October 20, 2007

Banana Bread

by IsaChandra

Makes 12 slices

A simple, no frills banana bread. Perfect for, um, eating. I recently edited the amount of sugar needed, so this should be perfect now.

1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt

Preheat oven to 350 F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.

  • December 26, 2010 at 9:28 pm: jo

    best banana bread EVER

  • January 11, 2011 at 10:04 pm: jessica

    are there any substitutions for the sugars in this recipe? maybe turbinado, evaporated cane….something less refined than white and/or brown?

    • January 11, 2011 at 11:45 pm: IsaChandra

      Of course, it sounds like you already know of a few different kinds of sugars, just use the ones you prefer.

  • January 13, 2011 at 6:57 pm: Jen Doyle

    I am looking forward to trying this recipe! I’ve been a baker (by hobby, not profession) for years but have recently gone vegan. Needless to say, I now need to revamp my trusted recipes and add many new ones as well!

    I would like to bake this with maple syrup, rather than refined sugar. I did a little research on substituting maple syrup and it seems as though it can be substituted cup for cup, but I will also need to reduce the liquid in the recipe (in this case, the soy milk) by 3 Tablespoons per each cup of syrup used.

    Isa, does that sound accurate to you?

  • January 18, 2011 at 1:17 pm: erin


  • January 19, 2011 at 9:03 pm: c

    Can I turn this into cupcakes? What substitutions do I need to make?

  • February 13, 2011 at 8:31 pm: Teni

    Great recipe, makes amazingly delicious banana bread. I like to add some semi-sweet chocolate chips once in a while too as a little surprise :)

  • February 14, 2011 at 3:51 pm: Sarita

    Best. Banana bread. Ever. Seriously– even my super picky cat goes crazy for this! I make this fairly often, as we can never finish a bunch of bananas in our home (read: my bf says he’ll eat them and never does!). I actually just use plain unsweetened soy milk (bc that’s what I tend buy) and then add just a tiny bit more vanilla extract (like 1.5 tsp). I’ve had good luck turning these into muffins by reducing the baking time to about 30 minutes. Also great with some roughly chopped pecans or chocolate chips. Or hot with a scoop of chocolate pb ice cream… mmm…

  • February 18, 2011 at 10:45 pm: Mish

    I followed this recipe in making banana bread for the first time. I substituted brown rice syrup for the white sugar, used equal parts all-purpose flour and whole wheat pastry flour and added 1/2 cup walnuts… the result? The best banana bread my friends and family have ever had! This bread has lots of nice, subtle flavor and is *very* moist.

    Many thanks to PPK as well as Veganomicon for opening the door for me to awesome vegan baking! <3

  • February 20, 2011 at 2:13 am: Molly

    The most AMAZING banana bread recipe. I use almond milk instead of soy though ;)
    So soft, and perfect, and tasty!

  • February 22, 2011 at 3:03 am: DeFor

    This is fantastic! Certainly the best banana bread I’ve ever made.

  • March 7, 2011 at 3:36 am: Jacki

    this is insanely good! What an amazing recipe! I subbed 1/2 the regular flour with barley flour and used earth balance for the marg. everything else as is in the recipe – wow!

  • March 10, 2011 at 4:20 pm: Lisa

    I can not wait to try this recipe today! I do all the cooking in our house. My sister just moved in and I have been searching for recipes that are vegan friendly that all the family can enjoy. She’s vegan…we, however are not. Can’t wait! Sounds delish!

  • March 10, 2011 at 9:37 pm: Lindsey

    My non-vegan roommate just devoured ALL of this; I managed to eat one slice and thought it was amazing. I pureed the overripe bananas in the food processor and was rewarded with a very smooth and delicious bread.

  • March 15, 2011 at 5:32 pm: Allie

    This was delicious. I brought it to a party and it was a big hit! Of course, none of them knew it was vegan :)

    I added chopped nuts and chocolate chips + a side of ice cream to make it more of a dessert.

    MEGA YUM! I bake for 1 hour.

  • March 21, 2011 at 4:05 am: Allison

    This so did not work out for me. Soggy on the Inside and rubbery on the outside. is it just me!?

  • March 22, 2011 at 8:08 pm: Frank

    @ Allison: YES IT’S JUST YOU! :-) Did you undercook it? I’ve cooked this recipe several dozen times and the only time it came out like that it was because I undercooked it.

    I just wanted to suggest replacing the margarine with apple sauce – I like how it comes out much better, though I do miss that hint of buttery flavor. Going half apple sauce/half earth balance yielded a good result but I do not always have both in the fridge when I make my B-bread – or smoothie bread as we call it around here, since I’m prone to tossing in other random berries, mangos, etc. into the mix!

  • March 24, 2011 at 3:20 am: newvegancook

    how much applesauce should I use if I want to completely replace the margarine

  • March 28, 2011 at 6:37 pm: Rachel

    I don’t like margarine (waxy, weird, hydrogenated vegetable oil). What do you think would happen if I used coconut oil? Would it be too thin?

    • March 28, 2011 at 6:45 pm: IsaChandra

      There’s non-hydrogenated margarine (Earth Balance) but coconut oil would be just fine! I actually just use 1/2 canola oil, 1/2 applesauce lately.

  • March 30, 2011 at 5:01 pm: Lisa

    YES! For the Carmen Miranda version I made it with 1/4 cup of whole wheat pastry flour, almond milk, 1/2 cup semi-sweet chocolate chips, & 1/2 cup of coconut—yummy-thanks for the inspiration!

  • April 4, 2011 at 12:47 am: TMomma

    i just made this and it was fantastic. i actually hate banana in most anything but needed to make a banana bread for my food allergy kiddo to trial banana in. He loved it and so far no bad reaction to banana!

  • April 12, 2011 at 4:02 pm: Paula

    I’ve made this recipe many times. It’s great. Now I have a lot of sweet potato in the fridge that I have to use up. I think I’ll try it using sweet potato, although I do see the pumpkin bread recipe. Decisions, decisions. WIll try it with pecans and see if that’s better than walnuts.

