Transform those overripe spotty bananas into the Best Vegan Banana Bread. Loaded with chocolate chips and chopped nuts, it's perfectly moist, sweet and flavorful, and it's quick and easy to make all in one bowl!
Friends, my obsession with banana bread continues. Meet the Best Vegan Banana Bread. I made it and I loved it and now I am sharing it with you.
And guess what? It is a super-duper delicious, flavourful and moist vegan banana bread and it is about to become your new favourite sliceable snack.
In this post:
This recipe is an adaptation of my Spelt Banana Bread, but we are taking it up a notch.
We're talking bananas in all their spotty overripe glory, hearty spelt flour (or sub for all purpose flour or a mix of whole wheat and all purpose), vegan chocolate chips and lots of chopped nuts (or not nuts if they aren't your thing - you can easily omit them).
Is it better than my Vegan Chocolate Banana Bread? I feel like a traitor for even thinking that. I think it might be but I'm finding it hard to commit and Mr AVV isn't able to pick a winner either. Can we call it a tie?
Ingredients
Our ingredient list isn't too complicated:
And a few notes:
- Overripe bananas - The spottier the better. Don't use underripe bananas.
- Flour - all purpose, spelt, whole wheat or a good quality all purpose gluten-free flour are all fine.
- Sugar - Any kind you like in this recipe. White, cane, brown, coconut are all fine.
- Oil - any neutral oil or use nut butter to keep the recipe oil-free.
- molasses - regular or blackstrap. It's my banana bread secret weapon!
How to make Vegan Banana Bread
- Mash those bananas up really, really well, then add the sugar along with all of the wet ingredients and beat together.
- Fold in the flour and baking powder, then gently stir in the nuts and chocolate.
- Dollop into your pan and bake.
The Best Vegan Banana Bread should be moist, hearty, satisfying, perfectly sweet and studded with nuts and chocolate chips and I think we can safely say we have all boxes checked.
Serving suggestions
Vegan Banana bread is great eaten just as it is, especially in lunch boxes or when snacking on the go, but you can also spread it with vegan butter, vegan cream cheese, peanut butter, almond butter, cashew butter or chocolate spread.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Best Vegan Banana Bread
Author:Ingredients
- 3 medium 7 to 8 inch long bananas , (weighing approx 375 grams or 13 oz in total when peeled). Plus some extra slices for the top if you can.
- ¼ cup (60 ml) liquid oil, or ¼ cup (4 tablespoons) of natural nut/seed butter
- ½ cup (100 grams) sugar , white, cane, brown or coconut
- 1 tablespoon molasses , blackstrap or regular
- ½ teaspoon salt
- 2 cup (250 grams) all-purpose flour or spelt flour , (plain flour in the UK). Wholewheat flour or 1 to 1 Gluten-Free all purpose flour work well too
- 2 teaspoons baking powder
- ½ cup (85 grams) chocolate chips , plus a few more for sprinkling
- ½ cup (60 grams) chopped walnuts or pecans , (omit to make nut-free), plus a few more for sprinkling
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350°F and grease an 8.5 x 4.5 inch or 9 x 5 inch loaf pan. Line the pan with a strip of parchment paper along the bottom, making sure it comes up over the ends so you can use it as a handle to lift the loaf out once cooked.
- Peel the bananas then mash them really well with a fork until they are a puree.
- Add the coconut oil (or nut butter), sugar, black strap molasses and salt and beat well until smooth.
- Add the flour and baking powder and gently fold it all together. Do not over mix. You want it so that it is just combined and so that you cannot see any dry flour throughout the mixture. When almost mixed up, add the chocolate chips and nuts and stir gently to combine.
- Pour into your prepared pan and sprinkle over a few more chocolate chips or nuts, or both.
- Bake in oven for around 50 minutes or until a tooth pick or skewer comes out clean when inserted through the middle. Lift out of pan, remove parchment paper and cool on a cooling rack.
Janice says
Could I use the water instead of the oil? Thank you.
Melanie McDonald says
No definitely not. If you want to make this one oil-free follow the recipe using the oil-free substitute (nut or seed butter) given in the recipe.That's been tested and will work perfectly.
Christine Maki says
Just made this today! So delicious! Thank you for sharing!
Jewel says
Is it still the best banana bread without the chocolate? My hubby hates chocolate. Weird, I know! Thanks!
Melanie McDonald says
It's still great without the chocolate. I make it often with no mix-ins at all. You could add some extra nuts to make up for it, or not. It's up to you. Hope you enjoy it!
Jewel says
Great idea for extra nuts! Can’t have enough of those! Thank you so much! ❤️
June says
So happy with this Banana Bread recipe. I have been disappointed so many times making “healthy recipes” but not this time. Thank you for a great recipe.
Maria says
Just made this with some very overripe bananas that were heading for the bin. Absolutely delicious. I used 200g all purpose with 50g of spelt and I didn’t add the nuts as my daughter prefers banana bread without. One of the best banana bread recipes I have tried. Definitely recommend you make this one and it was rustled up so quickly too
Tracie R says
I didn't have coconut oil, so I used canola oil. I doubled the recipe and made two loaves. They came out PERFECTLY!!! So good!! I realized after I put them in the oven that there are no spices: cinnamon, vanilla, nutmeg... But it's not needed, it's perfect as is! Thank you!
