Moist Vegan Banana Bread Recipe

Pour yourself a cup of coffee and enjoy a slice of this vegan banana bread. Light, moist, and made without eggs or refined sugar, this loaf uses a flax egg, maple syrup, coconut sugar, and 100% whole wheat flour for a wholesome everyday treat.

Vegan Banana Bread

This perfectly fluffy, 100% plant-based banana bread is a delicious twist on a classic. If you love banana bread recipes, this vegan version is a great option to add to your rotation — it’s naturally sweetened, made with whole grains, and keeps well for breakfasts, snacks, or dessert.

How to Make Vegan Banana Bread

Make the Flax Egg

Start by preparing a flax egg: whisk 1 tablespoon ground flaxseed with 3 tablespoons warm water and let it sit for 10–15 minutes until it becomes thick and gel-like. This is your egg replacement to bind the batter while keeping the loaf vegan.

Prep the Batter

Whisk the dry ingredients together in a bowl to remove lumps. In another bowl, mash the bananas to an even texture — aim for an even mash that’s not too runny and not too chunky. Add the flax egg and the rest of the wet ingredients to the mashed bananas and stir until combined.

Mashing the bananas properly helps the loaf rise evenly: too much liquid will make the batter thin, and large chunks can sink while baking. Aim for a smooth, slightly chunky mash for the best texture.

Mix the Batter

Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the bread light and tender.

Transfer to Loaf Pan

Grease a 9-inch loaf pan with nonstick spray or a thin layer of coconut oil, or line it with parchment paper for easy removal. Pour the batter into the pan, spread evenly, and top with chopped walnuts or your preferred topping.

Bake

Bake in a preheated oven at 350ºF (175ºC) for 45–50 minutes. Ovens vary, so start checking at about 30 minutes: if the top is getting too brown, tent it with foil for the remainder of the bake time.

Cool

Remove from the oven and let the loaf cool for 5–10 minutes. You may either remove the bread from the pan immediately to finish cooling on a rack or let it rest in the pan for an extra few minutes before transferring. This depends on your pan type and how set the center is.

Storage

Let the bread cool completely before wrapping. Store at room temperature in plastic wrap or an airtight container for 5–7 days. For longer storage, freeze individual slices or whole loaves.

Freezer Instructions

Allow the banana bread to cool completely, wrap tightly in plastic wrap and then in foil to minimize air exposure. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Baking Tips & FAQs

• Can I use a different sweetener? Yes. Maple syrup and coconut sugar are suggested for a natural profile, but agave or, for non-vegan diets, honey can substitute for maple syrup. Brown sugar can replace coconut sugar if desired.
• Can I use gluten-free flour? A 1:1 all-purpose gluten-free flour blend can be used, though this recipe has not been tested extensively with gluten-free substitutes.
• Make muffins instead? Yes — fill muffin tins about 3/4 full and bake at 350ºF for roughly 16–18 minutes.

Other Banana Bread Ideas

• Chocolate chip banana bread
• Protein banana bread
• Blueberry banana bread
• Cinnamon swirl banana bread
• Banana bread muffins

Vegan Banana Bread Recipe Summary

This healthy vegan banana bread is naturally sweetened with maple syrup and coconut sugar, made with white whole wheat flour, and uses a flax egg to keep it plant-based. The loaf yields 8 slices and bakes at 350ºF for 45–50 minutes. Prep time is about 20 minutes and total time about 1 hour 10 minutes.

Ingredients

Dry

• 1 3/4 cups white whole wheat flour
• 3/4 cup coconut sugar
• 2 teaspoons baking soda
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/3 cup chopped walnuts, for topping (optional)

Wet

• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
• 3 medium ripe bananas, mashed
• 1/4 cup maple syrup
• 1/2 cup unsweetened almond milk (or other plant milk), add more if batter is thick
• 1 teaspoon vanilla extract
• 1/4 cup melted coconut oil

Instructions

1. Preheat oven to 350ºF and grease a 9-inch loaf pan.
2. Whisk flaxseed with warm water and let thicken for 10–15 minutes.
3. Combine dry ingredients (except walnuts) in a bowl.
4. Mash bananas in a separate bowl, leaving a few small chunks. Stir in the flax egg and the rest of the wet ingredients except coconut oil.
5. Fold dry ingredients into the wet mixture until just combined, then stir in melted coconut oil.
6. Pour batter into prepared pan, top with walnuts if using, and bake 45–50 minutes. Tent with foil if browning too quickly.
7. Cool 10–15 minutes in the pan, then transfer to a rack to cool completely before slicing.

Notes

• If the batter seems too thick, add a splash more almond milk — the consistency should resemble pancake batter.
• Nutrition values are approximate and intended as an estimate per slice.