Moist, flavorful, allergy-friendly, and totally crave-worthy
This vegan banana bread recipe is my favorite way to use up those overly ripe bananas sitting on the counter. It’s naturally sweet, wonderfully moist, and completely free of eggs and dairy—so it’s perfect for just about anyone, no matter your dietary needs.
Whether you’re lactose intolerant, allergic to eggs, or simply exploring more plant-based options, this recipe delivers every time! Made with simple, wholesome ingredients like freshly milled flour, it proves that you don’t have to sacrifice flavor for healthy, feel-good food.
If you’re ready to indulge in a slice (or two) of the best vegan banana bread, keep reading for the full recipe—and learn why I chose to make it 100% plant-based, even as someone who loves traditional baking!
Why I Chose to Make This Recipe Vegan
1. Creating A Treat Everyone Can Enjoy
Whether it’s for ethical reasons, environmental sustainability, or food sensitivities, more people are turning to plant-based options. I wanted this banana bread to be something nearly everyone could enjoy, from vegans to those with dairy or egg allergies. It’s versatile, inclusive, and still incredibly indulgent.
2. Supporting Gut & Skin Health
Dairy isn’t always our best friend—especially when it’s processed or filled with added hormones. For some (including myself), it can leave us feeling bloated and cause unnecessary breakouts. But after removing most dairy products from my diet I noticed a major difference in my skin – less inflammation, and way less breakouts. I wanted this recipe to be entirely dairy-free, so anyone can enjoy a cozy, comforting dessert that’s gentle on the body, inside and out!
3. Giving Back To My Mom
Baking delicious desserts are worth sharing with the people you love. Making this dessert egg-free meant I can share it with those who suffer from egg allergies like my mom. She owns a small cake business, Buttercream Bliss, and spends so much time making beautiful, delicious food that she can’t even enjoy herself. So I wanted to return the favor by creating an egg-free recipe that taste’s like the real deal. Because someone who shares so much with others deserves an amazing sweet treat too! If you want to give back to someone special this is the best recipe for you!
Why You’ll Love This Recipe
- Allergy-friendly: No dairy or eggs—perfect for sensitive tummies and allergy-conscious households.
- Gut-healthy ingredients: Made with real, whole foods like freshly milled flour and ripe bananas.
- Simple & approachable: Uses pantry staples and comes together quickly.
- Customizable: Add your own twist! Stir in chopped walnuts, chocolate chips, or a swirl of nut butter!
Ingredients You Will Need
Dry ingredients:
- 2 cups (250g) of sifted freshly milled flour (1 cup or 125g of hard red wheat and 1 cup or 125g of hard white wheat)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp of cinnamon
- 1 tsp baking powder
- 2 tsp ground flaxseed
Wet Ingredients:
- 3-4 overly ripe bananas
- 1 stick (1/2 cup) of softened vegan butter
- 1 tsp vinegar
- 1 tbsp vanilla extract
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup almond milk
- 1/3 cup olive oil
- **update: (optional) 50g of sourdough starter
Sugar Topping Ingredients:
- 1/2 tbsp white sugar
- 1/2 tbsp brown sugar
- 1/2 tsp cinnamon
Materials
- Silicone spatula
- Whisk
- Small mixing bowl
- Large mixing bowl
- Medium mixing bowl
- King Arthur’s Standard Bread Loaf Pan
Pro Tips:
Don’t Skip Separating the Wet and Dry Ingredients
It may seem tempting to toss everything into one bowl, but taking a moment to mix your wet and dry ingredients separately makes all the difference. Quick breads – much like banana bread – are known for their moist crumb, and this simple step could save you from a dense bite. Separating these ingredients ensures an even distribution and that perfectly moist loaf you’re looking for!
Use Overly Ripe Bananas
Fold, Don’t Beat
Almond Milk Alternatives
My favorite non-dairy milk is Califia’s Unsweetened Almondmilk—it’s light, creamy, and doesn’t overpower baked goods. But if almonds or tree nuts are off-limits for you, feel free to substitute with other options! This recipe is flexible, so use what suits your needs.
Here are a few great substitutes:
- Oat milk
- Soy milk
- Whole milk (if dairy works for you)
- Any plant-based milk you love!
Ready to Bake?
I’ll be sharing the full recipe below, but first—grab those ripe bananas, preheat your oven, and get ready because this may just become your new go-to banana bread recipe!
The Best Vegan Banana Bread
Difficulty: Easy8-10
servings20
minutes70
minutes45-50
minutesIngredients
- Dry Ingredients
2 cups (250g) sifted freshly milled flour (1 cup hard red wheat and 1 cup hard white wheat)
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp baking powder
2 tsp ground flaxseed
- Wet Ingredients
3-4 overly ripe bananas
1 stick (1/2 cup) softened vegan butter
1 tsp vinegar
1 tbsp vanilla extract
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup almond milk
1/3 cup olive oil
- Ingredients for Sugar Topping
1/2 tbsp white sugar
1/2 tbsp brown sugar
1/2 tsp cinnamon
Directions
To start, preheat your oven to 350F.
In a small bowl combine your sugar topping ingredients: white sugar, brown sugar, and cinnamon. Whisk together and set aside for later.
In a large mixing bowl combine all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and flaxseed. Gently whisk everything together.
Peel 3-4 overly ripe bananas and add them in a medium sized mixing bowl. The more ripe the banana, the sweeter your loaf will be.
Mash the bananas thoroughly with a fork or whisk, and add the remaining wet ingredients: softened vegan butter, vinegar, vanilla extract, brown sugar, white sugar, almond milk, and olive oil. Whisk the wet ingredients together until well combined.
Using a silicone spatula, combine the wet and dry ingredients and gently fold the batter. Try to avoid overmixing as this can cause too much gluten development.
Line your bread pan on the base and sides with a thin layer of your vegan butter, then sprinkle some flour overtop of the butter. Over a trash can, flip your pan upside down and tap out any excess flour. This coating is a sustainable way to ensure your loaf does not stick to the pan. If you would like you can substitute this method with a sheet of parchment paper.
Pour the batter into the bread pan and sprinkle your sugar topping evenly across the top. Place your loaf in the oven at 350F on the top rack. Around 25-30 min move your loaf to the bottom rack for the remaining 20-25 min or until your loaf is fully baked.
When your bread is finished baking, rest for 10 min in the pan.
Remove the bread from the pan and rest on a cooling rack for 30min to 1 hour. You're loaf will be softer than a normal loaf of banana bread, so be careful when transferring.
Your loaf is now ready for slicing and serving - I hope you enjoy!
Notes:
- During your bake if you're unsure whether or not your bread is finished use the toothpick test: Poke your bread with a toothpick and remove it. If the toothpick comes out completely clean its finished. If you see batter stuck to the toothpick, continue to bake for an additional 3-5 min. Try not to overbake as this can dry out your loaf.
The Takeaway
If you’re navigating food allergies, dodging dairy, or just want a healthy sweet treat, this is the only banana bread recipe you need! Plus, it’s a crowd-pleaser that no one will ever guess is vegan!
Have you tried the best banana bread recipe yet? Let me know how it turned out and what twist you added to make it your own!
