This vegan oil-free banana bread uses simple ingredients that you likely already have on hand. It’s a delicious recipe when you’re looking to cut out oil and still have a quick bread the whole family can love.
We are deep in this quarantine life, and I feel like part of your right of passage is making some classic banana bread.
I can’t tell you how many sites I’ve been on asking for a good banana bread recipe.
I decided to come up with an easy vegan banana bread recipe that is also oil-free because there are already hundreds of delicious vegan traditional banana bread recipes all over the web.
I like this recipe because it isn’t overly sweet; my kids love it and will eat a loaf in one day if I let them; it’s very low fat, delicious, and made with basic ingredients.
If you are looking for a more traditional oil and sugar-filled bread, you must try these amazing vegan banana crumb muffins here. My kids also go crazy for those!
Vegan Oil-free Banana Bread Recipe Q&A
Can you make this a vegan, gluten-free oil-free classic vegan banana bread?
You can use a gluten-free flour blend or gluten-free all-purpose flour like Bob’s Red Mill mixed with gluten-free oat flour.
What’s the best type of bananas to use?
Bananas with lots of brown spots do the best in banana bread.
They are really gross to eat but really great in banana bread.
A too fresh banana would be icky and not provide enough natural sweetness or banana flavor.
What are some good vegan banana bread mix-ins?
- vegan chocolate chips
- nuts (walnuts or pecans)
- dried fruit
- vegan version of Nutella
Can I make these into oil free banana muffins?
You can; just make sure to use muffin liners, and the baking time will be different.
Can I add oil to the recipe?
I would just make this vegan banana bread recipe instead.
Can I use alternative flours?
If you would prefer to use white whole wheat flour, then you can. I’ve never used spelt flour in this, but I think it would likely work.
Can I use maple syrup instead of refined sugar?
I’ve never tried it.
I would use half coconut sugar and half maple syrup.
I think all maple syrup will throw off the liquid ratio.
What do you need for this Easy Vegan oil-free Banana Bread?
Check out the recipe card for the full recipe at the bottom of this post.
- overripe bananas, mashed
- white sugar
- brown sugar
- apple sauce
- baking powder
- baking soda
- almond butter (or peanut butter in a pinch)
- vanilla extract
- flax seeds (for the egg replacers)
- all-purpose flour
What do you need for the best vegan banana bread oil-free version?
Preheat your oven to 350 degrees F.
Take a standard loaf pan and either spray lightly with oil and dust with flour, or for an oil-free option, use oven-safe parchment paper.
Make your flax egg in a small cup by taking two tablespoons of flax meal and mixing with 4 TB water, and set aside while you gather the rest of the ingredients.
Get a large mixing bowl and smash your bananas.
Mix all the ingredients with the mashed bananas but the flour and stir until combined.
Once those are combined, add your flour and stir just until combined.
Now pour batter into the prepared pan. This is a thick batter, so don’t be alarmed.
Bake for 50-60 minutes. Mine was done around the 55-minute mark.
Let cool for 5- 10 minutes and then place the loaf on a cooling rack and enjoy.
How do you serve this mostly healthy vegan banana bread recipe?
This is best served after it has time to come to room temperature.
You can serve this plain as is or with vegan butter, peanut butter, whatever you like with your banana bread.
How do you store leftover banana bread?
Let the bread come to room temperature before placing it in an airtight container.
You can leave it sealed on the counter for two days; any longer, move it to the fridge for up to 5 days.
Can you freeze banana bread?
Yes, banana bread freezes great.
You can either pre-slice it or leave it as a loaf, wrap it with plastic wrap and then place it in a freezer-safe bag or container and freeze for up to 3 months.
To defrost, let it sit on the counter, then heat up in the microwave, toaster, or just eat.
Want some other vegan quick bread recipes?
- 3-4 very ripe bananas, mashed
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup applesauce
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 TB almond butter
- 1 tsp vanilla
- 2 TB flax seeds + 4 TB water
- 1 1/2 cup all purpose flour
- Preheat your oven to 350 degrees. Take a loaf pan and either spray lightly with oil and dust with flour, or for an oil-free option, use oven-safe parchment paper.
- Make your flax egg in a small cup by mixing two tablespoons of flax meal with 4 TB water and setting it aside while gathering the rest of the ingredients.
- Mix all the ingredients but the flour and stir until combined. Once those are combined, add your flour and stir just until combined. Now pour the batter into the prepared pan.
- Bake for 50-60 minutes. Mine is done around the 55-minute mark. Let cool for 5- 10 minutes and then place the loaf on a cooling rack and enjoy.
See blog post for recipe Q&A
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 182Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 309mgCarbohydrates: 37gFiber: 3gSugar: 16gProtein: 3g
The calories are computer generated and may not be 100% accurate.
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.