  • April 16, 2011 at 6:11 pm: Kendra Kat

    WoW!!! Awesome!! I made a double batch and added about a cup of chopped walnuts. I made one banana bread loaf, and to the other half of the batter I added chocolate chips and poured them into muffin tins. Crazy good, make this recipe!!! :D

  • April 17, 2011 at 3:01 pm: Nicole Mark

    I subbed almond milk for soy and whole wheat pastry flour for white, used Earth Balance for the margarine and added a little more than 1 tbsp. of peanut butter to the batter. SO DELICIOUS! I think I’ll try it with some chocolate chips next time as a few others have suggested. Thanks, Isa, for another amazing recipe!

  • April 17, 2011 at 8:38 pm: Cassandra

    I make this with raisins, cranberries, almonds, and applesauce half-substituted for the margarine, and it’s amazing. Works great in a bread maker, just put everything except the add-ins in and add them at the beep.

  • April 21, 2011 at 1:40 pm: RP

    Can I use soy milk instead?

  • April 24, 2011 at 2:44 pm: SS

    I’ve just made my first vegan baked cakes (muffins) and I find the dough is heavy and thick and moist and I love it. I cannot wait for my bananas to go over ripe so I can try this recipe! I have soy spread – not margarine – will this work?

  • April 25, 2011 at 9:49 pm: allison jones

    ok. my bad. i made this again and it was great. i think i messed up the baking soda amount last time. anyway, i used 1/4 cup applesauce and 1/4 cup earth balance and 1 cup whole wheat and 1 cup unbleached white flour. kids and husband loved it. thanks!

  • May 4, 2011 at 11:43 am: Danny

    can i subsitute maregrine with oil?

  • May 4, 2011 at 11:47 am: Danny

    Never mind I found the answer reading the comments with 1/2 cup canola oil , or 1/2 cup of apple sauce :D

  • May 6, 2011 at 6:35 am: Danny

    YUMMY , great recipe ! We finished it in 2 days:D

  • May 19, 2011 at 6:18 pm: Nicole Jackson

    Ummm….I feel like this is breaking news!!!! I made my first successful banana bread thanks to this recipe! Best part you ask?!?! It’s vegan! Heck yes baby! This is my new “go-to” recipe for banana bread and I can’t wait to share it with my husband – he will be so stoked!

  • May 21, 2011 at 5:08 am: Arwen

    I live in Japan where vegan margarine and applesauce are hard, if not impossible to come by. (And nonstick spray which makes me shed a little tear every time it shows up in appetite for reduction and other vegan low-fat recipes–a lot!) So with neither EB nor applesauce, would straight veg. oil do the trick or turn out funky? I also have to cook by watts not degrees and I’m not too good at it, so I’d also like to know if the oil would alter cooking time?

  • May 28, 2011 at 10:43 pm: Mary

    Can you sub extra banana for the Earth Balance? I wanna make this with no added fat (so I can eat a whole loaf and call it “healthy”!)

  • June 2, 2011 at 6:59 pm: Alesha

    love this recipe! I added flax seeds, chia and selba. I did the canola and applesauce, mentioned in the comments above. Made this for a party and everyone loved it!!! Thank you.

  • June 6, 2011 at 6:39 am: Mandy

    Mmmmm Yum! Thanks Isa.

    No photo for this recipe! I took one today and posted it on my new vegan blog if you want to see :)
    I added 1/3 cup of sultanas and 1/2 cup walnut pieces. Perfect!

    Can anyone tell me what the role of the apple cider vinegar is?

  • June 9, 2011 at 6:39 pm: Rebecca Thomas

    Oh. My. Goodness! Isa, you are ridiculous! You are a vegan cooking goddess! I just made these and almost burnt my face off eating straight out of the oven! I made a few healthier substitutions, so here goes…1/2 C organic cane sugar and 1/2 C brown rice syrup, 1/4 c coconut oil and 1/4c apple sauce, used all whole wheat pastry flour and added 1/2 C chopped walnuts. Made 12 muffins and baked 30 min. Divine!!!

  • June 9, 2011 at 8:10 pm: Jennifer

    So good. Major hit at our house. However I cut the sugar in half and used a bit more banana. Great recipe!

  • June 17, 2011 at 12:18 am: Clara

    Mandy, I would think the acv is for buttermilking the soy milk. Whatever the purpose, you can tell the difference if you skip it. So delicious!!

  • June 17, 2011 at 1:59 am: Jaclyn

    Followed this recipe to the T and it was perfect! I ended up baking for one hour and 10 minutes. Hubby thinks I’m a genius thanks to you.

  • June 26, 2011 at 11:40 pm: Spider

    I just made a gluten free version of this ^^ Subbed Doves Farm self raising gluten free (don’t think the US has that specific brand, but it’s just generic gluten free flour), minused the baking soda and added a tiny bit of cocoa cause I fancied it! Added a little extra soy milk too as gluten free flour seems to drink it up like crazy! So utterly delicious! Thankyou!

  • June 27, 2011 at 4:21 pm: Amanda

    Didn’t have enough bananas, so I added just one very ripe banana and a cup of diced apples. (I also forgot to add the acv…stupid mistake on my part, because the buttermilk is sooo good!) But regardless, they turned out great. I also took someone’s advice on here and put them in a muffin tin and baked for only 30 minutes instead of an hour. Amazing!

  • June 30, 2011 at 1:19 am: rita

    I am so not a baker, but this recipe was easy and DELISH!

  • July 1, 2011 at 2:24 pm: Gina A.

    This recipe was delicious!!! When making it, I doubled the margarine by accident, so I doubled the batch and made banana bread with one half and yummy oatmeal raisin cookies with the other half. Here is the recipe for my vegan oatmeal raisin cookies!

    1/2 cup brown sugar
    1/2 cups white sugar
    1/2 cup margarine, at room temp
    a handful of Quaker Oats
    a handful of raisins
    2 cups flour
    1/2 teaspoon baking soda
    1/4 cup vanilla or chocolate soy milk, mixed with 1 teaspoon apple cider vinegar
    1 teaspoon vanilla
    1 teaspoon cinnamon
    1/4 teaspoon allspice
    1/2 teaspoon salt

    Preheat oven to 350 F. Spray a cookie pan with non stick cooking spray, or lightly coat with margarine.

