vegan banana bread

Best Moist Chocolate Chip Banana Bread Recipe (V, GF): a one bowl recipe for deliciously moist banana bread bursting with chocolate and made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, Quick Breads.

Best Moist Chocolate Chip Banana Bread Recipe (Vegan, Gluten-Free, One Bowl)

medium, very ripe bananas (1 cup + 2 tablespoons, mashed)

coconut oil

maple syrup

vanilla extract

almond meal

baking powder

baking soda

cinnamon (optional)

salt

vegan chocolate chips, mini and regular

Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.

Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.

Add oat flour, almond meal, baking powder, baking soda, cinnamon (optional) and salt. Whisk together until just incorporated, making sure no flour patches remain. Batter will be a bit thick. Fold in chocolate chips.

Pour batter evenly into prepared loaf pan. Using a rubber spatula, smooth batter into an even layer, with the shape of a rise down the center—just like a loaf. Optionally, sprinkle with chocolate chips. Lightly press chocolate chips into the top.

Bake for 60-70 minutes. Mine took 65 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean-ish, with just a few bits of moisture on it when the loaf is done.

Allow to cool on a cooling rack for 2 hours. Lift out, slice and enjoy!

Adapted from my Vegan Chocolate Banana Nut Bread.

Super Moist Vegan Oatmeal Chocolate Chip Banana Bread (Gluten Free)

More Gluten Free Vegan Recipes

INCREDIBLE. This is one of the best, if not THE best banana bread recipe I've ever made. 11/10!!

Best looking bread I have ever seen. Those chocolate chips...

This banana bread looks so incredibly moist. And those chocolate chips are just dreamy! I have to try it!

This blog post gave me all the feels!  I even teared up, you talking about your Momma.  Keep doing your thing, keep your chin up and keep sharing your stories and your delicious recipes!  You're doing an amazing job!

This bread looks delightful!  I can almost taste it now!

This bread looks delicious and moist! Love the chocolate chips, too! I'm sold!

Oh boy - the dreaded readers who think they can tell how to run your blog.... Don't let them get you down, girl! You are clearly doing something right here and those people who complain aren't your audience anyway!

This bread looks and sounds fantastic. Chocolate chips make everything better!

Demeter,

This looks so Good!! Will make it tomorrow! Your doing a Great job! Keep up the Good work!

Demeter, 

Please, please, babble on!!!!  Your blog has heart and honesty, which is rare.  
I enjoy your family antidotes being mixed in with the baking, it's probably what
makes your bakes taste so good!  1 Cup of Heart and 1 Cup of Family.

This bread truly looks delicious! I can't wait to make a loaf for my kiddos and maybe another one to freeze!

So many chocolate chips, LOVE! I have no reason to not use up the bananas sitting on the counter.

I will be making this soon. I have bananas that need to be used up!

First of all, I LOVE reading your stories - you can always make my laugh or smile :)

Secondly, the people that go out of their way to send someone a hurtful email about a post that the blogger put all their heart into - are those people even normal? Because I certainly could NOT do that. They are just out to hurt others, and you don't want them sort of people on your blog anyway. You write beautifully and your photos are drool-worthy!

Last but not least - I want to eat this entire loaf! It looks so moist and delicious! :)

Thank you for sharing your stories along with the amazing recipes, I always enjoy reading your posts! This banana bread looks amazing!!!!! I would love to try making it but cannot have almond meal. Is there anything else I could replace the almond meal with? (can't have coconut flour either). Maybe just use more oat flour? or all purpose gluten free flour?
Thanks again and hugs x

Thank you so much! I just made it today and used your recipe with all oat flour instead of the almond meal as you suggested and it tastes amazing!!! :) I'll post a pic on insta soon and tag you :) Thank you, thank you! xo

This bread looks better than any other recipe I have seen these last two days.  :)

Would it work to sub a nut butter for the coconut oil? Or soy milk? 
The oil would make it richer? Would it still be moist with the nut butter or soy milk?

can i substitute coconut oil with (rice oil or olive oil) ☺️

Yeah, what they all said!! Tbh, I often scroll through cuz I’m a busy mom and just want the recipe. But that’s my choice, not a reflection on you. What you do matters. It matters to you, your family, your readers. I love that you are connected to the things that matter and remain true to who you are. Have you read The Four Agreements? One of to not take things personally. The person w the email could scroll past, unfollow, whatever, but chose instead to be nasty about it. This is a reflection of THEM and whatever crap THEY are going through. Not you. Don’t take it personally. You know what you need, and the readers that connect to you need it, also. So keep doing your thang, girl!!! ❤️..
(Recipe looks great, btw ..)

