5 Ingredient Vegan Banana Bread

Easy 5 ingredient vegan banana bread made with almond butter and spelt flour. Naturally sweetened and oil-free, it's super customisable and the perfect treat to have on hand.

One of my favourite things in life is having overripe bananas. It’s like they are begging for me to bake with them! Banana bread is one of those classic, comfort food recipes that fills the whole house with ALL the delicious smells is one of the best things in the world.

I wanted to create a completely vegan bread with no eggs or dairy for everyone to enjoy and this version only has 5 ingredients! It’s a super moist, wholesome, oil free, eggless banana bread recipe that will be loved whether you’re vegan or not. Most just describe it as delicious! 

Bonus? This recipe is super customisable, gluten-free friendly if needed and you can essentially use it as a base. Tweak it to suit your taste buds.

Ingredients you'll need:

All you need to make this easy vegan banana bread are 5 simple, wholesome ingredients:

• Bananas- the star of the show! Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers.
• Spelt flour: we’re using wholemeal spelt flour in this vegan banana bread to give it the perfect texture. Whole wheat pastry flour or all purpose flour will also work well. Also, see the note section for my recommended gluten free substitutions.
• Almond Butter- use a natural, drippy almond butter that’s just almonds + salt. If your nut butter does not contain salt, then add ½ teaspoon in the recipe. This also adds body to the loaf and healthy fats, keeping the bread oil free.
• Baking Powder- yes, we're adding 1 whole TABLESPOON here. Our leavening agent which helps the bread rise and cook properly. ????
• Pure Maple Syrup- I like to use maple syrup because I find the thin texture blends really well with baking rather than honey which is much thicker. Agave also tends to have a thinner texture and would work well in place of maple syrup
• Flavour add-ins: vanilla and cinnamon are my favourite additions but feel free to keep it plain if you like. Dark chocolate chips, chopped walnuts or pecans would also be delicious!

How To Make 5 ingredient Vegan Banana Bread

Making vegan almond butter banana bread is as easy as mix, pour and bake. This is the 1 bowl method!

1. Preheat your oven to 350°F/ 160°C (fan forced) and line a loaf pan with baking paper.
2. In a large bowl, combine the bananas, nut butter, maple syrup and vanilla (if using) until creamy.
3. Mix in the flour, baking powder, cinnmon and salt, and mix until just incorporated (you can also mix in some chocolate chips or chopped nuts if desired!). Do not overmix. The batter will be slightly thick and a few chunky bits of banana is OK.
4. Pour the batter into the loaf pan and bake for 50 – 55 minutes or until cooked through. Stick a toothpick in and when it comes out clean – it is ready!
5. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.

Substitutions & variations

What I love about this banana bread is that it works as a terrific base recipe. You can easily swap one ingredient for an alternative, as long as you stick to the same quantity. Here are some suggest:

• Gluten free option: Swap the spelt flour for a gluten free all purpose flour blend. I have tried oat flour however, found the texture was slightly gummy. I think chickpea flour would work well.
• For a nut-free version: I would swap the almond butter with tahini or sunflower seed butter.
• Add ins: ½ cup of chocolate chips or finely chopped nuts like walnuts. Stir these in the batter at the very end.
• Flavour boosters: I love adding 1 teaspoon of vanilla extract to the liquid ingredients and ½ a teaspoon ground cinnamon with the dry ingredients. A pinch of salt helps bring out the sweetness too. Classic favourites!

A few tips

• Use spotty bananas: The trick is to use very RIPE, freckled bananas, because the ripper your bananas are, the less sugar you’ll need!
• Weigh the mashed bananas: Peel and mash on a plate until you have a sticky puree. Then measure in measuring cups or use a kitchen scale. Try be precise because adding too many bananas make the bread gummy or heavy.
• Don’t overmix the batter! When making any type of quick bread to not overmix. Over-mixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well. Stir until you don’t see any flour streaks.

Storing & freezing tips

To store: this banana bread will keep well in an airtight container on the counter for 1-2 days, then I recommend transferring it to the fridge or freezer.

Freezer: this loaf freezes well! Cut into slices and place in snap lock bags or freezer friendly bags for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving. I recommend freezing individual slices for a quick on the go treat!

Other vegan baking recipes to try

Air Fryer Peaches With Oat Crumble

Vegan Zucchini Brownies

Vegan Chocolate Peppermint Donuts

If you try this 5 ingredient vegan banana bread recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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