🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 119 (from laksa013)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa119.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://simple-veganista.com/vegan-banana-tea-bread/\')), getAhrefsUnparsedNoserviceFromURL(\'https://simple-veganista.com/vegan-banana-tea-bread/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/","crawl_time":1776010533,"first_indexed_time":1524742117,"http_code":200,"src_unparsed":"com,simple-veganista!\/vegan-banana-tea-bread\/ s443","src_root_hash":"7035818747671606519","history_drop_reason":null,"meta_title":"The Best Vegan Banana Bread | Easy & Healthy Recipe","meta_descriptions":["My favorite, tried-and-true classic vegan banana bread is the best! It's moist, tender, and so easy to make in one bowl—a deliciously healthy snack or light breakfast!"],"attrs_boilerpipe_text":"This ‘tried and true’ classic vegan banana bread recipe is moist, healthy, and so easy to make. It’s egg & dairy-free, has an oil-free option, and is the BEST banana bread recipe ever!\nI love making vegan banana breads, and have quite a few\nvariations\nin the recipe collection, like this\nBlueberry Banana Oat Bread\n,\nBuckwheat Banana Bread\n, and\nCarrot Banana Bread\n.\nAll have been adapted from this very recipe, which is straightforward and incredibly simple using ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet!\nThis plant-based banana bread recipe is kid-friendly and a fan-favorite for good reason – it’s delicious and loved by all!\nI’m happy to share with you this wonderfully easy, healthy vegan banana bread, which I have loved for many years and look forward to loving for many more to come!\nTips For The Best Vegan Banana Bread\nIt’s all about the bananas!\nBanana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. As an added benefit, you’ll be able to use less sugar. The trick is using very ripe, freckled bananas because the riper the bananas are, the less sugar you’ll need! This recipe only calls for 1\/3 cup of sugar, but you can adjust, up or down, to suit your tastes.\nUse oil, butter, or applesauce (fats or no fats):\nThis recipe calls oil in place of butter or vegetable shortening, but can use your preferred. I’ve also played around with using half oil and half unsweetened almond milk (equaling 1\/3 cup) with excellent results. And if you want to skip the fats altogether, for ultra-healthy vegan banana bread, try using\nUnsweetened Applesauce\n– it’s terrific!\nSpruce up your banana bread with additional add-ins and toppings!\nAdd up to 1 teaspoon of cinnamon, or fold in chocolate chips, walnuts, or pecans to the batter. Once the batter is in the loaf pan, sprinkle walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking. They will add texture and protein!\nSpoon & level the flour!\nWhen measuring your flour, it’s helpful to use the ‘spoon & level’ method. This will ensure you don’t add too much flour. Never scoop the flour with a measuring cup. Instead, using a spoon, scoop the flour into the measuring cup, without packing it, and level with the back of a knife.\nDon’t overmix the batter!\nIt’s best baking practice when making any type of quick bread not to overmix. Overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. You only want to mix until you don’t see any flour streaks.\nHow To Make Vegan Banana Bread\nMaking vegan banana bread is as easy as can be using this 1 bowl method!\nStart by adding the very ripe bananas to the bottom of a medium mixing bowl and mash well. Add the remaining wet ingredients and stir well.\nNext, add the dry ingredients to the wet ingredients and mix just until incorporated. Do not overmix. The batter will be slightly thick, and a few lumps are OK.\nPour the batter into a greased 9 x 5 loaf pan and bake for 50 – 60 minutes. Ovens are different, so use your best judgment. You can test for doneness using a toothpick, if it comes out clean, it’s ready.\nLastly, let the banana bread cool, slice, and enjoy. If you can’t wait to slice your bread before it’s cooled, you may notice a little gumminess on the knife. This is normal, but once it’s completely cooled, it will slice cleanly.\nAnd that’s it, perfectly golden, moist, and flavorful banana bread made easy and healthy!\n \nServe + Store\nFor serving.\nMake your slice even better by adding a smear of this healthy\nCashew Sweet Cream\nor\nTriple Berry Chia Jam\nfor a delicious breakfast or snack!\nHow to store:\nStore your banana bread, covered to maintain moisture, for up to 3 – 4 days on the counter.\nCommonly Asked Questions\nCan I make banana bread gluten-free? \nAbsolutely. You can use any gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for. Try my gluten-free\nBuckwheat Banana Bread\n.\nCan I make this recipe oil-free? \nYes! You can use applesauce in place of oil. It’s just as good and even healthier. The loaf was a little denser, but the flavor is still great!\nCan I make banana bread without baking soda?\n Yes, I’ve successfully used just 2 heaping teaspoons of baking powder with great results. I have left the baking soda in the recipe since some may prefer to add it. It does help brown the top of the loaf.\nCan I freeze banana bread? \nYes, you can store it in the freezer for up to 2 months in a freezer-safe container or bag. Let it thaw in the refrigerator before eating.\nCan I make muffins instead?\nYes, and they are so good! We love this\nBanana Chocolate Chip Muffins\n. If you don’t care for the chocolate chips, omit them altogether or replace them with walnuts.\nMore Banana Recipes!\nIf you still have a couple of extra bananas from the bunch, try using them in any of these other easy and delicious banana recipes, which require just one or two bananas!\n3 Ingredient Banana Oatmeal Cookies\n(a fan-favorite)\nChunky Banana + Peanut Butter Granola\n(healthy snack granola)\nBanana Chia Pudding\n(super easy treat)\nVegan Banana French Toast\n(perfect for weekends)\nAvocado Chocolate Pudding\n(uses a banana to cut the fat)\nIf you try this quick bread recipe or have a question, please let us know!\nLeave a comment and rate it below. I love to hear what you think, or any changes you make.\nPrint\n5 Stars\n4 Stars\n3 Stars\n2 Stars\n1 Star\n5\nfrom\n351\nreviews\nA tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.\nAuthor:\nJulie | The Simple Veganista\nPrep Time:\n10 min\nCook Time:\n55 min\nTotal Time:\n1 hour 5 minutes\nYield:\n8\n–\n10\nslices\n1\nx\nCategory:\nQuick Bread\nMethod:\nbake\nCuisine:\nAmerican\nDiet:\nVegan\n1 3\/4 cups\n(210 g)\nspelt flour\n(whole wheat, unbleached all-purpose, or gluten free blend), see notes\n1\/3 cup\n(75 g) organic\npure cane sugar\n(or\n1\/2\nfinely chopped dates)\n1 teaspoon\nbaking powder\n1 teaspoon\nbaking soda\npinch of mineral\nsalt\n1\/3 cup\n(75 ml) neutral flavored\noil\n(or coconut oil in liquid state, vegan butter at room temp\nor\napplesauce\n1 teaspoon\nvanilla extract\n4\nsmall or\n3\nlarge\noverripe bananas\n(about 1 1\/2 – 1 3\/4 cups (338-410g)), mashed\n1\/4 cup\n(56 ml)\nalmond milk\n, use only if needed\noptional tasty add-ins:\n1\/2\n–\n2\/3\ncup\nchopped\nwalnuts\n1\/4\n–  1\/2 cup\nchocolate chips\n(mini or regular)\n1 teaspoon\ncinnamon\nPreheat oven to 350 degrees F. Grease your loaf pan.\nOne bowl method:\nIn a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1\/2 cups to 1 3\/4 cups works well), add oil\/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).\nPour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.\nOriginal method:\nIn a medium\/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).\nPour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.\nStore:\nKeep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.\nNotes\nWhen using metric units, scaling needs manual calculation.\nFlour measurements.\n When using weighted amounts, flours vary by type. Use this guide to find the correct flour weight: \nBob’s Red Mill Flour Weight Chart\nNo baking soda, no worries.