Is it possible that this is really the world’s best banana bread? I think it is. You’ll just have to bake it to see for yourself.
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It is also beautiful and super easy to make. I’ve made it hundreds of times; during the holidays when I make several batches I don’t even have to use the recipe because it’s that easy. It makes a perfect gift when baked in a loaf or a festive bundt pan!
I used to make banana bread before we switched to a plant-based diet. This was one of the first recipes I had to update to make with healthier ingredients. The best part is, no one knows its healthy! It’s surprisingly vegan and oil free!
I love to double the recipe and use two loaf pans to make one loaf for us and one for a friend (or the freezer).
When I bake this in a bundt pan, I use one with a flat bottom. The banana bread will rise and look beautiful!
Banana Bread
Ingredients
- 1 cup applesauce
- 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
- 3 extra ripe bananas, mashed
- 1 Tbsp plant milk
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups whole wheat pastry flour
- 1/2 cup vegan chocolate chips (optional)
- 1/2 cup nuts (optional)
Do
- Preheat oven to 350°.
- In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
- Add the bananas, plant milk and vanilla then mix well.
- Add baking soda, salt, and flour. Mix again.
- Add optional nuts and/or chocolate chips.
- Pour into a sprayed pan, I use a bundt pan for best results.
- Cook for 40 minutes until a toothpick comes out clean. Using a loaf pan will require a longer baking time. When making muffins with this recipe they are usually done in 15 to 20 minutes.
- Remove from pan once cool.
Serve
Serve this to for a tasty dessert, snack, or even with a cup of coffee. If possible wait until the next day to slice this and it will taste like heaven! We have even taken this on a road trip for a sweet snack.
That a look at how amazing it can be when made with chocolate chips!
You could also add your favorite nuts to this banana bread! We like it with walnuts but pecans are really good too!
Vegan Banana Bread
Tried and true vegan banana bread recipe your whole family will love! This plant-based banana bread recipe is oil-free and easy to make.
Ingredients
- 1 Cup Applesauce
- 1/2 cup raw sugar
- 3 extra ripe bananas
- 1 Tbsp plant-based milk
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups whole wheat pastry flour (white flour will work too)
- 1/2 cup vegan chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, add 1 cup of applesauce and 1/2 cup sugar. Mix well.
- Add the bananas, I like to mash them with fork.
- Add in the plant-based milk and vanilla and stir.
- Add the baking soda, salt and flour and mix well.
- If using chocolate chips or nuts, add them now.
- Use parchment paper or lightly spray pan with cooking spray to keep from sticking.
- Pour batter into pan. I like to use a bundt pan or loaf pan. A bundt pan will be done in about 40 minutes. A loaf pan may take longer, check every 10 minutes after the first 40 minutes. Muffins are usually done in 15 to 20 minutes.
- Remove from pan once the muffins have cooled.
Notes
We love to make this in a bundt pan, wrap it up once cool and wait until the next day to cut it. It's moist with a perfect crumb.
If you can't wait it will still be good. Just store in an air tight container at room temperature. If it's exceptionally hot, store in the fridge.
I use this recipe as a base for many of my muffins too! I just change up the add-ins depending on what flavor we are going for! If you need a gluten-free version, check out this Strawberry Banana Muffin recipe!
Holly, this bread simply looks outstanding! Studded with chocolate chips and all pretty from the bundt pan!
I made to batches for my Healthy Cravings group and they were almost finished off, by 8 women! Yep, they were tasty!
This looks amazing and I’ll be trying it later in the week! Thanks so much for sharing.
Let me know what you think! I think you will be happy with it!
WOAH!! It sure looks like it is!!! I love the short list of ingredients, too!
This is one of the easiest things I bake! This time I used maple syrup instead if sugar! Yum-o!
How much maple syrup did you use
That looks really tasty!
Thank you!
We love banana bread…I like that yours is oil-free!
It’s pretty guilt-free, unless you eat half of it in a sitting! I love that I can give my 3 year old a slice without worrying about that he is eating.
Okay, I’m drooling…. 😛 No oil! AMAZING!!! I’m going to have to try this one… I’m pinning it on my pinterest board for later use 😉
Thanks! I’ve thought about making a gluten-free version. I have a mini muffin recipe that is similar though.
I wish there was a “love” button. This looks so amazing!! I want some right now. Why hasn’t anyone invented taste-o-vision for computer screens?
Last night I the ladies in the group I hosted were talking about how moist it was. I told them the key was waiting until the second day to cut it and they said that would never happen. Patience pays odd with this bread though.
I LOVE this recipe!! I love the applesauce addition! I JUST used applesauce for the first time baking cookies the other day and can’t wait to blog about it. This is going on my list of “to make’s” YUMM!
