Easy Vegan Banana Bread • It Doesn’t Taste Like Chicken

You’ll never need another banana bread recipe again! This is the best, easy vegan banana bread recipe that comes together in just 15 minutes prep time with 10 simple ingredients, and in 1 bowl. It’s the perfect way to use up overripe bananas. This recipe makes the most tender, moist banana bread exploding with banana flavor. Loaded with roasted walnuts and sweet raisins (or chocolate chips), it boasts a lightly crisp exterior and irresistibly moist interior.

I shared my first recipe for banana bread in my cookbook Fuss-Free Vegan, but being a recipe writer, I just can’t resist tinkering with my recipes. While I love the original version, I have tweaked this vegan banana bread recipe over the years to perfect it even more, and make it even easier. The tweaks made: I now use one kind of flour (instead of two) which makes it easier and more likely to have the ingredients on hand, I have a gluten-free option (yay!), I use vegan butter instead of oil for a richer buttery taste, I use all white sugar (instead of a mix of brown sugar and white), this makes the outside of the banana bread get a bit crisp which is oh-my-goodness amazing, I tweaked a few of the measurements, and lastly I added raisins to the batter which adds an amazing sweet pop of flavor throughout (trust me on this).

10 Simple Ingredients:

Raw walnuts: which are toasted to add a rich, nutty flavor and a delightful crunch to the banana bread.
Ground flaxseed or ground chia: are mixed with water to make the perfect vegan egg substitute.
Vegan butter: to add a richer, buttery taste. My go-to brand is Earth Balance Original Buttery Spread
White sugar: to sweeten the bread and form a crisp exterior.
Bananas: you need about 3 bananas for this recipe, make sure they are ripe with lots of brown spots for the best flavor and mash well with a fork for the best texture.
All-purpose flour: lends a soft and tender texture. If you need to make the banana bread gluten-free sub the flour for 1 ½ cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This is the best gluten-free flour blend to use in my baked recipes as it is designed to work out perfectly for any baked good.
Raisins: adds a sweet and chewy element, providing a delightful burst of flavor throughout the banana bread. (You could alternatively sub vegan chocolate chips).
Baking soda, Salt, and Vanilla extract: for rise and flavor.

How to Make The Best Vegan Banana Bread:

Preheat your oven to 350℉ (180℃). Grease a 9.5″ x 5″ loaf pan or line it with parchment paper.

Spread the walnuts across a baking sheet in a single layer, and toast in the oven for 7 minutes. Remove from the oven and roughly chop. Set aside to cool while you prepare the rest of the batter.
Note: if you are using roasted unsalted walnuts you can skip this step.

In a small bowl, mix together the flax or chia and warm water. Set aside to thicken to make a flax egg or chia egg.

In a large mixing bowl, cream together the vegan butter and sugar. Once fluffy, mix in the mashed banana, vanilla extract, and the flax mixture. Now sprinkle in the dry ingredients: the all-purpose flour, baking soda, and salt and mix to combine. The batter will be lumpy. Lastly, fold in the add-ins: walnuts and raisins using a spatula or wooden spoon

Pour and spread the batter into the prepared loaf pan. Bake for 55 – 65 minutes, until the vegan banana bread is a dark golden color and a toothpick inserted in the bread comes out clean or with only a few small moist crumbs.
Take the bread out of the oven and let it cool in the pan on a wire rack for 30 minutes to an hour. Remove the bread from the pan and finish cooling on the wire rack. Use a serrated knife and a gentle sawing motion to slice the bread and serve as desired. I like to smear my slice with vegan butter or peanut butter.

See recipe notes for storage and freezer instructions. And see the recipe card for a full nutrition breakdown.

This vegan banana bread recipe is…

simple, with just 10 ingredients and 15 minutes prep and 1 bowl
The best classic recipe! Moist, tender, sweet, and delicious
The only banana bread recipe you’ll ever need.

More Ways to Use Bananas:

Vegan Chocolate Chip Banana Squares
Banana Milk
Vegan Banana Nut Muffins
Banana Bread Oatmeal
Coconut Banana French Toast (Vegan)
Banana Peel Bacon

If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.

(click stars to vote)

Vegan Banana Bread

You’ll never need another banana bread recipe again! This is the best, easy vegan banana bread recipe that comes together in just 15 minutes prep time with 10 simple ingredients, and in 1 bowl. It’s the perfect way to use up overripe bananas. This recipe makes the most tender, moist banana bread exploding with banana flavor. Loaded with roasted walnuts and sweet raisins (or chocolate chips), it boasts a lightly crisp exterior and irresistibly moist interior.

Prep: 15 minutes

Cook: 1 hour

Total: 1 hour 15 minutes

Servings: 12 (makes 1 loaf)

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Instructions

Preheat your oven to 350℉ (180℃). Grease a 9.5″ x 5″ loaf pan.
Spread the walnuts across a baking sheet in a single layer, and toast in the oven for 7 minutes. Remove from the oven and roughly chop. Set aside to cool while you prepare the rest of the batter.Note: if you are using roasted unsalted walnuts you can skip this step.
In a small bowl, mix together the flax or chia and warm water. Set aside to thicken.
In a large mixing bowl, cream together the vegan butter and sugar. Once fluffy, mix in the mashed banana, vanilla extract, and the flax mixture. Now sprinkle in the all-purpose flour, baking soda, and salt and mix to combine. The batter will be lumpy. Lastly, stir in the walnuts and raisins.
Pour and spread the batter into the prepared loaf pan. Bake for 55 – 65 minutes, until the banana bread is a dark golden color and a toothpick inserted in the bread comes out clean or with only a few small moist crumbs.
Take the bread out of the oven and let it cool in the pan on a wire rack for 30 minutes to an hour. Remove the bread from the pan and finish cooling on the wire rack. Use a serrated knife and a gentle sawing motion to slice the bread and serve as desired.

Notes

Storage/ Freezing: Store the banana bread at room temperature wrapped in a clean kitchen towel for up to 2 days, or up to 1 week in the fridge. Banana bread also freezes wonderfully. To freeze banana bread, you can freeze the entire loaf or individual slices. Allow it to cool completely, tightly wrap it in plastic wrap or aluminum foil, double-wrap for added protection in a sealable plastic bag or airtight container, and freeze for up to 2 – 3 months; when ready to use, thaw at room temperature.
Gluten-free option: if you need to make the banana bread gluten-free sub the flour for 1 ½ cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
Walnut substitute: you can substitute pecans, sunflower seeds, pepitas, or omit them.
Raisin substitute: you can use any kind of raisin, or you can substitute dried cranberries, vegan chocolate chips or you can omit them.
Optional spices: I love this banana bread recipe as written, but if you like you can also add some cinnamon (½ – 1 teaspoon) and a pinch of nutmeg for some warming spices.

Nutrition

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