Banana bread, plain and simple. Amazing VEGAN banana bread. I’m not going to waste your time with some long, drawn out sappy blog post about what inspired this recipe. I’ll just let the pictures do all the talking. You may drool when ready!
I got tired of not being able to find a banana bread recipe that was fairly healthy so I decided to take matters into my own hands. A little trial and error and…Voila! Something truly amazing. At least that’s what I think.
My goal was not to try and make a great “vegan” banana bread, but a great banana bread…period! I also wanted it to be good for you and I think I succeeded.
You’re not going to find any dairy, oil, or sugar in this recipe and that’s good because banana bread shouldn’t have CHOLESTEROL in it! Just replace all those bad things with a little flax, applesauce, and maple syrup.
On the flip side, you’re not going to find a recipe that claims it’s healthy simply because someone stuck a zucchini in it.
You don’t need any special ingredients or tools to make this bread. It’ll take you less than 10 minutes to prepare and then you just pop it in the oven. The hardest part is the waiting while it bakes.
You’re going to love this recipe because it’s:
- delicious
- moist
- healthy
- sweet
- super easy
Let me wrap this up by saying, “this recipe is damn good and you should make it!”
Be sure and let me know if you try this recipe! Leave a comment; then take a picture; post it on Instagram and tag the photo #shaneandsimple so I can see your dish. Peace and feast!
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A delicious banana bread recipe with no dairy, no eggs, and no oil. Just pure goodness. SO awesome!
Ingredients
- 3 very ripe bananas (the browner, the better)
- 1/2 cup maple syrup
- 1/3 cup unsweetened apple sauce
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 cup ground flax seed
- 1 1/2 cups whole wheat flour
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees.
- Put bananas into a mixing bowl and mash with a fork or potato masher until fairly smooth
- Add the maple syrup, apple sauce, and vanilla extract to the bananas and mix well.
- Add the flour, ground flax seed, baking soda, and salt. Stir well until all ingredients are thoroughly combined and make the batter.
- Pour ingredients into a silicone or nonstick standard sized loaf pan and bake for 50 minutes. Depending on your oven, it could take a few minutes longer. Use a tester or butter knife to insert into middle to check if bread is done. You want it to come out clean.
- Remove from oven and let cool in pan for just a minute then remove from pan and let completely cool.
- Slice, serve, and enjoy!
Notes
I used a standard 9x3x5 inches loaf pan.
Keywords: banana bread, sweets, breakfast
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.
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 cannot wait to make this banana bread! I’ve been looking for a great recipe and this looks like “the one!”
Awesome, Wendy! I hope you enjoy it. Please, let me know how it turns out. Blessings!
this was great! added walnuts on top but otherwise followed recipe as written. thanks!
★★★★★
Carla, so glad you enjoyed it. Thanks for reaching out!
What can I use instead of apple sauce? Where I live we don’t have that.
Thanks!
Venessa, dice 1 medium apple and blend with a little water. It should work just as well. Thanks!
Have not made this yet but am surprised there’s no liquid aside from the maple syrup. Is the recipe correct? Thanks.
LOL, Di! I get asked that a lot. Yes, the recipe is correct. It bakes up really well.
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.
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.
★★★★★
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 ?
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!
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.
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!!!
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.
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.
★★★★★
Can I use whole wheat pastry flour
Jan, absolutely! I actually prefer whole wheat pastry flour. Hope you enjoy it!
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.
I’m not the best baker! I have typically and purposely stayed away from it. But, I tried this “simple” recipe and have fell in love. My bread wasn’t the prettiest last night ?- but it tasted so darn good. I’m taking a second dab at it tonight. This time it will be perfect- I’m claiming it.
Thank you so much for the great recipes.
★
Wow, Vernita! That is so great! Good luck tonight, but remember, it ain’t go to be pretty to be delicious ? Blessings.
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.
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:)
★★★★★
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.
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. 🎃 🍞
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:)
★★★★★