Delicious, versatile, and always in season—bananas are the star of these 29 vegan recipes! From quick breakfasts to decadent desserts, we’ve gathered the best ways to transform this humble fruit into mouthwatering creations. Get ready to be inspired and discover new favorites that’ll have everyone asking for seconds. Let’s dive into these irresistible plant-based delights!
Vegan Banana Pancakes
Perfect for lazy weekend mornings, these vegan banana pancakes come together quickly with pantry staples. They’re fluffy, naturally sweet, and totally plant-based.
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons organic cane sugar
– 1 tablespoon baking powder
– ½ teaspoon fine sea salt
– 1 cup unsweetened almond milk
– 1 tablespoon apple cider vinegar
– 1 teaspoon pure vanilla extract
– 2 ripe spotty bananas
– 2 tablespoons melted coconut oil
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons organic cane sugar, 1 tablespoon baking powder, and ½ teaspoon fine sea salt.
2. In a separate bowl, mash 2 ripe spotty bananas with a fork until smooth.
3. Pour 1 cup unsweetened almond milk and 1 tablespoon apple cider vinegar into the mashed bananas; let sit for 2 minutes to curdle.
4. Stir in 1 teaspoon pure vanilla extract and 2 tablespoons melted coconut oil into the wet mixture.
5. Tip: For extra fluffiness, avoid overmixing—gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are fine.
6. Heat a non-stick skillet or griddle over medium heat (350°F); lightly grease with coconut oil if needed.
7. Pour ¼ cup batter onto the hot skillet for each pancake.
8. Cook for 2–3 minutes until bubbles form on the surface and edges look set.
9. Tip: Wait to flip until the bubbles pop and leave small holes for perfectly golden pancakes.
10. Flip carefully and cook for another 1–2 minutes until golden brown on both sides.
11. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch to maintain heat.
12. Repeat with remaining batter, regreasing the skillet as needed.
Remarkably tender with a subtle banana sweetness, these pancakes have a soft, cake-like texture. Serve them stacked high with fresh berries and a drizzle of maple syrup for a cozy breakfast, or enjoy them plain for a quick snack.
Creamy Vegan Banana Smoothie
Let’s blend up a quick, satisfying smoothie. This creamy vegan option uses ripe bananas for natural sweetness. It comes together in minutes for a nutritious boost.
Ingredients
– 2 large ripe bananas, spotted and sweet
– 1 cup unsweetened creamy almond milk, chilled
– 2 tablespoons smooth almond butter
– 1 tablespoon pure maple syrup, grade A
– 1 teaspoon pure vanilla extract
– 1 cup ice cubes, freshly made
Instructions
1. Peel 2 large ripe bananas and break them into chunks.
2. Add banana chunks to a high-speed blender.
3. Pour in 1 cup unsweetened creamy almond milk.
4. Spoon in 2 tablespoons smooth almond butter.
5. Drizzle 1 tablespoon pure maple syrup into the blender.
6. Add 1 teaspoon pure vanilla extract.
7. Drop in 1 cup ice cubes.
8. Secure the blender lid tightly.
9. Blend on high speed for 45-60 seconds until completely smooth and creamy.
10. Stop blending and check consistency; blend 10 more seconds if needed.
11. Pour immediately into two glasses.
Dense, velvety texture makes this smoothie spoonable. The banana and almond flavors shine through with subtle sweetness. Try topping with granola or a sprinkle of cinnamon for extra crunch.
Vegan Banana Bread
A moist, tender vegan banana bread makes the perfect snack or breakfast. Always use overripe bananas for maximum sweetness and flavor. This recipe comes together quickly with pantry staples.
Ingredients
– 3 large overripe bananas, mashed
– 1/3 cup melted coconut oil
– 2/3 cup granulated sugar
– 1/4 cup creamy almond milk
– 1 tsp pure vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp fine sea salt
– 1/2 tsp ground cinnamon
– 1/2 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mash the overripe bananas until smooth with a fork.
3. Add the melted coconut oil, granulated sugar, creamy almond milk, and pure vanilla extract to the bananas.
4. Whisk the wet ingredients together until fully combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon.
6. Tip: Sift the dry ingredients to avoid lumps in the batter.
7. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
8. Fold in the chopped walnuts gently to avoid overmixing.
9. Pour the batter into the prepared loaf pan and spread it evenly.
10. Tip: Tap the pan on the counter to remove any air bubbles.
11. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
12. Tip: Check at 50 minutes to prevent overbaking if your oven runs hot.
13. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
14. Allow it to cool completely for about 1 hour before slicing.
Lusciously moist with a soft crumb and warm cinnamon notes, this banana bread stays fresh for days. Serve it toasted with a smear of vegan butter or enjoy it as is for a satisfying treat.
