This healthy vegan banana bread is sweetened naturally with dates and bananas for a delicious, moist, and healthy morning or midday sweet bread. Prepare this easy quick bread recipe in just 10 minutes. Then sit back with a cup of tea and relax while you watch it bake.
I originally published this recipe in March of 2016. It was a significant post in that it was my first recipe back after a year and a half hiatus from the blog; a hiatus I took while I survived the darkest time in my life. At that time in my life I was very uncertain if I had a future with this blog and it was only from the encouragement of a couple of dear friends that I decided to pick it back up again.
And look what’s happened in the nearly 3 years since!
I’ve updated the photos, tweaked the recipe, and rewritten this vegan banana bread post so that it’s fresh, new, and exciting.
While I love the reminder of what I’ve been through, I’d much rather embrace the present that is so simply good. And since you seem to love my vegan muffins and quick bread, I think it’s time to revisit this healthy vegan banana bread for a quick and delicious recipe I am certain you will love.
How to Make Vegan Banana Bread {Video}
Recommended Ingredients & Equipment
I love this recipe and I think you will too! This vegan quick bread is moist, rich, and naturally sweetened. It is the perfect morning pastry or a midday snack.
Here is everything you need
Ingredients & Substitutions
- Flour – For healthier flour options, you can use 1:1 gluten-free flour blends, buckwheat, or spelt flour.
- Dates – For this recipe make sure to use Medjool dates rather than regular dates for they are juicier and sweeter.
- Bananas – Use overly ripe bananas. This gives the recipe more sweetness and flavor while also being easier to mash and incorporate into the remaining ingredients.
- Applesauce – Look for unsweetened applesauce. The applesauce acts as the binder for these muffins. You can’t taste the applesauce but if you would prefer a different kind of egg replacer, check out my complete guide on replacing eggs to get a few more ideas.
- Coconut Oil – Coconut oil adds a bit of flavor and moisture to the muffins. You could also use avocado or olive oil although olive oil will add a slightly savory flavor.
- Vanilla Extract
- Baking Powder & Soda
- Cinnamon
- Salt
- Toasted Walnuts – Make sure your walnuts are toasted to bring out the flavor. You can omit them for a nut free option or swap them out for vegan chocolate chips for vegan banana bread.
Recommended Equipment
For this banana bread recipe, you will need a mixing bowl, utensils, a wire cooling rack, a loaf pan, and basic kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Healthy Banana Bread
Like most quick bread, this banana bread is nearly fail-proof. As long as you can whisk and blend, you should be able to make this deeply satisfying vegan quick bread in no time.
Step One – Purée the Dates and Bananas
Start by preheating your oven to 350 degrees F.
Drain the dates and place them in a food processor with the bananas, applesauce, coconut oil, and vanilla extract. Blend the ingredients until a smooth purée forms. You will need to scrape down the sides of the food process a couple of times to make sure you get all the bananas and dates.
Disclosure: This post may contain affiliate links.
Step Two – Make the Batter
In a large bowl, whisk together the dry ingredients. Use a wooden spoon to mix the date/banana mixture into the flour until the flour is fully hydrated.
Pro Tip: Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
Add the walnuts into the batter and fold them in with a wooden spoon or spatula until they are evenly distributed. The goal with folding is to get the walnuts fully incorporated into the batter without overmixing the batter. To do this, use a wooden spoon or plastic spatula and fold the batter from bottom to top in a “C” shape.
Step Four – Pour and Bake
Pour the batter into a prepared loaf pan and bake for about 60 minutes at 350 F. The baking time will vary depending on your oven. After about 50 minutes, you can check for doneness by inserting a toothpick in the middle of the loaf. If it comes out clean or with just a few crumbs, your banana bread is done.
If your bread batter is still fairly loose, bake for another 10 minutes before checking again.
