Vegan Banana Bread is made without using nuts or eggs and instead includes maple syrup, coconut oil, quick oats, and more! This moist, flavorful bread will knock your sugar cravings right out of the park.
A delicious and easy banana bread recipe
I’ve made a crazy amount of banana breads in my day. Seriously, you name it, I’ve made it. Blame it on the fact that I overestimate myself and buy large bunches of bananas that I don’t end up eating, or blame it on my sweet tooth. Either way, banana bread is just my thing.
A quick “banana bread” search on my website will prove this, as the search yields 12 recipes alone! You may have even tried one, such as my Vegan Gluten-Free Banana Bread, my Peanut Butter Banana Bread, or maybe even my Tahini Banana Bread.
Each recipe is extremely different but equally delicious. After taking a look at what I’ve created in the past, I realized that I’ve never created a good old vegan nut free banana bread! I decided that today was the day to change that.
I did a quick pantry inventory and was happy to see that I had everything I’d need for this recipe, all the way down to the overly ripe bananas sitting on my counter. After about an hour in the kitchen, this recipe was born.
You’re going to love it, both because it tastes delicious and is also very easy to make. Let’s dive in!
Ingredients used in this recipe
This dessert recipe is made with a handful of ingredients that are vegan, nut-free, and oh so delicious! Together they blend to create a moist, flavorful bread that’s sure to fix your sweet cravings and leave you feeling full and satisfied.
- Ripe bananas
- Maple syrup
- Coconut oil
- Baking flour
- Quick oats
- Baking soda
- Baking powder
- Chocolate chips
Tools used to make the best banana bread recipe
The kitchen tools needed to create this recipe are pretty minimal. You’ll need two mixing bowls, a tool to mash the bananas (something as simple as a fork will work), a stirring utensil, and a bread pan.
How to make banana bread
This recipe is great because it requires very minimal effort on the chef’s part! It involves a bit of mixing, but that’s it. After everything is well combined, pop it in the oven and wait about 45 minutes. Your taste buds will thank you!
To make vegan banana bread, begin by mixing the oats, flour, baking soda, baking powder, cinnamon, and salt.
Set that bowl aside and get another large bowl. Mash your bananas until fairly smooth.
Add the dry ingredients to the wet, and stir until well combined.
Finally, add in the chocolate chips.
Pour the batter into a greased bread pan. You can use any size, but I chose an 8×4 inch pan to achieve taller slices.
Top with more chocolate chips, and bake for 40-50 minutes.
Vegan banana bread substitution options
There are a handful of ingredients that you can substitute in your banana bread recipe. Check these out before heading to the store!
- Baking flour: I created this banana bread to be specifically nut-free, so I chose baking flour as an alternative to almond. However, if you’re not concerned about nuts, feel free to use whichever flour you’d prefer. Be sure to look up the specific measurements, as most flours will not substitute at a 1:1 ratio.
- Coconut oil: In place of coconut oil, you can use avocado, olive, canola, or whichever oil you’d prefer.
- Chocolate chips: Not feeling chocolate chips? Leave them out, or use one of the add-on ideas mentioned below!
Some sweet add-on ideas
I know, I know. Sometimes we crave banana bread but don’t necessarily want the chocolate! If that’s you, here are some different bread add-ons that you can consider. No matter what you choose, your bread is sure to turn out delicious and sweet.
- Crushed walnuts, pecans, or peanuts
- White chocolate
- Caramel or butterscotch chips
- Dried blueberries or cranberries
Tips for making chocolate chip banana bread
Misplaced your 8×4 bread pan? Bananas aren’t ripe enough? Don’t worry! Here are some tips to save your vegan banana bread.
Using a different pan size
I used an 8×4 bread pan for this recipe because I like to have tall slices. However, any size will work! If using something other than 8×4, you will need to adjust your cooking time accordingly. Keep an eye on the bread and remove from the oven once a toothpick comes out clean.
Adding your mix ins
I like adding chocolate chips to my batter and, once the batter is in the bread pan, sprinkling the extras on top! However, you can also use put your chocolate chips just on top if you’d like part of your bread to have only banana flavor. Part banana bites, part chocolatey bites!
Using unripe bananas
If your bananas aren’t quite ready to be used in bread (meaning they’re not ripe enough and are still too “hard”), you can actually speed up the ripening process! Line a baking sheet with foil and bake your bananas (with the peels still in tact) until they turn black. After they cool, they’ll be ready to use for bread batter!
Try these bread recipes next
A great bread recipe does wonders for my mood! If you feel the same way, here are some more delicious bread recipes for you to try out. From pumpkin and zucchini to carrot and cinnamon roll, there’s something for everyone. Get to baking!
- Ginger Bread with Cream Cheese Frosting
- Pumpkin Bread
- Zucchini Bread
- Carrot Cake Banana Bread
- Lemon Poppy Seed Bread
- Cinnamon Roll Bread
- 1 cup quick oats (or pulse rolled oats in a blender)
- 1 cup gluten free 1-1 baking flour (I used Bob’s Red Mill)
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/3 cups mashed banana, about 3 large bananas
- 1/3 cup melted coconut oil – measure after melted.
- 1/3 cup maple syrup
- 2 tsps vanilla
- 3/4 cup chocolate chips, with extra for on top
- optional: 3/4 cup chopped walnuts
- Preheat oven to 350F and grease 8×4 bread pan with nonstick spray and parchment paper.
- In small bowl, mix oats, flour, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, mash bananas well. Then stir in oil, maple syrup, and vanilla.
- Add dry ingredients to wet and stir till combined.
- Fold in chocolate chips and optional nuts.
- Pour into greased bread pan. Top with more chocolate chips.
- Bake 40-50 minutes, cover with foil if getting too brown.
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