Vegan Banana Ice Cream
Delightfully simple and satisfying, this vegan banana ice cream requires just three ingredients and zero churning. Perfect for hot days or sweet cravings.
Ingredients
– 4 large ripe bananas, peeled and frozen solid
– 2 tablespoons creamy almond butter
– 1 teaspoon pure vanilla extract
Instructions
1. Slice 4 large ripe bananas into 1-inch chunks while frozen.
2. Place frozen banana chunks in a high-speed blender or food processor.
3. Blend on high speed for 30 seconds until bananas break down into coarse crumbs.
4. Scrape down sides with a spatula to ensure even blending.
5. Add 2 tablespoons creamy almond butter and 1 teaspoon pure vanilla extract.
6. Blend for 60-90 seconds until completely smooth and creamy, stopping to scrape sides as needed.
7. Transfer mixture to a loaf pan or airtight container.
8. Freeze for at least 2 hours until firm but scoopable.
9. Scoop into bowls and serve immediately.
Great creamy texture mimics traditional ice cream, with natural sweetness from bananas and depth from almond butter. Try topping with fresh berries or dark chocolate shavings for extra flair.
Vegan Banana Oatmeal Cookies
Easy, wholesome, and perfect for busy days, these vegan banana oatmeal cookies come together quickly with pantry staples. Expect soft, chewy centers with crispy edges and natural sweetness from ripe bananas.
Ingredients
– 2 large overripe bananas, mashed until smooth
– 1 cup old-fashioned rolled oats
– ½ cup creamy natural peanut butter
– ¼ cup pure maple syrup
– 1 tsp vanilla extract
– ½ tsp ground cinnamon
– ¼ tsp fine sea salt
– ⅓ cup dairy-free dark chocolate chips
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, mash 2 large overripe bananas until no large chunks remain.
3. Add 1 cup old-fashioned rolled oats, ½ cup creamy natural peanut butter, ¼ cup pure maple syrup, 1 tsp vanilla extract, ½ tsp ground cinnamon, and ¼ tsp fine sea salt to the bowl.
4. Mix all ingredients thoroughly until fully combined and a sticky dough forms.
5. Fold in ⅓ cup dairy-free dark chocolate chips until evenly distributed.
6. Scoop 2-tablespoon portions of dough and drop them onto the prepared baking sheet, spacing them 2 inches apart.
7. Gently flatten each cookie to about ½-inch thickness with the back of a spoon.
8. Bake for 12–15 minutes, or until the edges are golden brown and the tops are set.
9. Remove from the oven and let cool on the baking sheet for 5 minutes to firm up.
10. Transfer the cookies to a wire rack to cool completely.
These cookies have a soft, chewy texture with a hint of cinnamon warmth and bursts of melted chocolate. Enjoy them warm with a glass of almond milk or crumble over dairy-free yogurt for a quick breakfast.
Vegan Banana Muffins
Yes, these vegan banana muffins deliver moist, tender crumb without dairy or eggs. Perfect for breakfast or snack time.
Ingredients
– 3 large overripe bananas with brown speckles
– 1/3 cup rich coconut oil, melted
– 2/3 cup pure maple syrup
– 1/4 cup creamy unsweetened almond milk
– 1 tsp pure vanilla extract
– 2 cups whole wheat pastry flour
– 1 tsp baking soda
– 1/2 tsp fine sea salt
– 1/2 tsp fragrant ground cinnamon
– 1/2 cup chopped walnuts (optional)
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, mash overripe bananas with a fork until smooth with few lumps.
3. Tip: Use very ripe bananas for natural sweetness and moisture.
4. Add melted coconut oil, maple syrup, almond milk, and vanilla extract to bananas.
5. Whisk wet ingredients vigorously until fully combined and slightly frothy.
6. In a separate bowl, combine whole wheat pastry flour, baking soda, sea salt, and cinnamon.
7. Tip: Sift dry ingredients to prevent clumps and ensure even mixing.
8. Gradually fold dry ingredients into wet mixture using a spatula until just combined; do not overmix.
9. Gently stir in chopped walnuts if using for added crunch.
10. Divide batter evenly among muffin cups, filling each about 3/4 full.
11. Bake for 22-25 minutes until tops are golden and a toothpick inserted comes out clean.
12. Tip: Rotate pan halfway through baking for even browning.
13. Cool muffins in pan for 5 minutes, then transfer to a wire rack.
14. Cool completely before serving for best texture.
Crumb stays incredibly moist with a hint of cinnamon warmth. Enjoy warm with a smear of almond butter or toasted for crispy edges.