I am new to your blog and I don't generally follow blogs, but I think I'm hooked.  I've tried a couple of your recipes and loved them, and I really enjoy reading your posts.  You are a great writer, with a sincerity, great sense of humor, and a good grasp of grammar (yea!).  Please don't change a thing.  I'm sorry to hear about the critical, negative email that you received, but I hope it's some comfort to know that those of us who love your blog and your voice greatly outweigh the amount of negativity that the one email conveyed.  Maybe that one person is/was feeling unhappy and you were just the easy target; who knows.  As a woman who, sadly, lost my mother last Winter, I love seeing you celebrate and honor your own mom.  
Finally, I applaud you for taking care of yourself by limiting energy and brain space that you allow a negative presence from your past to claim.  Last Fall I learned about self-compassion, and practicing mindful self compassion has been incredibly good for me.  I'm learning that if I avoid self-criticism, I have more positivity and compassion available to share with others.  I highly recommend it and especially, Kristin Neff's book "Self Compassion", if you're at all interested.  I look forward to reading your future posts.  Thank you all your hard work and generosity!

Oh my goodness.  I used this recipe tonight my family and I are amazed at how delicious the result was!  My 13 year old daughter said, "I had no idea gluten free banana bread could be so good!"  I agree.  I did make a couple changes out of necessity: I used half and half canola and regular (not EV) olive oil since I'm out of coconut oil, and I used honey instead of the sugar because I'm following a diet for IBS and IBD that doesn't allow any added sugar other than honey (I mixed the honey with the wet ingredients in the beginning).  Again, the bread is superb!

so thankful for you and your blog! you do you, girl &lt;3 

appreciate every ounce of effort you put into your recipes, and time taken to share them! most importantly, share your vulnerabilities which can be so hard for many of us, myself included :&#039;))

I made this for Christmas brunch and it was such a hit! Everyone loved it! Thank you for all your delicious recipes!

Hi, I've made this bread a few times now and I have just made 1 with chick pea water /aquafabia! I'll let you know how it turns out!

I finally find my Banana bread recipe. This is the best recipe I ever try and will keep it !!!  
Your blog is so good with a lots of excellent and easy recipe to make. 
I will definitely try more of it !!!
Thanks you for wonderful sharing you are such a inspiration. ...

Are there any alterations I need to make if I don't add chocolate chips? The person I am making this for does not like chocolate...can you imagine?!?

Woohoo another recipe I cant wait to try love how your recipe actually come out good. Thanks so kind you share your recipes, my family are so grateful!!

LOVED this recipe! I needed some mini muffins for tea time with my kids and this recipe worked perfectly! I just put them in a mini muffin pan and baked them for 12-14 minutes or so. I think next time i'll leave out the maple syrup because the bananas plus chocolate chips are plenty sweet enough for me. Thank you!

Thank you for this fabulous recipe! I will be making it today and please don't listen to bitter people, if they don't like it there's literally thousands of other websites or they can just buy a book, anyways keep it going, I send you all good vibes.

This was so yummy! It had a nice moist and slightly dense texture similar to a brownie, which I love!

So delicious! I made the recipe into muffins and saved some in the fridge to take on a road trip at the end of the week - still delicious and moist!

I have never been so keen on banana bread until I tried this recipe! The name holds true to its form. In fact, my children and I just made this today and the loaf pan is already halfway devoured. And as a mother, I would like to give only the best, healthiest version of treats sans sugar overload. Or at least I try to. Given that I have tried a few of your recipes, your site is now a desktop icon and always a go-to when it comes to baked and no-bake goodies.
Thank you, Demeter. You're a gem and we love your work!

-Wander
@my_wander_wall

I've made this multiple times— it's sooo good! And I love that you use oat flour for your recipe.

I'm thinking of making this tonight but I only have 2 large bananas. Do you think it would still work?

AMAZING AMAZING AMAZING. I WANTED TO MAKE SOMETHING WITH LITTLE PREPARATION AND THIS WAS IT. I WAS HOPING TO GIVE SOME TO MY NEIGHBORS AND THE GYM BUT.....I HAVE ALREADY EATEN HALF OF IT AND DECIDED I DO NOT WANT TO SHARE THIS WITH ANYONE. IF ANY IS LEFT OVER NEXT WEEK WHEN MY SON VISITS HE WILL BE LUCKY TO GET A PIECE. THIS IS DANGEROUSLY TOO GOOD, THE TEXTURE AND FLAVOR ARE OUT OF THIS WORLD. I LOVE A STRONG BANANA FLAVOR SO  I USED 3 HUGE VERY RIPE BANANAS . LOOKS LIKE I'LL BE SKIPPING DINNER TONIGHT. I USED THE CINNAMON IN THE RECIPE AS WELL.

I’ve never baked with almond meal before, so I didn’t have any on hand. Subbed extra oat flour, and instead of chocolate chips I used frozen wild blueberries and chopped walnuts. I also sliced a banana in half length wise and baked it into the top. I also add a tablespoon of ACV to help it rise because it’s a habit, haha. OH MY GOSH THIS IS THE BEST BANANA BREAD IVE EVER MADE. I’m making my second batch now (in the oven) and I’ve doubled the recipe. You are a baking GODDESS, Demeter. I am a great cook but could never bake — until I found your recipes! THANK YOU SO MUCH! Your chocolate cake is also the only cake we ever make now. :) birthdays, special occasions? Demeter’s oat flour cake. 🤤🤤🤤

I just made this with these changes:
½ cup each of rolled oats, oat bran, oat fibre
1 tsp xanthan gum

Coconut sugar instead of maple syrup add 1 Tbs of water

My family (3 people) ate it in less than an hour

Used Bob's Red Mill gluten free 1 to 1 baking flour didn't use almond flour just 3/4 cup extra of the 1 to 1... These were soft and moist I also made this recipe into muffins instead of a loaf and probably cooked half the time.  Just checked with toothpick. Also doubled the recipe and they turned out great. Thank you for this recipe. Our family is all gluten free. Will make again.

