Moist + Delicious Vegan Banana Bread

One of the most exciting things for me when discovering vegetarian and vegan cooking, was the realization that you CAN bake delicious goodies without dairy, butter, or eggs.  I felt so satisfied when serving vegan cupcakes, cookies or cakes to friends and family and they were always shocked to hear that they were vegan. Score!
I guess this stems from being subjected (as many as you probably have) to some awful vegan baked goods and the misconception that vegan baking must be more difficult. Finding the right techniques, substitutes and textures is key.  For example, bananas or apple sauce to replace eggs.
This banana bread will taste different, yes, but it is absolutely delicious, moist, and much healthier than a traditional loaf.

Here it is:

Moist + Delicious Vegan Banana Bread Recipe

Makes 1 loaf


  • 2 1/4 cups organic white spelt flour (you can also use whole grain spelt)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup organic raw sugar
  • 3 very ripe bananas
  • 1 cup unsweetened apple sauce
  • 1/2 cup almond milk or non-dairy milk of your choice
  • 3 tablespoons sunflower oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup non-dairy chocolate chips (I always use these!)

Vegan Banana Bread ingredients


  • First off, you don’t need a mixer for this one! You can use one if you have no issues with having to clean the sucker afterwards.
  • Preheat oven to 350°F.
  • In a large mixing bowl, mix all your dry ingredients: flour, baking powder, baking soda, salt, and sugar.
  • In a seperate bowl, mash your bananas using the back of a fork.  Add the rest of the wet ingredients: apple sauce, almond milk, oil, and vanilla extract.  Stir to combine.
  • Slowly add the dry ingredients into the wet, folding into the wet mixture. Once combined, fold in the chocolate chips.
  • Lightly grease (using vegan butter or margarine) an 8″ loaf pan, and pour your ingredients into the pan.
  • Place in the preheated oven, and bake for 70-80 minutes, depending on your oven.
  • Remove and let cool for at least 10 minutes before serving.
  • Enjoy!

Vegan Banana Bread


  1. If I don’t have any organic raw sugar, can I still use just plain old regular white sugar?

  2. In a bind, you sure can!

  3. This looks fab (and pretty healthy too). Celeste 🙂

  4. I made this beautiful vegan chocolate chip banana bread this morning & my husband & I both loved it so much,…it was & is divine, my friend! Yummy Yum! X

    • Awesome! I had tried so many different recipes and finally developed this one which was, for my family and I, our favourite vegan banana bread. Glad you and your hubby loved it as well!
      Sophia 🙂

  5. Mary says:

    This banana bread looks amazing…. do you know if it would work with gluten free flour?

    • Sophia | Love and Lentils says:

      Hello Mary! Thanks for stopping by. It could probably work, but as with all baking (especially gluten-free) it takes some trial and error. I would suggest trying 1 cup of Bob’s Red Mill All Purpose Gluten Free Baking Flour plus 1/4 teaspoon xanthan gum per cup of spelt flour. Let us know how it goes!
      Sophia 🙂

      • Mary says:

        Thank you so much for your advice I will give it a go!

  6. I had four black bananas and was looking for a loaf recipe when I found this one. I had to add a “non ripe” banana to make up the right amount, but it turned out great! I also threw in a handful of chopped walnuts! The loaf was very moist inside while the outside was just right.. not soggy!! I’ll certainly be making this again. Thanks for sharing!

    • Sophia | Love and Lentils says:

      That’s awesome! Really glad you enjoyed it – thanks for sharing your experience!


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