\nIf you don’t have baking soda on hand, use two teaspoons of baking powder. I’ve many loaves without baking soda with good results (the top just may not brown as much).\nOil-free or reduced oil.\nI have made this by replacing the oil with unsweetened applesauce and it was just as good. Loaf was a little denser and didn’t rise as much, but the flavor was still great. I’ve also played around with using half oil and half unsweetened almond milk (equalling 1\/3 cup) with excellent results!\n*If using coconut oil, be sure it’s warmed and in its liquid state. My preferred oils for this recipe are either light-flavored olive oil or coconut oil.\nBoost of flavor.\nAdd up to 1 teaspoon of cinnamon to the dry ingredients for a different flavor.\nAdd nuts or seeds.\nTry adding toppings like walnuts, sesame seeds, rolled oats, sunflower seeds, or pecans.\nUsing dates:\nTo use chopped dates using the 1 bowl method, simply add them in with all the ingredients. If using the original method, add them in with the wet ingredients. I would use about 1\/3 – 3\/4 cup of dates (depending on how sweet you like it), pitted and finely chopped.\nFOLLOW TSV\n on \nFacebook\n, \nInstagram\n, \nPinterest\n, \nYoutube\n, or\nSubscribe\n(email) for more recipes and inspiration!","attrs_markdown":"[Skip to content](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/#main)\n\nNever miss a recipe! [Subscribe](https:\/\/view.flodesk.com\/pages\/5f80ec3e25883de1fa869ee8)\n\n[![TSV branded logo.](https:\/\/simple-veganista.com\/wp-content\/uploads\/2026\/03\/TSV-400x160-logo.png)](https:\/\/simple-veganista.com\/)\n\n- [All Recipes](https:\/\/simple-veganista.com\/vegan-recipe-index\/)\n- [Breakfast](https:\/\/simple-veganista.com\/recipes\/course\/breakfast-brunch\/)\n- [Lunch](https:\/\/simple-veganista.com\/recipes\/course\/vegan-lunch-recipes\/)\n- [Dinner](https:\/\/simple-veganista.com\/recipes\/course\/dinner\/)\n- [Snacks](https:\/\/simple-veganista.com\/recipes\/course\/snacks\/)\n- [Desserts](https:\/\/simple-veganista.com\/recipes\/course\/desserts\/)\n\n- [Recipe Index](https:\/\/simple-veganista.com\/vegan-recipe-index\/)\n- [Course](https:\/\/simple-veganista.com\/recipes\/course\/)\n  - [Breakfast + Brunch](https:\/\/simple-veganista.com\/recipes\/course\/breakfast-brunch\/)\n    - [Breads + Muffins](https:\/\/simple-veganista.com\/recipes\/type\/breads-muffins-scones\/)\n  - 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It’s egg & dairy-free, has an oil-free option, and is the BEST banana bread recipe ever\\!\n\n![top down view of sliced vegan banana bread with items surrounding.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1067'%20height='1600'%20viewBox='0%200%201067%201600'%3E%3C\/svg%3E)\n\nI love making vegan banana breads, and have quite a few [variations](https:\/\/simple-veganista.com\/recipes\/type\/breads-muffins-scones\/) in the recipe collection, like this [Blueberry Banana Oat Bread](https:\/\/simple-veganista.com\/vegan-blueberry-banana-oat-bread\/), [Buckwheat Banana Bread](https:\/\/simple-veganista.com\/buckwheat-banana-bread\/), and [Carrot Banana Bread](https:\/\/simple-veganista.com\/carrot-banana-bread\/).\n\nAll have been adapted from this very recipe, which is straightforward and incredibly simple using ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet\\!\n\nThis plant-based banana bread recipe is kid-friendly and a fan-favorite for good reason – it’s delicious and loved by all\\!\n\nI’m happy to share with you this wonderfully easy, healthy vegan banana bread, which I have loved for many years and look forward to loving for many more to come\\!\n\n![top down view of sliced vegan banana bread.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n**Table of Contents**  [show](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/)\n\n[Tips For The Best Vegan Banana Bread](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/#Tips_For_The_Best_Vegan_Banana_Bread)\n\n[How To Make Vegan Banana Bread](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/#How_To_Make_Vegan_Banana_Bread)\n\n[Serve + Store](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/#Serve_Store)\n\n[Commonly Asked Questions](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/#Commonly_Asked_Questions)\n\n[More Banana Recipes\\!](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/#More_Banana_Recipes)\n\n[VEGAN BANANA BREAD (HEALTHY + EASY) RECIPE](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/#VEGAN_BANANA_BREAD_HEALTHY_EASY_RECIPE)\n### Tips For The Best Vegan Banana Bread\n**It’s all about the bananas\\!** Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. As an added benefit, you’ll be able to use less sugar. The trick is using very ripe, freckled bananas because the riper the bananas are, the less sugar you’ll need! This recipe only calls for 1\/3 cup of sugar, but you can adjust, up or down, to suit your tastes.\n\n**Use oil, butter, or applesauce (fats or no fats):** This recipe calls oil in place of butter or vegetable shortening, but can use your preferred. I’ve also played around with using half oil and half unsweetened almond milk (equaling 1\/3 cup) with excellent results. And if you want to skip the fats altogether, for ultra-healthy vegan banana bread, try using [Unsweetened Applesauce](https:\/\/simple-veganista.com\/instant-pot-applesauce-recipe\/) – it’s terrific\\!\n\n**Spruce up your banana bread with additional add-ins and toppings\\!** Add up to 1 teaspoon of cinnamon, or fold in chocolate chips, walnuts, or pecans to the batter. Once the batter is in the loaf pan, sprinkle walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking. They will add texture and protein\\!\n\n**Spoon & level the flour\\!** When measuring your flour, it’s helpful to use the ‘spoon & level’ method. This will ensure you don’t add too much flour. Never scoop the flour with a measuring cup. Instead, using a spoon, scoop the flour into the measuring cup, without packing it, and level with the back of a knife.\n\n**Don’t overmix the batter\\!** It’s best baking practice when making any type of quick bread not to overmix. Overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. You only want to mix until you don’t see any flour streaks.\n\nSee [Commonly Asked Questions](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/#Commonly_Asked_Questions) for more tips\\!\n\n![side by side photos showing the process of making banana bread batter..](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1023'%20height='758'%20viewBox='0%200%201023%20758'%3E%3C\/svg%3E)\n\n### How To Make Vegan Banana Bread\nMaking vegan banana bread is as easy as can be using this 1 bowl method\\!\n\n- Start by adding the very ripe bananas to the bottom of a medium mixing bowl and mash well. Add the remaining wet ingredients and stir well.\n- Next, add the dry ingredients to the wet ingredients and mix just until incorporated. Do not overmix. The batter will be slightly thick, and a few lumps are OK.\n\n![side by side photos of vegan banana batter fresh made in bowl and added to loaf pan.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1023'%20height='758'%20viewBox='0%200%201023%20758'%3E%3C\/svg%3E)\n\n- Pour the batter into a greased 9 x 5 loaf pan and bake for 50 – 60 minutes. Ovens are different, so use your best judgment. You can test for doneness using a toothpick, if it comes out clean, it’s ready.\n- Lastly, let the banana bread cool, slice, and enjoy. If you can’t wait to slice your bread before it’s cooled, you may notice a little gumminess on the knife. This is normal, but once it’s completely cooled, it will slice cleanly.\n\nAnd that’s it, perfectly golden, moist, and flavorful banana bread made easy and healthy\\!\n\n### Serve + Store\n- **For serving.** Make your slice even better by adding a smear of this healthy [Cashew Sweet Cream](https:\/\/simple-veganista.com\/cashew-sweet-crea\/) or [Triple Berry Chia Jam](https:\/\/simple-veganista.com\/triple-berry-chia-ja\/) for a delicious breakfast or snack\\!