This banana bread is absolutely delicious! It was really moist, although I think I could have baked it shorter. I baked it at 180 degrees (sorry, I'm Dutch so I use degrees and grams, so had to calculate a bit with all the ingredients hehe) for 65 minutes, probably 60 minutes was already enough. Nevertheless it was still moist and my boyfriend and I absolutely loved it! Thanks for sharing this great recipe! I will be making a lot of these breads from now on ^^. 

I have to say that I made some alterations, because of allergies and because I was using stuff that I currently had in my home. Since I have an allergy to almonds, I substituted it for oatmeal. Instead of flax egg I used a normal egg. I also used normal honey instead of maple syrup and substituted the chocolate chips for cacao powder. Instead of vanilla extract I used vanilla sugar. To sum up, these are the ingredients and amounts I used (in grams):
- 3 ripe bananas
- 50g melted coconut oil
- 50g honey
- 1 egg (normal)
- 1 teaspoon vanilla sugar

- 170g oatmeal (I finely ground normal oats into oatmeal)
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon of salt
- 20-30g cacao powder

With all these alterations the bread came out great and it was super delicious! Thanks again for sharing this awesome recipe! Next time I will bake it 60 mins and give an update about how it comes out of the oven then.

I have a question though. Is there any other kind of substitute for eggs that would work instead of using flax eggs? Could eggs be even left out if you add a bit more banana? Banana is really sticky so maybe adding more would have the same effect. What are your ideas on this? Do you have any other feedback/suggestions on the ingredients and amounts that I used?

Thanks!

Thanks for your reply! In the meantime I already prepared 2 banana oatmeal cakes with egg and I tried to find another substitute for egg, other than flex egg. I found dat chiaseeds are a good substitude. What I did:

I used all the ingredients in the description in my first comment, except I substituted the egg for chiaseeds. I used 1 tablespoon of chiadeeds, put that in a small cup and added 3 tablespoons of water and let it sit for at least 15 minutes. This way the chiaseeds suck up the wated and get gluey and sticky. Kind of the same effect as egg.

I baked the cake 60 minutes and it was perfect! I really loved it! I have to mention that the cake I prepared is more firm and seems to rise less than your cake. But I guess thats also because I dont use almond flour which gives kind of a different texture and use a lot of other ingredients. I might try next time to grind the oats less to see if the texture will be better and make it more fluffy.

Hi Demeter,
I made this the other day and I loved it so much. Thank you for sharing such great recipes! I was curious if you had ever made these into muffins? Would that shorten the cooking time if so?

Can you please add the weight in grams for at least the bananas, oat flour, and almond meal?

Thanks!

This was heartbreakingly good. I didn't have almond flour, so used all oat. It was devoured very quickly. Making again. Thank you!!

hands down best banana bread recipe ever. Everytime I make it, my family eats it in one day.

This easy vegan banana bread is the best ever! It's moist on the inside, crispy on the outside, and simply fabulous served warm from the oven and spread with vegan butter.

Vegan Banana Bread

(250 grams) All-Purpose Flour*

(100 grams) White Granulated Sugar

(100 grams) Light Brown Sugar

tsp Baking Powder

Salt

tsp Ground Cinnamon

Medium Ripe Bananas (1

(120 milliliters) Soy Milk*

Tbsp (45 grams) Coconut Oil*

Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)*

Preheat the oven to 350°F (180°C). Spray a 9&#215;5 inch loaf pan with non-stick spray and line the bottom with parchment paper. Set aside.

Sift your flour into a mixing bowl and add the white and brown sugar, baking powder, salt and cinnaon and mix together.

Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.

Measure the correct amount of banana and add it to your blender along with the soy milk and coconut oil and blend until smooth.

Pour the blended mix over your dry ingredients in the mixing bowl and mix it into a smooth batter. Add the flax egg and mix it in.

Transfer the batter to your prepared loaf pan and place into the oven to bake for 60-70 minutes or until a toothpick inserted into the center of the banana bread comes out clean.

Let it cool for 10 minutes before removing from the pan.

Excellent! My family didn't know it was vegan. :) I'm new to vegan baking. This bread seems a little on the dense side. Is there a trick to get it fluffier? Or is that how vegan baking goes? Thanks! :)

Well our house smells amazing. It was hard to wait until it cooled down enough to eat. Dave chopped up some pecans and I added the chocolate chips (vegan of course.) We only had a sad looking banana and a half so halved all the ingredients.Nice and moist and very tasty. Love the touch of cinnamon flavor.