    Sift together flour, baking soda, salt and spices.

    Cream together the margarine and sugars. Add soy milk and vanilla.

    Add the wet ingredients to the dry. Mix well.

    Stir the oatmeal and raisins into the batter.

    Using a teaspoon, scoop the cookie dough, roll it into a small ball, and lightly press it down on the pan. Spread cookies about 2-3 inches apart

    BAKE for 10-11 minutes

  • July 7, 2011 at 11:29 pm: Chupacabra

    This was INCREDIBLE. Just made muffins using a container of applesauce instead of the third banana as I was short one. After 30 minutes of cooking time they were perfect. I also added about a half cup chopped walnuts. Incouldnt imagine adding chocolate chips, as the recipe ready comes out pretty sweet, but maybe if you’re a sweet tooth :) all in all, a terrific recipe I will definitely try again!!

  • July 17, 2011 at 2:11 pm: Kitten

    Wonderful! I’ve made this recipe as-is several times, though this time I substituted the allspice for dried ginger and nutmeg. I used coconut milk and about half a cup of pecans, too. Simply fabulous. This is the best banana bread I’ve eaten. My cat loves it, too! This recipe is wonderful as-is, but it is also a great basic recipe from which to experiment. Next time I’d like to try using shredded coconut, pineapple juice instead of soy milk, and maraschino cherries for a pineapple upside-down banana bread! Mmmmm!!

  • July 18, 2011 at 4:25 pm: Kate

    This banana bread is so good that my boyfriend is constantly buying bananas in the hope that I’ll make some more. Add some soy chocolate chips for some added deliciousness!

  • July 27, 2011 at 1:05 am: Jenn K.

    Wow, this bread was delicious. BEST vegan banana bread that I have ever made! Go ahead and try it!

  • August 3, 2011 at 9:55 pm: Johanna Woodbury

    I’ve added 4 bananas to the last 2 recipes I’ve made, and I recommend it.

  • August 3, 2011 at 9:55 pm: Johanna Woodbury

    Oh, and I’ve added chocolate chips.

  • August 5, 2011 at 5:14 am: Carl

    Just wondering, is the Apple cider vinegar really necessary?….because i really don’t want to go out and buy it just for this recipe

  • August 5, 2011 at 12:53 pm: Rachel J

    I would like to make this for a friend that is diabetic. I’ve read lots of comments about using sugar substitutes but I’m not sure if any of these will make this more diabetic friendly. Any suggestions? Thanks!

  • August 6, 2011 at 1:39 pm: Ariel

    Absolutely delicious! And super easy. Took it to the park & my friends devoured it. Thanks!

  • August 6, 2011 at 1:49 pm: Cristina

    Carl – you can use any vinegar to make the chemical reaction that makes the cake rise. Plain old white vinegar is OK.

  • August 7, 2011 at 11:12 pm: Allisor

    This is the oven right now! I didn’t have any vinegar so I used lemon juice… hope it works!

  • August 24, 2011 at 10:43 am: Rachel T

    Thanks Isa, another one of your great recipes. This was heaven in my mouth and my kids cried when I told them they could only have one piece. Amazing texture.

  • August 29, 2011 at 6:53 pm: Zoe

    This was awesome! I added diced organic apricots and it was a hit. I have a big sweet tooth while my husband does not, and yet we both loved it. This will be added to the recipe book to enjoy from now on. Thanks!!

  • September 2, 2011 at 6:15 pm: Alena

    I put it in the oven and then read over the ingredient list and saw that I missed the vinegar!!!
    So I took the batter back out and added about a tsp of white vinegar….. it’s in the oven right now.
    I hope it turns out alright. *sigh* now I’ll spend most of my hour watching the oven.

  • September 6, 2011 at 8:00 pm: Erika

    Great recipe! I didn’t have margarine so I used a canola/olive oil blend instead, and I didn’t have cinnamon and used nutmeg instead… AND I didn’t have soy milk so I used almond milk… and I used half honey and half brown sugar.

    OH and I used Kamut flour (very good for you) and added some flax seeds.

    And with all that substituting it was still delicious!

  • September 11, 2011 at 6:20 pm: Kristen

    I have some in the oven right now, I add apples and raisins because someone gave me two huge bags of apples so I am putting them in everything, but it doesn’t need it. This is the third time I have made it in about a week because everyone eats it that fast. My boyfriend said it is the best banana bread he has ever had. amazing…

  • September 17, 2011 at 1:24 pm: kira

    is it possible to make it with tapioca flour or other gluten free flour?

  • September 23, 2011 at 2:23 am: Jill

    This was much better than I had anticipated. I thought it would be pasty and flat but the flavor and texture were almost exactly like the non-vegan banana bread I used to make. I say almost only because it turned out quite dry, but I did overbake it, so I’m hoping that was the problem. I might try the 1/2 canola, 1/2 applesauce version next time. My kids couldn’t get enough of this.

  • September 23, 2011 at 11:04 pm: Tiffa

    I just took my batch out of the oven and my Apt. smells soooooo good! I substituted the 1/2 cup brown sugar for 3/4 cups of brown rice syrup, 1/2 cup of white sugar with 1/2 cup organic evaporated cane sugar, and i topped the loaf off with sunflower seeds and cinnamon and sugar for a little crunch :D I also baked the loaf for 45 minutes then turned the oven off and let the bread sit in the oven for another 15 minutes. I have yet to slice into it but I CANNOT wait!!!

  • September 24, 2011 at 3:11 am: Lindsey

    If I wanted to replace the 1/2 cup marg. for oil and applesauce, would I use a 1/4 cup of each?

    • September 24, 2011 at 6:00 am: IsaChandra


  • September 28, 2011 at 12:02 am: Mary Beth

    I replaced the margarine w/ FLAX seed and added Walnuts.. YUMMMO !

  • October 15, 2011 at 7:55 pm: tawny

    I made “cupcakes” with this and put vanilla almond frasting on top of them and yummmm!!! so delicious my kids ate them all up!

