Vegan Lemon Poppy Seed Banana Bread (Moist & Eggless!)

This vegan lemon poppy seed banana bread is soft, bright, and perfectly moist, with the zing of fresh lemon juice, the crunch of poppy seeds, and the natural sweetness of ripe bananas. If you’ve ever wondered what would happen if you crossed classic banana bread with lemon poppy seed loaf, this is it.

Made with no dairy, no eggs, and no refined sugar, this plant-based loaf checks all the boxes: easy, healthy, and packed with flavor. Whether you’re searching for an eggless banana bread, a new vegan lemon poppy seed bread, or a simple recipe to use up ripe bananas, this is going to be your new favorite.

How to Make Lemon Poppy Banana Bread:​

Why This Banana Bread Stands Out

Most lemon poppy seed bread recipes rely on eggs, butter, and sugar for richness and structure. This version skips all of that—and still turns out incredibly soft and fluffy. Thanks to four ripe bananas, a generous amount of lemon zest and juice, and a touch of maple syrup, it achieves a naturally moist texture and a subtle sweetness without added fuss.

The best part? Everything comes together in one bowl with minimal cleanup. It’s a recipe you can make on a Sunday afternoon and enjoy all week.

Ingredients That Work Together

This healthy vegan banana bread is built on a base of simple ingredients:

• Ripe Bananas provide sweetness and moisture, eliminating the need for eggs.
• Lemon Juice and Zest give this loaf a citrus-forward flavor without artificial extracts.
• Poppy Seeds offer texture and a traditional touch, balancing the soft crumb.
• Flour, Baking Soda, and Baking Powder create the perfect rise and structure.
• Coconut Oil locks in moisture without overpowering the flavor.
• Organic Cane Sugar adds sweetness without compromising your health.

How This Recipe Supports Healthy Baking

This recipe is ideal if you’re trying to eat cleaner or follow a vegan diet. Unlike many store-bought quick breads, this one is:

• Egg-free and dairy-free, making it fully vegan
• Organically sweetened, with unrefined cane sugar
• Freezer-friendly for meal prep and busy mornings
• Oil-optional, if you prefer a lower-fat variation (swap oil for applesauce)

Plus, the bananas offer potassium and fiber, while the lemon adds vitamin C and a fresh burst of flavor without the need for artificial ingredients. I’m serving it up with a squeeze of Heaps Drizzle, my favorite squeezable peanut butter. I may be biased – it is my brand! – but it is hands down the most delicious and convenient way to enjoy peanut butter. Check it out HERE.

Storage and Freezing Instructions

This banana bread keeps well covered at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, slice the loaf, wrap the slices in parchment paper, and freeze in an airtight bag. They thaw quickly in the toaster or microwave.

Serving Suggestions

• Serve with tea or coffee as a breakfast or afternoon snack
• Toast and top with nut butter or coconut yogurt
• Pair with fresh berries and vegan whipped cream for dessert
• Slice and serve at brunch alongside fruit salad and tofu scramble
• With a drizzle of my favorite squeezable peanut butter Heaps

Frequently Asked Questions

Is this recipe gluten-free?

Not as written. For a gluten-free version, use a 1:1 gluten-free baking flour. Almond or coconut flour won’t work in this recipe.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled lemon juice can be used in a pinch.

What if I don’t have poppy seeds?

You can omit them or substitute with crushed hemp seeds or walnuts, though the texture will vary.

Can I make this recipe oil-free?

Yes, you can substitute the oil with unsweetened applesauce. The loaf may be slightly more dense but still delicious.

{If you like this recipe you’ll love my PUMPKIN CHOCOLATE BREAD and my SCALLOP SCAMPI IN LEMON SAUCE.}