Hello Alison! Even though I very rarely write comments, I am doing it this time to tell you that I absolutely love your recipes. I am sorry to say but most vegan recipes from blogs are failures for me for some reason, but your recipes work very nicely. I am a skilled vegan cook and baker but often I like to try good looking recipes from the Internet. However, pictures are often nice but the results of the recipes are so disappointing. I was never disappointed when trying your recipes. Your banana bread is awesome! You are very talented and we love "your style" of preparing vegan food. Your recipes are exceptional! Thank you so much!

Yet another one of your recipes that comes out perfect EVERY TIME!! Seriously, you are so amazing. I used to be so daunted by vegan baking until I found your recipes. I used half whole wheat flour and half all purpose (125g each) and it turned out perfect. Might try 100% whole wheat flour next time - would you suggest making any changes to accommodate whole wheat flour?

For anyone curious - I highly recommend weighing the dry ingredients and blending the wet ingredients as written in the recipe. It's completely foolproof. Take it from me who used to have failure after failure with vegan baking.

Seriously Alison... you rule and I come back to your recipes time and time again. Thank you!!

This is the perfect banana bread recipe. I use canola oil and pea milk instead of coconut oil and soy milk. Thanks for sharing your recipes with us!

Great recipe and very easy to make. I put icing on mine and added walnuts, cranberries and chocolate chips. Delicious!!

I made this banana bread today. Followed the recipe with the exception of reducing the sugar a little. It is really easy and came out perfect. I like the idea of blending the bananas rather than mashing. Your recipes have made me a great vegan baker. Every recipe I have tried of yours is exceptional. Thank you for always sharing easy to follow great vegan recipes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1522823972/jmuxfobqpdnd8krehhj6.mp4

Vegan Banana Bread - Loving It Vegan. Easy Vegan Banana Bread that is moist on the inside, crispy on the outside and simply fabulous served warm from the oven and spread with vegan butter.

Vegan Banana Bread - Loving It Vegan

This vegan banana bread recipe is so easy to make and completely oil-free. It's healthy, moist, and the best vegan banana bread ever! 1 bowl and 7 simple ingredients are all you need.

The Best Vegan Banana Bread 

bananas (the riper, the better)

apple sauce

cups whole wheat flour

ground flaxseed (same as flax meal)

cinnamon

Put bananas into a mixing bowl and mash with a fork or potato masher until fairly smooth

Add the maple syrup, apple sauce, and vanilla extract to the bananas and mix well.

Add the flour, ground flax seed, baking soda, baking powder, cinnamon, and salt. Stir well until all ingredients are thoroughly combined and make the batter. But, be careful not to overmix.

Pour ingredients into a loaf pan lined with parchment paper. You can also use a silicone loaf pan or nonstick standard sized loaf pan.

Bake for 45-50 minutes. Depending on your oven, it could take a few minutes longer. Use a tester or butter knife to insert into the middle to check if the bread is done. You want it to come out clean.

Remove from oven and let cool in the pan for 5 minutes then remove from pan and let completely cool.

I tried this hesitantly and only because I had three very ripe bananas. I increased the cinnamon to one teaspoon and didn’t bother throwing in a few raisins or some dairy free dark chocolate chips since I didn’t want to “waste” ingredients. I also didn’t top with a split banana as your photo shows. Well I did not miss the extra banana and won’t do that but I do want to try this recipe with maybe an ⅛ of a cup of cacao powder and ¼ tsp of allspice. Yes, that is right - I can’t wait to have bananas ripen to make this again. My husband had two slices while it was still warm and this morning, he toasted two slices and he loved it both ways. I like this better than my “perfect” banana bread with the eggs and oil and buttered. This recipe of yours is just the best banana bread recipe around. Thank you so much. Everyone following you needs to try this recipe - they won’t be sorry..

Shane, this is by far the best plant based banana bread recipe I've tried. Have you made it with oat flour?

Best banana bread ever! And I have been making banana bread longer than most of you have been alive!

I made it with oat flour and it came out perfectly!

Hi, Jennifer. Yes, there are a couple different options. Try 2 Tbsp. of chia seeds. If you don't have chia, just add half of another banana and 1 Tbsp. baking powder. It should work just fine. Let me know how it turns out.

SO excited to have found this recipe. The whole family LOVES it! It's a perfect blender recipe. Just throw it all in, blend, toss in the pan and bake :) Thanks Shane!

This is the best banana bread recipe ever !! First time making this and I will being using it always. My Husband loved it too !

Ive made many kinds of banana bread from classic recipes with eggs butter sugar to WFPB SOS free. This recipe is FANTASTIC! Moist delicious banana-y and really easy. I added chopped walnuts, and as a WFPB vegan, walnuts + flax pack a lot of omega 3 fatty acids!! My 3 non-vegan guests all agreed this bread is perfect!

Barbara, that all sounds awesome! Thanks so much for sharing and LOVE the tweaking. My goal is not for everyone to feel they have to do what I do. But, feel the freedom to explore and cook and do what works for them. Thanks so much for reaching out and I hope this helps others as well. Peace.