  • October 27, 2011 at 5:00 pm: AJ Johnson

    I made this about 9 or 10 times and every time I make it neighbors & friends always ask fora big slice or 2 lol! I always use coconut oil instead of margarine and I use demerera or turbinadosugar instead of brown and white sugar and sometimes I puree an extra banana in there. It aways turns out great…The kids beg for it constantly and get excited when they know I am getting ready to bake it so this is definitely a keeper. ps- I sometimes add about tbs. of hazel liquor and it changes the taste but in such a heavenly way!

  • October 29, 2011 at 8:43 pm: angela

    Am I crazy or is there supposed to be another cup of Soymilk/liquid in here? I added it the 5 times I’ve made it because it just seemed too dry. I thought banana bread batter was supposed to be pourable. I also used agave for the sugar and added a 1/2 cup of cocoa powder. Why have Banana Bread when you can have Chocolate Banana Bread? : )

  • November 9, 2011 at 2:41 am: Alexander Testere

    I added half a cup of fresh cranberries (halved) and sliced almonds to the top before baking and it turned out SO SO SO SO SO WELL

  • November 19, 2011 at 10:27 am: Em

    Awesome. Works every time. I substituted 1/4 cup of cocoa for flour and made it chocolate. Add about a cup of chocolate chips and walnuts. Serve from fridge. Fantastic. Everyone loves it and can’t believe its vegan.

  • November 20, 2011 at 6:01 pm: MJ

    This is fantastic! Much better than any non vegan banana bread recipe I’ve tried. The only suggestion I have is turn the bread 1/2 way through cooking and also watch the time. I had to take it out at 55 minutes.

  • November 20, 2011 at 7:48 pm: aliskava

    margarine! goin’ out of style… even earth balance is not necessarily more healthy than organic butter – butter is a whole food, not made in a factory – think it over – and check out westin price’s work or sally fallon…

  • November 20, 2011 at 7:56 pm: aliskava

    or in the case of veganism, coconut oil… anything that doesn’t need a factory and chemicals to process is sweeter to our furry bros

  • November 27, 2011 at 4:47 am: AJ

    I use half the brown sugar and super ripe bananas and it is awesome every time.

  • November 27, 2011 at 3:58 pm: Sarah Anne

    Delicious! I knew it was going to be good, Isa’s recipes never fail!

    I used gluten-free flour (Bob’s Red Mill) and it seemed to work well! I had never used gluten-free flour before, so it was an experiment, but I was pleasantly surprised. The texture is different— but okay! I love trying new things.

  • December 6, 2011 at 3:32 pm: paula

    absolutely amazeballs. i baked for an hour, and it got the outer edges nice ‘n’ crispy without being burnt. wtg, isa.

  • December 12, 2011 at 5:17 am: YL

    Made some adjustments and made this in my cakepop maker. Came out yummy!!! I used applesauce instead of margarine, rice milk instead of soy, and omitted allspice cause I didn’t have. Used a small ice cream scooper to fill each well and done in 7 mins. My oldest is requesting some for snack at school tomorrow. This made over 4 dozen and they were gone, except for 4 I put away for snack tomorrow.

  • December 18, 2011 at 8:52 am: Gordon M.

    This tastes divine with unrefined whole kernel coconut oil subbed for margarine/Earth Balance. I like it with walnuts too. I always throw our neglected bananas in the freezer and make this bread periodically from them… and often give it to neighbors. We’ve made new friends over this recipe!

  • December 27, 2011 at 5:15 pm: Jamie

    I have this bread in the oven now! I am so excited to try it. After reading the posts, I am going to try using applesauce and flax meal next time. Recently, I went vegan and am in hopes that the family will follow. Baking is a passion; we made vegan chocolate chip cookies for Santa and they were a hit. I know this B-bread will be a hit, too. Thank you, Isa; keep posting delicious recipes!

  • January 7, 2012 at 7:09 am: Shelly

    Amazing!!! I just tried a butt-piece warm out of the oven & I don’t know how many times I said, “Mmmh, mmmmh, mmmmmh!” The crust is perfectly crunchy & the pecans & dried cranberries I added to it make my mouth water just THINKING about it! After being disappointed repeatedly elsewhere with banana bread recipes, I say THANK YOU for the inspiration you gave me to make mine! *Also thank you to everyone else for the variation ideas! I have a whole page written out for different varieties to try with this amazing base recipe!*

  • January 8, 2012 at 4:30 am: jennifer fox

    Anyone have thoughts for reducing the amount of sugar? I like a less sweet banana bread, and eat too much damn sugar as it is.

  • January 11, 2012 at 11:03 am: Karen

    Could I substitute Soy Milk for Rice Milk?
    It would save me a shopping trip xD

    • January 12, 2012 at 5:24 am: IsaChandra

      Sure you can!

  • January 11, 2012 at 11:04 am: Karen

    Whoops, I got that backwards!

  • January 19, 2012 at 5:54 pm: VegEm

    I have made this recipe so many times and every time I make it it comes out perfect. It doesn’t matter if I substitute flours, sugars, add chocolate chips…It is hands down my FAVORITE recipe! Thank you Isa!

  • February 5, 2012 at 12:19 am: Cass

    KILLER recipe. My best friend wanted to make a vegan banana bread for her beau, and we embarked on a mission. Our first recipe was from another blog, and it was a huge recipe FAIL. It was dry, it didn’t disperse and rise properly, and was flavor-robbed. THIS RECIPE KICKED that one’s ***!!! We added 1/2 cup of toasted walnuts. Ours was done at around one am, which was not minded when we tasted our success. It was SOOO delicious, we can’t wait to make more!!

  • February 6, 2012 at 2:51 am: Kate

    None of my quickbreads seem to rise past 2 inches. I bought new baking soda and powder today, thinking that might be the issue, but it didn’t make a difference. Is this bread supposed to be 2 inches high or is everything broken forever?

    • February 6, 2012 at 3:05 am: IsaChandra

      Ha, oh no! Yeah, they’re supposed to rise. What size is your pan?

  • February 6, 2012 at 7:38 pm: Kate

    Oh jeez, it’s 9×5. That is probably the problem, then?

    • February 6, 2012 at 7:54 pm: IsaChandra

      Yep! My recipes are for an 8×4 pan.

  • February 12, 2012 at 2:25 am: Kim

    Kate, I just baked this in a 9×5 pan and it rose up pretty nicely.

