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A simple vegan banana bread recipe that’s easy to make with everyday ingredients. It comes out soft, moist, and fluffy every time, with rich, ripe banana flavour, gentle sweetness, and a light touch of cinnamon.

Made with oil, no butter, it’s a straightforward, reliable, no-fuss recipe for when you’re craving a really good slice of banana bread.

Two slices of banana bread leaning backwards against the rest of the loaf.

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If you've been searching for a vegan banana bread recipe that's simple, straightforward, and doesn't require any specialty ingredients or preparation techniques, I'm happy to let you know that this is the recipe for you!

Not only is this egg-free, dairy-free banana bread made with everyday ingredients you likely already have on hand, but it also has the craveable flavour and texture everyone loves about banana bread. It’s soft, super moist, and easy to customize with your favourite add-ins, so it's just the way you like it.

Oh, and one more thing: it's just like the classic version, and so good that no one (seriously, no one!) will realize it's vegan.

I hope this becomes your new go-to vegan banana bread recipe!

If you prefer to make muffins instead of a loaf, try out my vegan banana bread muffins! They're just as delicious, except they're in portable muffin form.

Ingredients at a Glance

An overhead image showing the ingredients needed to make vegan banana bread.

Key Ingredient Notes

(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)

Flour - You'll need all-purpose white flour for this recipe.

For vegan gluten-free banana bread: Don't alter this recipe, instead, make my tried-and-true vegan gluten-free banana bread recipe!

Puréed Bananas - I like to blend the bananas until they're completely smooth using a stick blender, but any blender will work. If you don’t have a blender, you can mash them well with a fork or a potato masher. Just make sure there aren’t any large chunks remaining.

Best Bananas for Banana Bread

For the best flavour, use bananas that are very ripe and heavily spotted or fully brown. They might not be ideal for eating on their own at that stage, but they’re perfect for banana bread.

Avoid bananas that are leaking, overly soft, or showing any signs of mould, and skip any that are still green or hard to peel since they’re not ripe enough yet. Underripe bananas won’t give you the same soft texture or natural banana flavour, and can lead to a dry banana bread that doesn't have a lot of banana flavour.

Add-Ins - For the banana bread you see in the pictures, I didn't use any add-ins, but feel free to add your favourites. Some ideas: chopped walnuts or pecans, chocolate chips, raisins, or chopped dates.

Oil - Vegan banana bread made with oil turns out extra soft and moist. I like to use safflower or sunflower oil, but any neutral-tasting oil will work with the bananas to give your banana bread a tender texture.

Bananas are sometimes used as a replacement for oil in some recipes; however, in my testing, I found that using a small amount of oil along with the bananas gives the best texture.

The Easy Step-By-Step

(Note: I’ve outlined how to make it here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)

Mixed banana bread batter and a wooden spoon in a glass mixing bowl.

Mix the dry and wet ingredients in separate bowls, then combine them.

A spatula scraping banana bread batter from a bowl into a loaf pan for baking.

Transfer the batter to your prepared pan.

Banana bread batter in a loaf pan just before baking.

Spread the batter evenly in the pan and smooth out the top, then bake.

An overhead image of a freshly baked banana bread still in its baking pan.

When it's done, carefully remove the banana bread from the oven. Let it rest in the pan for a few minutes, then remove it using the parchment overhang and place it on a cooling rack.

Control the Split

Your banana bread will naturally split as it bakes, usually right down the center, but it can sometimes split on the sides instead. To control the split so it's perfectly centered, you can gently run the tip of a knife down the middle of the smoothed batter, just before it bakes.

A stack of three slices of banana bread on a metal rack.

Try It With...

Have your banana bread with your favourite drink. Some suggestions: a glass of cold (or warm!) plant milk, a creamy oat milk latte, a rich chocolaty vegan hot chocolate, or a homemade vegan chai latte.

A Few More Tips...

Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
Measure your ingredients correctly. I highly recommend using a scale and my weight measurements (see the "suggested equipment" section in the recipe card). Please read my article about how to measure flour correctly.
Make sure your baking powder and baking soda are fresh. If they aren't, your banana bread will end up dense, flat, and gummy.
Don't overmix the batter. This will make the banana bread tough and dense instead of soft and fluffy.
Take extra care not to over-bake, or it will turn out dry and crumbly.
Read this post from top to bottom before you start. I’ve shared my tips gathered during testing so you get everything right. Also, read through the full recipe before getting started.
Follow the recipe exactly as it’s written for the very best results.

Three slices of banana bread on a plate, the rest of the banana bread, along with a glass of milk and fresh bananas sit in the background.

When You Make It...

I’d love to hear how this easy vegan banana bread turned out for you! Share your thoughts with a comment and rating below, and/or post a photo of it on Instagram and tag me so I can see it. (I'm @delightfuladventures on Instagram).

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