Best Vegan Banana Bread: Oil-Free & Super Moist
Prep time
Cook time
Total time
Try to find the ripest bananas to create the moistest vegan banana bread.
Serves: 12-16 slices
Dry Ingredients
  • 1¾ cup flour (I like unbleached all-purpose but you can use gluten-free)
  • ⅓ cup vegan sugar
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • pinch of salt
Wet Ingredients
  • ⅓ cup apple sauce
  • 1 teaspoon pure vanilla extract
  • 3 large or 4 small very ripe bananas (up to 2 cups mashed)
  • 2 tablespoons non-sweetened plant milk (almond, soy or oat)
  • ¼ cup vegan chocolate chips (optional)
  • ½ cup chopped walnuts or nuts of your choice (optional)
  1. Pre-heat oven to 350 degrees F.
Dry Ingredients
  1. In a large bowl, sift or mix together all the ingredients.
Wet Ingredients
  1. In a large bowl, mash together all the wet ingredients with a potato masher, fork or hands.
  2. Combine the wet ingredients with the dry ingredients and mix well until the flour is combined. Try not to overmix. Add more plant milk if needed but only a tablespoon at a time. The batter will be thick and slightly lumpy.
  3. Pour batter into a greased 9 x 5 loaf pan.
  4. Bake for 50-55 minutes or until a toothpick inserted is dry.
  5. Let the banana bread cool for 30 minutes before slicing. Store covered for up to 3-4 days. Or individually freezer wrap slices for a quick healthy snack.
Recipe by Ordinary Vegan at