Easy Vegan Banana Bread (No Eggs No Milk No Butter)

This easy vegan banana bread recipe is delicious, moist and simple to make. It contains no eggs, no milk and no butter. I have replaced the butter, milk and eggs used in many traditional banana bread recipes… with vegetable oil and an extra banana. So this banana bread is vegan, has less saturated fat and even more banana flavor. Yum!!

Moreover, if you want to make this easy vegan banana bread even more unique, you can easily add a cup of chopped walnuts, vegan chocolate chips, blueberries, cranberries, etc. Your family will love this great-tasting vegan dessert.

Easy Vegan Banana Bread – Moist & Delicious!

Recipe Sections

1. Ingredients
2. Instructions
3. Helpful Tips

Recipe Rating 4.86 from 48 votes Featured Comment Tania “This is absolutely my favorite recipe. Banana bread is moist, full of flavor and most delicious! I am not vegan but when I want the best banana bread, I use this recipe”

Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. You will find a printable and “pin-able” recipe at the bottom of this page.

Vegan Banana Bread = No Eggs, No Butter & No Milk

Ingredients – Easy Vegan Banana Bread Recipe

• 1 3/4 Cups – Mashed Bananas (ripe) – 402 grams
• 1/2 Cup – Vegetable Oil – 115 milliliters – Use a neutral tasting vegetable oil such as corn, mild/light olive oil or avocado oil. Do not use strongly flavored oil or old oil. For more info, see the tips below.
• 1/2 Cup – Vegan White Granulated Sugar – 100 grams – See the tips section below on why some sugars are not considered vegan.
• 1/2 Cup – Vegan Light Brown Sugar (packed cup) – 107 grams
• 2 Cups – All Purpose Flour – 240 grams
• 1 Teaspoon – Vanilla Extract – 5 milliliters
• 1 Teaspoon – Baking Soda – 5 grams
• 1 Teaspoon – Baking Powder – 4 grams
• 1/2 Teaspoon – Salt – 3 grams
• Optional – Add 1 Cup of Vegan Chocolate Chips (170 grams) or Fresh Cranberries (100 grams) or Chopped Walnuts (115 grams), etc.
• Optional – 1 Teaspoon – Ground Cinnamon – 3 grams – Some people really like to add cinnamon, especially if their bananas are not super ripe.

Servings – Roughly 12 slices

Equipment – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 inch metal bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Add Cranberries for Vegan Cranberry Banana Bread

Add Vegan Chocolate Chips for Vegan Chocolate Chip Banana Bread

Instructions – Easy Vegan Banana Bread Recipe

• Preheat oven to 325 degrees F (163 degrees C).
• Mash bananas with a fork.
• Stir mashed bananas, vegetable oil and sugars together in a large mixing bowl.
• Mix in remaining ingredients. Stir until the batter is fully mixed.
• Optional – Add 1 cup of your family’s favorite “special” ingredient (e.g. cranberries, blueberries, chopped walnuts, etc.) after the batter has been completely mixed. Make sure this cup of extra ingredients is evenly spread throughout the batter.
• Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
• Bake in the oven at 325 F (163 degrees C) for 65-70 minutes.
• Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
• Please read the tips section below for extra information on how to make this recipe successfully.

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Tips – Vegan Banana Bread Recipe

• The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
• Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.
• This recipe is part of Bread Dad’s series on easy Banana Bread Recipes such as chocolate chip banana bread, blueberry banana bread and pecan banana bread.
• My website does not provide any medical advice. If you, your family or guests have health issues with dairy or egg products, please see a doctor for all of your dietary information.

• The key to all good banana breads is RIPE bananas. Ripe bananas are soft and the exterior peel is usually yellow with many small black & brown spots.
• Hard yellow/green(ish) bananas are too starchy and have much less banana flavor. In contrast, ripe bananas are sweeter and have much more banana flavor.
• FYI – A beautiful pure yellow banana (without any spots) is not fully ripe!!
• Optional – If you want to make your easy vegan banana bread even more unique & tasty, you can add 1 cup of chopped walnuts, blueberries, cranberries, etc. Stir this cup of extra ingredients (e.g. walnuts) into the batter after you have mixed all of the other recipe ingredients and before you pour the batter into the bread pan. Your family will love your awesome vegan blueberry banana bread, vegan cranberry banana bread, vegan banana nut bread, etc.
• Optional – If your bananas are not very ripe, many people like to add 1 teaspoon of ground cinnamon to this recipe. The cinnamon helps to “hide” the blandness of the not fully ripe bananas.
• Visitors – What “extras” do you like to add to vegan banana bread? Fresh blueberries? Chopped walnuts? Vegan chocolate chips? Extra spices? Other? Please leave your banana bread suggestions & variations in the comment section below.