Variations of Vegan Banana Bread
One of the biggest reasons I love this vegan banana bread is because there are so many flavor variations. A few of my favorites mix-ins to add are:
- Chocolate chips
- Pecans or Hazelnuts (omit the walnuts)
- Raisins or Cranberries
- Shredded Coconut and Pistachios
Or, skip the loaf pan and make them into muffins.
Serving and Storing
Serving
Serve this vegan bread immediately with some vegan butter and a chai tea latte.
Storing
Tightly wrap uneaten bread and store it at room temperature for up to 3 days. For best results, wrap it in plastic wrap and place it in a large ziplock bag. This bread can be frozen. To thaw the banana bread, let it sit in the refrigerator overnight. Once it is thawed, it should be eaten within 3 days.
Make in Advance
If you want to make this bread batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours.
To bake the bread, preheat the oven and bake according to the instructions. However, these bread may take a few minutes longer to bake since the batter will be chilled. The bread will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
Tips And Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Soak your dates for 20 minutes before blending. This helps soften the dates and makes them easier to purée.
- Use very ripe bananas. This adds sweetness to the recipe. Ripe bananas are also easier to incorporate into the batter.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
- Make sure to let the bread sit in the loaf pan for 20 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
Frequently Asked Questions
For sure! For gluten-free quick bread, I recommend using a 1:1 baking blend.
Sure. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio.
For sure! You can omit them entirely or swap them out for vegan chocolate chips, raisins, or cacao nibs.
More Vegan Quick Bread Recipes
- Vegan Zucchini Bread
- Classic Vegan Pumpkin Bread
- Double Chocolate Zucchini Muffins
- Vegan Lemon Pound Cake
Healthy Vegan Banana Bread
Ingredients
- 1 cup dates pitted and soaked in hot water for 20 minutes
- 4 very ripe bananas
- 1/2 cup apple sauce
- 1/4 cup coconut oil melted
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup walnuts, optional
Instructions
- Preheat the oven to 350 degrees F. Lightly spray an 8×4 loaf pan and set aside.
- Drain the dates and place them in a food processor along with the bananas, apple sauce, coconut oil, and vanilla extract. Blend until smooth, scraping down the sides as needed.
- In a separate bowl whisk together dry ingredients. With a wooden spoon, mix the date/banana mixture into the flour mixture until the flour is fully hydrated. Be careful not to overmix. Once your batter is uniform, stir in walnuts.
- Pour the batter into the prepared loaf pan and spread even the top.
- Bake for 45-60 minutes until a knife inserted in the middle comes out clean. Allow loaf 20 minutes to cool in pan before transferring to a cooling rack to cool.
- Serve immediately or store in an airtight container or freezer.
Video
Notes
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Soak your dates for 20 minutes before blending. This helps soften the dates and makes them easier to purée.
- Use very ripe bananas. This adds sweetness to the recipe. Ripe bananas are also easier to incorporate into the batter.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Edi says
I love that recipe. I am trying lots of vegan cakes, breads and cookies. Unfortunately more of it is failed.
However, your recipe is amazing. My family loved it as well!
Patti says
I was a little skeptic about using the dates (it was my first time baking with them/or eating them for that matter lol). Trying to eat better & thought ‘what the heck ‘, I’ve got some time on my hands since we are all quarantined ? Anyways, I thought it was super moist, somewhat dense (but I think that was my fault for cutting the piece a little too thick)??♀️ It was perfectly sweet and I will definitely save this recipe to make again????
Avary Gish says
This banana bread is SOOOO good! My mom and I have been craving banana bread for the past month, but are on a diet so when I saw this recipe I was SO EXCITED! Needless to say, this recipe did not disappoint. It was moist, full of flavor, and DELICIOUS! I am actually making another batch today!
Megan says
So happy I found you! Thank you so much for this amazing Vegan banana bread recipe. It really turned out amazing and what a bonus with how healthy it is 😀
Rose says
I stopped eating sugar for lent and was looking for a sugar-free banana bread and found this recipe! The bread was so moist and really delivered on flavor! I shared it with my “sugar-loving” friends and husband they LOVED it! Thanks for creating such deliciousness!
