Easy Vegan Banana Bread

This vegan banana bread recipe is so easy to make and is outside your mind delicious. Just like a lot of recipes there’s some versatility.  You could replace the whole wheat flour for gluten-free flour or just double up on the oat flour. Also, replace an ingredient if you have an allergy or just leave it out, your choice. With vegan recipes you won’t find any dairy or eggs, since that is “no bueno” in your diet. Besides, who really says “I can really taste the egg in this babe”

Hope you enjoy one of the more popular baked breads of all time, without guilt and not have to hit the treadmill for an extra 30 minutes.  Enjoy a couple of slices and share with family and friends. Just make sure you save an extra slice for the chef!




1-1/4 cup whole wheat pastry flour

1-1/4 cup oat flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1  tablespoon cinnamon

½ teaspoon apple cider vinegar

½ cup oat milk (or other plant-based milk)

1/2 cup 100% pure maple syrup

½ cup unsweetened applesauce

1-3/4  cups mashed bananas (3-4 ripe bananas)

1 teaspoon pure vanilla extract

½ cup chopped walnuts

**½ cup dark vegan chocolate chips, optional**


  1. Preheat the oven to 350 degrees. Prepare a standard size loaf pan by lining it with parchment paper. You can also use 4 mini loaf pans. Very lightly rub cooking spray on them with a paper towel.

  2. Pour the soy or almond milk into a bowl and add the apple cider vinegar. Set aside.

  3. In a large bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. Whisk to combine dry ingredients.

  4. In the bowl with the soy milk, add the applesauce, maple syrup, mashed banana, and vanilla extract. Mix well. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just mixed. Don’t overmix. Fold in the walnuts and dark chocolate, if using. Pour the batter into the prepared pan(s). Sprinkle with extra chopped walnuts.

  5. Bake at 350 degrees for 35-40 minutes for the standard size pan, or 25-30 minutes for the mini loaf pans, or until a toothpick comes out clean when inserted in the middle. Cool on a wire rack and remove from pan after 15 minutes.




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