Awesome, Suzi! So glad you enjoyed it. And, there is no for sure timing. If it works for you...it's the right time:)

This loaf rose very well. I added a couple tablespoons of date paste and it tastes wonderful. I'll be making it again. Thanks for the recipe Shane.

Love this recipe! Just put one in the oven.

Vickie, so glad you enjoy the banana bread. And, I love throwing in some walnuts myself:)

Thanks, Ellen and so glad you enjoyed it! You can reduce the maple syrup without having to add anything extra. Should work just fine. The only thing I might possibly add would be another banana.

I reduced the maple syrup to 2T and didn't add anything extra and made the recipe as muffins. The muffins are delicious and freeze beautifully. Not too sweet. Perfect for breakfast! Thank you so much for the recipe!

Karen, that is so great. Not that you didn't get a piece but the fact it turned out well and everyone liked it:) Thanks so much for sharing! Grace and peace.

I made the regular loaf and one with cocoa powder added. Very yummy! Thanks for sharing your recipes Shane!

You are welcome, Vicki! So glad you enjoyed it. Blessings.

Wow ! Just tried this recipe and I cannot believe how delicious this is! Thank you as this will be my go to recipe for banana bread. Also can’t wait to try your other recipes asbthis is my first time making your recipes.

I made this today, following the recipe, except using all-purpose flour since I didn't have whole wheat. I hand-mixed it for four minutes. Baked at 350 for about 55 minutes in glass 9 x 5 pan with parchment paper on bottom. It had a good flavor, but turned out a bit dense, bordering on gummy. The bananas were large--larger than what those in the photo above show. Suggestions on how to make it less dense? Perhaps less banana? A bit more soda?

Hey, Joe! Thanks for reaching out and glad you enjoyed the flavor. Yes, it's naturally going to be dense and moist as some banana bread are more "cake like" thank bread like. But, you could try to use smaller bananas. Perhaps one less banana and adding a little more baking soda as you suggested. Hope this helps. Blessings.

Kathy, I'm honored that you would take the time to leave a comment...very encouraging. I really appreciate it and am so glad you enjoyed the banana bread. Thanks for reaching out and sharing. Grace and peace.

Rosmary, thanks for reaching out and sharing. So glad you enjoyed them. Hope they kids enjoy them:) Peace.

Great recipe, Shane. Do you know if I can use this recipe directly in my bread cloche? or do I need to alter it? Thanks, Joe

Joe, thanks for your kind words. Honestly, I've never tried it like that so I couldn't say for sure. It has more of a "cake" consistency than a bread. But, I say try it if you want and alter if you need to. Please let me know how it turns out and if you alter it, be sure and let me know. Good luck!!!

I try to do a lot of healthier versions for my 2 small kids - they hardly like anything I make. This was a win-win. Sooo good, so easy, LOVE it!! Thank you :)

Hi, Shane!
I am so glad I came across your recipe when I did a search for vegan, sos-free, banana bread. I made it tonight and it came out great! I added some walnuts on top just because. LOL Looking forward to trying more of your recipes. I also read your story. Wow! It is amazing! Congratulations! Thank you so much for sharing your story and recipes with us. I also like the way you write. I found myself giggling as I read the recipes. Love your "happy continuing". Thanks again!
Peace,
Carol

Carol, that is so very kind. I'm so glad you enjoyed the recipe. Thank you for the encouragement and never hesitate to reach out with a question or comment. Blessings.

I believe you and everyone when you say this recipe is delicious but somehow I managed to destroy it! I substituted the wheat flour for almond flour and added walnuts. For some reason it turned into a big gooey mess. I can ruin any recipe, LOL. I will try again with wheat flour. It definitely smelled great.

Another winner! I swear I don’t know why I even try other recipes when every single one of yours is just perfect! Just made a couple loaves this evening and they are so good. I wanted to add walnuts but all I had were pecans, and it was so good! Thanks for another go-to recipe!

i made it and like it. It is easy to prepare which is another benefit. Thx

This was my first time making banana bread and I'm happy how it turned out! I think I may add some pumpkin spice / cinnamon / something like that next time.
 I look forward to making this again! Another winner!

Thanks for the recipe! This is my first time having a 100% whole wheat recipe rise so perfectly. I was shocked, to be honest. I cut the maple in half because my bananas were VERY overripe and extra sweet but otherwise made the recipe as written, and the bread was delicious. Also, I laughed at your zucchini comment - guilty as charged - til now! Buahaha! Thanks again. :) (Next time I'll add the zucchini to your recipe and then we'll really be in business, lol)

Just stumbled upon this gem of a recipe, and it’s delicious! Ending up adding a bit of cinnamon and used whole wheat pastry flour. The smell of it baking had the kids moseying on down to the kitchen, and the bread was gone before it fully cooled! Thank you for sharing. Can’t wait to try more of your recipes!

