it in mini loaf pans. Very good! Almost all gone already so I will have to make another for the kids’ lunches tomorrow. I mixed it in the food processor which made it very fast and easy. A keeper!
Rosmary, thanks for reaching out and sharing. So glad you enjoyed them. Hope they kids enjoy them:) Peace.
★★★★★
I’ve made this multiple times. I really love it.
This week I added half cup of unsweetened cocoa powder as you suggested on FB.
It was wonderful!!!
Thanks!
That’s awesome, Lucille! Thanks so much for sharing. Peace.
Loved this banana bread! Super moist and yummy.
I made it in 3 mini loaf pans, and baked for 42 minutes. I will make this again for sure.
Thank you!
I don’t leave recipe comments very often, but this recipe deserves one. I made this banana bread for the first time last night and I’m impressed with how moist it is. The texture is perfect. My sister, who is a non-vegan baker herself, was here and tried a piece. She was amazed at how good it was. This will definitely be my go-to banana bread recipe. I made one small change…used half spelt flour… just because I had some that I needed to use up. Thank you, Shane, for sharing this.
Kathy, I’m honored that you would take the time to leave a comment…very encouraging. I really appreciate it and am so glad you enjoyed the banana bread. Thanks for reaching out and sharing. Grace and peace.
★★★★★
I made this today, following the recipe, except using all-purpose flour since I didn’t have whole wheat. I hand-mixed it for four minutes. Baked at 350 for about 55 minutes in glass 9 x 5 pan with parchment paper on bottom. It had a good flavor, but turned out a bit dense, bordering on gummy. The bananas were large–larger than what those in the photo above show. Suggestions on how to make it less dense? Perhaps less banana? A bit more soda?
★★★★
Hey, Joe! Thanks for reaching out and glad you enjoyed the flavor. Yes, it’s naturally going to be dense and moist as some banana bread are more “cake like” thank bread like. But, you could try to use smaller bananas. Perhaps one less banana and adding a little more baking soda as you suggested. Hope this helps. Blessings.
★★★★★
Wow ! Just tried this recipe and I cannot believe how delicious this is! Thank you as this will be my go to recipe for banana bread. Also can’t wait to try your other recipes asbthis is my first time making your recipes.
★★★★★
Thank you, Tina! It’s a favorite around our house and hard to keep stocked (I have 5 kids) LOL! Blessings!!!
I made the regular loaf and one with cocoa powder added. Very yummy! Thanks for sharing your recipes Shane!
★★★★★
You are welcome, Vicki! So glad you enjoyed it. Blessings.
★★★★★
Would your load breads also work baked in muffin cups? What baking times? And if you added cocoa or carob to this, how much? Thanks.
Yes, they make good muffins. I would bake for about 35 mins. and then check. If you add cocoa, do 2 Tbsp. If you’re carob chips, add 1/2 cup. enjoy!
Just had my first piece. I was really worried when it wasn’t a batter at all and more like dough when I put it in the pan. I subbed date paste for part of the maple syrup and used apple sauce for the rest. I was worried that I really threw off the liquid content when I saw what it mixed into. Surprisingly, it wasn’t dry at all. Very moist and yummy. Next time I’ll either use the maple syrup or more date paste becsuse I felt it needed a bit more sweetness, but honestly I don’t think my family noticed. I pulled it out of the over less than 10 minutes ago. I went upstairs to get my camera and by the time I came down, there was none left 🙂 Definitely a keeper.
Karen, that is so great. Not that you didn’t get a piece but the fact it turned out well and everyone liked it:) Thanks so much for sharing! Grace and peace.
★★★★★
My grandchildren call them “Mimi Muffins” and they are their favorite! Thank you for another great recipe.
★★★★★
Awww, LOVE IT! Happy New Year!
Could I just use all purpose flour?
Yes, that works. I specify whole wheat or whole grain flour because this is specifically a whole foods website. But, that type of flour will work.
Can I use almond flour instead?
I’ve never tried it with almond flour. If you’re wanting to make it gluten free, try Bob’s Red Mill 1 to 1 Gluten free baking flour.
This is a great recipe!
★★★★
THANK YOU, Mary!!!
I have to say I am not usually into idea of “sweet” breads coming from country where they are always of sour taste, but after this recipe got posted in one of WFPB groups I knew immediately I have to try this! And the only thing I regret was not making this sooner! I added a bit of cinnamon and some raisins and it turned out to be incredibly delicious. Next time I’ll experiment with a carob powder. It’s also cool that this works without any addition of water.
