Vegan Banana Bread

If you would like to make this recipe gluten free, swap out the all-purpose flour for equal amounts of a gluten-free flour blend.

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Yield: 1 loaf (6 to 8 slices)


  • 2 tablespoons flaxseed meal
  • 1/2 cup plus 2 tablespoons almond milk
  • 2 to 3 very ripe bananas, peeled
  • 1/3 cup walnut, coconut or avocado oil
  • 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt

Special equipment:


1 Preheat the oven to 350°F. Line a 4x8-inch loaf pan with parchment paper, long enough so that it hangs over the edges and creates a sling. (This will help facilitate easy removal.)

2 Make the flax egg: In a small bowl, combine the flaxseed meal with the almond milk. Let rest until thickened while you measure everything else.

3 Make the batter: In a large mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the oil into the mashed bananas. Add the sugar, flax egg, and vanilla. Finally, stir in the flour, baking soda, and salt.

4 Bake the bread: Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour, until a toothpick or cake tester inserted into the center comes out clean.

5 Cool and serve: Remove the bread from the oven and let cool in the pan for a few minutes. Then, using the excess parchment hanging over the edges as handles, remove the banana bread from the pan, and let cool completely before serving. Slice and serve.