Vegan Banana French Toast
A perfect plant-based breakfast that transforms overripe bananas into a decadent morning treat. This vegan French toast delivers classic flavor without eggs or dairy. Simple ingredients create a surprisingly rich and satisfying dish.
Ingredients
– 4 thick slices of day-old artisan bread
– 2 very ripe spotted bananas
– 1 cup of creamy unsweetened almond milk
– 2 tablespoons of pure maple syrup
– 1 teaspoon of fragrant vanilla extract
– 1 teaspoon of warm ground cinnamon
– ¼ teaspoon of freshly grated nutmeg
– Pinch of flaky sea salt
– 2 tablespoons of refined coconut oil
Instructions
1. Mash 2 very ripe spotted bananas in a shallow bowl until smooth.
2. Whisk in 1 cup of creamy unsweetened almond milk until fully combined.
3. Add 2 tablespoons of pure maple syrup, 1 teaspoon of fragrant vanilla extract, 1 teaspoon of warm ground cinnamon, ¼ teaspoon of freshly grated nutmeg, and a pinch of flaky sea salt to the bowl.
4. Whisk vigorously for 30 seconds until the mixture is completely smooth and emulsified. Tip: Use extremely ripe bananas for maximum sweetness and easier mashing.
5. Heat a large non-stick skillet or griddle over medium heat (350°F).
6. Add 1 tablespoon of refined coconut oil to the hot skillet and swirl to coat.
7. Dip one 4 thick slices of day-old artisan bread into the banana mixture, coating both sides thoroughly but quickly to prevent sogginess.
8. Place the soaked bread immediately onto the hot skillet.
9. Cook for 3-4 minutes until the bottom is golden brown and crisp. Tip: Don’t overcrowd the pan – cook in batches if necessary for even browning.
10. Flip carefully using a spatula and cook the second side for another 3-4 minutes until equally golden.
11. Transfer to a plate and repeat with remaining bread, adding more coconut oil as needed.
12. Serve immediately while hot and crisp. Tip: For extra crispness, place cooked slices on a wire rack instead of a plate to prevent steaming.
Delightfully crisp exterior gives way to a soft, banana-infused center that’s naturally sweet without being cloying. The warm spices complement the fruitiness perfectly. Serve stacked high with fresh berries and an extra drizzle of maple syrup for a breakfast that feels indulgent yet wholesome.
Vegan Banana Chocolate Chip Cookies
A batch of these vegan banana chocolate chip cookies comes together quickly with pantry staples. Always use ripe bananas for natural sweetness and moisture. They bake up soft with chewy edges and melty chocolate pockets.
Ingredients
– 3 overripe medium bananas, mashed until smooth
– 1/2 cup creamy natural almond butter
– 1/4 cup pure maple syrup
– 1 teaspoon pure vanilla extract
– 1 1/2 cups old-fashioned rolled oats
– 1/2 cup almond flour
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 3/4 cup dairy-free dark chocolate chips
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed bananas, almond butter, maple syrup, and vanilla extract until smooth.
3. Tip: Use a fork to mash the bananas directly in the bowl to save on dishes.
4. Add the rolled oats, almond flour, baking soda, and sea salt to the wet ingredients.
5. Stir just until combined, being careful not to overmix.
6. Fold in the dairy-free dark chocolate chips evenly throughout the dough.
7. Tip: Reserve a few chocolate chips to press on top of each cookie before baking for a bakery-style look.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
9. Gently flatten each cookie to about 1/2-inch thickness with your palm or the back of a spoon.
10. Bake for 12-14 minutes, or until the edges are golden brown and the centers look set.
11. Tip: For chewier cookies, pull them out when they still look slightly underdone in the center—they’ll firm up as they cool.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
13. Allow to cool completely for the best texture.
Expect a soft, cake-like interior with a slightly crisp edge from the oats. Each bite delivers sweet banana flavor punctuated by rich, melted chocolate. Enjoy them warm with a glass of almond milk or crumbled over dairy-free ice cream for an easy dessert.