\n- **How to store:** Store your banana bread, covered to maintain moisture, for up to 3 – 4 days on the counter.\n\n![top down view of sliced vegan banana bread.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n### Commonly Asked Questions\n**Can I make banana bread gluten-free?** Absolutely. You can use any gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for. Try my gluten-free [Buckwheat Banana Bread](https:\/\/simple-veganista.com\/buckwheat-banana-bread\/).\n\n**Can I make this recipe oil-free?** Yes! You can use applesauce in place of oil. It’s just as good and even healthier. The loaf was a little denser, but the flavor is still great\\!\n\n**Can I make banana bread without baking soda?** Yes, I’ve successfully used just 2 heaping teaspoons of baking powder with great results. I have left the baking soda in the recipe since some may prefer to add it. It does help brown the top of the loaf.\n\n**Can I freeze banana bread?** Yes, you can store it in the freezer for up to 2 months in a freezer-safe container or bag. Let it thaw in the refrigerator before eating.\n\n**Can I make muffins instead?** Yes, and they are so good! We love this [Banana Chocolate Chip Muffins](https:\/\/simple-veganista.com\/banana-chocolate-chip-muffins\/). If you don’t care for the chocolate chips, omit them altogether or replace them with walnuts.\n\n![top down view of plate with slice of banana bread with butter.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n### More Banana Recipes\\!\nIf you still have a couple of extra bananas from the bunch, try using them in any of these other easy and delicious banana recipes, which require just one or two bananas\\!\n\n- [3 Ingredient Banana Oatmeal Cookies](https:\/\/simple-veganista.com\/chocolate-chip-banana-bread-bites\/) (a fan-favorite)\n- [Chunky Banana + Peanut Butter Granola](https:\/\/simple-veganista.com\/peanut-butter-banana-granola-snack\/) (healthy snack granola)\n- [Banana Chia Pudding](https:\/\/simple-veganista.com\/banana-chia-pudding\/) (super easy treat)\n- [Vegan Banana French Toast](https:\/\/simple-veganista.com\/banana-french-toastyes-please\/) (perfect for weekends)\n- [Avocado Chocolate Pudding](https:\/\/simple-veganista.com\/raw-chocolate-pudding-3-ways\/) (uses a banana to cut the fat)\n\n**If you try this quick bread recipe or have a question, please let us know\\!** Leave a comment and rate it below. I love to hear what you think, or any changes you make.\n\n[Print](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/print\/8616\/)\n\n## VEGAN BANANA BREAD (HEALTHY + EASY) RECIPE\n![top down view of sliced vegan banana bread.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='300'%20viewBox='0%200%20200%20300'%3E%3C\/svg%3E)\n\n[Print Recipe](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/print\/8616\/)\n\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n5 from 351 reviews\n\nA tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.\n\n- **Author:** [Julie \\| The Simple Veganista](https:\/\/simple-veganista.com\/about\/)\n- **Prep Time:** 10 min\n- **Cook Time:** 55 min\n- **Total Time:** 1 hour 5 minutes\n- **Yield:** 8 – 10 slices 1x\n- **Category:** Quick Bread\n- **Method:** bake\n- **Cuisine:** American\n- **Diet:** Vegan\n\n### Ingredients\nUnits\n\nUS\n\nM\n\nScale\n\n1x\n\n2x\n\n3x\n\n- 1 3\/4 cups (210 g) **spelt flour** (whole wheat, unbleached all-purpose, or gluten free blend), see notes\n- 1\/3 cup (75 g) organic **pure cane sugar** (or 1\/2 finely chopped dates)\n- 1 teaspoon **baking powder**\n- 1 teaspoon **baking soda**\n- pinch of mineral **salt**\n- 1\/3 cup (75 ml) neutral flavored **oil** (or coconut oil in liquid state, vegan butter at room temp **or** [applesauce](https:\/\/simple-veganista.com\/instant-pot-applesauce-recipe\/)\n- 1 teaspoon **vanilla extract**\n- 4 small or 3 large **overripe bananas** (about 1 1\/2 – 1 3\/4 cups (338-410g)), mashed\n- 1\/4 cup (56 ml) **almond milk**, use only if needed\n\noptional tasty add-ins:\n\n- 1\/2 – 2\/3 cup chopped **walnuts**\n- 1\/4 – 1\/2 cup **chocolate chips** (mini or regular)\n- 1 teaspoon **cinnamon**\n\n### Instructions\nPreheat oven to 350 degrees F. Grease your loaf pan.\n\n**One bowl method:** In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1\/2 cups to 1 3\/4 cups works well), add oil\/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).\n\nPour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.\n\n**Original method:** In a medium\/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).\n\nPour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.\n\n**Store:** Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.\n\n### Notes\nWhen using metric units, scaling needs manual calculation.\n\n**Flour measurements.** When using weighted amounts, flours vary by type. Use this guide to find the correct flour weight: [Bob’s Red Mill Flour Weight Chart](https:\/\/www.bobsredmill.com\/blog\/featured-articles\/bobs-red-mill-flour-weight-chart\/)\n\n**No baking soda, no worries.** If you don’t have baking soda on hand, use two teaspoons of baking powder. I’ve many loaves without baking soda with good results (the top just may not brown as much).\n\n**Oil-free or reduced oil.** I have made this by replacing the oil with unsweetened applesauce and it was just as good. Loaf was a little denser and didn’t rise as much, but the flavor was still great. I’ve also played around with using half oil and half unsweetened almond milk (equalling 1\/3 cup) with excellent results\\!\n\n\\*If using coconut oil, be sure it’s warmed and in its liquid state. My preferred oils for this recipe are either light-flavored olive oil or coconut oil.\n\n**Boost of flavor.** Add up to 1 teaspoon of cinnamon to the dry ingredients for a different flavor.\n\n**Add nuts or seeds.** Try adding toppings like walnuts, sesame seeds, rolled oats, sunflower seeds, or pecans.\n\n**Using dates:** To use chopped dates using the 1 bowl method, simply add them in with all the ingredients. If using the original method, add them in with the wet ingredients. I would use about 1\/3 – 3\/4 cup of dates (depending on how sweet you like it), pitted and finely chopped.\n\n### Did you make this recipe?\nBe sure to leave a star rating and comment below\\!\n\nTag your photos [@thesimpleveganista](https:\/\/www.instagram.com\/thesimpleveganista) on Instagram and hashtag it [\\#thesimpleveganista](https:\/\/www.instagram.com\/explore\/tags\/thesimpleveganista)\n\n**FOLLOW TSV** on [Facebook](https:\/\/www.facebook.com\/TheSimpleVeganista), [Instagram](https:\/\/instagram.com\/thesimpleveganista), [Pinterest](https:\/\/www.pinterest.com\/simpleveganista\/), [Youtube](https:\/\/www.youtube.com\/c\/TheSimpleVeganista), or [Subscribe](https:\/\/view.flodesk.com\/pages\/5f80ec3e25883de1fa869ee8) (email) for more recipes and inspiration\\!\n\n- [Share](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fsimple-veganista.com%2Fvegan-banana-tea-bread%2F&t=The%20Best%20Vegan%20Banana%20Bread%20%7C%20Easy%20%26%20Healthy%20Recipe \"Share on Facebook\")\n- Pin\n\n## Post navigation\n[PreviousBlackened Tofu with Kale & Quinoa](https:\/\/simple-veganista.com\/blackened-tofu-stir-fried-kale-quinoa\/)\n\n[NextCurry & Sriracha Roasted Cauliflower](https:\/\/simple-veganista.com\/roasted-curry-sriracha-cauliflower\/)\n\n## 691 Comments\n## Comments navigation\n[Older comments](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/comment-page-49\/#comments)\n\n1. **Dhanya** says:\n   \n   [at](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/comment-page-50\/#comment-78971)\n   \n   Great recipe\\!  \n    I used whole spelt flour and date syrup (1\/4 cup) and it came out very well. It was a bit drier than I would like it – does anyone have tips on making it more moist? Lesser time in the oven perhaps?