  • February 19, 2012 at 3:41 am: Samantha217

    I didn’t have brown sugar on hand so I used another 1/2 cup of regular white sugar and added about 3 tbsp of maple syrup. I also substituted the margarine for 1/2 cup of coconut spread. Turned out very well! If I add chocolate chips to the batter does that change the baking time? And how much should I add?

  • February 19, 2012 at 3:42 am: Samantha217

    And I used vanilla flavored coconut milk instead of soy due to my allergy :)

  • February 19, 2012 at 8:28 am: jwpetal

    I have been searching for a good vegan banana bread recipe for my son, who has a large number of food allergies. This was my 4th recipe attempt and he proclaimed this recipe to be ‘the one’. We used soya and a basic non-brand dairy free spread and made them into mini muffins.

  • February 26, 2012 at 7:05 pm: Gregory

    Amazingly delicious! It comes out moist and scrumptious. I don’t add the allspice or the cinnamon, but I add coconut, applesauce and carob chips to the mix. Instead of the sugars I sub maple syrup and coconut sugar fo a more caramel taste. Thanks for pos ting!

  • March 4, 2012 at 9:27 pm: Samantha @ Lenten Lentils

    How can I bake this in a mini-loaf pan with 8 minis?

  • March 15, 2012 at 10:06 am: Leenah

    Does anyone experience the same thing as I do? I just had a go with it and the middle turned out to be a little gooey (more to a gooey and chewy texture, looks a lil transulcent).

    The alterations that I did to the recipe was:
    1/2 cup margarine ; 1/4 grapeseed oil, 1/4 applesauce
    4 riped small – med sized bananas (not very riped)
    1 cup Turbinado Sugar

    Because the Turbinado sugar are in large crystals form, I added some hot water to melt it.
    And when I was pouring the wet ingredients to the dry, i didn’t incoporate slowly…

    Anyone knows what’s the problem? :-‘(

  • March 17, 2012 at 2:46 am: Gregory

    Too much Liquids I would say. Add a little more flour to the mix and then blend. Keep the half cup margarine, 1/4 apple sauce should bee fine, try cutting out the grapeseed oil if you are adding water to the sugar.

  • March 24, 2012 at 9:40 pm: Sam Iyam

    You don’t need to melt the turbinado; it will break up as it bakes. Just substitute it for regular sugar cup for cup.

  • April 2, 2012 at 2:31 am: Rachel F.

    I used this recipe for muffins the other day, using your suggestion to use half oil, half applesauce (didn’t have any “butter” in the house). The muffins. were. delicious. Most definitely going to be my go-to recipe for banana bread now.

  • April 3, 2012 at 3:36 pm: vegancouchpotato

    I just made this over the weekend! It was delicious!

  • April 12, 2012 at 1:55 am: Trc

    This is SERIOUSLY the most awesome banana bread I’ve ever had in my 31yrs of life!! The flavor is right on and so is the texture! This recipe will make awesome cupcakes with frosting! I’m lacto vegetarian so I used milk and butter because I already has them on hand. Nonetheless they were delicious!! Some people mentioned swaping out sugars but this bread is not teeth hurting sweet, its perfect! I also used white whole wheat flour and really super ripe bananas! I was a little worried when the batter was super thick but I had a feeling it would be ok. IsaChandra, I hope you continue to bake and turn out recipes because you have a serious gift! Thank you so much for posting recipes and sharing your talent with us less gifted bakers!

  • April 13, 2012 at 3:06 am: aizjanika

    This has become my go-to banana bread recipe. It’s awesome–definitely the best banana bread recipe I’ve ever tried.

  • April 16, 2012 at 3:26 pm: Shade

    If anyone has made this sans vinegar, could you share what the result was? Will my banana bread be destroyed without it? lol

  • April 19, 2012 at 10:59 pm: Jessica

    My husband cannot stop eating this! I made it a little healthier too for my vegan friend who is on the Engine 2 Diet right now. So I did applesauce instead of margarine and honey/maple syrup for sugars! :)

  • April 30, 2012 at 6:40 pm: cheryl

    I have just finished making my 2nd batch of this… lovely! so easy to make – I am rubbish in the kitchen but managed this easily! many thanks for sharing!

  • May 8, 2012 at 7:07 pm: Robin F.

    I made this last night when I noticed 3 bananas on my counter about to go bad. I added a cup of chopped walnuts and I am sure doing so extended the baking time but it was sooooooooo worth it!!! With a 16 month old who has a banana addiction, it’s a given that I do get a couple overripe bananas on a semi-weekly basis so I’ll be visiting this recipe often ;)

  • May 23, 2012 at 4:50 pm: Julie Kate

    Is coconut oil a good substitute for the margarine? Thanks!

    • May 27, 2012 at 7:56 pm: IsaChandra


  • June 12, 2012 at 4:12 pm: Kellie

    All I can say is delish!! I added some chocolate chips and voila, fab banana bread!

  • June 13, 2012 at 11:32 pm: Angela

    Excellent recipe. My vegan tastebuds rejoice! Freezes well. Used almond milk instead of soy. Made 11 jumbo muffins. 25 minute bake time.

  • June 25, 2012 at 7:43 pm: Laura

    What kind of flour does this use? Can I use plain whole wheat flour? Or do I have to use whole wheat PASTRY flour? Or all-purpose? Or a mixture of the two? What about oat flour? I’m trying to avoid using bleached flour that has little to no nutritional value. And can I use almond milk instead? What about Sugar In The Raw? That sugar naturally contains some molasses so would that count as BROWN sugar or WHITE? Will unsweetened applesauce substitute the margarine well? Sorry i’m filled with questions. I’m really big on details and making things healthy.

  • June 26, 2012 at 1:56 am: Angela

    Totally flexible recipe! I didn’t have 3 bananas, so I subbed for 1 banana, 1 large grated carrot and 1 mashed up ripe pear. Also did whole wheat pastry flour instead of white. Instead of 1/2 cup margarine, I did 1/4 cup vegan becel + 1/4 cup organic canola oil. Instead of 1 cup of sugar, I cut back to 3/4 cup. This made 11 jumbo muffins. Bake time was 25 minutes. Yum!

