Stack of 5 slices of easy vegan banana bread on a white plate.

Easy Vegan Banana Bread

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

This easy vegan banana bread comes together in 1 hour with simple ingredients mixed in one bowl. Enjoy a thick slice, warm from the oven and topped with vegan butter for a delicious, healthy treat anytime of day.



  • 3 ripe bananas (350 g), 1.5 cups when smushed into a measuring cup 
  • 1/4 cup (60 g) almond butter (or any other nut or seed butter as long as it’s not too dry)
  • 1/2 cup (165 g) maple syrup
  • 2 tsp pure vanilla extract, optional
  • 2 cups (240 g) whole wheat flour
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup (75 g) dairy-free chocolate chips, mini or regular


  1. Preheat oven to 350 degrees F.
  2. Add the banana to a mixing bowl and mash with a fork or immersion blender until it forms a thick paste. A few small lumps are okay but it should be almost completely smooth.
  3. Add the maple syrup, almond butter and vanilla and stir until completely combined.
  4. Add the flour, baking powder, cinnamon and salt. While the dry ingredients are sitting on top of the wet mixture, mix them together a bit so the baking powder is distributed then fold it all into the wet ingredients until no dry bits of flour remain. Do not over mix the batter.
  5. Add the chocolate chips and gently fold in to the batter.
  6. Line a loaf pan with a parchment paper. One strip placed across the pan is perfect so you can easily lift the finished bread out of the pan.
  7. Scoop the batter into the pan and spread evenly to create a flat surface.
  8. Bake for 50-55 minutes. You can test for doneness by inserting a knife into the middle, if it comes out clean (a little chocolate is ok), the bread is done.
  9. Remove from the oven, let sit in the pan for 5 minutes then lift out of the pan and let cool on a cooling rack for at least 30 minutes before slicing into 12 even slices.
  10. Store the bread in an airtight container in the fridge for up to 1 week or freeze up to 3 months. 


The bananas should be ripe to the point that you wouldn’t want to eat one for a snack. They should be soft but not complete mush, with spotty brown peels. If the bananas are green or under ripe, the bread will be on the dry side.

Keywords: healthy, chocolate chip banana bread, oil-free banana bread, one bowl, best