\n   \n   [Reply](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/#comment-78971)\n\n## Comments navigation\n[Older comments](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/comment-page-49\/#comments)\n### Leave a Reply [Cancel reply](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/#respond)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='85'%20height='85'%20viewBox='0%200%2085%2085'%3E%3C\/svg%3E)\n\nHi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! [Learn more about TSV →](https:\/\/simple-veganista.com\/about\/)\n\n## Reader Favorites\n[![top down view of sliced vegan banana bread.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='300'%20viewBox='0%200%20200%20300'%3E%3C\/svg%3E)](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/)\n\n## [Vegan Banana Bread (Healthy + Easy)](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/)\n\n[![top down view of bowl with healthy serving of chickpea orzo lemon soup with spoon.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='300'%20viewBox='0%200%20200%20300'%3E%3C\/svg%3E)](https:\/\/simple-veganista.com\/lemon-chickpea-orzo-soup\/)\n\n## [Lemon Chickpea Orzo Soup (Vegan Avgolemono)](https:\/\/simple-veganista.com\/lemon-chickpea-orzo-soup\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='225'%20height='300'%20viewBox='0%200%20225%20300'%3E%3C\/svg%3E)](https:\/\/simple-veganista.com\/vegan-peanut-butter-cookies\/)\n\n## [1 Bowl Vegan Peanut Butter Cookies](https:\/\/simple-veganista.com\/vegan-peanut-butter-cookies\/)\n\n[![top down view of healthy Thai quinoa salad in a bowl with serving spoon.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='300'%20viewBox='0%200%20200%20300'%3E%3C\/svg%3E)](https:\/\/simple-veganista.com\/crunchy-thai-quinoa-salad\/)\n\n## [Crunchy Thai Quinoa Salad](https:\/\/simple-veganista.com\/crunchy-thai-quinoa-salad\/)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1080'%20height='1080'%20viewBox='0%200%201080%201080'%3E%3C\/svg%3E)\n\n## Never Miss a Recipe\\!\nStay inspired with fresh vegan ideas delivered to your inbox\\!\n\n![](https:\/\/simple-veganista.com\/wp-content\/uploads\/2019\/07\/cropped-tsv-png-logo-1.png)\n\n#### Info\n- [Privacy Policy](https:\/\/simple-veganista.com\/privacy-policy\/)\n- [Disclaimer](https:\/\/simple-veganista.com\/privacy-policy\/#Disclaimers)\n- [Web Accessibility](https:\/\/simple-veganista.com\/accessibility\/)\n- [About TSV](https:\/\/simple-veganista.com\/about\/)\n- [Contact](https:\/\/simple-veganista.com\/contact\/)\n\n#### Follow\n- [Instagram](https:\/\/www.instagram.com\/thesimpleveganista\/)\n- [Facebook](https:\/\/www.facebook.com\/TheSimpleVeganista)\n- [Pinterest](https:\/\/www.pinterest.com\/simpleveganista\/_created\/)\n- [Youtube](https:\/\/www.youtube.com\/c\/TheSimpleVeganista)\n- [Subscribe](https:\/\/view.flodesk.com\/pages\/5f80ec3e25883de1fa869ee8) by email\n\n#### Recipes\n- [Breakfast](https:\/\/simple-veganista.com\/recipes\/course\/breakfast-brunch\/)\n- [Lunch](https:\/\/simple-veganista.com\/recipes\/course\/vegan-lunch-recipes\/)\n- [Dinner](https:\/\/simple-veganista.com\/recipes\/course\/dinner\/)\n- [Snacks](https:\/\/simple-veganista.com\/recipes\/course\/snacks\/)\n- [Desserts](https:\/\/simple-veganista.com\/recipes\/course\/desserts\/)\n\n#### Easy Basics\n- [Almond Parmesan](https:\/\/simple-veganista.com\/a-sprinkling-we-go-almond-parmesan\/)\n- [Almond Butter](https:\/\/simple-veganista.com\/raw-almond-butter\/)\n- [Cashew Ricotta](https:\/\/simple-veganista.com\/cashew-ricotta-cheese\/)\n- [Vegan Mayo](https:\/\/simple-veganista.com\/vegan-mayo\/)\n- [Vegan Sour Cream](https:\/\/simple-veganista.com\/basic-cashew-sour-crea\/)\n\n© 2026 THE SIMPLE VEGANISTA • Easy & Healthy Vegan Recipes\n\n- [All Recipes](https:\/\/simple-veganista.com\/vegan-recipe-index\/)\n- [Breakfast](https:\/\/simple-veganista.com\/recipes\/course\/breakfast-brunch\/)\n- [Lunch](https:\/\/simple-veganista.com\/recipes\/course\/vegan-lunch-recipes\/)\n- [Dinner](https:\/\/simple-veganista.com\/recipes\/course\/dinner\/)\n- [Snacks](https:\/\/simple-veganista.com\/recipes\/course\/snacks\/)\n- [Desserts](https:\/\/simple-veganista.com\/recipes\/course\/desserts\/)","attrs_readable_markdown":"This ‘tried and true’ classic vegan banana bread recipe is moist, healthy, and so easy to make. It’s egg & dairy-free, has an oil-free option, and is the BEST banana bread recipe ever\\!\n\n![top down view of sliced vegan banana bread with items surrounding.](https:\/\/simple-veganista.com\/wp-content\/uploads\/2012\/08\/best-vegan-banana-bread-.jpg)\n\nI love making vegan banana breads, and have quite a few [variations](https:\/\/simple-veganista.com\/recipes\/type\/breads-muffins-scones\/) in the recipe collection, like this [Blueberry Banana Oat Bread](https:\/\/simple-veganista.com\/vegan-blueberry-banana-oat-bread\/), [Buckwheat Banana Bread](https:\/\/simple-veganista.com\/buckwheat-banana-bread\/), and [Carrot Banana Bread](https:\/\/simple-veganista.com\/carrot-banana-bread\/).\n\nAll have been adapted from this very recipe, which is straightforward and incredibly simple using ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet\\!\n\nThis plant-based banana bread recipe is kid-friendly and a fan-favorite for good reason – it’s delicious and loved by all\\!\n\nI’m happy to share with you this wonderfully easy, healthy vegan banana bread, which I have loved for many years and look forward to loving for many more to come\\!\n\n![top down view of sliced vegan banana bread.](https:\/\/simple-veganista.com\/wp-content\/uploads\/2012\/08\/best-vegan-banana-bread.jpg)\n\n### Tips For The Best Vegan Banana Bread\n**It’s all about the bananas\\!** Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. As an added benefit, you’ll be able to use less sugar. The trick is using very ripe, freckled bananas because the riper the bananas are, the less sugar you’ll need! This recipe only calls for 1\/3 cup of sugar, but you can adjust, up or down, to suit your tastes.\n\n**Use oil, butter, or applesauce (fats or no fats):** This recipe calls oil in place of butter or vegetable shortening, but can use your preferred. I’ve also played around with using half oil and half unsweetened almond milk (equaling 1\/3 cup) with excellent results. And if you want to skip the fats altogether, for ultra-healthy vegan banana bread, try using [Unsweetened Applesauce](https:\/\/simple-veganista.com\/instant-pot-applesauce-recipe\/) – it’s terrific\\!\n\n**Spruce up your banana bread with additional add-ins and toppings\\!** Add up to 1 teaspoon of cinnamon, or fold in chocolate chips, walnuts, or pecans to the batter. Once the batter is in the loaf pan, sprinkle walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking. They will add texture and protein\\!\n\n**Spoon & level the flour\\!** When measuring your flour, it’s helpful to use the ‘spoon & level’ method. This will ensure you don’t add too much flour. Never scoop the flour with a measuring cup. Instead, using a spoon, scoop the flour into the measuring cup, without packing it, and level with the back of a knife.\n\n**Don’t overmix the batter\\!** It’s best baking practice when making any type of quick bread not to overmix. Overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. You only want to mix until you don’t see any flour streaks.\n\n![side by side photos showing the process of making banana bread batter..](https:\/\/simple-veganista.com\/wp-content\/uploads\/2012\/08\/how-to-make-best-vegan-banana-bread-1.jpg)\n\n### How To Make Vegan Banana Bread\nMaking vegan banana bread is as easy as can be using this 1 bowl method\\!\n\n- Start by adding the very ripe bananas to the bottom of a medium mixing bowl and mash well. Add the remaining wet ingredients and stir well.\n- Next, add the dry ingredients to the wet ingredients and mix just until incorporated. Do not overmix. The batter will be slightly thick, and a few lumps are OK.