Stacey Selmes says
Such a fab Banana Bread recipe! I love that the sweetness comes from the bananas and dates (I used extra banana instead of apple sauce). I intended to drop in a handful of chocolate chips, but I forgot! This loaf is so delicious. Great with a thick layer of spread and a delicious cuppa. Thank you!
jana says
Best banana bread i’ve ever had in my life.
I’ve made this many many times and its hands down my favourite dessert/treat. Made some for my friends and they all agreed its the best banana bread they had ever had! just wow xx
Bal says
What can I use instead of apple sauce , my son is allergic to cornstarch in the store bought apple Sainte
Sarah says
I didn’t know there was cornstarch in applesauce! I don’t think it’s in all brands because I’ve never seen that. However, you can use any fruit puree. More mashed banana is probably the best option. Same ratio.
Carol says
Or, cook down a couple or 3 of your own apples. I’ve never seen corn starch added in store-bought applesauce, either.
Carol says
Also, instead of applesauce, you can use ground golden flax seeds – 1 Tablespoon flax to 3 Tablespoons water, mix well then let sit for 10 to 15 minutes.
Kim says
I didn’t have apple sauce one of the times I made this and just threw a chopped apple into the food processor with the dates. Turned out great!
Monique says
Hi! Do you know if a good gluten free option? Almond flour? 1 to 1?
Sarah says
The only one I have tried is 1 to 1 but someone recently shared a picture on IG after making this recipe with oat flour and they loved it!
Emily says
Hi Sarah! Have made this once so far exactly as you directed, and it was amazing!!! My boyfriend’s dad is very strict about eating sweets, so he excited to have this. I am about to have to make it with 2 chia eggs instead of applesauce, and a bit of oat flour, bc it’s what I have on hand. based on the comments it should hopefully work out… THANK YOU <3
Sophie says
Which gluten free flour would you recommend?
Sarah says
I’ve only tried this with a 1:1 gluten-free blend like, this one. It worked out well.
Narelle says
Delicious!.. Loved this cake. I used dried apricots instead of dates and stewed peaches instead of apple sauce. I also used half gluten free flour. I left off the salt and used 2 tsp cream of tartar and 1 tsp bicarb.I sieved 3 times. I also crumbled the walnuts and threw them in the dry mix. Baked for 45 min and came out deliciously moist. Very happy and I think you are awesome for blogging after going through such a dark place. Much love from one vegan to another xxx
Sabrina says
I lovelovelove this banana bread and have made it countless times and given the recipe to a lot of friends 😀
A few times now the texture came out super weird even if I didn’t change anything and then it hit me: the conversion from cups to metric isn’t correct, at least in terms of flour. You need to nearly double it and then it’s the same wonderful, fluffy bread 🙂
Sierra says
Hello!
I just made this, and I have a question.
I made and baked my loaf precisely as specified, and at 80 minutes it was still very underdone.
I’m wondering where I went wrong. I’m definitely excited to try again, as the bits that were cooked (the corners and small slices at the ends) were SO TASTY!
I used a metal 8 by 4 inch loaf tin.
My oven is very accurate, so I’m sure it was baking at the correct temperature.
I think next time I’ll try making it in an 8 by 8 glass cake pan, unless someone has other advice.
Isabella Gutowski says
is the serving size one slice? 🙂
Sarah says
Yes, it is.
Jordan says
Can the batter be made and stored overnight to bake the next day?
Sarah says
I don’t recommend it. Baking soda becomes activated once it is wet which means that it will be less effective when baking. However, if you give it a try, let us know how it goes!
Lakin says
Just made this using 1 cup of whole wheat flour and it turned out amazing! So delicious and I can’t believe how healthy it is! Never would have thought to use dates in a banana bread recipe but now I’m never going back. My girlfriend loves it too. Thanks so much for sharing!