Sindu says
Tried this recipe, i goofed up... i used wheat flour and used 4 cups as i had taken double the amount of bananas. THe batter was thick, I added milk and oil and brought it to running consistency, For trial i baked it in muffin tin, the outer layer became thick but inside it is not baked.
The batter is still there, how do i correct this?
Doris R Smith says
This sounds very good. Not a fan of chocolate chips, but may use some, just not so many. I am WFPB-Low SOS, so always looking for good recipes with subs for oil and sugar. And of course, never any eggs! My only problem is that I have a freezer full of over-ripe bananas, and really need to use them. Can I use them instead of unfrozen? Seems like the only problem would be the excess moisture as frozen bananas are quite watery when thawed. Could I use a little extra flour to counter the excess moisture? Love you recipes. My Paprika 3 has more of your recipes than anyone! Thanks for your help in this journey to health!
A Virtual Vegan says
I think it would probably be ok. I'm sure I've done it in the past but can't remember if I made any adjustments. You could add an extra 2 tablespoons of flour or maybe just give it an extra 5 minutes in the oven to dry it out a bit more.
It's still great without the chocolate chips so feel free to omit them completely or use extra nuts, seeds or dried fruit.
Enjoy!
Maria says
Hellooo! I made and loved your chocolate banana bread recipe, and would love to try this soon!
Could I substitute maple syrup for the molasses? The choc-banana bread recipe had maple syrup in it and no molasses and I’m wondering if it’ll work here?
Thank you! <3
Melanie McDonald says
If you don't want to use the molasses I'd just omit it. It's used in this recipe because of it's dark, bitter flavour. It's not sweet like maple syrup. The same amount of maple syrup would just get lost in it and be a waste really.
Molasses is my secret ingredient in banana bread. It really works to enhance all of the flavours, but won't affect how the recipe works if it's omitted so you can safely leave it out.
A bottle keeps for years though if you want to get some. You don't have to worry about it getting wasted. I have an awesome gingerbread cake that uses a full cup of it too if that helps make your decision ;O)
Jeffrey says
Definitely earned the title "Best Vegan Banana Bread.
Skipped the chocolate chips and happy I did as it brought out the natural flavor of the very ripe bananas and the almond butter (great sub for the oil)
KUTGW (Keep up the great job)!
A Virtual Vegan says
Thank you! So pleased you enjoyed it!
Zulfa says
Hi, i just made it with half wheat and half purposed flour. Haven't tested it yet, (fasting time) but it smells delicious! If i'd like to freeze it, how the defrost prochedure will be? Thank you for sharing this recipe! ;)
A Virtual Vegan says
Freeze it well wrapped then leave to defrost on the counter overnight. It should be all ready to eat by the morning!
Alan says
We’re lucky enough to have a plantain tree in our garden so used some very ripe fruit as a banana substitute and I added some chopped dates to the recipe but made muffins instead of using a bread tin. I’m happy to report everything worked out great!
Mary Lecompte says
I made this the other night using coconut oil, all purpose flour, all the other ingredients as is and added a few vegan white chocolate chips. It turned out so good!!! I literally could eat the whole loaf in one day. Next time I will use gluten free flour for my gluten intolerant friends. Will let you know how it turns out.
Melanie McDonald says
I'm glad you enjoyed it Mary. Hope it works out ok with GF flour!
Divya Mishra says
I made this for my office buffet. Substituted nuts with white chocolate chips ( sorry i am not vegan just egg intolerant). It turned out superb! I have bookmarked the recipe. Thanks for sharing x
Melanie McDonald says
Thanks so much Divya. I'm really pleased you enjoyed it!
Celine says
This was sooo good, thanks for the recipe! I used maple syrup instead of sugar and just added a little more flour to get the consistency right. Also subbed tahini for the oil/nut butter. Turned out perfect!
Jo says
Can gluten free flour be used with this recipe?
Melanie McDonald says
I haven't tested it that way so can't say for sure. I would imagine a good 1 for 1 gluten-free flour blend would work ok though.
Denise Lester says
Made this last night as written ( subbed almond butter for oil ), and it is the bomb! I've been searching for the perfect vegan banana bread recipe for a long time, and now need to look no further! The molasses is a brilliant addition. Thank you for sharing this recipe!
Melanie McDonald says
I'm really pleased you enjoyed it Denise and thank you for taking the time to stop by and leave feedback. Molasses is my secret weapon in banana bread. It works so well to boost the flavours.
JOSIE says
I followed the instructions just subbing sunflower seeds for nuts & it turned out perfectly. Thanks for the recipe!
A Virtual Vegan says
I'm so pleased you enjoyed it Josie. Thanks for stopping by to leave a comment!
Gabby says
Made this today and it's delicious. Great combination of flavours.Thank you for the recipe.
Melanie McDonald says
I'm really pleased you enjoyed it Gabby!
Vanni says
Any sub for molasses? I've never had to use that for anything.
A Virtual Vegan says
There is no sub for it. Blackstrap molasses (not regular molasses) brings a unique flavour and colour and is my secret weapon in banana bread. It really lifts the flavour. Omit it if you like but it won't be quite as good. You might need to add a tablespoon of plant milk to make up for the lack of liquid.