  • July 9, 2012 at 11:46 am: Kristine

    This is deliscious! I I’ve been making my grandmothers recipe for years. Sorry grandma but this recipe will have to become a regular!

  • July 15, 2012 at 11:09 pm: Keryn

    Just made this! I forgot the apple cider vinegar but it turned out sooooo good! It was my first time making banana bread… I am pretty impressed :)

  • July 18, 2012 at 3:57 am: Sarah

    Lol…”Perfect for, um, eating.” I couldn’t stop laughing at that.

    So good! I make all your breads into muffins. Which sounds like a threat, but it’s not. “Ayee maeeke ahll your breadz eento mahffeens.”

  • July 29, 2012 at 9:37 pm: Nicole

    This is a wonderful recipe! I added in some walnuts and chocolate chips, and made some muffins and loaves! I am stocked up for a week of delicious breakfasts and snacks now.

  • September 16, 2012 at 3:35 am: MacKenzie

    Isa, you’ve hit another home run with this. The recipe is so simple, and the results are so good. Thank you!

  • September 16, 2012 at 2:06 pm: Michelle

    Wow, this banana bread is awesome! I substituted vegetable shortening 1/4 c and flax meal 3/4 c. for margarine and it came out perfect.

  • September 19, 2012 at 1:02 pm: mimma

    i entered this recipe into a calorie counter – it’s 245 calories per slice (with 12 servings) fyi – and it’s also delicious!

  • September 21, 2012 at 1:43 am: Chris

    This bread is so yummy, you won’t eat it, you’ll devour it. Btw, I’ve already made this twice in two weeks! For those who don’t like to use margarine feel free to use coconut oil, it works perfectly. For today’s loaf I added some chopped walnuts, unsweetened shredded coconut and chocolate chips, simply to die for! Thank you for your delicious and inspiring vegan recipes!

  • September 23, 2012 at 11:18 pm: Rachel

    I’m excited to try making this bread! I’m happy to see there’s a substitute for the margarine, but I’m a little confused. When Isa says “1/2 oil, 1/2 applesauce” does that mean 1/2 cup of each, or does it mean to split the 1/2 cup margarine into 1/4 cup oil, 1/4 cup applesauce? Thanks!

    • September 25, 2012 at 9:11 pm: IsaChandra

      Split it into 1/4 cup oil, 1/4 cup apple sauce.

  • October 25, 2012 at 4:13 am: shiya

    is there a way to use something besides margarine and is there a possible way of adding ground flaxseed to this recipe?

  • October 30, 2012 at 7:19 pm: Udai

    Mine always ends up a little too dense. Any suggestions on how to make it fluffier? Perhaps more Baking soda?

  • November 8, 2012 at 3:01 am: Michal

    Oh no! I forgot the apple cider vinegar! Will the cake turn out bad?

  • November 27, 2012 at 4:52 am: Cee

    Udai if you want it fluffier, when you cream the sugars and margarine (or oil) you cxan try mixing it both faster and longer than you have been.. and I’m not sure about the soy milk and vinegar but make sure you mix it and let it sit for a few moments before adding it to the recipe. hope that helps.

  • November 29, 2012 at 5:30 pm: c chatham

    very fatty fare. I left out the margarine (not needed, as banana alone did the trick), and used maple syrup, as suggested by another reader. Very tasty, and much healthier!

  • December 4, 2012 at 12:21 am: Salena

    I always think I can freeze banana’s and use them for this recipe. That never works. You’d think I’d stop trying after a few fails (won’t bake all the way through). I eat it anyway. I love this recipe. I even had a non vegan friend comment about this cool website with this great banana bread recipe…yep, it was this one.

    I was checking this post for calorie content (tis the season) and was kind of shocked when I saw 248 posted per 12 servings posted. I added in what I used into a counter and got 190 per 12 so beware of those calorie counters. The margerine I use is smart balance light with flaxseed, maybe the ‘light’ actually means something.

  • December 9, 2012 at 5:35 pm: soren lewis farley

    i can’t wait to try it

  • December 19, 2012 at 5:16 pm: Y

    If you’re cooking with a 9×5 pan, how would you adjust the baking time?

  • December 28, 2012 at 9:40 pm: qubl

    Does anybody know how many muffins this will make ?

  • January 1, 2013 at 10:51 pm: Ellen

    This was fantastic. Since I didn’t have brown sugar on hand I substituted cane sugar. This held together well and was very flavorful. It was also nice that I could let the kids mix it as long as they wanted without worry of over stirring it like a non-vegan recipe would.

  • January 14, 2013 at 12:57 am: Joelle

    I really, really want to make this tonight, but only have TWO very (very) ripe bananas. (If I wait for a third to be very ripe, the first two will be inedible. I clearly am off in the synchronicity of my banana rotation). Can I use extra apple sauce instead? Anyone have advice re:how much? And will I need to reduce other liquids? (Help — bananas continuing to ripen as we speak!)

  • January 17, 2013 at 3:32 am: Lauren

    Love it! I make this bread once a month.

  • February 18, 2013 at 1:38 am: SnarkyVegan

    OMG mmmmm…..these are soo good! Used this recipe to make muffins. They just came out of the oven and they’re so pretty too. I added chocolate chips of course ;-P

  • February 19, 2013 at 3:37 pm: Cecily

    Just have to let everyone know, this bread is killer made with spelt four!

  • February 23, 2013 at 12:54 pm: Kim

    I just made this yesterday night, and this morning, it was all gone! Delicious! At one point the batter looked a bit curdled (after adding the milk/vinegar) but I kept going and it tasted lovely. Thank you for this awesome recipe!

  • April 16, 2013 at 2:52 am: Emily

    I added a 1/2 tsp. of nutmeg this time and it was delish!

  • April 23, 2013 at 5:28 pm: Jennifer Manriquez

    Fantastic recipe! I subbed 1 cup of turbinado sugar for the white and brown sugars, and I subbed 1 cup whole wheat flour and 1 cup whole wheat pastry flour for the white flour. Still totally amazing! This will be my go-to banana bread recipe until, basically, the end of time. I have never met an Isa Chandra recipe I didn’t like.

