Spotty bananas are basically an invitation to bake banana bread, and this whole food plant-based version does not disappoint. It’s soft, lightly sweet, and made with wholesome ingredients—no oil, eggs, or dairy needed. Keep it simple or toss in some chocolate chips and walnuts for extra fun!
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If you’ve got overripe bananas sitting on your counter, this is your sign to make banana bread. Not just any banana bread—this one’s soft, moist, perfectly sweet, and made with wholesome, plant-based ingredients.
No oil, no refined sugar, no eggs. Just good-for-you stuff that somehow still tastes like a cozy, bakery-style treat. I’ve been making this on repeat for quick breakfasts, afternoon snacks, or even dessert with a little almond butter on top.
I’ve been slowly turning all of my favorite baked goods into whole food plant-based (WFPB) versions without oil or refined sugar. Thanks to my degree in Bakery Science, it has been a fun challenge! This banana tastes bread like the real deal, you won’t even notice it’s actually good for you!
Ingredients Needed and Substitution Suggestions
This healthy WFPB banana bread needs all the usual suspects: flour, milk, and bananas of course! I’ve made some simple swaps that make it healthier, but don’t worry, you probably already have these ingredients on hand! Here’s what you’ll need:
- Bananas – The riper, the better! Super spotty bananas add natural sweetness and moisture.
- White Whole wheat flour – I love this flour because it’s lighter than traditional whole wheat but still has the fiber and nutrients. You could also use regular whole wheat flour or a 1:1 gluten-free blend if needed.
- Coconut sugar – A less refined sweetener with a slight caramel-y flavor. You could sub maple sugar or date sugar too.
- All-natural peanut butter – Make sure it’s the drippy kind! Adds richness and a subtle nutty flavor. Almond butter or tahini would work as well.
- Flax eggs – Ground flax + water = magic egg replacer that also adds omega-3s.
- Plant-based milk – Any kind works! I usually go with almond or oat.
- Baking powder + baking soda + cinnamon – For lift and that classic warm banana bread flavor.
- Optional add-ins – Walnuts to keep it classic or dark chocolate chips if you’re feelin’ fancy.
As always, the full ingredient list with measurements is in the recipe card below.
How to make this healthy banana bread
I’ve got some step-by-steps process photos here for you so you know exactly what to expect. If you’re a pro-baker, feel free to jump down to the printable recipe card to get right to it. Everyone else, let’s get started!
Step 1: Preheat your oven to 375°F and line your loaf pan with parchment paper. Then, combine the ground flax and water in a small bowl and set it aside for 5 minutes to thicken up.
Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 3: In a separate bowl, mash the bananas until mostly smooth.
Step 4: Add the milk, coconut sugar, peanut butter, vanilla, and apple cider vinegar. Give it a good whisk until everything’s nice and combined.
Step 5: Pour the wet ingredients into the bowl with the dry and stir until just combined—don’t overmix! A few lumps are totally fine.
Step 6: Gently fold in the walnuts and chocolate chips, if you’re using them.
Step 7: Pour the batter into your prepared loaf pan and spread it out evenly. If you’re feeling fancy, sprinkle a few extra walnuts on top or slices of banana. Bake for 40–50 minutes, or until the top is golden brown and a toothpick comes out mostly clean (a few moist crumbs are okay!). I recommend checking it around the 35-minute mark, then every few minutes after that. If the top starts browning too quickly, just loosely cover it with foil.
Step 8: Let the loaf cool in the pan for about 20–30 minutes, then carefully lift it out and place it on a cooling rack. Let it cool completely before slicing. Then cut yourself a thick slice and enjoy—you’ve earned it!
Tips
- The riper your bananas, the better the flavor! Black-peel bananas are perfect here.
- Don’t skip the parchment paper—it makes removing the loaf so much easier.
- Let it cool completely if you plan to store it. Warm bread in a container = sad, soggy banana bread.
- Try it warm with a smear of almond butter, or toast a slice and top with sliced bananas and a sprinkle of hemp seeds. So good.
Storage
This WFPB banana bread keeps really well! Here’s how to store it:
Room temp: Up to 2 days, in an airtight container.
Fridge: Up to 5 days. I like storing slices in a glass container with parchment in between.
Freezer: Slice and freeze in a single layer, then transfer to a bag or container. Toast or microwave to reheat!
Recipe FAQs
Yep! A good quality 1:1 gluten-free flour blend should work just fine. Make sure it’s an all-purpose blend.
You can replace it with blended medjool dates or just add an extra banana for more natural sweetness.
Absolutely. Just reduce the bake time to about 20–25 minutes. Keep an eye on them!
More WFPB Baking Recipes
- Vegan strawberry muffins
- 2-Ingredient Peanut Butter Cookies
- Vegan Snickerdoodle Cookies
- Healthy Vegan Carrot Cake
If you tried this wfpb banana bread recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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WFPB Banana Bread
Ingredients
- 2 tablespoons ground flax seeds + 5 tablespoons water
- 2 cups white whole wheat flour *
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 medium bananas ~1 ¼ cup mashed
- ¾ cup unsweetened non-dairy milk I used almond milk
- ½ cup coconut sugar packed
- ¼ cup all-natural peanut butter * room temperature, drippy consistency
- 1 teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
Optional Mix-ins:
- ½ cup walnuts optional, chopped, plus more for topping
- ½ cup dairy-free chocolate chips optional
Instructions
- Preheat the oven to 375°F (190°C) and line a standard size loaf pan with parchment paper. In a small bowl, mix the flax seeds and water. Set aside for at least 5 minutes to thicken into a flax "egg".
- In a large bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
- In a medium-sized bowl, mash the bananas, then add the milk, coconut sugar, peanut butter, vanilla extract, apple cider vinegar. Whisk to combine.
- Add these wet ingredients to the dry ingredients and mix until everything is evenly combined; careful not to over-mix. Some lumps are ok. Fold in the walnuts and chocolate chips, if using.
- Pour the batter into your prepared loaf pan. Sprinkle with extra walnuts if desired. Bake for 40-50 minutes, until the entire loaf is a deep, golden brown color and a toothpick inserted into the bread comes out mostly clean. Check the bread at 35 minutes for doneness and continue checking until it's fully baked. If you feel that the bread is getting too dark while baking, you can cover it with tented foil.
- Transfer the loaf to a cooling rack and allow it to cool for 20-30 minutes. Gently remove the loaf from the pan and allow it to cool to room temperature before cutting into slices. Enjoy!
Notes
Spoon the flour into the measuring cup and level off, do not pack it in or use the measuring cup to scoop the flour. This will result in too much flour, causing the banana
bread to be dry and crumbly. *In order to be nut-free, use sunflower seed butter instead and omit the optional walnuts. Store leftovers in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 5 days. Freeze for longer in individual slices separated by parchment paper.
