This vegan banana bread is made with whole wheat flour and coconut sugar for a lightened up loaf that’s perfectly moist and delicious.
Does anyone not like banana bread?! I’m sure there’s someone out there but I have yet to meet them!
I already have a couple banana bread recipes here on EBF. One that’s just a basic healthy banana bread and then a coconut flour banana bread as well. Both of these recipes are awesome, but I wanted a true vegan banana bread so that’s where the idea for this recipe came from.
This vegan banana bread is made with simple ingredients that you likely already have in your pantry. It’s perfectly moist and totally hits the spot!
Vegan Banana Bread Ingredients
Here’s everything you’ll need for this easy, vegan banana bread:
- whole wheat pastry flour – whole wheat pastry flour is a lighter whole wheat flour that gives baked goods a really lovely texture! White whole flour is a fine sub and regular whole wheat can be used, but the texture will be more dense.
- all-purpose flour – I chose to use a mixture of all-purpose flour and whole wheat pastry flour to ensure the bread didn’t get too dense. That said you can use all whole wheat pastry flour or all-purpose flour if desired.
- baking soda – the leavening agent that helps this bread rise.
- sea salt – adds flavor, but also is important for the rising process!
- mashed banana – it’s all about the bananas! The older, browner, mushier, the better!
- coconut sugar – this is my preferred natural sweetener for banana bread.
- unsweetened applesauce – applesauce replaces the fat! It helps keep this banana bread moist and keeps the calorie count down. You can use my applesauce recipe or use store-bought.
- non-dairy milk – I like to use unsweetened almond milk, but any dairy-free milk will work.
- vanilla extract – an essential flavor addition to banana bread.
- chopped walnuts – you can skip walnuts if you want, but I like the added texture and flavor!
I know everyone has their preferences when it comes to banana bread! Some like it plain without anything mixed in and others love it all. Here are some ideas:
- Nuts – Like I mentioned in the ingredient list, I love adding chopped walnuts to banana bread, but pecans are also a great addition.
- Chocolate chips – I personally love the flavor combo of banana and chocolate so I put chocolate chips in my banana bread often.
- Blueberries – If you haven’t tried adding fresh blueberries to banana bread, you have to try! The berries add such a delicious flavor burst.
Can I Make This Gluten-Free?
Yes! I recommend using a gluten-free four blend in place of both of the flours so 2 cups total. I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour to test it. The bread didn’t rise as much as it does with regular flour but it still tasted great! If you need another gluten-free banana bread option, try my coconut flour banana bread.
How to Serve Banana Bread
Few things are better than fresh, warm banana bread! I love serving it with a little butter or coconut oil spread on top. It’s also delicious with nut butter and/or jam.
Make it a Full Breakfast
Wondering what to pair with banana bread for a full meal? Here are some ideas:
Storing Leftover Banana Bread
Did you know that storing your banana bread in the fridge will actually dry it out? Either wrap the banana bread with plastic wrap or store in an airtight container on your countertop for up to five days.
If you need to store for longer, you can freeze it! You can freeze full loaves or pre-slice them for easy serving when you’re ready to thaw and enjoy.
More Quick Breads to Try:
If you make this vegan banana bread be sure to leave a comment and star rating below letting us know how it turned out for you. Your feedback is so helpful for the EBF team and our readers!
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heart solid icon Description This vegan banana bread is made with whole wheat flour and coconut sugar for a lightened up loaf that’s perfectly moist and delicious.
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1.5 cup mashed banana (about 3 bananas)
- 1/2 cup coconut sugar
- 1/3 cup unsweetened applesauce
- 2 Tablespoons non-dairy milk
- 1 teaspoon vanilla
- ½ cup chopped walnuts (additional mix-ins: chocolate chips or blueberries)
- Preheat oven: Preheat oven to 350°F and prepare a loaf pan by greasing with cooking spray or lining with parchment paper.
- Combine wet ingredients: In a large bowl mix together mashed bananas, coconut sugar, applesauce, milk and vanilla.
- Combine dry ingredients: In a medium bowl mix together flours, baking soda and salt.
- Mix to combine: Add wet ingredients to dry ingredients. Don’t over mix or the banana bread can come out dense and gummy.
- Add mix-ins: Add walnuts or other mix-ins.
- Bake: Bake 50-60 minutes until toothpick comes out clean. Watch loaf around the 40 minute mark and if the top starts to brown, cover it with foil.
- Serve: Remove from oven and let cool in the loaf pan for 10 minutes before cutting and serving.
- Category: Bread
- Method: Bake
- Cuisine: American
- Serving Size: 1 slice
- Calories: 190
- Sugar: 14g
- Sodium: 179mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan banana bread
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