Healthy Vegan Banana Bread Recipe
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Healthy Vegan Banana Bread

Moist, dense, and oh-so-delicious, this oil-free vegan banana bread makes good use of your overripe bananas. Perfect for breakfast, dessert, or as a snack.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast
Cuisine: American, Vegan
Keyword: banana bread, breakfast, healthy, oil-free, plant-based, vegan, wfpb
Servings: 9 slices
Calories: 181kcal
Author: Summer Sebastian


For the wet ingredients:

  • 1 2/3 cup mashed very ripe banana (about 4 bananas)
  • 2 Tbsp. ground flaxseed
  • 1/3 cup unsweetened almond milk
  • 2 Tbsp. pure maple syrup
  • 2 tsp. pure vanilla extract

For the dry ingredients:

  • 1/2 cup coconut sugar
  • 1/2 cup rolled oats
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 1/2 cups whole wheat flour
  • 1/2 cup chopped walnuts (optional)


  • Preheat oven to 350°F. Lightly spray a 9x5” loaf pan with nonstick spray. If you don’t want to use nonstick spray, you can line the pan with parchment paper instead, or you can use a nonstick or silicone loaf pan.
  • In a large bowl, mash the bananas until you get a pudding-like texture. Make sure you have 1 2/3 cups of mashed banana.
  • Add the rest of the wet ingredients (ground flaxseed, almond milk, maple syrup, and vanilla extract) to the bowl and stir well to combine.
  • Add the coconut sugar, rolled oats, baking soda, baking powder, and sea salt to the bowl and stir well to combine. Add the whole wheat flour and stir until you don’t see any flour left at the bottom of the bowl, being careful to not overmix the dough. Gently fold in the walnuts.
  • Pour the banana bread dough into the loaf pan and bake 45-55 minutes. Depending on your oven, you may need to bake the banana bread even longer. You’ll know the bread is done when a toothpick or knife inserted in the middle of the loaf comes out clean.
  • Remove the loaf from the oven and let it cool in its pan for a few minutes. Turn the pan over to gently dump the banana bread onto a cooling rack. Let it cool completely before slicing and serving.


Use bananas that are almost completely brown. The browner the better!
Be careful to not overmix the dough when you make this recipe. Overmixing will make the banana bread tough.
This banana bread will last a few days in a sealed container. I don’t refrigerate mine, but you can definitely keep yours in the refrigerator if you prefer.
You can freeze your banana bread if you can’t eat it all in a few days or if you want to batch prep several loaves at once.
The calorie count for this recipe is approximate and should only be used for informational purposes.