Mary Berry Vegan Banana Bread Recipe (Healthy + Easy)

This tried-and-true vegan banana bread is moist, naturally sweetened, and incredibly easy to make. It’s completely egg-free and dairy-free, with an oil-free option included. Made in just one bowl with simple pantry staples, this wholesome loaf is perfect for breakfast, snacking, or meal prep.

If you’ve been searching for a healthy banana bread that’s soft, tender, and not overly sweet — this is the one.

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Why You’ll Love This Recipe

• 100% vegan (egg-free & dairy-free)
• Oil-free option available
• Naturally sweetened with ripe bananas
• One-bowl method
• Kid-friendly
• Freezer-friendly
• Perfect texture — moist, not gummy

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Ingredients

Dry Ingredients

• 1 ¾ cups (210g) spelt flour (or whole wheat, all-purpose, or gluten-free blend)
• 1/3 cup (75g) organic cane sugar (or ½ cup finely chopped dates)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Pinch of salt

Wet Ingredients

• 4 small or 3 large overripe bananas (about 1½ – 1¾ cups mashed)
• 1/3 cup (75ml) neutral oil (or melted coconut oil, vegan butter, or applesauce for oil-free)
• 1 teaspoon vanilla extract
• 1/4 cup almond milk (only if needed)

Optional Add-ins

• ½ – ⅔ cup chopped walnuts
• ¼ – ½ cup chocolate chips
• 1 teaspoon cinnamon

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How to Make Vegan Banana Bread

Step 1: Preheat

Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.

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Step 2: Mash Bananas

In a medium bowl, mash the ripe bananas until mostly smooth.

Add oil (or applesauce) and vanilla. Stir well.

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Step 3: Add Dry Ingredients

Add flour, sugar, baking powder, baking soda, and salt directly into the bowl.

Mix gently until just combined. Do not overmix — a few lumps are perfectly fine.

If the batter feels too thick (especially when using whole grain flour), add almond milk one tablespoon at a time.

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Step 4: Bake

Pour batter into the prepared loaf pan.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes before slicing.

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Tips for the Best Vegan Banana Bread

1. Use Very Ripe Bananas
Freckled, spotty bananas are key. The riper they are, the sweeter your loaf will be.

2. Don’t Overmix
Overmixing develops gluten and creates dense banana bread.

3. Spoon & Level the Flour
Never scoop flour directly with the measuring cup. Spoon it in and level it off.

4. Oil-Free Option
Unsweetened applesauce works beautifully in place of oil, though the loaf will be slightly denser.

5. Boost the Flavor
Add cinnamon, chopped walnuts, or chocolate chips for extra texture and depth.

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Serving Suggestions

• Spread with nut butter
• Top with berry jam
• Add a dollop of coconut yogurt
• Toast lightly and serve warm

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Storage & Freezing

Room Temperature

Store covered for up to 3–4 days.

Refrigerator

Keeps fresh up to 1 week in an airtight container.

Freezer

Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

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Frequently Asked Questions

Can I make it gluten-free?

Yes. Use a 1:1 gluten-free flour blend.

Can I make it oil-free?

Yes. Replace oil with unsweetened applesauce.

Can I make muffins?

Absolutely. Bake in a muffin tin for 18–22 minutes.

Can I skip baking soda?

Yes. Use 2 teaspoons of baking powder instead.

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Nutrition (Per Slice – approx.)

• Calories: 180
• Protein: 3g
• Fat: 6g (less if oil-free)
• Carbohydrates: 30g
• Fiber: 3g

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Other Recipes You May Like

• Mary Berry Buttercream Icing for Cupcakes Recipe
• Mary Berry Vegan White Layer Cake Recipe

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