Seed Oil Free Banana Bread Recipe

This moist and fluffy seed oil free banana bread is the best vegan banana bread recipe ever!!!

This seed oil free banana bread is my go-to when I want something classic, moist, and deeply comforting without relying on seed oil-based vegan butters. Instead, I use Chosen Foods avocado oil shortening paired with aquafaba as my egg replacement, which makes the loaf perfectly tender and fluffy while keeping it 100% plant-based. If you’ve been looking for the best vegan banana bread recipe that’s both wholesome and satisfying, this is the one to save.

Unlike other versions that can turn heavy or greasy, this one has just the right balance of natural sweetness, structure, and that irresistible banana aroma. It’s also flexible—you can keep it nut-free, swap in soy milk or almond milk, or even dress it up with chocolate chips. However you slice it, this is seriously the best vegan banana bread you’ll ever bake.

How to Make the Best Vegan Banana Bread

When it comes to vegan baking with bananas, a few key swaps make all the difference. For this recipe, I recommend three core moves that create the perfect loaf:

• Aquafaba instead of eggs – This keeps the batter light and bouncy, making it a banana bread recipe without eggs that doesn’t miss a beat.
• Avocado oil shortening – Using this plant based shortening instead of seed oil based vegan butter alternatives ensures you get a rich flavor and soft texture while avoiding unhealthy fats.
• Extra ripe bananas – The darker the better! This guarantees your bread is naturally sweet and the texture measures up for the best banana bread without eggs.

The result? A moist, fluffy loaf that works as breakfast, snack, or dessert—and it’s easy to make even if this is your first time baking banana bread.

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Ingredients

You only need pantry staples for this easy vegan banana bread recipe. Here’s what you’ll gather:

• 3 very ripe bananas, mashed (I sliced a fourth and baked it on top of the loaf)
• aquafaba (liquid from canned chickpeas, whipped lightly)
• Chosen Foods avocado oil shortening
• organic cane sugar or coconut sugar
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• soy milk (or almond/oat milk)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease a standard loaf pan or line with parchment paper.
2. In a large bowl, mash your ripe bananas until smooth.
3. Add in the avocado oil shortening and sugar, beat well to combine.
4. In another bowl, add together the flour, baking soda, baking powder, spices, and salt into a sifter.

5. Sift the dry ingredients to ensure there aren’t any lumps.
6. Slowly fold dry ingredients into the wet, add remaining vanilla and milk, mixing just until combined. Don’t overmix.
7. Transfer to loaf pan and bake 50–60 minutes, or until a toothpick comes out clean. (How long to cook vegan banana bread? Around 55 minutes is perfect for most ovens.)
8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack.

Now you’ve got seriously the best vegan banana bread—slice, serve, and enjoy.

Serving Ideas

• Toast slices lightly and spread with almond butter for breakfast.
• Pair with a latte for an afternoon pick-me-up.
• Cube and top with vegan whipped cream for a dessert twist.

Storage Tips

Banana bread stores like a dream:

• Room temp: Keep wrapped or in an airtight container for up to 3 days.
• Fridge: Extend freshness to 5–6 days.
• Freezer: Wrap slices individually and freeze up to 2 months. Thaw at room temperature.

This way, you can always have easy vegan banana bread on hand.