Thank you so much for coming up with this recipe! 🙂
Tami, thank you so much for the kind words and so glad you enjoyed it. I love your additions. Way to make it your own! Blessings and happy holidays!!! ?
Could I use sugar in place of maple syrup?
If that’s your preference, but I would use organic sugar.
Thank you! I made this recipe as muffins and they are delicious! Next time, if I want to reduce the maple syrup to 1/4 cup, should I make up the decrease in liquid with water?
Thanks, Ellen and so glad you enjoyed it! You can reduce the maple syrup without having to add anything extra. Should work just fine. The only thing I might possibly add would be another banana.
★★★★★
I reduced the maple syrup to 2T and didn’t add anything extra and made the recipe as muffins. The muffins are delicious and freeze beautifully. Not too sweet. Perfect for breakfast! Thank you so much for the recipe!
★★★★★
I love this recipe. I’ve made it several times now, and I’m making it again this morning. Thank you so much for posting it. (PS I also love to add a few chopped walnuts).
Vickie, so glad you enjoy the banana bread. And, I love throwing in some walnuts myself:)
★★★★★
Love this recipe! Just put one in the oven.
★★★★★
Awesome! Thanks so much for reaching out. Try my new chocolate chip pumpkin bread if you haven’t already. So good. ? ?
This loaf rose very well. I added a couple tablespoons of date paste and it tastes wonderful. I’ll be making it again. Thanks for the recipe Shane.
★★★★★
Awesome! So glad you enjoyed it.
So dang good! I loved it. I took it out a little early because it seemed to be done at about 44 minutes. My new favorite!
Awesome, Suzi! So glad you enjoyed it. And, there is no for sure timing. If it works for you…it’s the right time:)
★★★★★
Hi there, I just made this today and it turned out pretty good! I did make a few changes: I only put in 1/3 cup of maple syrup, no vanilla and I made 12 muffins as I do not have a loaf pan. They were silicone molds as well and it was my first time using them….they work great. I also added a sprinkle of cinnamon and a small handful of walnut pieces. I thought they tasted good but I would probably put the full amount of maple syrup in the next batch and a little more cinnamon. The muffins took about 23 minutes to bake. Thanks for a wonderful recipe!
Kelly, thanks so much for your feedback. Especially, the cooking time. So glad you enjoyed them and felt the freedom to do your own thing. That’s what I hope to inspire and encourage. Blessings.
Wow, Vernita! That is so great! Good luck tonight, but remember, it ain’t go to be pretty to be delicious ? Blessings.
Have you or others tried this with pat or chickpea flour or maybe buckwheat flour.?
I thought about using buckweatflour as well! Did you try it? How did it turn out?
Please say what size the loaf pan is that you used. It can make so much difference in the outcome.
Anne, it’s the note section of the recipe card at the bottom. It’s a standard loaf pan, 9x3x5 inches. There’s also a link to purchase as well.
Can I use whole wheat pastry flour
Jan, absolutely! I actually prefer whole wheat pastry flour. Hope you enjoy it!
I found your recipe in a posting on a WFPB group I follow. Another member had made it with some personal tweakings and loved it so I followed suit. I used date syrup, whole wheat and oat flour and a mixture of nut “flours”. I didn’t have any over ripe bananas on hand but I had a mess of frozen bananas so I used them. I also added 1/2 cup walnuts and blueberries. After I got it all blended I saw I forgot the applesauce that was sitting right next to me. Oh bother……
Well, it just cooled off enough to have a slice and it was WONDERFUL!! My 18 month-old granddaughter just had some and asked for more! I think because the frozen bananas were more liquidy than fresh ones would be, it didn’t hurt leaving out the applesauce but next loaf I’ll be sure to add it.
Barbara, that all sounds awesome! Thanks so much for sharing and LOVE the tweaking. My goal is not for everyone to feel they have to do what I do. But, feel the freedom to explore and cook and do what works for them. Thanks so much for reaching out and I hope this helps others as well. Peace.
★★★★★
Ive made many kinds of banana bread from classic recipes with eggs butter sugar to WFPB SOS free. This recipe is FANTASTIC! Moist delicious banana-y and really easy. I added chopped walnuts, and as a WFPB vegan, walnuts + flax pack a lot of omega 3 fatty acids!! My 3 non-vegan guests all agreed this bread is perfect!
