Can I bake this Banana Bread recipe as muffins instead of a loaf?

Yes! The batter works beautifully for muffins — perfect for meal prep or brunch. See the “ How to Make ” section above for muffin baking times and details.

How do I know when my banana bread is done baking?

Insert a toothpick in the center — it should come out mostly clean with just a few moist crumbs. The top should look golden with tiny cracks and feel slightly firm when pressed.

What if my bananas aren’t ripe enough?

No problem! Bake them (unpeeled) on a baking sheet at 300°F for 10–12 minutes until the skins darken. Let them cool slightly before mashing — instant ripe bananas!

Can I use something other than cashew butter?

Yes, any smooth nut butter will work — just keep in mind each one adds its own unique flavor. When I tested this recipe I found cashew butter added just the right amount of moistness and a subtle flavor that lets those bananas really be the star. I love Artisana brand. We don't use peanut butter here at FFF, however, if you're not managing nut allergies PB could also be a delicious option (maybe with some mini vegan chips tossed in)! I would not recommend replacing with SunButter, I tested this and Sunbutter has a compound that when exposed to an alkaline ingredient, like baking soda, it oxidizes and creates a blue-green, sometimes black coloring. That is exactly what I ended up with in my test batch, muffins that tasted fine but turned black inside and looked quite unappealing to a potential muffin suiter.

Do I need to use both Whole Wheat and All-Purpose flour, can I just use all All-Purpose?

You do not have to use both, you can use 2 cups All-Purpose flour in place of the 1 1/2 cups AP flour and 1/2 cup whole wheat.

Vegan Banana Bread (Easy, 1 Bowl, Oil-Free)

Description

I’ve tried a lot of Vegan Banana Bread in my life, but this one had the whole family raving. Super moist and fluffy inside with just the slightest delicate crunch on the outside. Prepare yourself for the only banana bread recipe you'll ever need, vegan or not!

Ingredients

Scale

3 ripe bananas (about 1 to 1 1/4 cup mashed, 340 g)

1/2 cup cashew butter (120 g)

1/2 cup pure maple syrup (160 g)

1 teaspoon vanilla extract (5 g)

1 1/2 cups all-purpose flour (190 g)

1/2 cup whole wheat flour (60 g)

1 teaspoon cinnamon (3 g)

1 teaspoon baking powder (4 g)

1/2 teaspoon baking soda (3 g)

1/4 teaspoon salt (1 g)

(optional) 1/4 cup mini vegan chocolate chips or 1/2 cup chopped pecans or walnuts

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Instructions

Preheat oven to 350°F (177°C) and line a bread loaf pan with parchment.
Mash 3 ripe bananas in a large mixing bowl with a fork until mostly smooth. A few small lumps are fine.
Add ½ cup cashew butter, ½ cup pure maple syrup, and 1 teaspoon vanilla extract to the same bowl and stir until creamy and well combined.
Sprinkle in 1½ cups all-purpose flour, ½ cup whole wheat flour, 1 teaspoon cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Mix until everything is just combined—don’t overmix.
Line a loaf pan with parchment paper, letting the edges hang over for easy lifting.
Pour the batter into the pan and smooth the top with a spatula.
Bake at 350°F (175°C) for about 45 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then lift out and transfer to a wire rack to finish cooling. Slice and enjoy warm or at room temperature.
Optional: To make muffins see Notes below.

Equipment

Measuring Cups and Spoons

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Mixing Bowls

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Parchment

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Serrated Knife

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Notes

Muffins: This batter also makes incredible banana muffins! Bake at 350°F for 18–20 minutes, or if filling larger muffin liners, they make take 28-30 minutes. When in doubt just make sure the toothpick comes out clean. This batter makes about 8 large (or about 10 regular size) delightfully soft, golden muffins perfect for breakfast or brunch.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Freeze slices or the whole loaf in a zip-top freezer bag for up to 2 months. Thaw slices in the fridge overnight or warm from frozen in the microwave for 30–40 seconds. Warm muffins in a 300°F oven for 7–8 minutes to refresh the texture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American