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My vegan banana bread is soft, bursting with banana flavor, and always tender, with a soft crumb and golden crust that feels exactly like the classic you grew up with. It’s totally eggless and dairy-free, made for everyday baking, and designed to work even when you just have a few very ripe bananas and a mixing bowl!

A slice of vegan banana bread on a small plate with a forkful cut out, next to a cup of coffee and another plate with more banana bread.
This vegan banana bread is a triple whammy. It comes together quickly, uses simple pantry staples, and doesn’t leave a sink full of dishes behind!
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This is the no-fail vegan banana bread I make when I want comfort without effort.

It’s the type of recipe that tastes cozy, that smells like home while it bakes, and tastes even better the next day. It slices cleanly, toasts beautifully, and works just as well for a casual breakfast as it does for sharing with friends. With a little chia seed jam on each slice, of course 😉.

the only banana bread recipe you need

  • Moist but not dense or gummy
  • Consistent rise and even bake
  • Freezer-friendly for make-ahead baking

Reader rating

★★★★★

“My boyfriend is allergic to eggs, which prompted me to revamp my tried and true banana bread recipe. This is the best.” —Lorette

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A slice of vegan banana bread on a plate with a fork holding a small bite, next to a bowl of butter.
A close up of vegan banana bread.

The Testing

This recipe exists because too many vegan banana breads miss the mark. We tested a few different approaches for flavor and structure:

  • Fat Source Test: Oil-based versions baked up rubbery and flat, while vegan butter provided structure, lift, and a more traditional flavor.
  • Moisture Balance Test: Vegan yogurt added tang and moisture without making the crumb heavy, solving the dry-versus-gummy problem common in eggless banana bread loaves.
  • Rise Test: Baking soda and mixing technique were dialed in to prevent dense centers and ensure even lift throughout, making it the best vegan banana loaf.

We ultimately tested this loaf in three of our team members’ kitchens to ensure it’s foolproof for you!

Top-down view of Vegan Banana Bread ingredients, including flour, bananas, vanilla, water, cinnamon, salt, baking soda, flaxseed meal, vegan butter, brown sugar, and vegan yogurt. Perfect for making delicious Vegan Banana Bread at home.

Here’s what you’ll need

Jump down to the recipe card for exact measurements.

  • Very Ripe Bananas: Provide sweetness, moisture, and the star flavor. Brown-speckled bananas are non-negotiable for depth and aroma.
  • Vegan Butter: Adds structure and richness that oil alone cannot, helping the loaf rise and hold its shape.
  • Vegan Yogurt: Brings subtle tang and moisture, mimicking the role of dairy yogurt or sour cream in classic banana bread. It’s the best for healthy vegan baking!
  • Flaxseed Meal: A common egg replacement in banana bread, binding the batter without creating a gummy texture when used correctly.
  • Brown Sugar: Keeps the crumb soft for days.
  • Baking Soda: Provides lift and reacts with the yogurt’s acidity for a well-risen loaf.

check your baking soda date

The main reason a loaf of bread doesn’t rise is that the baking soda is bad. Well, not bad, but no longer has the strength to leaven the dough. Check the date to see if it’s still good. In general, it keeps in the pantry for 6 months and the fridge for 1 year.

A loaf of vegan banana bread partially sliced on a plate, with two bananas, a pat of butter, a cup of coffee, and a fork nearby.

For best flavor

The bananas must be super ripe to prevent a bland bread! They provide the bulk of the flavor to this dairy-free banana bread. If they aren’t ripe, they just don’t have enough of that sweet banana flavor to carry throughout an entire loaf. They should be full of brown dots! Frozen bananas that you thaw work well too.

P.S. With just a few tweaks, this recipe can also be used to make my vegan banana muffins!

A loaf of vegan banana bread with three slices cut, served on a white platter next to a bunch of ripe bananas.
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Foolproof Vegan Banana Bread (Ultra-Moist!)

5 from 1 rating
By: Sarah Bond
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 8 slices
This vegan banana bread is soft, tender, and packed with banana flavor—no eggs or dairy needed. An easy, one-bowl recipe perfect for using up ripe bananas!

