This is the BEST vegan banana bread recipe I’ve tried. It’s a café-style loaf that’s egg-free and dairy-free, with a crisp top and a soft, moist centre. Easy to make with everyday ingredients, it’s perfect for breakfast, morning tea or a snack.
Try my apple cinnamon bread or my vegan pumpkin bread next!
Banana bread is the best way to rescue overripe bananas that have turned brown at the bottom of the fruit bowl. I often buy bananas and save them until the weekend so I have ripe ones ready for baking — then I enjoy banana bread throughout the week. Totally worth it.
Why call this the best vegan banana bread? Because it embraces what banana bread should be: simple, indulgent and delicious. This recipe isn’t trying to be a health food or a low-sugar version — it uses white flour and brown sugar for the classic flavour and texture. That said, it stays entirely vegan: no butter, no milk, no eggs.
If you prefer a lighter option, try my banana and oat bread recipe, but if you want true café-style banana bread, this is the one.
Key Ingredients
This recipe uses simple pantry staples you can easily find. Quantities are in the recipe card below.
See the recipe card at the bottom for exact measurements.
- Bananas – very ripe and spotted for the best sweetness and texture.
- Canola oil – keeps the loaf soft and moist; any light-tasting oil will work.
- Brown sugar – gives caramel notes and moisture.
- Vanilla – enhances flavour.
- Plain (all-purpose) flour – gives the best café-style texture; wholemeal will work but yield a denser loaf. Gluten-free flour not tested.
- Baking powder and bicarbonate of soda – essential for lift and a light crumb without eggs.
- Cinnamon – warms the flavour and complements banana.
- Walnuts – optional, for crunch and a nutty note.
- Ground flaxseed – mixed with water to form a gel that replaces eggs and binds the loaf. Chia works as a substitute.
Step-By-Step Instructions
This is a simple two-bowl recipe for easy cleanup. I prefer mixing dry ingredients separately so the raising agents are evenly distributed, but you could combine everything in one bowl if you’d like.
You’ll need a whisk, a spatula and a loaf pan (an 8 x 4 inch / 20 x 10 cm pan gives tall slices).
Begin by making the flax “egg”: mix ground flaxseed with water in a small bowl and set aside for 5–10 minutes until it thickens into a gel.
Whisk the dry ingredients together in one bowl and set aside.
In a large bowl, mash the bananas with a fork (or whisk if they’re very ripe). Add the oil, brown sugar and vanilla; whisk until combined. Stir in the flax mixture.
Add the dry ingredients to the wet mixture and stir until just combined.
Fold through the chopped walnuts with a spatula. The batter will be thick and sticky.
Pour the batter into a greased and lined loaf pan. For an optional sweet, crunchy top, sprinkle a little white sugar over the batter before baking.
Bake until the top is golden and a skewer inserted in the centre comes out clean, about 50–55 minutes depending on your oven. Let the loaf cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely for cleaner slices.
Warm, freshly baked banana bread is delicious if you can’t wait to slice it.
How To Freeze Banana Bread
Cool the loaf, then wrap each slice individually in plastic wrap and place in a zip-lock bag. Freeze for up to three months.
To enjoy, thaw a slice at room temperature or microwave for 30 seconds, then toast or warm if you like.
Recipe FAQs
Store covered at room temperature for 2–3 days or in the fridge for longer. For extended storage, freeze slices as described above.
Yes. You can swap the walnuts for chocolate chips or add both if you prefer.
If you make this recipe, please leave a comment and a rating below!
More banana recipes:
Have more ripe bananas? Try these:
Vegan Banana Walnut Muffins
Vegan Banana Cake with Cinnamon Buttercream
Banana Oat Chocolate Chip Cookies
Banana Pancakes (Vegan, GF)
The BEST Vegan Banana Bread
Equipment
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mixing bowls
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loaf pan
Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 3 small or 2 large overripe bananas
- ½ cup canola oil
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups plain/all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts
- 1 teaspoon white sugar (optional)
Instructions
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Preheat the oven to 180°C (350°F). Grease and line a 20 x 10 cm (8 x 4 inch) loaf tin with baking paper.
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Combine ground flaxseed and water in a small bowl. Set aside for 5–10 minutes to thicken.
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Mash the bananas in a large bowl. Add oil, brown sugar and vanilla; whisk to combine. Stir in the flax mixture.
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Sift together flour, baking powder, bicarbonate of soda and cinnamon in a separate bowl and mix.
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Add dry ingredients to wet and mix until just combined. Fold through the chopped walnuts. The batter will be thick.
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Pour batter into the prepared tin and smooth the top. Sprinkle with white sugar if using.
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Bake for 50–55 minutes or until a skewer inserted into the centre comes out clean.
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Allow to cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely. Slice and serve or freeze for later.
Notes
Nutrition
Nutritional information is a guide only and may vary based on ingredients used.
This recipe was originally published on June 2, 2022 and updated in 2025 with new photos and helpful content. The recipe itself remains the same.