★★★★★
Wow, Becky! Thanks so much and I’m so pumped to hear you and everyone enjoyed it. I really appreciate you taking the time to reach out. These responses mean so much! Thank you!!! Peace.
This is the best banana bread recipe ever !! First time making this and I will being using it always. My Husband loved it too !
★★★★★
Wow! Thanks so much Shannon. So glad you enjoyed it. Thanks for reaching out!!!
I just made this Banana Bread…it’s so delicious!!! I have made many vegan ones and this one is the best!!! I did add a few walnuts, just had about 1/4 cup left in the pantry so I tossed them in.
Thank you so much for all of your amazing recipes Shane! I also made the Beer bread today. OMG! Its amazing!! The hubster approves of both! …..SCORE!!! :).
Rose, that’s so great to hear! Thanks for letting me know how everything turned out.
I can’t use any wheat products but I do use alternative flours (coconut, etc) – is this okay to do when you have wheat sensitivities?
I would try something like Bob’s Red Mill Gluten-free baking flour. I’ve had several people tell me they’ve used that one and it has worked the best. Hope this helps!
Would like to how the gluten free version turned out.
Very well. Oat flour or Bob’s Red Mill 1 to 1 Gluten Free Baking Flour works great.
SO excited to have found this recipe. The whole family LOVES it! It’s a perfect blender recipe. Just throw it all in, blend, toss in the pan and bake 🙂 Thanks Shane!
★★★★★
Holly, so happy to hear everyone loves it. I really appreciate you sharing it with me. Makes me ?
Holly:
Throw it ALL in the blender? All the dry ingredients too, or just the wet? Thanks!
[[ Just throw it all in, blend ]] Yes, she must mean that. I just got a Vitamix delivered. I will take the blender advice, including my frozen bananas!
★★★★★
I have everything on hand except the flax seed. Is there anything I could substitute? .
Hi, Jennifer. Yes, there are a couple different options. Try 2 Tbsp. of chia seeds. If you don’t have chia, just add half of another banana and 1 Tbsp. baking powder. It should work just fine. Let me know how it turns out.
★★★★★
Plan to make this when my bananas turn brown. I don’t use maple syrup or add sugars besides fruit. Do you think I could try making it with 1/2 cup of extra banana?
Deana, I don’t see why not. But, I don’t think you would really need to add anymore. You could just leave the maple syrup out or add dates. Hope this helps.
LOL, Di! I get asked that a lot. Yes, the recipe is correct. It bakes up really well.
Venessa, dice 1 medium apple and blend with a little water. It should work just as well. Thanks!
this was great! added walnuts on top but otherwise followed recipe as written. thanks!
★★★★★
Carla, so glad you enjoyed it. Thanks for reaching out!
This is a great recipe! I’ve tried a few vegan banana cakes with little success but this was so moist and fluffy too. I also combined some spelt flour with walnuts and spices. Thanks very much!
★★★★★
Sandra, you’re so welcome and thanks for reaching out. I’m happy you enjoyed it! I love the fact you added the spelt and walnuts. Nice.
I tried this hesitantly and only because I had three very ripe bananas. I increased the cinnamon to one teaspoon and didn’t bother throwing in a few raisins or some dairy free dark chocolate chips since I didn’t want to “waste” ingredients. I also didn’t top with a split banana as your photo shows. Well I did not miss the extra banana and won’t do that but I do want to try this recipe with maybe an ⅛ of a cup of cacao powder and ¼ tsp of allspice. Yes, that is right – I can’t wait to have bananas ripen to make this again. My husband had two slices while it was still warm and this morning, he toasted two slices and he loved it both ways. I like this better than my “perfect” banana bread with the eggs and oil and buttered. This recipe of yours is just the best banana bread recipe around. Thank you so much. Everyone following you needs to try this recipe – they won’t be sorry..
★★★★★
Thank you so much, Maureen! And, I appreciate the kind words.
Love this recipe! I added walnuts, substituted half the wheat flour with spelt flour and added cinnamon! My family loves it and my 5 year old asks for this every. dang. day. And, it’s what my 7 year old asked to take to her school class for her birthday!
★★★★★
Jenny, this makes me smile. Love your creativity and changing things up. Thanks so much for responding…I love hearing these things! Tell your little one, “HAPPY BIRTHDAY!” Blessings.