• You should use a neutral flavored vegetable oil (e.g. corn) in order to make vegan banana bread.
• Stronger flavored oils (e.g. peanut oil or extra virgin olive oil) may NEGATIVELY impact or change the taste of banana bread. You want to use an oil that has very little flavor (so it does not interfere with the banana flavor).
• If you want to use olive oil, I would recommend using a “mild”, “light” or “extra light” olive oil as they would have the least impact on the banana bread. Unfortunately, extra virgin and virgin olive oil have stronger flavors and are more likely to negatively impact the taste of your banana bread.
• A number of my visitors like to use avocado oil in order to make their banana breads. Avocado oil has a neutral flavor and is high in monounsaturated fats. However, as you are probably aware, avocado oil is usually significantly more expensive than corn oil.
• Some of my other visitors prefer to use plant-based butters. Why? Because these plant-based products provide a more “classic” butter taste to the banana bread. In contrast, vegetable oils create a moister tasting banana bread but generally lack this buttery flavor.
• You should also consider using fresh oil when baking as some oils spoil faster than others. Old oil can go rancid and taste bitter, stale, funky, etc. Old oil can leave a bad aftertaste in your baked goods.
• Oils also spoil faster when exposed to air (oxidation), light, heat, etc. Vegetable oils should be stored in a tightly sealed container and in a cool & dark pantry. Some people like to refrigerate their vegetable oils in order to extend their shelf life.
• Visitors – What oil or plant-based butter do you like to use when making a vegan banana bread? Please leave your oil/butter “favorites” & reasons why in the comment section below.

• For the best results, measure your mashed bananas with a measuring cup or kitchen scale. If you measure your mashed bananas (versus using 3 or 4 “bananas”), this will probably save you from too much moisture variability.
• Use EXACTLY 1 3/4 cups of mashed bananas when making this recipe. Why? Because bananas vary in size. Therefore, you will get more moisture variability from recipes that use 3 or 4 “bananas” versus recipes that use exact measuring cup measurements or weight measurements (e.g. grams of mashed bananas).
• Of course, if there is more moisture variability (by using a number of random-sized bananas versus measuring the mashed bananas exactly with a measuring cup), there is more potential for over & under-baked banana breads (due to too much or too little moisture).
• Most of my banana bread recipes contain 1 1/2 cups of mashed bananas. However, this recipe uses 1 3/4 cups of mashed bananas. Why? Because the extra 1/4 cup of mashed bananas replaces the eggs used in my non-vegan banana bread recipes. So you are getting some more banana flavor with this recipe!
• If you want “bursts” of banana flavor, you shouldn’t over-mash the bananas. More limited mashing will result in mini “chunks” of banana spread throughout the banana bread. See the picture at the top of the page for an example of banana chunks inside a banana bread. If you don’t want banana chunks then you should spend more time & effort to mash the bananas thoroughly.
• If you want to make a vegan chocolate chip version of this recipe, please try our Vegan Chocolate Chip Banana Bread recipe. You will need to use vegan chocolate chips to make a chocolate chip vegan banana bread (because “regular” chocolate chips usually contain some milk).

• Use FRESH ingredients (e.g. flour) for the best results. Ingredients that have been sitting in the pantry for months can become stale or pick up weird smells & flavors.
• To make this recipe, you need to use all purpose flour. Do not use bread flour or the banana bread is more likely to turn out gummy (due to excess gluten development).
• Try to keep your ingredients (e.g. flour) in airtight food containers in order to extend their shelf life. Airtight containers protect ingredients from moisture (in the air), pests, dust, etc.
• Old flour can spoil and taste bitter, sour, musty, etc. Banana bread made with old flour does not taste great!
• Moreover, flour absorbs moisture from the air (if kept in an open bag and not an airtight container). This extra moisture can throw off recipes and leads to underbaked banana breads and/or sinking middles. You know there is a problem when the flour looks “lumpy” and pours out with many clumps of flour. FYI – Sometimes, even new flour can have an excess moisture problem if the paper package is not tightly sealed. I occasionally have this problem with “generic” supermarket brand flour.

• Optional – If you want to make this vegan banana bread recipe with gluten free flour, you should try using a 1:1 gluten-free all-purpose flour.
• Gluten free flours have different moisture absorbency rates. For example, tapioca flour absorbs a lot less moisture versus coconut flour. This absorbency variation can throw off recipes when trying to convert to a gluten free banana bread. 1:1 gluten-free all-purpose flour is designed to be similar wheat flour all purpose flour.
• King Arthur Baking and Bob’s Red Mill make some popular 1:1 gluten-free all-purpose flours.

