The BEST Vegan Banana Bread

This is the BEST vegan banana bread recipe that I have ever tried. It is a true cafe style banana bread that is egg-free and dairy-free, with a crunchy top and soft, moist centre. It is everything you expect banana bread should be.
Course Breakfast
Cuisine Australian
Prep Time 10 minutes
Cook Time 50 minutes
Servings 8 thick slices
Author Sally


  • 2 tablespoons ground flaxseed
  • 5 tablespoons water
  • 3 small or 2 large overripe bananas
  • ½ cup canola oil
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 ¾ cups plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • ½ cup walnuts chopped
  • 1 teaspoon white sugar optional


  • Preheat oven to 180°C and grease and line a 8 x 4 inch loaf pan with baking paper. In a small bowl, mix together ground flaxseed and water and set aside for 5-10 minutes.
  • In a large mixing bowl, add banana and mash with a fork until creamy. Add oil, brown sugar and vanilla and using a whisk, mix together. Add in flaxseed mix to the bowl and whisk to combine.
  • In a medium bowl, sift flour, baking powder, bicarbonate of soda and cinnamon. Using a spatula, stir through to make sure everything is combined.
  • Add dry ingredients to wet and use a spatula to mix through until completely combined. Add in chopped walnuts and fold through. The mixture will be quite sticky.
  • Pour into the prepared pan evenly and sprinkle white sugar on top if desired. Bake in preheated oven for 50-55 minutes or until a skewer when inserted comes out clean. Turn out onto a wire rack to cool before slicing for serving or freezing.


To freeze, wrap each slice individually in plastic wrap and place in a zip lock bag in the freezer for up to three months.
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