\n\n![side by side photos of vegan banana batter fresh made in bowl and added to loaf pan.](https:\/\/simple-veganista.com\/wp-content\/uploads\/2012\/08\/how-to-make-best-vegan-banana-bread.jpg)\n\n- Pour the batter into a greased 9 x 5 loaf pan and bake for 50 – 60 minutes. Ovens are different, so use your best judgment. You can test for doneness using a toothpick, if it comes out clean, it’s ready.\n- Lastly, let the banana bread cool, slice, and enjoy. If you can’t wait to slice your bread before it’s cooled, you may notice a little gumminess on the knife. This is normal, but once it’s completely cooled, it will slice cleanly.\n\nAnd that’s it, perfectly golden, moist, and flavorful banana bread made easy and healthy\\!\n\n### Serve + Store\n- **For serving.** Make your slice even better by adding a smear of this healthy [Cashew Sweet Cream](https:\/\/simple-veganista.com\/cashew-sweet-crea\/) or [Triple Berry Chia Jam](https:\/\/simple-veganista.com\/triple-berry-chia-ja\/) for a delicious breakfast or snack\\!\n- **How to store:** Store your banana bread, covered to maintain moisture, for up to 3 – 4 days on the counter.\n\n![top down view of sliced vegan banana bread.](https:\/\/simple-veganista.com\/wp-content\/uploads\/2021\/03\/best-vegan-banana-bread-14.jpg)\n\n### Commonly Asked Questions\n**Can I make banana bread gluten-free?** Absolutely. You can use any gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for. Try my gluten-free [Buckwheat Banana Bread](https:\/\/simple-veganista.com\/buckwheat-banana-bread\/).\n\n**Can I make this recipe oil-free?** Yes! You can use applesauce in place of oil. It’s just as good and even healthier. The loaf was a little denser, but the flavor is still great\\!\n\n**Can I make banana bread without baking soda?** Yes, I’ve successfully used just 2 heaping teaspoons of baking powder with great results. I have left the baking soda in the recipe since some may prefer to add it. It does help brown the top of the loaf.\n\n**Can I freeze banana bread?** Yes, you can store it in the freezer for up to 2 months in a freezer-safe container or bag. Let it thaw in the refrigerator before eating.\n\n**Can I make muffins instead?** Yes, and they are so good! We love this [Banana Chocolate Chip Muffins](https:\/\/simple-veganista.com\/banana-chocolate-chip-muffins\/). If you don’t care for the chocolate chips, omit them altogether or replace them with walnuts.\n\n![top down view of plate with slice of banana bread with butter.](https:\/\/simple-veganista.com\/wp-content\/uploads\/2012\/08\/best-vegan-banana-bread-1-1.jpg)\n\n### More Banana Recipes\\!\nIf you still have a couple of extra bananas from the bunch, try using them in any of these other easy and delicious banana recipes, which require just one or two bananas\\!\n\n- [3 Ingredient Banana Oatmeal Cookies](https:\/\/simple-veganista.com\/chocolate-chip-banana-bread-bites\/) (a fan-favorite)\n- [Chunky Banana + Peanut Butter Granola](https:\/\/simple-veganista.com\/peanut-butter-banana-granola-snack\/) (healthy snack granola)\n- [Banana Chia Pudding](https:\/\/simple-veganista.com\/banana-chia-pudding\/) (super easy treat)\n- [Vegan Banana French Toast](https:\/\/simple-veganista.com\/banana-french-toastyes-please\/) (perfect for weekends)\n- [Avocado Chocolate Pudding](https:\/\/simple-veganista.com\/raw-chocolate-pudding-3-ways\/) (uses a banana to cut the fat)\n\n**If you try this quick bread recipe or have a question, please let us know\\!** Leave a comment and rate it below. I love to hear what you think, or any changes you make.\n\n[Print](https:\/\/simple-veganista.com\/vegan-banana-tea-bread\/print\/8616\/)\n\n![top down view of sliced vegan banana bread.](https:\/\/simple-veganista.com\/wp-content\/uploads\/2012\/08\/best-vegan-banana-bread_-200x300.jpg)\n\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n5 from 351 reviews\n\nA tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.\n\n- **Author:** [Julie \\| The Simple Veganista](https:\/\/simple-veganista.com\/about\/)\n- **Prep Time:** 10 min\n- **Cook Time:** 55 min\n- **Total Time:** 1 hour 5 minutes\n- **Yield:** 8 – 10 slices 1x\n- **Category:** Quick Bread\n- **Method:** bake\n- **Cuisine:** American\n- **Diet:** Vegan\n\n- 1 3\/4 cups (210 g) **spelt flour** (whole wheat, unbleached all-purpose, or gluten free blend), see notes\n- 1\/3 cup (75 g) organic **pure cane sugar** (or 1\/2 finely chopped dates)\n- 1 teaspoon **baking powder**\n- 1 teaspoon **baking soda**\n- pinch of mineral **salt**\n- 1\/3 cup (75 ml) neutral flavored **oil** (or coconut oil in liquid state, vegan butter at room temp **or** [applesauce](https:\/\/simple-veganista.com\/instant-pot-applesauce-recipe\/)\n- 1 teaspoon **vanilla extract**\n- 4 small or 3 large **overripe bananas** (about 1 1\/2 – 1 3\/4 cups (338-410g)), mashed\n- 1\/4 cup (56 ml) **almond milk**, use only if needed\n\noptional tasty add-ins:\n\n- 1\/2 – 2\/3 cup chopped **walnuts**\n- 1\/4 – 1\/2 cup **chocolate chips** (mini or regular)\n- 1 teaspoon **cinnamon**\n\nPreheat oven to 350 degrees F. Grease your loaf pan.\n\n**One bowl method:** In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1\/2 cups to 1 3\/4 cups works well), add oil\/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).\n\nPour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.\n\n**Original method:** In a medium\/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).\n\nPour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.\n\n**Store:** Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.\n\n### Notes\nWhen using metric units, scaling needs manual calculation.\n\n**Flour measurements.** When using weighted amounts, flours vary by type. Use this guide to find the correct flour weight: [Bob’s Red Mill Flour Weight Chart](https:\/\/www.bobsredmill.com\/blog\/featured-articles\/bobs-red-mill-flour-weight-chart\/)\n\n**No baking soda, no worries.** If you don’t have baking soda on hand, use two teaspoons of baking powder. I’ve many loaves without baking soda with good results (the top just may not brown as much).\n\n**Oil-free or reduced oil.** I have made this by replacing the oil with unsweetened applesauce and it was just as good. Loaf was a little denser and didn’t rise as much, but the flavor was still great. I’ve also played around with using half oil and half unsweetened almond milk (equalling 1\/3 cup) with excellent results\\!\n\n\\*If using coconut oil, be sure it’s warmed and in its liquid state. My preferred oils for this recipe are either light-flavored olive oil or coconut oil.\n\n**Boost of flavor.** Add up to 1 teaspoon of cinnamon to the dry ingredients for a different flavor.\n\n**Add nuts or seeds.** Try adding toppings like walnuts, sesame seeds, rolled oats, sunflower seeds, or pecans.\n\n**Using dates:** To use chopped dates using the 1 bowl method, simply add them in with all the ingredients. If using the original method, add them in with the wet ingredients. I would use about 1\/3 – 3\/4 cup of dates (depending on how sweet you like it), pitted and finely chopped.\n\n**FOLLOW TSV** on [Facebook](https:\/\/www.facebook.com\/TheSimpleVeganista), [Instagram](https:\/\/instagram.com\/thesimpleveganista), [Pinterest](https:\/\/www.pinterest.com\/simpleveganista\/), [Youtube](https:\/\/www.youtube.com\/c\/TheSimpleVeganista), or [Subscribe](https:\/\/view.flodesk.com\/pages\/5f80ec3e25883de1fa869ee8) (email) for more recipes and inspiration\\!","meta_canonical":null}

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URL	https://simple-veganista.com/vegan-banana-tea-bread/
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Meta Title	The Best Vegan Banana Bread \| Easy & Healthy Recipe
Meta Description	My favorite, tried-and-true classic vegan banana bread is the best! It's moist, tender, and so easy to make in one bowl—a deliciously healthy snack or light breakfast!