• Be careful selecting what sugars to use when making vegan desserts & snacks. While many sugars are okay to use, some “regular” sugars are filtered with bone char (made from animal bones). For more on this issue, you might like to read the VegNews article “These 6 sugars are totally vegan (not every sugar is)“, the Treehugger article “Is Sugar Vegan? The Vegan’s Guide to Sugar” or Wikipedia article on Bone Char.
• Optional – An easy way to boost the banana flavor of your banana bread is to replace the vanilla extract in this recipe with banana extract. Some of my visitors like to use banana extract when they are forced to use not fully ripe bananas (which have less banana flavor than ripe bananas). Other people also like to modify the taste of their banana bread by replacing the vanilla extract with almond extract, coconut extract, maple extract, etc.

• This doesn’t happen often but if the top of the banana bread looks too moist or undercooked, you should try the “toothpick test”. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a tooth pick.
• Instead of the “toothpick test”, some people like to use a bread thermometer to test if their banana bread is done. Generally, a “quick bread” (e.g. banana bread or pumpkin bread) is done when the internal temperature reaches 200-205 degrees F. Just make sure to measure the temperature in the center of the loaf for the most accurate reading.
• Make sure that your oven has been completely preheated. If the oven has not been properly preheated, this banana bread could come out undercooked. Use a portable oven thermometer to check the interior oven temperature.
• Problem with sinking middles? Then check out my Why Does My Banana Bread Sink In The Middle? page for reasons & potential solutions.

• Please use the suggested 9 x 5 inch metal bread pan to make this recipe. FYI – 9 x 5 inches is the interior dimensions of the bread pan and doesn’t include handles, etc. If you start using different-sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior bread ratios (thus the need for different baking lengths), smaller pans can overflow, etc.
• You should always try to use fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana bread.
• Long-term storage – If you want to keep your banana bread for more than 1-2 days (depending on your home’s temperature & humidity), you will need to freeze it. Please read Bread Dad’s How To Freeze Banana Bread for more details.

• If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
• Always wear oven mitts/gloves when dealing with hot ovens, baking sheets, etc.
• Do not add the optional chopped walnuts if anyone who might eat this baked good has peanut and/or tree nut allergies. Always check friends, family and guests for potential food allergies.
• For more easy banana bread recipes (e.g. blueberry, cranberry, chocolate chip, oatmeal, etc.), please visit Bread Dad’s main Banana Bread Recipes section.

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Questions – Easy Vegan Banana Bread Recipe

What is a vegan banana bread?

A vegan banana bread is a banana bread made without any animal-based products. Most vegan banana bread recipes do not include animal-based ingredients such as butter, eggs or milk. Beyond a basic banana bread, vegan bakers can also create vegan cranberry banana bread, vegan blueberry banana bread, etc. Vegan banana breads are delicious and can contain less saturated fat than traditional banana breads that contain ingredients such as butter.

Are vegan desserts healthier?

Vegan desserts tend to be healthier than many non-vegan desserts because they usually contain less saturated fat. The lack of ingredients such as butter and/or whole milk generally reduces the saturated fat in a vegan dessert. However, be aware that vegan desserts may not be super healthy if they contain high levels of sugar and because some types of vegetable oil may contain less healthy fats.

Is vegetable oil vegan?

If a vegetable oil contains no animal-based ingredients then it generally considered to be vegan ingredient. Vegan recipes often use vegetable oils such as 100% canola oil, 100% corn oil, 100% olive oil, etc. When making a vegan dessert, many cooks like to use a neutral flavored vegetable oil (e.g. corn or canola oil) in order not to distort the taste of the dessert. A strong flavored oil (e.g. olive oil or peanut oil) may negatively change the flavor of a vegan banana bread. Always check the labels on your ingredients to make sure that they are vegan.

Is vegan banana bread easy to make?

Yes, vegan banana bread is very easy to make. You are just replacing some of the ingredients used in non-vegan banana bread recipes. Vegan bakers often use vegetable oil and fruit (e.g. applesauce or bananas) to replace the butter, eggs and/or milk used in non-vegan banana bread. For example, our banana bread recipe is simple, easy to make and has no milk, no eggs and no butter. Instead, it is made with extra bananas and vegetable oil.

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Reference Sources

1. Wikipedia, Banana
2. Wikipedia, Banana Bread
3. Wikipedia, Veganism

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3. No Butter Banana Bread
4. No Butter Chocolate Chip Cookies
5. No Butter Oatmeal Cookies
6. No Egg Chocolate Chip Cookies

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