Vegan Banana Pudding
Banana pudding gets a plant-based makeover that’s just as creamy and nostalgic. This version skips dairy but keeps all the comfort. You’ll love how simple it is to whip up.
Ingredients
– 4 ripe, spotty bananas
– 1 (14-ounce) can full-fat coconut milk, chilled
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 (11-ounce) box vegan vanilla wafer cookies
Instructions
1. Chill the can of coconut milk in the refrigerator for at least 4 hours to separate the cream.
2. Scoop out the solid coconut cream into a large mixing bowl, reserving the liquid for another use.
3. Add the granulated sugar to the coconut cream and whip with an electric mixer on high speed for 2 minutes until fluffy.
4. In a small bowl, whisk together the cornstarch and 1/4 cup of water until smooth.
5. Pour the cornstarch mixture into a saucepan and cook over medium heat, stirring constantly, for 3–4 minutes until thickened.
6. Let the cornstarch mixture cool to room temperature, about 10 minutes.
7. Fold the cooled cornstarch mixture into the whipped coconut cream until fully combined.
8. Stir in the pure vanilla extract and fine sea salt.
9. Slice 3 of the ripe, spotty bananas into 1/4-inch rounds.
10. Arrange a layer of vegan vanilla wafer cookies in the bottom of a 9×9-inch baking dish.
11. Top the cookies with a layer of sliced bananas.
12. Spread half of the coconut cream mixture over the bananas.
13. Repeat layers with remaining cookies, bananas, and cream mixture.
14. Crush the remaining cookies and sprinkle over the top for crunch.
15. Refrigerate the pudding for at least 2 hours to set.
16. Slice the remaining banana and arrange on top just before serving.
Tip: Use very ripe bananas for natural sweetness and easier mashing. Tip: Chill the coconut milk upside down for easier separation of cream. Tip: For a firmer set, refrigerate overnight.
This pudding is luxuriously creamy with layers of soft banana and crisp cookie crunch. The coconut adds a subtle richness that pairs perfectly with the vanilla. Serve it chilled in individual jars for a portable dessert or top with toasted coconut flakes for extra texture.
Vegan Chocolate Banana Milkshake
Perfect for hot afternoons, this vegan chocolate banana milkshake is creamy, indulgent, and ready in minutes. Packed with natural sweetness and rich cocoa flavor, it’s a satisfying treat that feels decadent yet wholesome. Keep it simple or dress it up—either way, it hits the spot.
Ingredients
– 2 large ripe bananas, speckled and sweet
– 2 cups creamy unsweetened almond milk, chilled
– 3 tablespoons rich cocoa powder
– 2 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
– 1 cup ice cubes
Instructions
1. Peel 2 large ripe bananas and break them into chunks.
2. Add banana chunks to a high-speed blender.
3. Pour in 2 cups creamy unsweetened almond milk.
4. Add 3 tablespoons rich cocoa powder.
5. Drizzle in 2 tablespoons pure maple syrup.
6. Measure and add 1 teaspoon pure vanilla extract.
7. Tip: For extra creaminess, freeze bananas beforehand—they blend into a thicker shake.
8. Drop in 1 cup ice cubes.
9. Secure the blender lid tightly.
10. Blend on high speed for 45–60 seconds, until completely smooth and frothy.
11. Tip: Stop and scrape down the sides halfway through to ensure even blending.
12. Pour immediately into two tall glasses.
13. Tip: For a café-style finish, top with a sprinkle of cocoa powder or vegan whipped cream.
Frothy, cold, and intensely chocolatey, this shake has a velvety texture from the blended bananas. The natural sweetness shines through, making it feel like a dessert in a glass. Serve it with a straw and a drizzle of melted vegan chocolate for an extra touch of indulgence.
Vegan Banana Nut Granola Bars
Out of bananas? Turn those overripe ones into something spectacular. These vegan granola bars pack protein and flavor without any fuss. Perfect for busy mornings or afternoon pick-me-ups.
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup creamy almond butter
– 3 very ripe bananas, mashed until smooth
– 1/2 cup pure maple syrup
– 1/2 cup chopped raw walnuts
– 1 tsp ground cinnamon
– 1/2 tsp fine sea salt
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large mixing bowl, combine the old-fashioned rolled oats and chopped raw walnuts.
3. Add the creamy almond butter, mashed very ripe bananas, and pure maple syrup to the bowl.
4. Sprinkle in the ground cinnamon and fine sea salt.
5. Mix all ingredients thoroughly until a sticky, uniform dough forms. Tip: If the mixture seems too dry, add another tablespoon of maple syrup.
