VEGAN BANANA BREAD – oil-free, free of refined sugar

by Milena
Vegan Banana Bread

Ingredients you need for this vegan banana bread

  • 400 g bananas peeled
  • 120 g almond butter hazelnut or peanut butter 
  • 120 g maple syrup or other natural sweetener of your choice
  • 2 tbs lemon juice or apple cider vinegar 
  • 200 g all purpose wheat flour spelt, or GF-flour
  • 1 1/2 tsp baking soda or 3 tsp baking powder 
  • 2 tsp cinnamon
  • 1 pinch of salt
  • 1 banana optional to decorate
  • 50 g nuts – walnuts, hazelnuts, etc. optional

Banana bread is a classic cake (fruit bread) that’s perfect for breakfast, snack, or dessert. It’s a great way to use up ripe bananas and satisfy your sweet tooth at the same time. Traditional banana bread recipes contain eggs and can be high in sugar and oil, which can make them less healthy than we’d like.

That’s why I am excited to share with you this vegan banana bread recipe that’s both oil-free and no-sugar. It’s a delightful and healthy take on a classic recipe that’s perfect for anyone who wants to indulge in a guilt-free treat. You can add a different touch when using different nut butter. I like to make this banana bread in many different versions – with almond, hazelnut or natural peanut butter, sometimes I add some nuts to add crunch but it always turns out so tasty.

This recipe is made with WFPB ( whole food plant based) ingredients that are easy to find and easy to use. The oil is replaced with almond or other nut butter and a natural sweetener like maple syrup is added to support the sweetness of the bananas. You can reduce the the maple syrup if the bananas are really over-ripe and extra sweet.

I have tried this recipe with spelt or wheat flour. Use gluten free flour for a gluten free version. And to give the bread a little extra flavor, I’ve added cinnamon as I really like the scent, but you can use nutmeg or vanilla extract.

Vegan Banana Bread Headshot

The best part of this recipe is that it’s easy to make and customize. You can add in nuts, cocoa powder, or chocolate chips to make it your own. And if you’re feeling adventurous, you can even experiment with different flours and sweeteners to find the perfect combination for you.

As you mix and bake your vegan banana bread, you’ll be delighted how healthy and tasty it is. We really love the moist and tender texture, the sweet and nutty flavor, but what I like the most is that I can have a second or third piece without feeling guilty.

So, whether you’re vegan, on a oil-free or sugar-free diet, health-conscious, or just looking for a delicious and easy recipe, give this banana bread a try. You won’t be disappointed!

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How to make this amazing Vegan Banana Bread – oil-free, no refined sugar

Vegan Banana Bread

This vegan banana bread is oil-free and contains no refined sugar. It is really delicious and you can have even two pieces without feeling guilty about it 😉


  • 400 g bananas peeled
  • 120 g almond butter hazelnut or peanut butter
  • 120 g maple syrup or other natural sweetener of your choice
  • 2 tbs lemon juice or apple cider vinegar
  • 200 g all purpose wheat flour spelt, or GF-flour
  • 1 1/2 tsp baking soda or 3 tsp baking powder
  • 2 tsp cinnamon
  • 1 pinch of salt
  • 1 banana optional to decorate
  • 50 g nuts - walnuts, hazelnuts, etc. optional


  • Preheat oven to 170° C / 340° F.
  • Put approx. 400 g. of peeled bananas, the maple syrup, almond butter and lemon juice in a mixer bowl and blend until there are no large pieces of banana. If you do not have a mixer you can press the banana with a fork and add the other ingredients and mix with a spatula.
  • Transfer the banana mixture to a large bowl. Sieve the flour and add the baking powder and cinnamon and mix. Start adding the dry ingredients into the wet mixture in batches. Mix continuously with a spatula until flour is fully incorporated. If you want to use some nuts add the nuts to the batter.
  • Lay a baking paper in a bread baking tin. If you do not want to use baking paper , then you should brush the tin with few drops of oil. Transfer the batter into the baking tin.
  • Bake for about 55-60 minutes, or until a toothpick comes out fairly.
  • Remove the banana bread from the oven. Allow it to cool down completely. Otherwise it might taste a bit raw if you try to eat it warm.

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