  • July 16, 2013 at 5:45 am: Visha

    Just made this with 100% whole wheat flour, the oil- applesauce split and 3/4 c coconut sugar and it turned out absolutely amazing!

  • August 11, 2013 at 6:10 am: Kate

    OMG! Amazing!! I have made many banana bread recipes and this was by far the best. Made it into muffins and they were done in about 30 minutes. Will most definitely make again! Thanks!!

  • September 23, 2013 at 11:50 pm: Ellen

    This was so easy and delicious! I decided to throw in 1/3 cup of applesauce and a handful of roughly chopped chocolate. I can’t wait to make it again, and it’s not even gone yet!

  • October 2, 2013 at 11:31 pm: Léo

    I have RA (Rheumatoid Arthritis), and it is the reason I initially went Vegan (i feel better). I love banana bread, muffins, pancakes, but all that fork-mashing hurts my hands. I recently broke down and bought a potato ricer, and found it works perfectly for mashing bananas, and it is fast. I think even fully functional humans would be impressed with the results.

  • October 19, 2013 at 8:00 pm: Connie

    Absolutely fantastic! I think I devoured half a loaf just by myself! Thank you so much for this recipe :)

  • December 28, 2013 at 11:29 pm: Kate

    Just made these with only 1/2 cup of coconut sugar (from Trader Joe’s), chocolate chips and walnuts and they were plenty sweet. Not sure if coconut sugar is sweeter than regular, but they were delicious! Also made them in muffin cups and they cooked in just under 25 minutes.

  • January 1, 2014 at 10:21 pm: ChandraM

    Just baked this and had a slice while it was still warm from the oven, absolutely devine! One thing, I didn’t have any apple cider vinegar so I put a tsp of applesauce in. I know, completely unrelated flavors but they both have apple in the name and my little one just had a bowl of applesauce so it was already out and… Ya, so, still delicious. Thank you Isa!!

  • January 14, 2014 at 5:08 am: Robyn

    This banana bread reminds me so much of the ones my grandma would make, except it rises better. Not sure what her actual recipe was, but I am so glad to have found tnis one :)

    Isa, you rock!

  • January 16, 2014 at 7:40 pm: Julesie

    I have one in the oven right now but I use sunflower oil instead of margarine and whacked some dates in it too :)

  • January 23, 2014 at 9:12 pm: Dawn

    Second time to make this. So good. Thanks for the recipe. I like things a bit more spiced–so I used 1.5 tsp cinnamon and 1/2 tsp allspice this time. Also I subbed in coconut oil for the margarine. I used unsweetened plain almond milk and regular white vinegar. This recipe stands up to many adaptations. Thanks again!

  • March 1, 2014 at 9:09 pm: Allie

    YUM! We just made this recipe with chocolate chips last night and it was so delicious. Awesomely moist and wonderful today too. Thank you for another delicious addition to our baked goods arsenal!

  • March 2, 2014 at 5:05 pm: Kate

    This recipe is perfect. As a child, we didn’t get very many sweet treats, but my mom did make banana bread. There was some time after going vegan I wasn’t sure I’d ever really get to enjoy “real” plain good banana bread again, and her recipe when I tried to veganize it with direct substitutions just wasn’t the same (obviously… derp). Granted not having banana bread identical or as good as the banana bread from one’s childhood is obviously not that big a deal, compared to the reasons one goes vegan, but still it is really really nice to find a recipe like this. Print this one out, put it in the binder, this is my banana bread recipe from now until the end of time. And will be made for and passed down to my little ones someday. I just hope you know how much your recipes mean sometimes to people. It’s much more than just banana bread. p.s. we also got pumpkin bread and I have yet to find a good plain pumpkin bread in the vegan world. I’m not sure I’d really make it too often since your chocolate pumpkin loaf is one of my favorite dessert recipes of all time hands down (I promise I’m not blowin smoke here, I know I’m starting to sound like a real kiss***), but it’d be nice to find a good substitute for that little corner of my childhood as well. All the best! And thank you!

  • March 10, 2014 at 12:41 am: Cinder

    I made this as muffins with chocolate chips. The recipe makes 12 muffins, baked for about 25 minutes. They were so good, my roommate and I ate them all in two days. Going to make some more tomorrow!

  • April 4, 2014 at 2:20 pm: Patricia

    i would like to mak into muffin/cupcakes, any suggestions for baking time?

  • April 5, 2014 at 6:02 pm: Anne

    This bread is SO FREAKING GOOD. We made it with the applesauce/canola oil combo Isa suggests in the comments below (in place of the marg) and added just under a cup of frozen blueberries at the end. My 7-year-old said if there was a fire in our house and she only had time to save one thing, it would be this recipe. I told her it was online, so not to worry :)

  • April 27, 2014 at 6:17 pm: Baby June

    This is my favorite banana bread recipe, by far! In fact I like it so much I used a version of it on my blog (citing the source, of course). Hope you don’t mind.

  • April 28, 2014 at 6:41 pm: Caito

    So moist and delicious. I made some changes though. Although I love love love Isa’s recipes, I always find her baked goods to be overly sweet. So i did 1/2 C sugar instead of a whole cup. I didn’t have brown sugar so I did 1/2 c white and then 1T molasses. I left out the vanilla because I didn’t have it. I added a few tablespoons of flaxseed meal. And then I used coconut oil instead of margarine. I made this into muffins and baked for 20 minutes. They were perfect. Half I topped with pepitas and the other half I topped with chocolate chips. Both were awesome. I will definitely make this every time my bananas go bad.

  • May 8, 2014 at 9:45 pm: Ashlea

    This is in the oven right now, and my daughter is licking the spoon (definitely an advantage to not using eggs). I admit that I tried the batter too and it’s absolutely delicious. I can’t wait to try the bread.

