Vegan Banana Bread
This Easy Vegan Banana Bread is moist, fluffy, and packed with banana flavor. Made in one bowl with just 10 simple ingredients, it's the perfect way to use up overripe bananas. Quick to make, no fuss, and totally delicious. This is my go-to banana bread recipe—and it just might become yours too!
Servings: 12 slices (1 loaf)
Ingredients
- 1 cup raw walnuts (or sub roasted unsalted walnuts)
- 2 tablespoons ground flax or ground chia
- 5 tablespoons warm water
- ½ cup vegan butter (at room temperature)
- ¾ cup white sugar
- 1 ⅓ cups (11 oz/ 312 g) mashed very ripe banana (from about 3 medium bananas)
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour (see notes for gluten-free)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegan chocolate chips or raisins (optional)
Instructions
- Prep oven and loaf pan: Preheat your oven to 350℉ (180℃). Grease an 8" x 4" loaf pan or line with parchment paper.
- Toast the walnuts: Spread walnuts on a baking sheet in a single layer and toast for 7 minutes. Let cool, then roughly chop. (Skip this step if using pre-roasted walnuts.)
- Make the flax egg: In a small bowl, whisk together the ground flax or chia and warm water. Set aside to thicken for a few minutes.
- Mix the wet ingredients: In a large mixing bowl, cream the vegan butter and sugar until light and fluffy. Mix in the mashed bananas, vanilla, and thickened flax egg.
- Add dry ingredients: Sprinkle in the flour, baking soda, and salt. Stir until just combined. It's fine if the batter is a bit lumpy or has small dry spots. Do not overmix. Fold in the chopped walnuts and chocolate chips or raisins if using.
- Bake: Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let cool in the pan for at least 30 minutes, then transfer to a wire rack to cool completely. Slice with a serrated knife and serve.
Notes
Gluten-Free Option: Use a 1:1 gluten-free flour blend that contains xanthan gum. Let the batter rest for 10 minutes before baking to hydrate the flour. Texture may vary slightly depending on the brand.
Oil-Free Option: You can substitute the vegan butter with ½ cup unsweetened applesauce for an oil-free version. The texture will be a bit softer and less rich, but still tasty.
Walnut Substitute: Use pecans, sunflower seeds, pepitas, or omit them entirely.
Add-ins Substitute: Use golden or regular raisins, vegan chocolate chips, dried cranberries, vegan white chocolate chips or omit.
Optional Spices: Add ½ to 1 teaspoon cinnamon and a pinch of nutmeg for extra cozy flavor.
To reheat a slice:
- Oven or toaster oven: Wrap in foil and warm at 325°F (165°C) for about 10 minutes.
- Toaster: Pop in the toaster for warm, crisped edges.
- Microwave: Wrap in a damp paper towel and heat for 10–15 seconds to keep it moist.
Nutrition
Serving: 1serving (recipe makes 12 servings) | Calories: 283kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 249mg | Potassium: 219mg | Fiber: 3g | Sugar: 16g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
Find it online:
https://itdoesnttastelikechicken.com/easy-vegan-banana-bread/Scan the QR code for updates, tips, and to ask me any questions!