Hi Shane, have now been making this recipe since early last year (so probably would have made way over 30 loaves in that time!!!). It is an absolute favorite in our house and I ALWAYS have extra bananas to go brown in our big banana fruit bowl just for this. I ALWAYS double the recipe so we have 2 loaves, one for on the go and another to either give away or slice and put in the freezer until the next lot of bananas are at 'perfect ripeness' for the next batch. It is always so popular with everyone who tastes it - and they can't believe it is a) vegan and b) oil/fat free!!! I add 1/2 tspn cinnamon and 1/3 (ish) cup of organic raisins when I make it and use wholegrain spelt flour because I love, love, love using it!!! THANK-YOU so much for this awesome recipes

Oh my word!!! This banana bread has flown me back about 50 years. My mother used up overripe bananas this way when we were kids. I added a couple of tablespoons of chopped walnuts. It's almost gone already. 

I'm loving your blog! I'm from West Tennessee and I need those Southern (plant based) recipes that use familiar ingredients and satisfy my need for really good food. You're a keeper!

Martha

I made this a couple of times and loved it, but unfortunately did not save the recipe. I’m so happy to find it again! This one is the best. I’ve also added vegan chocolate chips for some members of my family who can’t live without them in there! Both ways are great.

My husband and I love this simple and quick recipe! So good! Make sure you don't get impatient like I did and not want to wait for your bananas to get brown enough. It really makes a difference.

Just made this recipe for the second time! We just love it! I love that it is a simple “mix and dump “ recipe! It makes it possible to whip up a treat on a busy weekday when the bananas are very ripe! Thank you for all of your clever recipes.....I think I’m one of your biggest fans!

it was very good, much better than i expected, more cakelike, ( i put some icing/glaze and walnuts on it lol) and i used 8 or 9 inch round cake pans and it cooked in 24 minutes,, perfectly done. I think next i will try it with chia seed instead of flax, and use the amount of salt in other recipes. Then hopefully no frosting haha. Thanks!

I just made this! It’s the best banana bread recipe I’ve ever made! Thank you so much!

Hi! My family and I love this recipe; however, for some reason, every time I make it, it never rises very much. Do you think I could add some baking powder as well?

This looks fantastic. Going to make it tonight. Just wondering --- thought about adding some shaved baking chocolate to the top before baking. Wonder if that would be OK.

I love this recipe! I made it twice this week. Great to bake if you have to stay home. I added chocolate chips and baked it in a silicone pan. It never sticks, comes right out after coolinga bit. Thanks Shane.

This recipe came at the perfect time, I had 3 bananas that were ready for a task. 
I added chocolate chips to ours. Everyone said it tasted AMAZING!!!

This was yummy. I have to let you know that you never specify how much cinnamon to add so I think I didn't wing it correctly, because I couldn't really taste the cinnamon, but I added nuts and a few mini chocolate chips....so good!

Thanks, Eva! And, thanks for catching the missing ingredient. LOL! I just updated the recipe card. Blessings.

Just picked out a fun recipe for Easter Morning ......am I glad i did. This recipe is fantastic.....best one yet .I added chopped pecans and a few chocolate chips.U outdid yourself on this one !!!!!

First off... This is an amazing recipe.... Tastes delicious as is!! In experimenting I add a bit of orange zest to elevate the flavor a bit. Sometimes, I change it up and substitute the bananas with 1 small container of blended blueberries (blueberries and a small amt of water) comes out DELICIOUS! Ihave also substituted strawberries instead of the bananas as well.

This is the 2nd time I've made this - I added a little more cinnamon than in the recipe, and a little ground allspice and ground cloves - HEAVENLY! I think I should've let it bake a smidge longer, though. Just a great excuse to do it again!

Hey! This came out perfect! A little crusty on the outside, moist on the inside and I got to dip into my whole wheat flour stockpile. I added dairy free chocolate chunks. Super delicious! I will make this recipe again and again! I would even give to a non-vegan friend. Thanks, Shane and Simple!

Jennifer, that is so great! And, please, give to all your non-vegan friends:)

Just made this after my long run to fuel back up. Added a handful of walnuts. Absolutely delicious! Thank you for sharing ! Yum, yum!

I made this recipe exactly as described except for two changes. 1) Used millet flour instead of whole wheat flour, and 2) made muffins instead of a loaf. Only cooked them for 20 minutes and they came our really dry and they fell apart when you bit into them.

This truly is the only banana bread recipe you will ever need! Delicious and healthy!

Today I made it without maple syrup and with some cacoa powder. So good!

Thank you for the recipe!

I made this yesterday with no changes. It was delicious! I can always count on your recipes to be winners! Thank you so much!

Thanks for the great recipe. I increased cinnamon to 1 tsp, used 1/2 C buckwheat and 1C ww flour, added some mini dark chocolate chips and sprinkled walnuts on top before baking. Made 12 delicious muffins.

Tried this recipe and it was delish! I ate nearly half the loaf when it came out of the oven, had to force myself to stop! I'm making it again and was wondering if aquafaba would work in place of the egg. What other adjustments would you recommend I make? Thanks for providing such simple and yummy recipes!

Shane this is an awesome recipe. 
I switched the maple syrup for date paste and added walnuts. Also used 80% Spelt flour. Made as muffins. These are so good!!

