Looking for a classic, tried and true banana bread recipe that is also vegan and healthy? I present this vegan banana bread recipe.
It’s moist, fluffy, cakey, and altogether the most perfect healthy vegan banana bread you could ask for.
Not only that, this moist vegan banana bread is oil-free, refined sugar-free and super easy to make.
Plus, it’s super versatile and you can easily customize it by adding in mix-in’s or toppings that you like.
Ok, ‘nough said, let’s get into this recipe!
Vegan Banana Bread Ingredients
Here’s exactly what you’ll need to make this decadent but simple vegan banana bread. Keep in mind that that full list of ingredients with measurements is in the recipe card below.
Here’s your grocery list. Although hopefully you already have these ingredients on hand 🙂
- Bananas – Make sure that you’re using super overripe bananas for best results!
- Spelt flour
- Coconut sugar
- Tahini – Make sure that the tahini you use is runny and not thick.
- Cashew milk – Linking my cashew milk recipe here, but any plant milk will work.
- Vanilla extract
- Ceylon Cinnamon
- Leaveners – Both baking powder and baking soda.
- Lemon juice
- Salt
How to Make This Banana Bread
- Preheat your oven to 350° and grease your loaf pan with cooking spray. I recommend lining the pan with parchment paper, but this is optional if you’re using a non-stick pan.
- In a large mixing bowl, add in the 3 bananas and mash until no lumps remain. I like using a potato masher, but a fork also works well.
- Next, pour in the coconut sugar, tahini, milk, vanilla extract and lemon juice. Whisk together well until the batter looks homogenous.
- Sprinkle in the cinnamon, baking powder, baking soda and salt and whisk until combined.
- Finally, add in the spelt flour and fold into the batter using a rubber spatula. Mix the batter until the streaks of flour have disappeared — remember that over mixing the batter will make the banana cake turn out rubbery!
- Pour the batter into the prepared loaf pan and smooth out the top. Sprinkle with a generous dusting of coconut sugar for a caramelized crackly top. Pop the bread into the oven and bake for 45 minutes. At this point, check if the loaf is done by inserting a cake tester into the center, if it comes out clean it’s done. If not, continue to bake the loaf for another 10 minutes. Additionally, the loaf should be a dark brown and have a large crack in the middle.
- Once done baking, let the bread cool in the pan for 1 hour. Once the hour is up, remove from the pan and slice into the loaf.
- To store the bread, simply wrap it in plastic wrap or foil and store on the counter for up to 3 days or 5 days in the fridge.
Substitutions
- Tahini – any runny nut or seed butter will work here, I love using cashew butter
- Lemon juice – apple cider vinegar is a great replacement
- Coconut sugar – granulated monk fruit sugar from Lakanto is a great sugar-free option as is granulated date sugar
Tips, Tricks and Notes
- Don’t over-mix: The more you mix the batter, the more gluten will develop. Gluten development will make your loaf rubbery and chewy in all the wrong ways. Just mix the batter until all the streaks of flour have disappeared.
- Use good quality cinnamon: Since this recipe relies heavily on cinnamon for flavor, using a good quality cinnamon is key. I recommend using Ceylon cinnamon as the flavor is impeccable and tastes rich and warm in baked goods.
- Overripe bananas are key: This recipe relies heavily on bananas as a natural sweetener, so make sure you’re using overripe bananas. They should have large black spots and smell super sweet.
- Let the loaf rest for at least 1 hour: yeah, i know it’s torture just staring at the loaf on your counter. But if you cut into the coffee cake too early, it’ll affect the final crumb of the loaf.
Upgrade This Vegan Banana Bread
And by upgrade, I mean turn this recipe into a vegan chocolate chip banana bread. Simply add in some chocolate chips when you add the flour and mix to combine. Easy peasy!
But if you’re looking for even more ideas to elevate this easy vegan banana bread, here are some more of my favorites:
- Add chocolate chips: As discussed above, chocolate chips are always a go-to, just adding them to this list here for posterity’s sake.
- Add cinnamon sugar: One of my favorites, simply mix together ¼ cup of coconut sugar with 1 tbsp of ceylon cinnamon. When you’re ready to pour the batter into the pan, only pour half. Sprinkle ¾ cup the cinnamon sugar mixture on the batter and then top with the rest of the batter. Sprinkling the remaining cinnamon sugar on top of the batter and bake as usual.
- Add walnuts: I love adding walnuts to banana bread because they just go together so well! One note, I don’t recommend adding walnuts on top of the bread, as they tend to burn before the banana bread is done baking. And no one likes burnt nuts!
- Go crazy: aka the mix-ins and toppings I usually add to banana bread. I like adding both chocolate chips and chopped walnuts in the batter. And then I sprinkle the top of the loaf with a generous dusting of coconut sugar before baking. This helps the crust of the bread get that signature crunchy caramelized crust that we all love!
Even More Vegan Quick Bread Recipes
Please leave a review below and don’t forget to snap and picture and tag me on Instagram or TikTok at @munchingwithmariyah — I love seeing your photos!
PrintThe Best Ever Vegan Banana Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 slices 1x
- Category: Breakfast, Dessert
- Cuisine: American
Description
This bread is moist, fluffy, cakey, and altogether the most perfect healthy vegan banana bread you could ask for.
Ingredients
- 3 ripe Bananas
- ⅓ cup Tahini or any nut butter
- ⅓ cup Coconut sugar
- ⅓ cup Cashew milk
- 2 tsp Lemon juice
- 1 ½ tsp Vanilla extract
- 1 ½ tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Cinnamon
- 1 ½ cups Spelt flour
Instructions
- Preheat your oven to 350° and grease your loaf pan with cooking spray. I recommend lining the pan with parchment paper, but this is optional if you’re using a non-stick pan.
- In a large mixing bowl, add in the 3 bananas and mash until no lumps remain. I like using a potato masher, but a fork also works well.
- Next, pour in the coconut sugar, tahini, milk, vanilla extract and lemon juice. Whisk together well until the batter looks homogenous. Sprinkle in the cinnamon, baking powder, baking soda and salt and whisk until combined.
- Finally, add in the spelt flour and fold into the batter using a rubber spatula. Mix the batter until the streaks of flour have disappeared — remember that over mixing the batter will make the banana cake turn out rubbery!
- Pour the batter into the prepared loaf pan and smooth out the top. Sprinkle with a generous dusting of coconut sugar for a caramelized crackly top.
- Pop the bread into the oven and bake for 45 minutes. At this point, check if the loaf is done by inserting a cake tester into the center, if it comes out clean it’s done. If not, continue to bake the loaf for another 10 minutes. Additionally, the loaf should be a dark brown and have a large crack in the middle. Once done baking, let the bread cool in the pan for 1 hour.
- Once the hour is up, remove from the pan and slice into the loaf.
- To store the bread, simply wrap it in plastic wrap or foil and store on the counter for up to 3 days or 5 days in the fridge.
Shannon Ali says
I made this tonight for dessert and it turned out spectacular! I added 1 cup of blueberries to the recipe and it didn’t disappoint. Thank you Yasmeen for all your yummy recipes
Stephanie A says
Did this recipe today ! Absolutely loved it !!! Even my
skeptical husband said : wooow this is the best banana bread you’ve done 🤣
Yasmeen Mariyah Ali says
Omg that’s amazing, thank you so much for sharing this Stephanie!