This simple and easy one-bowl vegan oil-free banana bread will become the only recipe you’ll ever need. Banana bread gets a healthy makeover while staying moist, sweet, and totally delicious. Put your own spin on this recipe by adding your favorite chopped nuts!
Whenever I see a few browning bananas on the kitchen counter I do one of two things; peel and freeze them for smoothies, or make banana bread!
Bananas are on our shopping list every week. I throw them in the kids’ lunches, they make a great grab-and-go snack for the car, but no matter what I do I always buy a few too many. But this never bothers me because bananas are one of the staple ingredients I use when I’m baking vegan desserts.
💗 Why You’ll Love this Oil-Free Banana Bread
- Reduced sugar
- Naturally sweet
- One bowl recipe
- Simple ingredients
- Whole grain and gluten-free adaptable
🥣 Ingredients and Notes
Bananas: You’ll need three ripe bananas that are beginning to brown.
White Whole Wheat Flour: This flour is higher in fiber than all-purpose flour, yet still provides a light and fluffy texture to your bread.
Unsweetened Applesauce: Instead of using oil or melted butter, applesauce is a healthy substitute that provides moisture to the bread.
Unsweetened Almond Milk: Adds a bit more moisture.
Vanilla Extract: Enhances the vanilla flavor.
Coconut Sugar: This unrefined sugar is a less processed version of white sugar, and is always vegan-friendly. If you don’t have coconut sugar you can use organic cane sugar.
Baking Powder, Baking Soda, and Salt: Used as a leavening agent.
Chopped Nuts (Optional): Gives the bread an extra crunch.
📋 How to Make Vegan Banana Bread With No Oil
Step 1: Preheat oven to 350 F.
Step 2: In a medium size bowl mash bananas until they become a thick liquid consistency. Add applesauce, vanilla extract, and almond milk. Stir to combine.
Step 3: Add the dry ingredients including the flour, coconut sugar, baking powder, baking soda, and salt. Whisk together until just combined. Don’t overmix. Add optional ⅓ cup of nuts.
Step 5: Bake in the preheated oven for 50-55 minutes or until the top browns and a toothpick inserted comes out clean. Note: If the top browns too quickly add an aluminum foil tent to prevent it from burning.
Step 6: Allow the bread to cool for 10 minutes in the pan. Then carefully transfer it to a cooling rack to cool completely before you slice and serve.
❓Frequently Asked Questions
There are several substitutes you can use to create moist and delicious banana bread without oil. In this vegan banana bread, I used unsweetened applesauce. However, applesauce is not the only substitution. You can use any fruit or veggie puree such as pumpkin or squash. You can also use your favorite non-dairy milk such as oat milk, almond milk, or soy milk.
Yes, you can also substitute yogurt for oil in banana bread. If you are preparing vegan banana bread, be sure to use dairy-free yogurt. Always opt for plain yogurt, not fruit-flavored or vanilla yogurt.
Traditional banana bread has over 200 calories, 9 grams of fat, 5 grams of saturated fat, and 20 grams of sugar. My vegan and oil-free version has 118 calories, less than 1 gram of fat, and half the sugar at just under 10 grams. It contains no processed sugar and uses high-fiber white whole wheat flour instead of white flour. The elimination of oil reduces calories, fat, and saturated fat.
✅ Expert Tips
- Use brown spotted overripe bananas.
- Use white whole wheat flour for lighter more moist bread.
- Make sure your applesauce is unsweetened. It acts as the oil and gives this banana bread moisture, but you don’t need the added sugar from applesauce.
- Sift the flour before adding it to the wet ingredients for a lighter texture.
- Test the bread with a toothpick after taking it out of the oven to make sure it is cooked all the way through.
👩🏻🍳 How to Serve
This banana bread tastes perfect all on its own, but there are many delicious variations. I enjoy eating it with peanut butter and a few pecans sprinkled on top. You can also use almond butter, or if you really want to get fancy whip up some vegan coconut cream! Serve with a cup of tea, coffee, or cold almond milk.
😋 Variations and Substitutions
Gluten-Free: Use a 1:1 gluten-free flour blend for the best results. I recommend using Bob’s Red Mill 1:1 Gluten-Free Flour.
Additions: Add your favorite chopped nuts to the batter, and sprinkle some nuts on top. I recommend ¼ cup of chopped pecans or chopped walnuts, and an additional 2 tablespoons of chopped nuts to the top. Add ½ a teaspoon of cinnamon. You could also add ⅓ cup of chocolate chips for an extra special treat.
❄️ How to Store and Keep
Store your banana bread in an airtight container to avoid drying it out. Store it on your countertop if you plan to eat it within the next 3 days or store it in the refrigerator for up to a week.
Freeze your bread for up to 2 months. Wrap it in saran wrap, then aluminum foil, and place the loaf in a freezer-safe ziplock bag. Write the date on the freezer bag. When you’re ready to eat the banana bread take it out of the freezer and allow it to thaw in the refrigerator overnight.
🍌 More Vegan and Oil Free Banana Recipes!
Vegan Oil Free Banana Bread
- 3 ripe bananas
- ⅓ cup unsweetened applesauce
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 ¾ cup whole wheat flour or gluten free flour blend
- ⅓ cup coconut sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chopped nuts optional
- Preheat the oven to 350 F.
- In a medium sized bowl mash the bananas until they become a thick liquid consistency. Add the applesauce, vanilla extract, and almond milk. Stir to combine.
- Add the flour, coconut sugar, baking powder, baking soda, and salt. Stir until just combined. Don't over mix. Add the optional ⅓ cup of chopped nuts. Reserve some to sprinkle on the top after it's added to the loaf pan.
- Line a 9 inch loaf pan with parchment paper. Pour the batter into the loaf pan and spread evenly across the top using a spatula. Optional: Sprinkle a few chopped nuts on the top.
- Bake in the preheated oven for 50-55 minutes or until the top browns and a toothpick inserted comes out clean.
- Allow the bread to cool for 10 minutes in the pan. Then carefully transfer it to a cooling rack to cool completely before you slice and serve.
- Use brown spotted bananas that are very ripe.
- Use white whole wheat flour for lighter more moist bread.
- Make sure your applesauce is unsweetened. It acts as the oil and gives this banana bread moisture, but you don’t need added sugar.
- For lighter bread, sift the flour before adding it to the wet ingredients.
- If the top of the bread browns quickly, add an aluminum foil tent to prevent burning the top.
- Test the bread with a toothpick after taking it out of the oven to make sure it is done.
- Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days.
- Freeze for up to 3 months. Wrap in saran wrap and place in a freezer-safe bag to avoid freezer burn.