top of page

Best Nut-Free Vegan Banana Bread

Turn a few overripe bananas into moist and flavorful bread.

It’s easy to vegan-ize banana bread because bananas are often used in place of eggs. This made a nice firm and moist bread the whole family loved, and it smelled amazing while baking. This recipe is modified from Connoisseurus Veg.

The original recipe calls for a cup of nuts, chocolate chips or favorite stir-ins which I omitted because I'm allergic to nuts. And as much as I LOVE chocolate I don't like it in banana bread.


3 medium overripe bananas

1/3 cup organic granulated sugar

1/3 cup organic brown sugar

1/3 cup canola oil (or your favorite baking oil)

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

For Topping

1/4 cup organic brown sugar


1. Preheat oven to 350 degrees.

2. Lightly oil a 9-inch loaf pan* and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side.

3. Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.

4. Add sugar, brown sugar, oil, and vanilla to the bowl. Stir until well-mixed.

5. Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour.

6. Stir everything together just until mixed. Don't over-mix. The batter will be thick.

7. Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.

8. Sprinkle the top with brown sugar.

Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and transfer it to a cooling rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.

*Tip: If using a glass loaf pan instead of metal pan, lower the temperature to 325 degrees and bake 10 minutes longer.



Recent Posts

See All


bottom of page