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Vegan Banana Bread Recipe, bread loaf in pan

Banana Bread

Prep: 10 min
Cook: 50 min
Total: 1 hr
Servings: 10

This is a classic banana bread recipe but better! Using whole wheat and maple syrup with no oil, this oil-free banana bread is considered okay to eat in moderation on a whole food, plant-based diet. Healthy, moist, and utterly delicious!

Author Louisa Nicholson
by Louisa Nicholson
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 1 Loaf (10 Servings)
Needed Kitchenware: Mixing bowl, 1 loaf pan, parchment paper, oven, 1 loaf pan, parchment paper, oven
  • 4 ripe bananas
  • ⅓ cup maple syrup
  • ⅓ cup unsweetened apple sauce
  • 1 vanilla bean (or 1 teaspoon extract)
  • ¼ cup ground flaxseed
  • 1½ cup whole wheat flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
Recipe Directions


  • Preheat oven to 350 degrees.
  • Add to a large mixing bowl the bananas, maple syrup, apple sauce, vanilla, and flax. Mix very well and let sit for 5 minutes.
  • Add the rest of the ingredients (cinnamon, nutmeg, baking soda, baking powder, and salt) to the bowl and mix until just combined.
  • Pour batter into a loaf pan lined with parchment paper and bake for 50 minutes.
  • Remove from oven when a toothpick comes out clean and let sit for 5 minutes. Remove the parchment paper prior to serving. Enjoy!
Recipe nutrition

Nutritional Information

Yield: 1 Loaf
Servings: 10
Information per serving:
Energy: 190 kcal
Carbohydrate: 41.3 g
Protein: 3.7 g
Fiber: 4.7 g
Sugar: 20.2 g
Fat: 2.5 g
Monounsaturated Fat: 0.4 g
Polyunsatured Fat: 1.5 g
Omega-3: 1 g
Omega-6: 0.5 g
Saturated Fat: 0.3 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 14.3 mg 3% DV
Folate: 21.7 µg 1% DV
A: 37.4 IU 0% DV
B1: 0.2 mg 18% DV
B2: 0.3 mg 31% DV
B3: 1.4 mg 10% DV
B5: 0.3 mg 6% DV
B6: 0.3 mg 21% DV
B12: 0 µg 0% DV
C: 4.3 mg 6% DV
D: 0 IU 0% DV
E: 0.2 mg 2% DV
K: 0.9 µg 1% DV
Calcium: 57.8 mg 6% DV
Copper: 0.2 mg 19% DV
Iron: 1.1 mg 6% DV
Magnesium: 59.5 mg 19% DV
Manganese: 1.6 mg 91% DV
Phosphorus: 108.7 mg 16% DV
Potassium: 327.8 mg 7% DV
Selenium: 12.9 µg 23% DV
Sodium: 214.2 mg 14% DV
Zinc: 1.1 mg 13% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

I love this classic banana bread recipe that focuses on the taste of banana, cinnamon, and vanilla. This recipe tastes like BANANA, first and foremost, which is surprisingly missing in a lot of banana breads I've tried in the past. It's also very moist and amazingly easy to make in just one large mixing bowl. The applesauce is here to replace oil in the recipe making this super healthy but without any of the apple taste.

What I love most about this recipe is how versatile it is. You could easily add walnuts, almond slivers, or fall spices to match the type of mood you're in. Also, you can adjust the sweetness by adding or removing the maple syrup to your tastes.


Make sure your bananas are very ripe with a lot of black spots on them. You can use frozen bananas, just be sure to thaw them completely to room temperature first.

Decorate your banana bread by adding toppings once the batter is in the loaf pan by sprinkling those walnuts, pecans, rolled oats, or other seeds on top before baking.

Banana bread

You can use spelt flour or your favorite gluten-free flour in place of the whole wheat flour. You can certainly use a different pan or muffin tin in place of the loaf pan for different shapes, but you'll have to adjust cooking time and results might vary.

Store your banana bread in the freezer for long-term storage in a freezer safe container or bag, airtight. Store your banana bread on the counter in a container to maintain freshness for up to 3 days or in the refrigerator for up to 1 week.

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