  • May 12, 2014 at 12:39 am: Tammy

    Add golden raisins- really delicious, kids loved it

  • May 27, 2014 at 11:44 pm: sumokitty

    Yikes! I forgot the apple cider vinegar…

  • May 28, 2014 at 2:18 am: Sumokitty

    Okay, update for having forgotten to mix the apple cider with the almond milk. It turned out great. Loaf still rised and flavor is delish! I couldn’t help but wonder how much better it might have been with the cider but my husband proclaimed this banana bread just might be the best all around banana bread he’s ever tried! He said it in front of his mother who usually makes his favorite banana bread. SCORE! Haha! Our 19 month old son has a strong alergy to soy and eggs, so Grandmas banana bread is a no, no :( along with most other baked goods we have to avoid…until now.
    My son breaks out in tiny hives from soy and eggs (sucks).
    I made the chai sugar cookies last week and they we’re a huge hit. I haven’t gone out to get soy free choco chips yet but I will be hunting those down soon so I can make some other treats from theis rad recipe collection site. Thank You!

  • June 27, 2014 at 4:30 am: Jenn

    Dear lord. This has always been my favorite banana bread, but this time I added fresh raspberries (I have the greatest housemate in the world) and chocolate chips. This is heaven!!

  • July 31, 2014 at 4:02 am: Jane Arita

    Sorry this lis the only way I could find to reply to your recipe for Banana Bread that was published in the “Food: Too Good to Waste,” put out by the City and County of Honolulu, Mayor, Kirk Caldwell. I tried the recipe and the batter was so hard it seems like an ingredient was missing. Can you let me know if something is missing. It’s similar to the above recipe except it did not have vanilla and brown sugar, or margarine (it called for 1/4 cup of oil). and nutmeg instead of allspice.

  • July 31, 2014 at 7:02 pm: Jane Arita

    Sorry this is the only way I could find to reply to your recipe for Banana Bread that was published in the “Food: Too Good to Waste,” put out by the City and County of Honolulu, Mayor, Kirk Caldwell. I tried the recipe and the batter was so hard it seems like an ingredient was missing. Can you let me know if something is missing. It’s similar to the above recipe except it did not have vanilla and brown sugar, or margarine (it called for 1/4 cup of oil). and nutmeg instead of allspice.

  • October 1, 2014 at 7:56 pm: Barb Burton

    Hi Isa, thanks so much for your great recipes. What kind of vegan sugar do you use?

  • November 13, 2014 at 12:53 am: Tracey Christianson

    I made (substituted coconut oil for butter) and all I can say is WoW!

  • November 23, 2014 at 3:13 pm: Ames

    just a reminder that processed sugar (brown and white) is usually filtered with bone char and that the major brands of baking soda are tested on animals. please use vegan sweeteners and baking soda not tested on animals.

  • December 9, 2014 at 5:04 pm: Icahlua

    Delicious banana bread! Very happy that I finally found a recipe that works :D

  • December 29, 2014 at 9:10 pm: goonmama

    I made this as described and added walnuts and it was terrific. I also oiled the pan with coconut oil, which I definitely don’t regret. It is wonderful and came together surprisingly quickly. Thank you for your recipes.

  • January 26, 2015 at 8:30 pm: Mandi

    I used sourdough starter in places of the milk and vinegar (used a little extra… maybe 1/3-1/2 C.) Also used 1/2 c. ccnut oil. Turned out great! Next time I might let the dough sit for a little bit for the sourdough to interact with the ingredients a little more. My go to banana bread recipe. Thanks!

  • February 19, 2015 at 3:46 pm: Jenny

    This banana bread is so delicious. I make it all of the time (I’m eating some right now!) and it’s always a huge hit. I actually use 4 bananas when I make mine and it always turns out awesome and super banana-y. I also add mini chocolate chips for an extra treat. This recipe is a winner for sure!

  • March 3, 2015 at 7:37 pm: Alex

    Perfect vegan banana bread recipe! I’ve made it a bunch of times, and I usually add some flax and some chocolate chips or unsweetened shredded coconut. About 1/3-1/2 c of coconut adds to the flavor without overpowering it :)

  • April 29, 2015 at 8:39 pm: Mb

    I’ve commented before on how much I love this recipe, but I wanted to add a tip I got from a non-vegan recipe way back in the day and still use. Once batter is in loaf pan, sprinkle on walnuts if desired (but this is not necessary), then liberally sprinkle on ~couple tbsp of granulated sugar. It forms this beautiful crust on top when it bakes that complements the ooey gooeyness perfectly. And with the walnuts underneath, they almost seem candied.

  • August 12, 2015 at 12:58 am: Hillary

    My house smells absolutely divine right now because of this recipe. Can’t wait for it to cool so I can stuff my face.

  • November 24, 2015 at 3:00 pm: Dali

    I love all your recipes, can’t wait to try this one! My kids have food allergies to milk, eggs and nuts so we have enjoyed your safe recipes in our kitchen. What would be the amount to use for a different fruit? I would like to make it with cranberries… Thanks!

  • November 29, 2015 at 10:13 pm: Tanya Cabbell

    Great recipe. I used coconut milk in place of the soy milk and it is absolutely delicious. Keep the recipes coming and thank you.

  • January 11, 2016 at 5:20 pm: Summer

    HIGHLY RECOMMEND! I made this recipe last week and was stunned at how great it was. I’ve been vegan-baking-challenged since I gave up dairy and have had many disappointing flops. This recipe produced perfect banana bread. Lovely flavor and texture, moist but not wet (like some of my other recent vegan baking attempts). Some minor departures from the recipe were:
    —Doubled the recipe
    —Only had 5 bananas but they were on the large side so I think that was just about right
    —Baked muffins instead of a loaf and the tops turned out nice and crunchy/chewy
    —Added some walnuts and raisins
    —Used 1 C whole wheat pastry flour as I was running low on the all purpose
    —didn’t have any allspice but it was still yummy without

    I feel like, if I can bake this so successfully especially given my recent vegan baking flops, then this is a pretty fool proof recipe that I highly recommend. The flavor and texture really were terrific and the house smells heavenly while these are baking too.

  • February 23, 2016 at 8:34 pm: Nova

    So many great comments. I am not a baker by this look so easy. The receipe say pour batter in the pan. Mine was not thin enough to pour. Wish there were pictures.

  • September 16, 2016 at 9:01 pm: Patty

    I have made this bread numerous times over the past year. My hubby buys bananas so they will ripen and then I can make this delicious bread. I have had many compliments. Also, make it not substituting anything. It is also the easiest to assemble. I back mine in 3 small aluminum pans. Thanks Isa.