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Boilerpipe Text	This ‘tried and true’ classic vegan banana bread recipe is moist, healthy, and so easy to make. It’s egg & dairy-free, has an oil-free option, and is the BEST banana bread recipe ever! I love making vegan banana breads, and have quite a few variations in the recipe collection, like this Blueberry Banana Oat Bread , Buckwheat Banana Bread , and Carrot Banana Bread . All have been adapted from this very recipe, which is straightforward and incredibly simple using ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet! This plant-based banana bread recipe is kid-friendly and a fan-favorite for good reason – it’s delicious and loved by all! I’m happy to share with you this wonderfully easy, healthy vegan banana bread, which I have loved for many years and look forward to loving for many more to come! Tips For The Best Vegan Banana Bread It’s all about the bananas! Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. As an added benefit, you’ll be able to use less sugar. The trick is using very ripe, freckled bananas because the riper the bananas are, the less sugar you’ll need! This recipe only calls for 1/3 cup of sugar, but you can adjust, up or down, to suit your tastes. Use oil, butter, or applesauce (fats or no fats): This recipe calls oil in place of butter or vegetable shortening, but can use your preferred. I’ve also played around with using half oil and half unsweetened almond milk (equaling 1/3 cup) with excellent results. And if you want to skip the fats altogether, for ultra-healthy vegan banana bread, try using Unsweetened Applesauce – it’s terrific! Spruce up your banana bread with additional add-ins and toppings! Add up to 1 teaspoon of cinnamon, or fold in chocolate chips, walnuts, or pecans to the batter. Once the batter is in the loaf pan, sprinkle walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking. They will add texture and protein! Spoon & level the flour! When measuring your flour, it’s helpful to use the ‘spoon & level’ method. This will ensure you don’t add too much flour. Never scoop the flour with a measuring cup. Instead, using a spoon, scoop the flour into the measuring cup, without packing it, and level with the back of a knife. Don’t overmix the batter! It’s best baking practice when making any type of quick bread not to overmix. Overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. You only want to mix until you don’t see any flour streaks. How To Make Vegan Banana Bread Making vegan banana bread is as easy as can be using this 1 bowl method! Start by adding the very ripe bananas to the bottom of a medium mixing bowl and mash well. Add the remaining wet ingredients and stir well. Next, add the dry ingredients to the wet ingredients and mix just until incorporated. Do not overmix. The batter will be slightly thick, and a few lumps are OK. Pour the batter into a greased 9 x 5 loaf pan and bake for 50 – 60 minutes. Ovens are different, so use your best judgment. You can test for doneness using a toothpick, if it comes out clean, it’s ready. Lastly, let the banana bread cool, slice, and enjoy. If you can’t wait to slice your bread before it’s cooled, you may notice a little gumminess on the knife. This is normal, but once it’s completely cooled, it will slice cleanly. And that’s it, perfectly golden, moist, and flavorful banana bread made easy and healthy! Serve + Store For serving. Make your slice even better by adding a smear of this healthy Cashew Sweet Cream or Triple Berry Chia Jam for a delicious breakfast or snack! How to store: Store your banana bread, covered to maintain moisture, for up to 3 – 4 days on the counter. Commonly Asked Questions Can I make banana bread gluten-free? Absolutely. You can use any gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for. Try my gluten-free Buckwheat Banana Bread . Can I make this recipe oil-free? Yes! You can use applesauce in place of oil. It’s just as good and even healthier. The loaf was a little denser, but the flavor is still great! Can I make banana bread without baking soda? Yes, I’ve successfully used just 2 heaping teaspoons of baking powder with great results. I have left the baking soda in the recipe since some may prefer to add it. It does help brown the top of the loaf. Can I freeze banana bread? Yes, you can store it in the freezer for up to 2 months in a freezer-safe container or bag. Let it thaw in the refrigerator before eating. Can I make muffins instead? Yes, and they are so good! We love this Banana Chocolate Chip Muffins . If you don’t care for the chocolate chips, omit them altogether or replace them with walnuts. More Banana Recipes! If you still have a couple of extra bananas from the bunch, try using them in any of these other easy and delicious banana recipes, which require just one or two bananas! 3 Ingredient Banana Oatmeal Cookies (a fan-favorite) Chunky Banana + Peanut Butter Granola (healthy snack granola) Banana Chia Pudding (super easy treat) Vegan Banana French Toast (perfect for weekends) Avocado Chocolate Pudding (uses a banana to cut the fat) If you try this quick bread recipe or have a question, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make. Print 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 351 reviews A tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day. Author: Julie \| The Simple Veganista Prep Time: 10 min Cook Time: 55 min Total Time: 1 hour 5 minutes Yield: 8 – 10 slices 1 x Category: Quick Bread Method: bake Cuisine: American Diet: Vegan 1 3/4 cups (210 g) spelt flour (whole wheat, unbleached all-purpose, or gluten free blend), see notes 1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates) 1 teaspoon baking powder 1 teaspoon baking soda pinch of mineral salt 1/3 cup (75 ml) neutral flavored oil (or coconut oil in liquid state, vegan butter at room temp or applesauce 1 teaspoon vanilla extract 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed 1/4 cup (56 ml) almond milk , use only if needed optional tasty add-ins: 1/2 – 2/3 cup chopped walnuts 1/4 – 1/2 cup chocolate chips (mini or regular) 1 teaspoon cinnamon Preheat oven to 350 degrees F. Grease your loaf pan. One bowl method: In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it). Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing. Original method: In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it). Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing. Store: Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door. Notes When using metric units, scaling needs manual calculation. Flour measurements. When using weighted amounts, flours vary by type. Use this guide to find the correct flour weight: Bob’s Red Mill Flour Weight Chart No baking soda, no worries. If you don’t have baking soda on hand, use two teaspoons of baking powder. I’ve many loaves without baking soda with good results (the top just may not brown as much). Oil-free or reduced oil. I have made this by replacing the oil with unsweetened applesauce and it was just as good. Loaf was a little denser and didn’t rise as much, but the flavor was still great. I’ve also played around with using half oil and half unsweetened almond milk (equalling 1/3 cup) with excellent results! *If using coconut oil, be sure it’s warmed and in its liquid state. My preferred oils for this recipe are either light-flavored olive oil or coconut oil. Boost of flavor. Add up to 1 teaspoon of cinnamon to the dry ingredients for a different flavor. Add nuts or seeds. Try adding toppings like walnuts, sesame seeds, rolled oats, sunflower seeds, or pecans. Using dates: To use chopped dates using the 1 bowl method, simply add them in with all the ingredients. If using the original method, add them in with the wet ingredients. I would use about 1/3 – 3/4 cup of dates (depending on how sweet you like it), pitted and finely chopped. FOLLOW TSV on Facebook , Instagram , Pinterest , Youtube , or Subscribe (email) for more recipes and inspiration!
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It’s egg & dairy-free, has an oil-free option, and is the BEST banana bread recipe ever\! ![top down view of sliced vegan banana bread with items surrounding.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1067'%20height='1600'%20viewBox='0%200%201067%201600'%3E%3C/svg%3E) I love making vegan banana breads, and have quite a few [variations](https://simple-veganista.com/recipes/type/breads-muffins-scones/) in the recipe collection, like this [Blueberry Banana Oat Bread](https://simple-veganista.com/vegan-blueberry-banana-oat-bread/), [Buckwheat Banana Bread](https://simple-veganista.com/buckwheat-banana-bread/), and [Carrot Banana Bread](https://simple-veganista.com/carrot-banana-bread/). All have been adapted from this very recipe, which is straightforward and incredibly simple using ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet\! This plant-based banana bread recipe is kid-friendly and a fan-favorite for good reason – it’s delicious and loved by all\! I’m happy to share with you this wonderfully easy, healthy vegan banana bread, which I have loved for many years and look forward to loving for many more to come\! ![top down view of sliced vegan banana bread.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) Table of Contents [show](https://simple-veganista.com/vegan-banana-tea-bread/) [Tips For The Best Vegan Banana Bread](https://simple-veganista.com/vegan-banana-tea-bread/#Tips_For_The_Best_Vegan_Banana_Bread) [How To Make Vegan Banana Bread](https://simple-veganista.com/vegan-banana-tea-bread/#How_To_Make_Vegan_Banana_Bread) [Serve + Store](https://simple-veganista.com/vegan-banana-tea-bread/#Serve_Store) [Commonly Asked Questions](https://simple-veganista.com/vegan-banana-tea-bread/#Commonly_Asked_Questions) [More Banana Recipes\!](https://simple-veganista.com/vegan-banana-tea-bread/#More_Banana_Recipes) [VEGAN BANANA BREAD (HEALTHY + EASY) RECIPE](https://simple-veganista.com/vegan-banana-tea-bread/#VEGAN_BANANA_BREAD_HEALTHY_EASY_RECIPE) ### Tips For The Best Vegan Banana Bread It’s all about the bananas\! Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. As an added benefit, you’ll be able to use less sugar. The trick is using very ripe, freckled bananas because the riper the bananas are, the less sugar you’ll need! This recipe only calls for 1/3 cup of sugar, but you can adjust, up or down, to suit your tastes. Use oil, butter, or applesauce (fats or no fats): This recipe calls oil in place of butter or vegetable shortening, but can use your preferred. I’ve also played around with using half oil and half unsweetened almond milk (equaling 1/3 cup) with excellent results. And if you want to skip the fats altogether, for ultra-healthy vegan banana bread, try using [Unsweetened Applesauce](https://simple-veganista.com/instant-pot-applesauce-recipe/) – it’s terrific\! Spruce up your banana bread with additional add-ins and toppings\! Add up to 1 teaspoon of cinnamon, or fold in chocolate chips, walnuts, or pecans to the batter. Once the batter is in the loaf pan, sprinkle walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking. They will add texture and protein\! Spoon & level the flour\! When measuring your flour, it’s helpful to use the ‘spoon & level’ method. This will ensure you don’t add too much flour. Never scoop the flour with a measuring cup. Instead, using a spoon, scoop the flour into the measuring cup, without packing it, and level with the back of a knife. Don’t overmix the batter\! It’s best baking practice when making any type of quick bread not to overmix. Overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. You only want to mix until you don’t see any flour streaks. See [Commonly Asked Questions](https://simple-veganista.com/vegan-banana-tea-bread/#Commonly_Asked_Questions) for more tips\! ![side by side photos showing the process of making banana bread batter..](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1023'%20height='758'%20viewBox='0%200%201023%20758'%3E%3C/svg%3E) ### How To Make Vegan Banana Bread Making vegan banana bread is as easy as can be using this 1 bowl method\! - Start by adding the very ripe bananas to the bottom of a medium mixing bowl and mash well. Add the remaining wet ingredients and stir well. - Next, add the dry ingredients to the wet ingredients and mix just until incorporated. Do not overmix. The batter will be slightly thick, and a few lumps are OK. ![side by side photos of vegan banana batter fresh made in bowl and added to loaf pan.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1023'%20height='758'%20viewBox='0%200%201023%20758'%3E%3C/svg%3E) - Pour the batter into a greased 9 x 5 loaf pan and bake for 50 – 60 minutes. Ovens are different, so use your best judgment. You can test for doneness using a toothpick, if it comes out clean, it’s ready. - Lastly, let the banana bread cool, slice, and enjoy. If you can’t wait to slice your bread before it’s cooled, you may notice a little gumminess on the knife. This is normal, but once it’s completely cooled, it will slice cleanly. And that’s it, perfectly golden, moist, and flavorful banana bread made easy and healthy\! ### Serve + Store - For serving. Make your slice even better by adding a smear of this healthy [Cashew Sweet Cream](https://simple-veganista.com/cashew-sweet-crea/) or [Triple Berry Chia Jam](https://simple-veganista.com/triple-berry-chia-ja/) for a delicious breakfast or snack\! - How to store: Store your banana bread, covered to maintain moisture, for up to 3 – 4 days on the counter. ![top down view of sliced vegan banana bread.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ### Commonly Asked Questions Can I make banana bread gluten-free? Absolutely. You can use any gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for. Try my gluten-free [Buckwheat Banana Bread](https://simple-veganista.com/buckwheat-banana-bread/). Can I make this recipe oil-free? Yes! You can use applesauce in place of oil. It’s just as good and even healthier. The loaf was a little denser, but the flavor is still great\! Can I make banana bread without baking soda? Yes, I’ve successfully used just 2 heaping teaspoons of baking powder with great results. I have left the baking soda in the recipe since some may prefer to add it. It does help brown the top of the loaf. Can I freeze banana bread? Yes, you can store it in the freezer for up to 2 months in a freezer-safe container or bag. Let it thaw in the refrigerator before eating. Can I make muffins instead? Yes, and they are so good! We love this [Banana Chocolate Chip Muffins](https://simple-veganista.com/banana-chocolate-chip-muffins/). If you don’t care for the chocolate chips, omit them altogether or replace them with walnuts. ![top down view of plate with slice of banana bread with butter.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1800'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ### More Banana Recipes\! If you still have a couple of extra bananas from the bunch, try using them in any of these other easy and delicious banana recipes, which require just one or two bananas\! - [3 Ingredient Banana Oatmeal Cookies](https://simple-veganista.com/chocolate-chip-banana-bread-bites/) (a fan-favorite) - [Chunky Banana + Peanut Butter Granola](https://simple-veganista.com/peanut-butter-banana-granola-snack/) (healthy snack granola) - [Banana Chia Pudding](https://simple-veganista.com/banana-chia-pudding/) (super easy treat) - [Vegan Banana French Toast](https://simple-veganista.com/banana-french-toastyes-please/) (perfect for weekends) - [Avocado Chocolate Pudding](https://simple-veganista.com/raw-chocolate-pudding-3-ways/) (uses a banana to cut the fat) If you try this quick bread recipe or have a question, please let us know\! Leave a comment and rate it below. I love to hear what you think, or any changes you make. [Print](https://simple-veganista.com/vegan-banana-tea-bread/print/8616/) ## VEGAN BANANA BREAD (HEALTHY + EASY) RECIPE ![top down view of sliced vegan banana bread.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='300'%20viewBox='0%200%20200%20300'%3E%3C/svg%3E) [Print Recipe](https://simple-veganista.com/vegan-banana-tea-bread/print/8616/) 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 351 reviews A tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day. - Author: [Julie \\| The Simple Veganista](https://simple-veganista.com/about/) - Prep Time: 10 min - Cook Time: 55 min - Total Time: 1 hour 5 minutes - Yield: 8 – 10 slices 1x - Category: Quick Bread - Method: bake - Cuisine: American - Diet: Vegan ### Ingredients Units US M Scale 1x 2x 3x - 1 3/4 cups (210 g) spelt flour (whole wheat, unbleached all-purpose, or gluten free blend), see notes - 1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates) - 1 teaspoon baking powder - 1 teaspoon baking soda - pinch of mineral salt - 1/3 cup (75 ml) neutral flavored oil (or coconut oil in liquid state, vegan butter at room temp or [applesauce](https://simple-veganista.com/instant-pot-applesauce-recipe/) - 1 teaspoon vanilla extract - 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed - 1/4 cup (56 ml) almond milk, use only if needed optional tasty add-ins: - 1/2 – 2/3 cup chopped walnuts - 1/4 – 1/2 cup chocolate chips (mini or regular) - 1 teaspoon cinnamon ### Instructions Preheat oven to 350 degrees F. Grease your loaf pan. One bowl method: In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it). Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing. Original method: In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it). Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing. Store: Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door. ### Notes When using metric units, scaling needs manual calculation. Flour measurements. When using weighted amounts, flours vary by type. Use this guide to find the correct flour weight: [Bob’s Red Mill Flour Weight Chart](https://www.bobsredmill.com/blog/featured-articles/bobs-red-mill-flour-weight-chart/) No baking soda, no worries. If you don’t have baking soda on hand, use two teaspoons of baking powder. I’ve many loaves without baking soda with good results (the top just may not brown as much). Oil-free or reduced oil. I have made this by replacing the oil with unsweetened applesauce and it was just as good. Loaf was a little denser and didn’t rise as much, but the flavor was still great. I’ve also played around with using half oil and half unsweetened almond milk (equalling 1/3 cup) with excellent results\! \If using coconut oil, be sure it’s warmed and in its liquid state. My preferred oils for this recipe are either light-flavored olive oil or coconut oil. Boost of flavor.* Add up to 1 teaspoon of cinnamon to the dry ingredients for a different flavor. Add nuts or seeds. Try adding toppings like walnuts, sesame seeds, rolled oats, sunflower seeds, or pecans. Using dates: To use chopped dates using the 1 bowl method, simply add them in with all the ingredients. If using the original method, add them in with the wet ingredients. I would use about 1/3 – 3/4 cup of dates (depending on how sweet you like it), pitted and finely chopped. ### Did you make this recipe? Be sure to leave a star rating and comment below\! 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Dhanya says: [at](https://simple-veganista.com/vegan-banana-tea-bread/comment-page-50/#comment-78971) Great recipe\! I used whole spelt flour and date syrup (1/4 cup) and it came out very well. It was a bit drier than I would like it – does anyone have tips on making it more moist? Lesser time in the oven perhaps? [Reply](https://simple-veganista.com/vegan-banana-tea-bread/#comment-78971) ## Comments navigation [Older comments](https://simple-veganista.com/vegan-banana-tea-bread/comment-page-49/#comments) ### Leave a Reply [Cancel reply](https://simple-veganista.com/vegan-banana-tea-bread/#respond) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='85'%20height='85'%20viewBox='0%200%2085%2085'%3E%3C/svg%3E) Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! 