Vegan Whole Wheat Banana Bread is made with 100% whole wheat flour to boost fiber in a delicious treat with no added sugar and only seven ingredients. Use very ripe bananas for natural sweetness!
Vegan, Dairy-Free, Egg-Free, Nut-Free
When the weather cools, I love to bake. That’s why I created this Vegan Whole Wheat Banana Bread: it’s cozy, easy, and a perfect way to use overripe bananas. The warm scent of cinnamon and banana is irresistible any time of year, but especially comforting on chilly days.
This is one of several banana bread variations on the blog because bananas are such a versatile ingredient. The recipe is simple and pantry-friendly — just seven ingredients and one bowl. I prefer baking it in an 8×8 pan so it becomes more like a snack cake you can cut into squares, but you can also use a loaf pan if you prefer. Be warned: it disappears fast when left on the counter!
This bread was especially helpful during my first-trimester nausea. It’s not overly sweet, so it was easy on my stomach, while still providing whole-grain nourishment from the flour and natural sweetness from the bananas. Small comforts matter when you’re not feeling your best.
If you’re curious about substitutions: I haven’t tested this exact recipe with other flours, though it was adapted from a vegan chocolate chip banana bread made with oat flour, which can be a good gluten-free option. There are also vegan banana bread muffin recipes on the site that use whole wheat flour and dates for sweetness if you want a slightly different approach. This particular version is intentionally simple and quick.
About bananas: they contain natural sugars like all fruit, and they’re a nutritious choice when included as part of a balanced diet. If you prefer variety, alternate bananas with berries, apples, or other fruit—no need to overcomplicate things.
This Vegan Whole Wheat Banana Bread is…
- Made with just seven ingredients
- Prepared in one bowl
- 100% whole grain
- Vegan
- No added sugar
- Delicious
- Nourishing
Vegan Whole Wheat Banana Bread
Ingredients
Scale
- 4 extra ripe bananas
- 1/4 cup melted coconut oil
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup non-dairy milk (or regular milk, untested)
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- Optional: banana slices for topping or chocolate chips
Instructions
- Preheat oven to 350°F. Grease an 8×8 pan or line it with parchment and set aside.
- In a large bowl, mash the bananas, leaving some chunks if desired. Stir in melted coconut oil, vanilla, and the milk alternative until combined.
- Slowly add whole wheat flour, baking powder, cinnamon, and salt. Mix with a spoon until just combined—do not overmix.
- Pour the batter into the prepared pan. Arrange banana slices on top or sprinkle with chocolate chips, if using.
- Bake for about 27 minutes, or until the edges are golden and pull slightly away from the pan. Allow to cool completely before slicing.
Don’t forget to PIN IT…
Stay warm and happy baking!
XO