• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop

A Virtual Vegan

menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbook
    • Veganuary
    • FREE ebook
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Cakes & Muffins

    Published: Mar 7, 2019 · Modified: Feb 3, 2021 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 28 Comments

    Best Vegan Banana Bread

    JUMP TO RECIPE PIN WATCH VIDEO
    5 from 16 votes

    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!

    a loaf of banana bread with one slice cut off.

    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:

    Jump to:
    • Ingredients
    • How to make Vegan Banana Bread
    • Serving suggestions
    • Recipe Video
    • Recipe
    • Comments & Reviews

    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).

    a slice of banana bread spread with almond butter.

    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:

    ingredients for vegan banana bread

    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

    1. Mash those bananas up really, really well, then add the sugar along with all of the wet ingredients and beat together.
    2. Fold in the flour and baking powder, then gently stir in the nuts and chocolate. 
    3. 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. 

    an uncut loaf of banana bread

    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. 

    best vegan banana spread, sliced and spread with almond butter

    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 Video

    Recipe

    banana bread

    Best Vegan Banana Bread

    Author: Melanie McDonald
    5 from 16 votes
    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!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 50 minutes
    TOTAL TIME: 1 hour
    Servings: 10 slices

    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

    • USA Pan Loaf Pan
    • Digital Kitchen Scale
    Prevent your screen from going dark

    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.

    NOTES

    This bread freezes really well. I often double the recipe so we have one to eat and one for another day.

    NUTRITION

    Serving: 1of 10 slicesCalories: 263kcalCarbohydrates: 37.5gProtein: 5gFat: 12gSaturated Fat: 6gSodium: 221mgFiber: 4gSugar: 17gVitamin C: 4.1mgCalcium: 90mgIron: 1.6mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Hungry For More?

    • No Bake Chocolate Cake
    • Vegan Blueberry Muffins
    • Vegan Blueberry Cake
    • Vegan Brown Butter
    1.5K shares

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. June says

      January 25, 2023 at 8:29 pm

      5 stars
      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.

      Reply
    2. Maria says

      May 21, 2022 at 4:09 am

      5 stars
      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

      Reply
    3. Tracie R says

      March 27, 2022 at 5:57 pm

      5 stars
      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!

      Reply
    4. Sindu says

      December 29, 2021 at 8:15 am

      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?

      Reply
    5. Doris R Smith says

      April 03, 2021 at 3:51 pm

      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!

      Reply
      • A Virtual Vegan says

        April 03, 2021 at 7:04 pm

        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!

        Reply
    6. Maria says

      October 22, 2020 at 6:59 pm

      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

      Reply
      • Melanie McDonald says

        October 22, 2020 at 8:15 pm

        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)

        Reply
    7. Jeffrey says

      April 18, 2020 at 11:32 am

      5 stars
      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)!

      Reply
      • A Virtual Vegan says

        April 18, 2020 at 12:05 pm

        Thank you! So pleased you enjoyed it!

        Reply
        • Zulfa says

          May 03, 2020 at 1:07 am

          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! ;)

          Reply
          • A Virtual Vegan says

            May 03, 2020 at 3:26 pm

            Freeze it well wrapped then leave to defrost on the counter overnight. It should be all ready to eat by the morning!

      • Alan says

        May 31, 2020 at 9:13 am

        5 stars
        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!

        Reply
    8. Mary Lecompte says

      October 15, 2019 at 8:35 pm

      5 stars
      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.

      Reply
      • Melanie McDonald says

        October 15, 2019 at 9:40 pm

        I'm glad you enjoyed it Mary. Hope it works out ok with GF flour!

        Reply
    9. Divya Mishra says

      October 03, 2019 at 7:07 am

      5 stars
      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

      Reply
      • Melanie McDonald says

        October 03, 2019 at 12:25 pm

        Thanks so much Divya. I'm really pleased you enjoyed it!

        Reply
      • Celine says

        May 28, 2020 at 7:04 am

        5 stars
        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!

        Reply
    10. Jo says

      July 09, 2019 at 2:51 pm

      Can gluten free flour be used with this recipe?

      Reply
      • Melanie McDonald says

        July 09, 2019 at 3:41 pm

        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.

        Reply
    11. Denise Lester says

      May 07, 2019 at 8:21 am

      5 stars
      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!

      Reply
      • Melanie McDonald says

        May 07, 2019 at 12:53 pm

        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.

        Reply
    12. JOSIE says

      March 14, 2019 at 10:22 pm

      5 stars
      I followed the instructions just subbing sunflower seeds for nuts & it turned out perfectly. Thanks for the recipe!

      Reply
      • A Virtual Vegan says

        March 14, 2019 at 10:42 pm

        I'm so pleased you enjoyed it Josie. Thanks for stopping by to leave a comment!

        Reply
        • Gabby says

          August 31, 2019 at 3:02 pm

          5 stars
          Made this today and it's delicious. Great combination of flavours.Thank you for the recipe.

          Reply
          • Melanie McDonald says

            August 31, 2019 at 8:54 pm

            I'm really pleased you enjoyed it Gabby!

    13. Vanni says

      March 08, 2019 at 4:26 pm

      Any sub for molasses? I've never had to use that for anything.

      Reply
      • A Virtual Vegan says

        March 08, 2019 at 9:53 pm

        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.

        Reply

    Primary Sidebar

    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

    More about me →

    Trending now!

    • Perfect Vegan Yorkshire Puddings
    • Lentil Shepherd's Pie
    • Cinnamon Roll in a Mug
    • Vegan Potato Soup
    • Vegan Butter
    • Vegan Banana Pancakes

    ❊ GET MY COOKBOOK ❊

    Vegan Comfort Cooking Melanie McDonald

    Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo

    "Meaty' Vegan Recipes

    • Vegan Ham
    • Vegan Chicken Breasts
    • Vegan Sausage Recipe
    • Vegan Beef
    • Vegan Roast
    • Gluten-Free Seitan Roast

    See more →

    Footer

    ↑ back to top


    About Me
    My Cookbook
    Privacy

    Subscribe
    Contact me
    Work With Me

    Accessibility
    Nutrition
    Media

    Copyright © 2023 A Virtual Vegan- All Rights Reserved.