A one-bowl vegan banana bread — that's what makes it the easiest! Just mix and bake, no extra dishes or electric equipment needed. A vegan version of banana bread is a great recipe to try if you're a novice baker, because the bananas add great hold and act as an egg replacer.
This tastes pretty much spot on to any other banana bread recipe, but we added a touch of lightness with olive oil and walnuts. They add a delicious flavour and texture. For some more chocolate-y vegan recipes, try our vegan chocolate cake and chocolate zucchini muffins.
Ingredient Notes and Substitutions
- Walnuts: if you don't have walnuts, any other nuts or seeds are good — our top picks are hazelnuts and pecans.
- Chocolate: any type of chocolate can be subbed for dark, so use what you have one hand but note that it might not be vegan. Take a look at the ingredients if you're making the bread as a gift.
- Chocolate chips: use chocolate chips instead of chopped chocolate if it's what you have on hand.
- Sugar: other types of sugar can be used in place of cane sugar, like white or even coconut sugar but they will change the flavour a bit.
- Milk: we usually use oat milk, but any non-dairy milk is fine for this recipe.
- Make it gluten-free: we haven't tested this, but we think you can probably make a gluten-free loaf by using a good quality GF flour blend. The bananas should hold everything together.
Step 1: add the bananas to a large bowl and mash well with a fork.
Step 2: stir in the remaining wet ingredients.
Step 3: mix in the dry ingredients, then fold in the chocolate and walnuts.
Step 4: transfer to a loaf tin and bake until lightly golden.
- Blend it: if you hate chunks of banana in your banana bread, you can pulse the oil, sugars, milk, banana, and vanilla in a blender before adding to the bowl.
- Change the baking time: if your pan is not one of the two standard sizes - 9×5-inches (23x13-cm) or 8½x4½-inches (21x11-cm) - the baking time may vary from what's suggested in the recipe card. It's a good idea to do a toothpick test in this case.
- Don't over-mix: gently fold in the chocolate and nuts with a rubber spatula or wooden spoon to prevent over-mixing of the batter. If you're unsure, mix the dry ingredients in a separate bowl and then add the chocolate before adding to the banana mix.
How To Store Vegan Banana Bread
Storage: store the loaf, sliced or unsliced, in a large zipper-top bag with excess air squeezed out.
Freezing: slice the loaf after it has cooled completely. Store the sliced in a large zipper-top bag in the freezer for up to one month. To thaw, you can defrost at room temperature, toast from frozen, or heat through gently in the microwave.
Is all-purpose flour vegan?
In it's purest form yes, all-purpose flour is plant-based. That being said, it is still a processed product. If this is a concern, look for small-batch or artisanal organic flour.
What can I use instead of eggs in banana bread?
We let the bananas do the binding in this recipe. You can also use chia or flax egg substitutes to help hold things together.
Is dark chocolate vegan?
Most types of dark chocolate are vegan (dairy-free) but it's a good idea to read the ingredient list just to make sure. Some will include milk solids.
More Vegan Recipes
If you make this Vegan Banana Bread or any other quick breads on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Easiest Vegan Banana Bread
- Loaf pan
- Parchment paper
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons or a digital kitchen scale
- 3 medium ripe bananas
- ⅓ cup olive oil
- ⅓ cup natural cane sugar
- ⅓ cup brown sugar lightly packed
- ¼ cup non-dairy milk
- 1 teaspoon vanilla
- 2 cups all-purpose (white) flour
- 1½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup raw walnuts roughly chopped
- ½ cup dark chocolate roughly chopped, or chocolate chips
- Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper. Set aside.
- In a large bowl, mash the bananas with a fork until very smooth. Add the olive oil, cane sugar, brown sugar, milk, and vanilla. Stir until well combined.
- Add the flour, cinnamon, baking powder, baking soda, and salt into the bowl. Stir until just combined.
- Gently fold the walnuts and chocolate into the bowl, mixing until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until the top springs back when lightly touched.
- Cool for 10 minutes in the pan before removing and cooling fully on a rack. This loaf keeps well in a sealed container for up to 3-4 days at room temperature, or up to a month in the freezer.
- If your pan is longer and narrower than usual, the baking time might vary slightly from what’s suggested in the recipe card. Since this also depends on actual temperature of your oven, it’s a good idea to do a toothpick test in any case.