I’m thrilled to share my super easy vegan banana bread recipe. It’s a fall favourite that’s oil-free, naturally sweetened with maple syrup, and bursting with cozy pumpkin spice flavors. Whether you’re a whole food plant-based (WFPB) enthusiast, a parent packing kid-friendly snacks, or just craving a healthy yet indulgent treat, this one-bowl recipe is for you. Plus, it’s versatile—keep it simple for picky eaters or jazz it up with nuts or chocolate chips for a decadent twist. Sign up for my newsletter to get more plant-based recipes like this delivered straight to your inbox!
Why You’ll Love This Vegan Banana Bread
This banana bread checks all the boxes for a perfect fall treat:
- Oil-Free & WFPB-Friendly: Made without oil and sweetened with maple syrup, it fits seamlessly into whole food plant-based lifestyles.
- Kid-Approved: Its soft texture and gentle pumpkin spice flavor make it a hit with kids and picky eaters.
- One-Bowl Wonder: Minimal cleanup means more time to enjoy your warm, freshly baked bread.
- Customizable: Keep it simple or add nuts, chocolate chips, or dried fruit for an extra-special treat.
- Perfect for Fall: Subtle hints of pumpkin spice bring cozy, seasonal vibes to every bite.
With back-to-school season in full swing, this banana bread is ideal for lunchboxes, after-school snacks, or a quick breakfast on busy mornings. Want the recipe and more plant-based inspiration? Join my email list for exclusive recipes and tips!
Why This Recipe is Perfect for Back-to-School
This vegan banana bread is a lifesaver for busy fall days:
- Lunchbox-Friendly: Slice it up for a nut-free, kid-approved snack (just skip the optional nut add-ins for school safety).
- Quick Prep: One-bowl mixing means you’re done in minutes, perfect for hectic mornings.
- Nutritious: Packed with whole food ingredients like bananas and unrefined flour, it’s a wholesome treat you can feel good about.
- Versatile: Serve it for breakfast, a snack, or even dessert with a smear of almond butter.
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Easy Vegan Banana Bread
Equipment
Ingredients
Base
- 2 tbsp flax seeds ground
- 5 tbsp water
- 2 bananas very ripe and spotted
- 1 ¾ cups spelt flour
- ⅓ cup vegan milk of choice (I prefer soy or cashew milk)
- 1 tsp apple cider vinegar
- ¾ cup canned pumpkin
- ½ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ⅛ tsp ground cloves (optional, but recommended)
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
Optional Add-Ins
- Vegan chocolate chips
- Chopped Nuts (obviously omit if you are making this nut free!)
Instructions
- Preheat the oven to 350 degrees. Then, simply add the flax and water to a large mixing bowl and let sit for a couple minutes to thicken. Then add the banana and mash it smooth. Add the remaining ingredients and mix gently, just to combine. If adding any optional add-ins, add them now and gently stir in.
- Line a standard 9”x5” non stick loaf pan with parchment paper and bake for 50 minutes, checking to ensure it isn’t overdone. The loaf is complete when a toothpick stuck in the middle comes out clean.
- Remove from oven, let sit for 10 minutes and then slice and serve. Enjoy!
Notes
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First recipe from The Gentle Table and the whole family loved this banana bread. I had to hide it so they couldn’t eat it all!
Delicious!