Skinny Vegan Banana Nut Bread Recipe

I am ecstatic, since I like banana bread. I finally found the time to make it totally sugar and oil free and still make it super delicious. It took me only two shots to get it right, but I am enjoying the fruits of my labor…. as is my husband who finished the first attempt loaf on his own, and I think that the second one will meet the same destiny very soon.

No sugar, no oil=one healthy, skinny recipe!

So, here it goes, all banana bread lovers, especially those who begged me for the recipe on Facebook.

Sugar & Oil Free Vegan Banana Nut Bread

 yields 1 loaf



  1. 1 cup apple sauce*
  2. 3 large ripe bananas
  3. 6-8 tbsp honey (up to your taste preference) [you can also use maple syrup instead, if you do not eat honey]
  4. ¼ tsp salt
  5. 2 tbsp ground flax seeds
  6. 1 ½ tsp baking soda
  7. 2 tsp lemon juice
  8. 1 cup whole wheat flour
  9. ¾ cup white flour**
  10. ½ cup walnut chunks

**if your bananas turn out to be extra large add another 1/4-1/2 cup of flour, if needed

*Apple Sauce

  • 1/3 c water
  • 1 med size apple, peeled, cored and chopped

Blend in a high speed blender, then place in a pan and bring to boil. Turn off the stove, remove from heat and let cool off before using.


  • Preheat oven to 350 F
  • Mix ingredients 1-5 in a food processor, or grate bananas by hand and then whisk together with other ingredients; add mixed baking soda and lemon juice, mixing them in
  • Add flours and mix in junks of walnuts
  • BARELY grease a bread pan with oil (about ½ tsp or less of oil needed), dust with flour, so it covers the bottom and the sides of the form. (Alternatively you can cover it with parchment paper). Pour the batter in. (see image below)
  • Bake for 50 mins, or until an inserted toothpick comes out dry
  • Cool off on a cooling rack until barely warm

Enjoy with a cup of almond milk!

oil free banana bread, sugar free banana bread, vegan banana bread

You can use the same batter to make muffins (delic!), which you can bake at 375 F for about 25 minutes or until done.  Then go ahead and wow your non-vegan friends and family, but don’t tell them it’s vegan until they licked their plates clean–they will never know the difference. But once they taste the goodness, some might become converts! 😉

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  • Kim Freed

    Sounds delicious, but this recipe calls for white flour and baking soda which are not Daniel-fast friendly. This banana bread post should not be labeled as Daniel-fast desserts. Instead of asking readers to read the recipe carefully and make modifications, why not list a Daniel-fast banana bread recipe, as advertised?

  • sharmla

    I prefer not to eat white flour or any flour – any other plant based option work?

    • Not sure what you are asking. Even gluten free flour is still flour. In fact, anything that is ground to powder would be considered flour. IF you mean gluten free, then you can try Bob Red Mill’s 1-to-1 gluten flour or garbanzo bean flour. However, I have not tried either to make this specific recipe.

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  • MT

    I was very excited to try this recipe, but something did not go right for me. While the taste is good (though next time I would try less sweetness) the texture is not that great at all. For some reason it came out pretty sticky/chewy/gummy/too dense? Not even sure how to describe it. Definitely nothing like these kinds of breads that are not made vegan. I had this issue in the past as well when I tried to bake vegan and I wonder if I am doing something wrong or certain ingredients are causing these results? Would you have any suggestions for me?

    • MT, sorry to hear that! Sounds like something did go wrong, because it is supposed to be airy and fluffy. Sometimes I know that things can happen depends on the altitude you bake in (totally true ;)). Try the muffins I am going to post tomorrow (you can omit sugar or use less; they will be a treat). They should work like a charm.

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  • Sarah

    This looks fab! Can I use something besides white flour? Whole-grain oats maybe? Also, I see white whole wheat flour in vegan recipes, as well as pastry whole-wheat flour, can you explain the difference/pros/cons? I see another reader using oat bran instead, is that nutritionally better? What about almond flour and coconut flour? I simply want to use what is superior. Thanks!

    • You can use wheat flour for the whole thing (so, substitute wheat for white).

      I rarely ever use white flour (VERY VERY rarely). It simply makes baked goods lighter, less dense. You can try using wheat pastry flour instead (my plans) to see if you get the same effect.

