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Vegan Banana Bread

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 65 minutes
  • Yield: 1 loaf 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This vegan banana bread is moist and has just the perfect amount of sweetness!


  • 1/3 cup extra virgin olive oil
  • 1/2 cup 100% pure maple syrup
  • 2 flaxseed eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water)
  • 1/4 cup unsweetened almond milk
  • 1 cup mashed banana (about 2 bananas), the riper the bananas, the sweeter the loaf
  • 1 teaspoon lemon juice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 3/4 cup all purpose flour or whole wheat flour
  • 1/2 cup chopped walnuts or pecans


  1. Make your flaxseed eggs and set aside to allow time for the ground flaxseed to absorb some of the water.
  2. Preheat oven to 325ºF
  3. Grease a 9×5 bread or loaf pan.
  4. In a large bowl, whisk in oil, maple syrup and slowly add flaxseed eggs.
  5. Whisk in almond milk, mashed bananas and lemon juice.
  6. Add baking soda and ground cinnamon and slowly stir in flour until mixture is smooth. It’s okay if there are a few lumps.
  7. Stir in the walnuts and pour batter into the pan and bake for 55 minutes.
  8. Place a toothpick in the center of the loaf – it’s ready if it comes out clean. Otherwise bake for an additional 5-10 minutes.
  9. Take the loaf out of the oven and let cool to room temperature. Slice and serve.


This vegan banana bread will keep refrigerated for up to 1 week.

Dip in a little pure maple syrup for more sweetness!


  • Serving Size: 1 slice
  • Calories: 251
  • Sugar: 12.6 g
  • Sodium: 133.5 mg
  • Fat: 12 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 34.2 g
  • Fiber: 2.1 g
  • Protein: 3.3 g
  • Cholesterol: 0 mg

Keywords: recipe, plant based, vegetarian, meatless, snack, baked goods

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