Thank you Shane for this recipe, It is the best banana bread. We love it so much that I won’t have time to freeze it. 
It is good to have this comfort food during this difficult time.
I hope you feel well and Thank you again .
Joane from Québec, Canada

I usually never comment on recipes, but I have to say this is so good! Easy too. I put chopped pecans on the top. 
Patti from New Jersey.

Delicious !! I love this easy and super good banana bread recipe. I made it in no time and it came out perfect, I also added the walnuts. This recipe is definitely a keeper!

Hi Shane, this is the 3rd time I am leaving a comment on this recipe. Not sure if it is something I said, LOL. 
First of all, I agree with everyone that this recipe is fantastic! I’m making the 4th loaf tomorrow. I live at 5280 feet (Denver, CO) and am still trying to figure out the whole altitude thing. Mostly the bread comes out too moist. It always tastes delish, so we get to eat the mistakes. If you have any tips, I’m all ears.
One question: do you mash all 3 bananas into the bread, or do you save one and put it on top? This may be having an effect on how it comes out.
I always use !00% sprouted spelt which I grind myself. I will also be trying it with kamut and einkorn when they arrive.
Since going WFPB and SOS, I lost 35 pounds on a 5’1” frame. No white flour for me at this point!

Looking forward to nailing the recipe someday and spreading the love to all my friends!
Peace, and stay safe.
Melissa K.

August 19, 2020 update.

Thank you Shane for all your suggestions. I changed from einkorn flour to whole wheat heirloom flour by BelleAncientGrains on Etsy. The Clark’s Cream and White Sonora are amazing! One is hard wheat one is soft, but they are pretty interchangeable for bread. The flavor is spectacular! Highly recommend, to all your followers (no relationship other than appreciating their products!).

Shane, I made your recipe, I had to make a couple of changes for health reasons, but it is the best banana bread I have ever eaten. I was out of apples but used vegan butter. I cannot eat sugar so I used 1/4 cup Stevia Leaf Extract plus 1/4 cup pumpkin seed sour cream, I used spelt flour and I sprinkled sun seeds on top. I had 4 medium black (from the fridge) bananas. I'm eating it at breakfast with sun butter and I am totally in heaven Also, the sour cream to make up for the "volume" lost not using the maple. Thank so much!

3rd time I've made this and it's still amazing! I only had 2 bananas and added a little shake of nutmeg, clove and allspice, baked for 45 minutes. It was less moist than last time bc of only having 2 bananas, but I think we like it better this way! Thanks again!

Excellent recipe. Made with King Arthur's Gluten Free Flour Blend and it turned out super moist. Baked 12 muffins for 20 minutes. So hard to find a good oil-free recipe that is moist. Thanks so much!

This is my favorite go to banana bread recipe! Thank you. Took me awhile to find the perfect recipe with no oil.

Your recipe is GREAT !! I should have found you long before. I love your measurement method ( cup / Tsp / Tbsp) , it's very convenient and never goes wrong. I'll try more of your recipe as I'm sure it will be as great as this. Thank you so much.

Hi Shane! Where has this recipe been all my life?! 
I didn't think it were possible for a recipe to be SO delicious, healthy, plant-based, incredibly simple to make, plus it's oil and refined sugar free?! This is the banana bread of my dreams. Even my housemates (who are the complete opposites of vegan) loved it.
I used half whole wheat flour and half spelt flour, with just a couple tablespoons of a GF flour blend because I didn't have enough of the other flours. I would normally add nuts into a loaf but one of my roommates doesn't like nuts (unheard of, I know) so I added some cacao nibs and chopped dark chocolate chunks into the mix with roasted sesame seeds sprinkled on top. My loaf took about 52 minutes to bake in total. The result was fluffy and moist and absolutely delicious. This morning I toasted a slice and ate it with some peanut butter while trying to refrain from inhaling the whole loaf.
Thanks for the great recipe!

I upgraded the recipe with some extra ingedients and it is really delicious!

I made this recipe as written, and it is wonderful! I used to be a candy addict and still crave sweets, so when I find a whole food plant based option as tasty as this I am very happy. I can't wait to try more recipes.

Great recipe. The bread is moist with just the perfect sweetness. I also love that it only uses one bowl.

Ok so this bread needs to come
With a warning, my husband has already eaten four pieces and it’s not even cooked from the oven. Even our dog was begging for a taste! I had to keep telling my hubby it’s fat free but not calorie free! I made it as per the recipe and sprinkled crushed walnuts on top. So delicious thank you!

Haha, that’s awesome! Thanks so much for “warning” me. Love this comment!!!

This banana bread is amazing! It is truly the easiest and tastiest bread to make. I've made it 3 times in the last month and added walnuts which my husband loves!

Love this banana bread, even better than traditional! I made it exactly as written, minus the pretty banana decoration on the top haha, and it was super yummy and moist...which I love because I like to toast a slice in the toaster, and this comes out great, nice light crunch to the outside and moist and delicious on the inside!
Thanks Shane for another winning recipe!