Thanks! I love using applesauce, so easy! I’m looking forward to that cookie recipe!
Awesome Holly! I have a banana muffin recipe coming up soon. We can’t get enough of the good stuff in our house either!
Made this today and my Kids and I LOVED it! It was so easy to make and it was moist and delicious! Thank you SO much!
Everybody loves this bread. I think I’m more confident about that recipe than anything else I’ve ever made. I even give it for gifts at Christmas. I’m so glad you and your kids like it.
Awesome recipe!! Me and my husband love it!!
I would like to include your recipe (translated to Spanish 🙂 and a link to your page in my small blog, if that is fine with you. I think my family and friends will really enjoy it!
I’d be honored Sonia. Thank you so much for asking. Let me know when it’s published and I promote it on my social media!
Hi again Holly! Thanks a lot for your permission! Sorry I took me so long. Finally, I´ve just published the translated recipe in my blog and I´ve included a link to your recipe as well. Here´s the link: http://viderde.blogspot.com.es/2014/02/lo-dulce-y-lo-sano-ya-no-estan-renidos.html.
Just found your blog today and have this cake in the oven. Smells wonderful. I used half raw sugar and half maple syrup.
I hope you love it! I have some bananas that are just about perfect for banana bread. I think raw sugar and maple syrup will compliment each other very well in this.
I would love to make this bread . I have oat flour . Can I use it and in other recipes …. I have read your cookbook and noticed you never had mention oat flour as ok to use ?
Hi Bev, Oat flours are great we just don’t use them much because we had to eliminate oats for a while. We’ve only recently reintroduced them.
I haven’t tried this recipe with oat flour so I can’t say if it will taste the same but I think it would work.
I hope you love it!
I’m just starting out on a plant based diet. I have a husband and a 3 and 5-year old who are not thrilled. I made this bread this morning and it was really chewy, so I must have done something wrong. It smelled good at least!
Stacie I have no idea why it wouldn’t work. Did you make any substitutions? I’ve made it over 100 times and I know 100s of others have made it too. This is my food proof recipe. I hope you try it again, maybe the second time is the charm.
Plant based baking does taste different and has a different texture than baking with butter, oil and eggs. I too think this is the best banana bread ever but can identify with someone who is just starting a plant based plan of eating. It took me awhile to adjust and now think plant based is so tasty.
Amazing!! I made this recipe into muffins!! ☺
Holly, I have a really odd question for you–could I make this bread without bananas? It LOOKS amazing, but I don’t like bananas. Is there something I could sub for the bananas?
You could try using pumpkin or sweet potato purée instead. I’ve always made it with bananas.
I’ve been working an another sweet bread that doesn’t have bananas. I’ll try to post it soon.
Followed your recipe, no success. Final product was sticky and didn’t raise. What could go wrong.
Hi Farkhod, Could your baking soda have gone bad? That is my best guess. I replace mine about twice a year to make sure it’s fresh.
Holly
I think Forks Over Knives should be given credit or a link back to their website which most folks do. This recipe is in their cookbook as well. It will be interesting to see if this gets changed. I love this recipe, and all their recipes 🙂
HI Cheryl,
I adapted this recipe from an old family recipe that used butter, eggs and a ton of sugar. I will admit it is similar but I didn’t copy this recipe and was making well before the Forks Over Knives cookbook was published.
I never post other people recipes unless I have their permission, which is usually when I’m promoting their product or book.
There are only so many ingredients that go into banana bread, I have quite a few variations on this site, but there are only so many measurements that can vary. My measurements are different in many instances but if you look through my other baked goods, you’ll see that most of the time I use the same measurements for the base ingredients and adapt the recipe from there.
As a long time food blogger, I would never steal someone else’s recipe and pass it off as my own. You’d be surprised at how often food bloggers come up with very similar recipes.
Nothing like FOK. Here is their ingredients list….
No need for a link.
4 very ripe bananas
2 cups oats, ground into flour
½ cup unsweetened apple juice
½ cup unsweetened applesauce
2 tablespoons ground flax seeds
1 teaspoons ground cinnamon
½ tablespoon alcohol-free vanilla extract
½ tablespoon apple cider vinegar
½ tablespoon aluminum-free baking powder
½ teaspoon sodium-free baking soda
Can I leave out the sugar? I find the bananas sweet enough
Hi Anne, I think it could be too wet without the sugar. Adding a little more dry ingredients could work but I’ve never tried it without an added sweetener.
Can you use brown sugar?
Hi Kate,
I’ve never tried making this with brown sugar. I think it would work but the texture and color would be different.
What can I sub for the whole wheat pastry flour?
You can use regular wheat flour.