Ingredients 

  • 5 Tbsp hot water, 75 mL
  • 2 Tbsp flaxseed meal, 11 g
  • ½ cup unsalted vegan butter, room temperature, 113 g
  • ¾ cup packed light or dark brown sugar, 150 g
  • ⅓ cup vegan yogurt, room temperature, 80 g
  • 1 tsp vanilla extract
  • 1 ½ cups mashed ripe bananas, 3 to 4 bananas, 315 to 345 g
  • 2 cups all-purpose flour, 250 g
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp iodized salt
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Instructions 

  • Prep: Preheat oven to 350°F (177°C). Grease or line a standard loaf pan (8×4 or 9×5 inches) with parchment paper.
  • Flax Egg: In a small bowl, stir together 5 Tbsp hot water and 2 Tbsp flaxseed meal. Let sit for 5 to 10 minutes, until thickened.
    A glass bowl filled with a bubbly flaxseed and water mixture sits on a light-colored surface.
  • Cream Butter and Sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat ½ cup unsalted vegan butter (room temp) and ¾ cup packed light or dark brown sugar on medium-high speed with a hand mixer for 2 to 3 minutes, until well combined and slightly lightened.
    Banana bread dough being mixed in a metal stand mixer bowl with a paddle attachment.
  • Add Wet Ingredients: Add the flax egg and beat with until smooth, then add ⅓ cup vegan yogurt (room temp) and 1 tsp vanilla extract. Continue beating until smooth and cohesive, about 1 minute.
    A metal mixing bowl contains a creamy brown batter, a dollop of white cream, and some vanilla extract, with a spatula and a stand mixer paddle attachment inside.
  • Add Bananas: Mash the bananas with a fork in a separate bowl until mostly smooth. Measure out 1 ½ cups mashed ripe bananas. Stir them into the batter.
    Mashed bananas sit on top of partially mixed batter in a metal mixing bowl with a paddle attachment.
  • Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, ½ tsp ground cinnamon, and ¼ tsp iodized salt.
    A glass bowl containing flour and ground cinnamon with a metal whisk on a light green surface.
  • Fold: Fold the dry ingredients into the wet ingredients with a spoon just until combined. Do not over mix.
    A metal mixing bowl with bread dough and a black spatula next to a bread pan lined with parchment paper on a light-colored surface.
  • Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 65 minutes, loosely tenting with foil if the top begins to brown too quickly.
    The bread is done when a toothpick inserted into the center comes out mostly clean with some moist crumbs.
    A metal loaf pan lined with parchment paper is filled with unbaked bread or cake batter, resting on a light green textured surface.
  • Cool: Let the loaf cool in the pan for at least 10 minutes, then transfer to a wire rack to cool completely before slicing.
    A loaf of banana bread rests on a black wire cooling rack on a light-colored surface.

Notes

Use very ripe bananas with plenty of brown spots for the best flavor and sweetness.
Store banana bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Banana bread can be frozen for up to 3 months (reheat in the toaster or air fryer).
Overmixing: This can result in a very dense and gummy bread. You should only mix until just combined. There will likely still be streaks of flour, but these will be absorbed without further mixing after a few minutes.
Variations and Mix-ins: This is a thicker batter, so it works well for adding in mixins. But avoid overmixing! You can add chocolate chips or nuts, but I recommend adding them with the wet ingredients so you only mix once.
Refined Sugar Free: Coconut sugar works well in place of brown sugar. 
Can this be gluten-free? It definitely can, but it hasn’t been tested. In general, oat flour and a 1:1 gluten-free flour work best in place of all-purpose flour. I prefer oat flour in most quick breads because it results in a moist banana bread with no eggs, but not gummy. If you need a gluten-free option, I’d make my white chocoalte chickpea blondies that are naturally gluten-free.
Are there alternatives to yogurt? Any plant-based yogurt will work (or regular greek yogurt if you’re not vegan), but I do not recommend plant-based milk or buttermilk. In our testing of this banana bread with vegan yogurt, milk resulted in a much denser, gummy bread. If you can, I would stick to making this banana bread without milk or eggs.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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5 from 1 vote

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2 Comments

  1. lorette lambert says:

    5 stars
    My boyfriend is allergic to eggs, which prompted me to revamp my tried and true banana bread recipe. This is the best. I reduce the sugar but otherwise it’s perfect.

    Reply
    1. Sarah Bond says:

      So thrilled to hear that you loved it, Lorette! Happy eating!