Making it again cuz it's so amazing! trying to prep for Thanksgiving. In your Tips about freezing the loaf... Did autocorrect change it to , "Let it THAT in the fridge overnight." Did you mean let it THAW in the fridge overnight after taking it out of the freezer? ;) I haven't had much experience in freezing items for use later, so just want to make sure I have this down correctly. Thanks!

This recipe is absolutely fantastic!!! Love your recipes! Thank you for sharing them!

This is, by far, my favorite banana bread recipe. I have made it many times. Sometimes my bread is a bit too moist, probably due to the size of the bananas. Is it possible for you to add the optimal amount of the banana in ounces or cup measurement?

https://content.jwplatform.com/videos/m9KrVjOm.mp4

This is the only and best vegan banana bread recipe you will ever need! It’s so easy. All you need are 7 simple ingredients and 1 bowl.

Healthy Vegan Banana Bread

I tried this hesitantly and only because I had three very ripe bananas. I increased the cinnamon to one teaspoon and didn’t bother throwing in a few raisins or some dairy free dark chocolate chips since I didn’t want to “waste” ingredients.  I also didn’t top with a split banana as your photo shows. Well I did not miss the extra banana and won’t do that but I do want to try this recipe with maybe an ⅛ of a cup of cacao powder and ¼ tsp of allspice.  Yes, that is right - I can’t wait to have bananas ripen to make this again.  My husband had two slices while it was still warm and this morning, he toasted two slices and he loved it both ways.  I like this better than my “perfect” banana bread with the eggs and oil and buttered.  This recipe of yours is just the best banana bread recipe around.  Thank you so much. Everyone following you needs to try this recipe - they won’t be sorry..

Shane, this is by far the best plant based banana  bread recipe I've tried. Have you made it with oat flour?

Best banana bread ever!  And I have been making banana bread longer than most of you have been alive!

I made it with oat flour and it came out perfectly!

SO excited to have found this recipe.  The whole family LOVES it!  It's a perfect blender recipe.  Just throw it all in, blend, toss in the pan and bake :)   Thanks Shane!

This is the best banana bread recipe ever !!  First time making this and I will being using it always. My Husband loved it too !

Ive made many kinds of banana bread from classic recipes with eggs butter sugar to WFPB SOS free. This recipe is FANTASTIC! Moist delicious banana-y and really easy. I added chopped walnuts, and as a WFPB vegan, walnuts + flax pack a lot of omega 3 fatty acids!!  My 3 non-vegan guests all agreed this bread is  perfect!

I reduced the maple syrup to 2T and didn't add anything extra and made the recipe as muffins.  The muffins are delicious and freeze beautifully.  Not too sweet.  Perfect for breakfast!  Thank you so much for the recipe!

I made the regular loaf and one with cocoa powder added.  Very yummy!  Thanks for sharing your recipes Shane!

I made this today, following the recipe, except using all-purpose flour since I didn't have whole wheat.  I hand-mixed it for four minutes.  Baked at 350 for about 55 minutes in glass 9 x 5 pan with parchment paper on bottom.  It had a good flavor, but turned out a bit dense, bordering on gummy.  The bananas were large--larger than what those in the photo above show.  Suggestions on how to make it less dense?  Perhaps less banana?  A bit more soda?

Hi, Shane!
I am so glad I came across your recipe when I did a search for vegan, sos-free, banana bread.  I made it tonight and it came out great!  I added some walnuts on top just because.  LOL  Looking forward to trying more of your recipes.  I also read your story.  Wow!  It is amazing!  Congratulations!  Thank you so much for sharing your story and recipes with us.  I also like the way you write.  I found myself giggling as I read the recipes.  Love your "happy continuing".    Thanks again!
Peace,
Carol

i made it and like it. It is easy to prepare which is another benefit.  Thx

This was my first time making banana bread and I'm happy how it turned out!  I think I may add some pumpkin spice / cinnamon / something like that next time.
  I look forward to making this again!  Another winner!

Hi Shane, have now been making this recipe since early last year (so probably would have made way over 30 loaves in that time!!!).  It is an absolute favorite in our house and I ALWAYS have extra bananas to go brown in our big banana fruit bowl just for this.  I ALWAYS double the recipe so we have 2 loaves, one for on the go and another to either give away or slice and put in the freezer until the next lot of bananas are at 'perfect ripeness' for the next batch.  It is always so popular with everyone who tastes it - and they can't believe it is a) vegan and b) oil/fat free!!!  I add 1/2 tspn cinnamon and 1/3 (ish) cup of organic raisins when I make it and use wholegrain spelt flour because I love, love, love using it!!!  THANK-YOU so much for this awesome recipes

Oh my word!!!  This banana bread has flown me back about 50 years.  My mother used up overripe bananas this way when we were kids.  I added a couple of tablespoons of chopped walnuts.   It's almost gone already.  

I'm loving your blog!  I'm from West Tennessee and I need those Southern (plant based) recipes that use familiar ingredients and satisfy my need for really good food.  You're a keeper!

Martha

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