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vegan banana bread, served on a white plate with a blue napkin in the background
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5 from 6 votes

Vegan Banana Bread Recipe

This Vegan Banana Bread is the best and easiest recipes ever! Made in just 1 bowl, with only 10 minutes of prep time, there is nothing better than this moist, flavorful, and fluffy banana bread!  
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Baking, Bread, Brunch
Cuisine: American, Vegan
Servings: 32 slices
Calories: 102kcal
Author: Anjali Shah

Ingredients

Instructions

  • Preheat oven to 350°. Grease two 8×5 inch loaf pans (or 1 9x9 baking pan) with olive oil spray. In a medium bowl, combine flours, baking soda and salt with a wire whisk. Set aside.
  • In a large bowl cream butter and sugar with an electric mixer (you can also use a food processor for this). Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl (or the food processor container)
  • Add flour mixture and walnuts, then blend at low speed until combined. (You can also do this in a large bowl). Do not over mix.
  • Pour batter into pan(s) and bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the banana bread cool at least 20 minutes, bread should be room temperature before slicing.

Video

Notes

Top Tips For Making The Best Vegan Banana Bread
  • Be sure to grease the pans before baking the loaves. Otherwise, the bread will stick to the pans and not come out very well without falling apart. 
  • You will need a food processor or an electric hand mixer to make the batter for the banana bread. 
  • It’s important not to overmix the batter. Overmixing will cause the bread to be dense and dried out. Mix until you don't see any dry flour in the batter anymore.
  • Do not overbake the bread - that will also dry it out! Keep an eye on the time and check it with a toothpick. 
  • If your bread doesn't rise, usually the reason is that your baking soda is old. You can test baking soda by sprinkling it in a glass of vinegar. If it fizzes, it's good to go. If not, throw it out and buy new baking soda!
  • To make this recipe gluten free, you can use gluten free oat flour (made by grinding up gluten free oats), buckwheat flour, or Bob’s Red Mill Gluten Free 1:1 Flour.
  • You can make this recipe oil free by substituting the coconut oil for applesauce, but it will make the bread denser and not as fluffy.
  • If you don't have brown sugar, you can use coconut sugar.
  • When measuring your flour, make sure you "spoon and level" it (spoon it into the measuring cup and level it with the back of a knife) versus scooping the flour out with a measuring cup. That will ensure you don't add too much flour to the recipe.
  • Feel free to change up your add-ins! Try dark chocolate chips, pecans or hazelnuts instead of walnuts, chopped dates, or pumpkin seeds.
Note: If you use one 9x9 pan, this recipe will give you 16 huge slices, or 32 normal sized slices. If you use the loaf pans, this recipe will yield 26 slices. Nutritional info per slice based on the recipe being made in a 9x9 pan.  
 

Nutrition

Serving: 1slice | Calories: 102kcal | Carbohydrates: 18.2g | Protein: 2.2g | Fat: 3.5g | Saturated Fat: 1.1g | Sodium: 45.5mg | Fiber: 1.6g | Sugar: 8g