5 Ingredient Vegan Banana Bread is perfectly moist and delicious. It's super easy to make, healthy and lower in sugar.
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If you have ripe bananas on hand, start running to your kitchen! I made this bread every week for the past three weeks to enjoy as a snack. My boyfriend also loves it for breakfast.
It doesn't get any easier than a one bowl recipe that requires only 5 ingredients! I added vegan chocolate chips into the batter, but they're totally optional.
Ingredients in this recipe
- mashed spotty-brown bananas (Use spotty-brown bananas opposed to yellow or green. The darker in color they are, the sweeter they will be.)
- melted and cooled coconut oil
- pure maple syrup
- white whole wheat flour
- baking soda
Substitutions
Use olive oil or avocado oil in place of coconut oil.
All-purpose flour should work fine in this recipe, but I haven't tried it to guarantee the same results.
I don't recommend using gluten free all purpose flour, oat flour, almond flour or coconut flour in this recipe.
Add in walnuts, vegan chocolate chips, coconut flakes, dried fruit or other mix in's of choice. I used vegan chocolate chips!
Expert Tips
Use spotty-brown bananas opposed to yellow or green. The darker in color they are, the sweeter they will be.
I recommend an 8x4 loaf pan. I find that the bread rises so well in this size pan. Mine is linked HERE.
Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Don't overmix the batter. Mix until just combined. You can wind up with tough or gummy banana bread that won't rise if overmixed.
Allow the loaf to cool before slicing or it could fall apart.
Storage Instructions
Store homemade banana bread in an airtight container on the kitchen counter for 2-3 days.
You can also store the bread in an airtight container in the fridge for about 4 days.
Lastly, individually wrap slices of the bread and freeze for up to 3 months. This works great for meal prep. Pop a slice in the microwave whenever you want!
More Vegan Recipes to Make!
- Healthy Vegan Skillet Cookie (Gluten Free)
- Healthy Vegan Chocolate Truffles
- Vegan Mashed Butternut Squash
- Vegan Double Chocolate Chip Cookies
5 Ingredient Vegan Banana Bread
Ingredients
- 1 cup mashed spotty-brown bananas - This should be about 2 - 2 ½ bananas. (Use spotty-brown bananas opposed to yellow or green. The darker in color they are, the sweeter they will be.)
- ⅓ cup melted and cooled coconut oil
- ⅓ cup pure maple syrup
- 1 ⅔ cups white whole wheat flour
- 1 teaspoon baking soda
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, whisk together the mashed bananas, coconut oil and pure maple syrup.
- Next, add in the flour and baking soda. Use a rubber spatula to combine the ingredients. If you are using vegan chocolate chips or other mix in's, fold them into the batter. Don't overmix the batter. Mix until just combined. You can wind up with tough or gummy banana bread that won't rise if you keep mixing.
- Grease an 8x4 loaf pan or use parchment paper. Add the banana bread batter into the loaf pan.
- Bake at 350 degrees F for 40-45 minutes, or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 5 minutes. Then, gently remove it from the pan and place it on a wire cooling rack.
- Allow the banana bread to cool for at least 1 hour before slicing.
- Store homemade banana bread in an airtight container on the kitchen counter for 2-3 days. You can also store the bread in an airtight container in the fridge for about 4 days. Lastly, individually wrap slices of the bread and freeze for up to 3 months. This works great for meal prep. Pop a slice in the microwave whenever you want!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Kate
Absolute BEST banana bread. I use buckwheat flour and pecan nuts instead of chocolate and it still worked an absolute charm. Love love love!!!
Yay! Awesome! Plus, thank you for sharing your substitution. So helpful. 🙂 – Krista <3
Kathleen
Just made this tonight and it was delicious! I will definitely be making it again.
Awesome!! Enjoy. 🙂 - Krista <3
Abby
So delicious! Perfect texture. Will definitely make again 😍
Happy you enjoyed, Abby! Thank you for your comment and review. 🙂 – Krista <3
Nazifa
This is the BEST vegan healthy banana bread ever, thank you so much for the recipe! I will be making this for Christmas!
Ahh! That means so much, Nazifa! Enjoy! 🙂 – Krista <3
Lindsay
Best Vegan Banana Bread recipe I’ve found! The consistency is so good! And not dry.at all. I’ve made the bread and then I made it again as muffins - amazing! And they freeze great!
Whoop whoop! Thank you, Lindsay! 🙂 - Krista <3
Connie Stambush
these are wonderful. i modified the recipe by using gluten free whole wheat flour (same measurement) and added 1/4 cup chia seeds, and 2/3 cup chocolate chips. i put in muffin tins and baked at 350 degrees for 15 minutes (toothpick came out clean). very yummy.
Amazing! 🙂
Connie Stambush
i made this as muffins with 55% cacao chocolate chips and bob redmill's gluten free all purpose flour and added 1/4 cup chia seeds, super yummy and not dry
Great substitutions! 🙂
Alicia
The best simplest banana bread recipe ever! I subbed out oil with unsweetened applesauce and added raisins! It is sooo delicious! I also made it in a small Bundt pan. ❤️ Thank you so much!
Perfect! 🙂
Saundra
This is the first banana bread I've made that isn't gummy or falls apart. It's delicious. Thank you
I pride myself on this haha. Thank you for taking the time to leave a comment and rating, Saundra!