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THE BEST HEALTHY BANANA BREAD (VEGAN, OIL-FREE)

You will love that this Healthy Banana Bread is moist, naturally sweetened, and made with wholesome ingredients! It’s Vegan, WFPB, oil-free, and refined sugar-free, making it perfect for a healthy treat. Try this simple yet delicious recipe today!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Vegan
Servings 8 to 10 servings

Equipment

  • 2 mixing bowls
  • 1 Whisk
  • 1 spatula
  • 1 9x5-inch Loaf Pan
  • 1 Fork or Potato Masher

Ingredients
  

Wet Ingredients:

  • ½ cup unsweetened plant-based milk
  • 1 tsp apple cider vinegar
  • 3 bananas (large ripe, about 1 ½ cups mashed)
  • ¼ cup unsweetened applesauce
  • ⅓ cup maple syrup
  • 1 tsp pure vanilla extract

Dry Ingredients:

  • 2 cups whole wheat flour (or whole wheat pastry flour for a lighter texture)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt

Mix-ins

  • ½ cup walnuts or pecans (chopped)
  • ½ cup vegan chocolate chips

Toppings (Optional):

  • 1 banana (sliced in half lengthwise)
  • Extra ground cinnamon
  • Date sugar

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly dust with flour.
  • Prepare the buttermilk: Mix plant-based milk with apple cider vinegar in a small bowl. Let sit for 5 minutes.
  • Mash the bananas in a large bowl until smooth. Stir in applesauce, maple syrup, vanilla extract, and the prepared buttermilk.
  • Mix dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  • Combine wet and dry ingredients: Gradually add the dry ingredients to the banana mixture, stirring until combined. Do not overmix.
  • Fold in nuts and chocolate chips if using.
  • Pour batter into the prepared loaf pan and smooth the top.
  • Add the banana topping: Place the halved banana on top of the batter and sprinkle with extra ground cinnamon and date sugar, if using.
  • Bake for 45-55 minutes or until a toothpick inserted in the center comes clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Store banana bread in an airtight container at room temperature for 3 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 3 months.
  • Use extra ripe bananas for natural sweetness and moisture.
  • Do not overmix the batter to keep the bread soft and fluffy.
  • Ensure the oven is fully preheated before baking.
  • If using a glass or ceramic loaf pan, baking time may be slightly longer.
  • Let the bread cool completely before slicing to prevent crumbling.