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Readable Markdown	This ‘tried and true’ classic vegan banana bread recipe is moist, healthy, and so easy to make. It’s egg & dairy-free, has an oil-free option, and is the BEST banana bread recipe ever\! ![top down view of sliced vegan banana bread with items surrounding.](https://simple-veganista.com/wp-content/uploads/2012/08/best-vegan-banana-bread-.jpg) I love making vegan banana breads, and have quite a few [variations](https://simple-veganista.com/recipes/type/breads-muffins-scones/) in the recipe collection, like this [Blueberry Banana Oat Bread](https://simple-veganista.com/vegan-blueberry-banana-oat-bread/), [Buckwheat Banana Bread](https://simple-veganista.com/buckwheat-banana-bread/), and [Carrot Banana Bread](https://simple-veganista.com/carrot-banana-bread/). All have been adapted from this very recipe, which is straightforward and incredibly simple using ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet\! This plant-based banana bread recipe is kid-friendly and a fan-favorite for good reason – it’s delicious and loved by all\! I’m happy to share with you this wonderfully easy, healthy vegan banana bread, which I have loved for many years and look forward to loving for many more to come\! ![top down view of sliced vegan banana bread.](https://simple-veganista.com/wp-content/uploads/2012/08/best-vegan-banana-bread.jpg) ### Tips For The Best Vegan Banana Bread It’s all about the bananas\! Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. As an added benefit, you’ll be able to use less sugar. The trick is using very ripe, freckled bananas because the riper the bananas are, the less sugar you’ll need! This recipe only calls for 1/3 cup of sugar, but you can adjust, up or down, to suit your tastes. Use oil, butter, or applesauce (fats or no fats): This recipe calls oil in place of butter or vegetable shortening, but can use your preferred. I’ve also played around with using half oil and half unsweetened almond milk (equaling 1/3 cup) with excellent results. And if you want to skip the fats altogether, for ultra-healthy vegan banana bread, try using [Unsweetened Applesauce](https://simple-veganista.com/instant-pot-applesauce-recipe/) – it’s terrific\! Spruce up your banana bread with additional add-ins and toppings\! Add up to 1 teaspoon of cinnamon, or fold in chocolate chips, walnuts, or pecans to the batter. Once the batter is in the loaf pan, sprinkle walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds over top before baking. They will add texture and protein\! Spoon & level the flour\! When measuring your flour, it’s helpful to use the ‘spoon & level’ method. This will ensure you don’t add too much flour. Never scoop the flour with a measuring cup. Instead, using a spoon, scoop the flour into the measuring cup, without packing it, and level with the back of a knife. Don’t overmix the batter\! It’s best baking practice when making any type of quick bread not to overmix. Overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. You only want to mix until you don’t see any flour streaks. ![side by side photos showing the process of making banana bread batter..](https://simple-veganista.com/wp-content/uploads/2012/08/how-to-make-best-vegan-banana-bread-1.jpg) ### How To Make Vegan Banana Bread Making vegan banana bread is as easy as can be using this 1 bowl method\! - Start by adding the very ripe bananas to the bottom of a medium mixing bowl and mash well. Add the remaining wet ingredients and stir well. - Next, add the dry ingredients to the wet ingredients and mix just until incorporated. Do not overmix. The batter will be slightly thick, and a few lumps are OK. ![side by side photos of vegan banana batter fresh made in bowl and added to loaf pan.](https://simple-veganista.com/wp-content/uploads/2012/08/how-to-make-best-vegan-banana-bread.jpg) - Pour the batter into a greased 9 x 5 loaf pan and bake for 50 – 60 minutes. Ovens are different, so use your best judgment. You can test for doneness using a toothpick, if it comes out clean, it’s ready. - Lastly, let the banana bread cool, slice, and enjoy. If you can’t wait to slice your bread before it’s cooled, you may notice a little gumminess on the knife. This is normal, but once it’s completely cooled, it will slice cleanly. And that’s it, perfectly golden, moist, and flavorful banana bread made easy and healthy\! ### Serve + Store - For serving. Make your slice even better by adding a smear of this healthy [Cashew Sweet Cream](https://simple-veganista.com/cashew-sweet-crea/) or [Triple Berry Chia Jam](https://simple-veganista.com/triple-berry-chia-ja/) for a delicious breakfast or snack\! - How to store: Store your banana bread, covered to maintain moisture, for up to 3 – 4 days on the counter. ![top down view of sliced vegan banana bread.](https://simple-veganista.com/wp-content/uploads/2021/03/best-vegan-banana-bread-14.jpg) ### Commonly Asked Questions Can I make banana bread gluten-free? Absolutely. You can use any gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for. Try my gluten-free [Buckwheat Banana Bread](https://simple-veganista.com/buckwheat-banana-bread/). Can I make this recipe oil-free? Yes! You can use applesauce in place of oil. It’s just as good and even healthier. The loaf was a little denser, but the flavor is still great\! Can I make banana bread without baking soda? Yes, I’ve successfully used just 2 heaping teaspoons of baking powder with great results. I have left the baking soda in the recipe since some may prefer to add it. It does help brown the top of the loaf. Can I freeze banana bread? Yes, you can store it in the freezer for up to 2 months in a freezer-safe container or bag. Let it thaw in the refrigerator before eating. Can I make muffins instead? Yes, and they are so good! We love this [Banana Chocolate Chip Muffins](https://simple-veganista.com/banana-chocolate-chip-muffins/). If you don’t care for the chocolate chips, omit them altogether or replace them with walnuts. ![top down view of plate with slice of banana bread with butter.](https://simple-veganista.com/wp-content/uploads/2012/08/best-vegan-banana-bread-1-1.jpg) ### More Banana Recipes\! If you still have a couple of extra bananas from the bunch, try using them in any of these other easy and delicious banana recipes, which require just one or two bananas\! - [3 Ingredient Banana Oatmeal Cookies](https://simple-veganista.com/chocolate-chip-banana-bread-bites/) (a fan-favorite) - [Chunky Banana + Peanut Butter Granola](https://simple-veganista.com/peanut-butter-banana-granola-snack/) (healthy snack granola) - [Banana Chia Pudding](https://simple-veganista.com/banana-chia-pudding/) (super easy treat) - [Vegan Banana French Toast](https://simple-veganista.com/banana-french-toastyes-please/) (perfect for weekends) - [Avocado Chocolate Pudding](https://simple-veganista.com/raw-chocolate-pudding-3-ways/) (uses a banana to cut the fat) If you try this quick bread recipe or have a question, please let us know\! Leave a comment and rate it below. I love to hear what you think, or any changes you make. [Print](https://simple-veganista.com/vegan-banana-tea-bread/print/8616/) ![top down view of sliced vegan banana bread.](https://simple-veganista.com/wp-content/uploads/2012/08/best-vegan-banana-bread_-200x300.jpg) 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 351 reviews A tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day. - Author: [Julie \\| The Simple Veganista](https://simple-veganista.com/about/) - Prep Time: 10 min - Cook Time: 55 min - Total Time: 1 hour 5 minutes - Yield: 8 – 10 slices 1x - Category: Quick Bread - Method: bake - Cuisine: American - Diet: Vegan - 1 3/4 cups (210 g) spelt flour (whole wheat, unbleached all-purpose, or gluten free blend), see notes - 1/3 cup (75 g) organic pure cane sugar (or 1/2 finely chopped dates) - 1 teaspoon baking powder - 1 teaspoon baking soda - pinch of mineral salt - 1/3 cup (75 ml) neutral flavored oil (or coconut oil in liquid state, vegan butter at room temp or [applesauce](https://simple-veganista.com/instant-pot-applesauce-recipe/) - 1 teaspoon vanilla extract - 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed - 1/4 cup (56 ml) almond milk, use only if needed optional tasty add-ins: - 1/2 – 2/3 cup chopped walnuts - 1/4 – 1/2 cup chocolate chips (mini or regular) - 1 teaspoon cinnamon Preheat oven to 350 degrees F. Grease your loaf pan. One bowl method: In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it). Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing. Original method: In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it). Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing. Store: Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door. ### Notes When using metric units, scaling needs manual calculation. Flour measurements. When using weighted amounts, flours vary by type. Use this guide to find the correct flour weight: [Bob’s Red Mill Flour Weight Chart](https://www.bobsredmill.com/blog/featured-articles/bobs-red-mill-flour-weight-chart/) No baking soda, no worries. If you don’t have baking soda on hand, use two teaspoons of baking powder. I’ve many loaves without baking soda with good results (the top just may not brown as much). Oil-free or reduced oil. I have made this by replacing the oil with unsweetened applesauce and it was just as good. Loaf was a little denser and didn’t rise as much, but the flavor was still great. I’ve also played around with using half oil and half unsweetened almond milk (equalling 1/3 cup) with excellent results\! \If using coconut oil, be sure it’s warmed and in its liquid state. My preferred oils for this recipe are either light-flavored olive oil or coconut oil. Boost of flavor.* Add up to 1 teaspoon of cinnamon to the dry ingredients for a different flavor. Add nuts or seeds. Try adding toppings like walnuts, sesame seeds, rolled oats, sunflower seeds, or pecans. Using dates: To use chopped dates using the 1 bowl method, simply add them in with all the ingredients. If using the original method, add them in with the wet ingredients. I would use about 1/3 – 3/4 cup of dates (depending on how sweet you like it), pitted and finely chopped. FOLLOW TSV on [Facebook](https://www.facebook.com/TheSimpleVeganista), [Instagram](https://instagram.com/thesimpleveganista), [Pinterest](https://www.pinterest.com/simpleveganista/), [Youtube](https://www.youtube.com/c/TheSimpleVeganista), or [Subscribe](https://view.flodesk.com/pages/5f80ec3e25883de1fa869ee8) (email) for more recipes and inspiration\!
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