This quick and easy 5-ingredient banana bread is the best way to use your overripe bananas! So tasty, but also very healthy: made using almond butter instead of oil and also sweetened with bananas + a little maple syrup. No highly processed white sugar! Egg-free, dairy-free and fully plant-based.
We make banana bread often, but somehow still don't have any on the blog! So, here it is, the most simple and completely vegan banana loaf you might ever need from now on. Guys, all you need is 5 ingredients. I don't think it can be any simpler than that! You probably have everything lying around in your kitchen right now.
And I made this recipe amazingly wholesome too! It was a little tricky to avoid any added processed oil or a lot of sweetener to make it this delicious. Usually, banana breads are more like gooey sugary cake than healthy bread, at least the ones you buy at the store.
But hey, I found the right combo to make this banana loaf perfectly sweet with a great texture, all this without any added oil, eggs, dairy or white sugar. Mostly sweetened with the natural sugar from the bananas and also boosted with more plant-based protein, thanks to the almond butter.
It is so healthy that I actually make it for breakfast. I prepare it in the weekend and we have a few slices ready-to-go for busy mornings. It makes for a fun change from toast or oatmeal and our kids LOVE it. Also, since it is not overly sweet, it can easily take a little chia jam or a drizzle of maple syrup to make it very breakfast-y. Or as my kids will beg for, vegan butter!
This is also the kind of recipe you can use as a base to add some more flavorings of your choice. Turn this loaf into a chocolate banana bread, make it cinnamon-y or add a handful of walnuts for an added crunch. Or keep it just like that, plain and delicious. Just go with how you feel!
Hope you enjoy this 5-ingredient banana bread!
- Very simple with minimal hands-on prep time.
- Ultra healthy and made without any added oil or refined white sugar.
- Fully vegan and filling.
- Versatile: can be flavored so many ways.
- Great for breakfast, snacking or add vegan chocolate chips to turn it into a tasty dessert.
- Perfect recipe for your overripe bananas!
- Ripe bananas: this is important. For best results, you will need OVERRIPE bananas. The ones that turned brown or even black, filled with speckles. They are sweeter and will yield a better texture to the loaf too.
- All-purpose flour: I haven't tried it yet using whole wheat flour. I would not recommend swapping more then 25% of the total amount for it. It could turn the loaf too dry.
- Baking powder: leveling agent.
- Almond butter: adds more nutrients, but also some healthy fats to make the loaf more tender.
- Maple syrup: to add a little more sweetener.
How to make it
Start by lining a 9 x 5 inches loaf pan with parchment paper and pre-heat the oven to 350º.
Make the batter
Mash the bananas on a plate using a fork. You are looking for a very smooth texture without any chunks, this will ensure the loaf is nice and moist.
Then, combine with the almond butter and maple syrup. Stir well and use a whisk if needed to make sure the almond butter is all incorporated without any chunks left.
In a large bowl, stir together the flour with the baking powder and then pour the wet ingredients over. Stir until all combined, but be sure NOT to over mix. Stop whenever you don't see any clumps of flour anymore, just don't overdo it.
At this point, you can also include some adds-on to flavor your loaf. See below for ideas!
Top and bake
Pour the batter in the prepared loaf pan. The batter is kind of sticky and thick, so use a spatula to spread it out to the corners.
Also, top the loaf with extra slices of bananas. This is optional, but I found that they added extra sweetness and a fun bite too, and kind of made the loaf look nicer too, so add them if you can!
Bake in the oven for 45-50 minutes, or until a toothpick comes out clean. Let the loaf cool down in the pan before slicing.
Watch how to make it
- Use the spoon and level method to measure the flour. Avoid scooping the flour using the measuring cup itself, you will end up with too much flour and it will make the loaf too dry. This is important!
- You will need a smooth, thin and pourable almond butter. This means you have to stir in the jar very well before measuring. Do not use a dry almond butter that you might get at the end of a jar, this will make your loaf dry.
- Don't skip on covering your pan with parchment paper, the bread will stick and you won't be able to take it out easily. I leave some extra length on the sides so I can just pull on it to take it out, it is easier to slice this way.
- Also, ensure your mixture is combined, but not over mixed for a fluffier and lighter loaf! I recommend to use a spatula as the flour tends to stick to the bottom of the bowl, so you can scrape all the dry ingredients.
- Regular bananas won't work well here. You need the overdone and ultra ripe bananas.
- One more thing: check the expiration date on your baking powder. This might sound silly, but you need fresh baking powder for best rising action.
We love this 5-ingredient banana bread plain and simple, but to be honest, I often flavor it depending on how we feel (which often end up by adding a large handful of chocolate chips, obv). Here are a few ingredients to try out (to include within the batter):
- Vegan chocolate chips
- Chopped walnuts or pecans
- A dash or two of cinnamon or nutmeg
- Vanilla extract
- Extra chunks of banana (within the batter, just a few, don't add too much!)
You can also have fun garnishing the loaf. I love topping with more slices of banana as they caramelize while baking and add an amazing sweetness and a chewy bite. But also, sprinkle some mini vegan chocolate chips over or walnuts as well. If you want a sweeter loaf, then feel free to sprinkle some coconut sugar too.
This banana loaf keep well for a few days (2-3) on the counter. Be sure to cover well as it tends to dry easily (let the loaf completely cool down first). For longer storage, then store in the fridge. I recommend to warm it up before enjoying.
You can also pre-slice the whole loaf, then store in a container to freeze. Divide each slice with a small piece of parchment paper so they don't stick together.
Other ways to use your overripe bananas
- Chocolate banana milkshake
- Banana chocolate chips cake in a mug
- Easy banana muffins
- Buckwheat banana pancakes
More loaf recipes you might like
- Glaze lemon poppy seed loaf
- Apple cinnamon loaf
- Easy buckwheat bread
- Whole grain oat milk bread
- Turmeric bread
I hope you like this easy vegan banana bread as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
5-Ingredient Vegan Banana Bread (Oil-Free)
- 2 cups all-purpose flour - NOT over packed, see notes
- 2 tsp baking powder
- 1 ¾ cups mashed bananas - plus extra slices for topping
- ⅓ cup almond butter (pourable thin consistency)
- ⅓ cup maple syrup
Optional adds-in (choose 1 or 2, if desired)
- ½-¾ cup dark chocolate chips
- ½ cup chopped walnuts
- ¾ cup raisins
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pre-heat the oven to 350º and line a 9 x 5 inches loaf pan with parchment paper.
- In a medium bowl, combine the mashed bananas, almond butter and maple syrup. Whisk or stir very well until there are no clumps of almond butter anymore.
- In a large bowl, stir the baking powder into the flour. Then, pour the wet ingredients over and use a spatula to combine. If you want to include any flavoring ingredients, add them now. Do not over mix the batter!
- Transfer the batter to your prepared loaf pan and use a spatula to spread it to the corners. Top the loaf with the extra banana slices.
- Bake for 45-50 min or until a toothpick comes out clean. Let the loaf cool down in the loaf pan before slicing.
- Follow this spoon and level method to measure the flour. If you scoop the flour using your measuring cup right into your flour, you will end up packing it and you will have too much flour, which could yield a dry loaf.
- Store leftovers in an air-tight container at room temperature for up to 2-3 days. For longer storage, store in the fridge or the freezer.