We have been WFPB for a while now and I’ve tried other banana bread recipes but always open to new ones. As I type your bread is starting to bake in the oven. =) I can already tell it will be amazing. For the person who made a comment on it being too chewy? Yes, definitely if you are not baking with eggs/oil/butter the plant based breads will have a different texture. I find them more dense but still so yummy, just takes time to get use to it but so much better for you. Thank you!
Holly, have you ever substituted stevia instead of the sugar?
I have not but I don’t think stevia would work. The proportions would be off. You can use maple syrup or date paste but I wouldn’t try stevia.
I just made this bread it was so yummy! I have tried a few recipes but this one turned out great ❤
How much maple syrup instead of sugar?
I’ve use 1/2 cup maple syrup but someone on Facebook said they use 1/4 cup. I haven’t tried 1/4 cup though.
Love this recipe!! Can I sub zucchini for bananas??
Just made this. Delicious! I subbed brown sugar because it’s what I had. Thanks for an awesome, oil and egg free bread!
Hello. I noticed someone above asked the question I am asking as I do not see a reply – If I want to use maple syrup instead of sugar, how much would you recommend? Thanks
Hi Cheryl, there is an answer to your question… Holly said, she used 1/2 cup of maple syrup but someone on Facebook used 1/4 cup. Holly hasn’t tried using 1/4 cup. The date of the answer is September 22,2019. Hope this helps.
Thanks Keiko for helping with the answer. I miss them sometimes!
HI Cheryl, I know it’s been answered but I wanted to confirm that I’ve used 1/2 cup maple syrup with good results and 1/2 cup agave with good results. The riper the bananas the less sweetener you need. Also, if you are using chocolate chips you could decrease the sweetener a bit. I haven’t tried it
I like the sweetness of 1/2 a cup of sugar and haven’t personally tried decreasing it. I believe other people have.
A newbie WFPB/ vegan looking for non dairy/ egg recipes: I made this with dark coconut blossom sap instead of sugar or honey, Elephant Atta multigrain flour and added cacao chips. It rose beautifully. Tasted way too sweet at first, (Still warm from the oven) but next day absolutely perfect. Baked for 1hr using a recycled aluminium tin. Didn’t wait for skewer to be clear. Love the moistness! Will definitely be using this recipe again. Thank you so much for the inspiration!
Thank you for this delicious recipe, I’ve made it quite a few times and it always comes out perfect! I use Bob’s cup-4-cup gluten free flour and coconut sugar, those are my only substitutions. It turns out perfect every time! Out of curiosity, how do you recommend storing the leftovers? Thank you!
We normally store leftovers on the counter covered in plastic wrap (or in the microwave). But when I make GF versions, I feel like the store better in the fridge. In my experience, gluten-free baked goods have a shorter shelf life.
I’m thrilled you enjoy this! Bob’s Cup 4 Cup is my go-to GF baking mix.
Yummy! We had a wedding on our property Saturday afternoon. When I woke up Saturday morning I saw your email, and quickly looked at it and Banana jumped out at me. I had all of the ingredients, YES this is the worlds best banana muffins. I used brown sugar and cut it in 1/2. I made muffins with sliced almonds, raisins and spelt flour, baked 30 minutes. Cooled for 15 in the pan. Absolutely 10 STARS! You rocked this recipe Holly, Thank you. All of the guests loved the muffins. This will be a marvelous breakfast/snack staple in our house from now on.
That makes me so happy! Thank you for sharing Michelle! I’m so happy to have a small part in the special day! Another substitution that works really good is adding chocolate chips! 🙂
I only had oats, so I used oat flour instead of whole wheat. How long would that take in a 8X1 pan to bake @ 350?
I don’t have a bread pan or a bundt pan
A muffin pan will work too but it will cook quicker. I’d check them at 15-20 minutes.
I’m not sure but I’d check it at 15, then again at 20. I haven’t tried it with just oat flour though.
Thanks for the recipe. I made it today. I doubled the recipe and it made a large rectangular cake. It smells awesome and it taste amazing. I couldn’t wait, I ate a piece as soon as it came out of the oven.
I made this last week. It made 4 mini loaves. It was so good! My non-wfpb neighbor said it’s the best banana bread she ever tasted. I gave her 2 mini loaves. 1 for her & 1 for her son. She kept them both she liked it so much! I think that speaks volumes. Thanks for a great recipe.
I made this yesterday as I accidentally left some frozen bananas on the counter.. And it worked out perfectly!! As I only have 1.5 banana, I halfed the recipe and stilled perfect!! I subbed the sugar w the Vitafibre Syrup (sugar-free pea fibre sweetener that acts like agave). My mom tried it (she usually doesn’t like my vegan baking) and asked me if I used a baking mix!!