      Whole grains (wheat, oats, etc) are always better, since they are not processed beyond grinding and keep all of the fiber.

      I have not used coconut flour, but almond flour is pretty heavy (it is just ground nuts), so, while I have some recipes on my blog with it, I do not see using it to bake bread.

  • Nichelle

    I just have to say thank you…I completed a Daniel Fast a few weeks ago and still haven’t re-incorporated many of the foods that were restricted on the fast back into my diet because i haven’t had a real desire to do so yet. 🙂 But I had a taste for something sweet and a little savory…this recipe totally fulfilled my sweet tooth. Not too sweet, yet very yummy. Perfect! I really appreciate all you are doing with this website.

    • Nichelle, I am so happy that you stayed with your healthy choices, and so happy that this recipe helped you with that.

  • Devi

    Hey Elena,
    I tried this recipe on couple days ago and it was so good. I made few adjustments though. I didn’t have whole wheat or white flour. So I substituted that with oat and oat bran flour. Also I didn’t add any honey or any other sweetener coz my husband doesn’t like any added sweetness. But even with my modifications it turned out great…and I’m a novice when it comes to baking 🙂 Had a question…what is the purpose of the baking soda in this recipe? And would the recipe be very different if i had used baking powder instead?
    As always, thanks for your wonderful posts 🙂

    • baking soda acts as leaving–that is what will make baked goods more fluffy and airy. you can try powder, but make sure it is aluminum free.

  • Lila

    hi elena….mine came out quite wet even after leaving it to cool…is this normal?

    • No. something sounds a bit off. It should be moist but not wet.

  • Anastasia

    Elena, I found your blog just a few days ago and now simply can’t stop reading your great posts. Thank you so much for sharing your experience! I am just switching to a vegan diet after months of research , thinking and trying some recipes and superfoods. As a very active person who trains on a regular basis I used to eat plenty of meat,fish and dairy products and drink protein shakes as all the media was telling me that it was healthy for me. It’s just unbelievable how huge this influence is! I used to be sorry myself for my vegan or vegetarian friends thinking that they starve themselves or lack vital nutrients. I am going to make a blod test soon to check my B12 level as well as other vitamins. Quite excited about the results! I just tried this recipe and made muffins…simply delicious! I used maple syrup as I heard that honey becomes toxic when heated. Do you know anything about it? I was also wondering what you think about getting vitamin D3 in the periods of low sun activity? I read a lot about this hormone ( if I am not mistaken it’s a hormone), and it seems to be hard to get enough naturally especially her in Denmark.By the way, do you have Slavic roots? I am Russian

    • Anastasia, welcome! Glad you found me.

      Yes, media is full of trashy info–it sells itself to the highest paying bidder, so do not be surprised. What you will learn here is TOTALLY against all beliefs, especially when it comes to health, protein, carbs, etc.

      Make sure to read these articles: and then get the free report I offer. You might also want to enroll in one of my boot camps to learn how to transition into this lifestyle without any big mistakes.

      I would not worry about honey being toxic–it is not heated by itself, but as a part of the bread, and has many vitamins, but maple syrup is fine too.

      As for vit D, if you get enough sun exposure during the summer, you should store enough for the winter months, until next sunny season. If not, then some supplementation might be required. If you are worried about vegan/non-vegan vit D, then you can take Vit D2, which is vegan, and do great.

      And yes, I am Slavic, all the way to my roots–a mix of Russian and Ukrainian, while my kiddo now has 6 different bloods flowing in her ;), but still more Slavic than anything else.

      • Anastasia

        Thank you so much for your answers! I have downloaded your report and am reading it now 🙂
        Blessings to your lovely family, your daughter Sprout is just adorable!
        We’ll keep in touch 🙂

  • Delise331

    Can you use agave instead of honey or maple syrup?

    • I think you can. I did not because agave’s glycemic index is almost identical to sugar.

    • Delise331

      Thank you very much. In a recipe I can switch agave and just use raw honeyM

  • This looks great!  I love that it rose up so nice and tall.  Beautiful.  🙂

  • Kimberan

    You are amazing!!  Thanks so much for the recipe!  It looks delicious! (I’m glad your hubby let you finally take a pic.  😉

  • oh my gosh, yum! that looks incredible!