6. Press the mixture firmly into the prepared baking pan, using the back of a spoon to create an even layer.
7. Bake for 25 minutes or until the edges are golden brown and the center is set. Tip: For chewier bars, slightly underbake by 2-3 minutes.
8. Remove from oven and let cool completely in the pan on a wire rack for at least 1 hour. Tip: Chilling in the refrigerator for 30 minutes makes slicing cleaner.
9. Once fully cooled, lift the parchment to remove the slab and cut into 12 even bars.
You’ll love the chewy texture with crunchy walnut bits throughout. The cinnamon and banana create a warm, comforting flavor that’s not too sweet. Try crumbling one over dairy-free yogurt for a parfait twist.
Vegan Banana Walnut Brownies
Zesty and satisfying, these vegan banana walnut brownies deliver deep chocolate flavor with natural sweetness. They come together quickly using pantry staples for an easy treat. Perfect for snacking or dessert without dairy or eggs.
Ingredients
– 3 overripe medium bananas
– 1 cup creamy almond butter
– ⅔ cup rich cocoa powder
– ½ cup pure maple syrup
– 1 tsp pure vanilla extract
– ½ tsp fine sea salt
– ½ cup roughly chopped toasted walnuts
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mash 3 overripe medium bananas until smooth with few lumps.
3. Add 1 cup creamy almond butter and stir vigorously until fully combined.
4. Mix in ⅔ cup rich cocoa powder until no dry spots remain.
5. Pour in ½ cup pure maple syrup and 1 tsp pure vanilla extract, stirring to incorporate.
6. Sprinkle ½ tsp fine sea salt and fold in ½ cup roughly chopped toasted walnuts.
7. Tip: Toasting walnuts enhances their nutty flavor—spread on a baking sheet and toast at 350°F for 5-7 minutes until fragrant.
8. Spread the batter evenly into the prepared pan using a spatula.
9. Bake for 25-30 minutes until the edges pull away and a toothpick inserted comes out with moist crumbs.
10. Tip: Avoid overbaking for fudgy texture; the brownies will firm up as they cool.
11. Let cool completely in the pan on a wire rack for at least 1 hour before slicing.
12. Tip: For clean cuts, chill the brownies in the refrigerator for 30 minutes after cooling.
Outrageously fudgy with a crackly top, these brownies boast moist crumbs and chunks of crunchy walnuts. The ripe bananas lend natural sweetness that balances the deep cocoa intensity. Serve slightly warmed with a dollop of coconut whipped cream or crumble over dairy-free ice cream for an indulgent twist.
Vegan Banana Chia Seed Pudding
Finally, a simple vegan pudding that actually satisfies. Forget complicated recipes—this one uses pantry staples for creamy perfection. It’s ideal for meal prep or a quick, healthy dessert.
Ingredients
– 2 ripe medium bananas, mashed until smooth
– 1/4 cup chia seeds, high-quality and fresh
– 1 cup unsweetened almond milk, cold and creamy
– 1 tbsp pure maple syrup, rich and amber-colored
– 1/2 tsp pure vanilla extract, aromatic and smooth
– Pinch of fine sea salt, to enhance flavor
Instructions
1. In a medium mixing bowl, combine the mashed ripe bananas and chia seeds, stirring until fully incorporated.
2. Pour in the cold, creamy unsweetened almond milk, and whisk vigorously for 30 seconds to prevent clumping.
3. Add the rich amber-colored pure maple syrup, aromatic pure vanilla extract, and a pinch of fine sea salt, then mix thoroughly until the mixture is uniform.
4. Cover the bowl tightly with plastic wrap or a lid to seal in freshness.
5. Refrigerate the mixture for at least 4 hours or overnight, until it thickens to a pudding-like consistency; stir once after 30 minutes to redistribute seeds.
6. After chilling, give the pudding a final stir to ensure it’s smooth and evenly set.
7. Serve immediately or store covered in the refrigerator for up to 3 days. Expect a luxuriously creamy texture with a natural sweetness from the bananas, complemented by the subtle crunch of chia seeds. Enjoy it layered with fresh berries or a drizzle of nut butter for added depth.
Conclusion
Zesty and versatile, these 29 vegan banana recipes offer endless inspiration for delicious, plant-based treats. We hope you find new favorites to try in your kitchen! Share which recipes you love in the comments below, and don’t forget to pin this roundup on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
