Ready to take your banana bread game to the next level without eggs or dairy? Dive into this simple yet incredibly moist and flavorful vegan banana bread with walnuts recipe that'll make you forget all about the traditional version!
This Vegan Banana Bread with Walnuts is the perfect blend of moist, fluffy texture and nutty flavor—ideal for brunch, breakfast, a quick snack, or even dessert.
Whether you’re looking for a healthy treat or a way to use up overripe bananas, this easy banana bread recipe is sure to hit the spot.
For more delicious banana recipe options, try Vegan Banana Pumpkin Bread Recipe, Vegan Banana Oat Pancakes, and Baked Vegan Banana Oatmeal Casserole.
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Why You'll Love Vegan Banana Bread
- This banana bread is free from eggs and dairy.
- The recipe is straightforward and beginner-friendly, requiring minimal effort and basic kitchen staples to whip up a delicious loaf.
- You can customize vegan banana bread by adding mix-ins such as chopped nuts, chocolate chips, or dried fruits, making it adaptable to your personal taste preferences.
- It's a fantastic way to use up those overripe bananas.
Ingredients
This is a classic recipe for banana bread with just two items swapped out for vegan versions - eggs and butter. See the recipe card for details on quantities.
- Vegan butter - Vegan butter is made from vegetable oils and other plant-based ingredients, such as nuts or seeds. It has a similar texture and flavor to traditional butter but without animal fats and cholesterol and is lower in saturated fat than conventional butter. You'll never know the difference in taste.
- Flour - If you don't want all-purpose flour, whole wheat flour is a healthier alternative to white flour and adds a nutty flavor to your banana bread. You may need to add a little more milk if using whole wheat because of its denser consistency.
Toppings for Your Vegan Banana Bread
- Drizzle a bit of honey or maple syrup for added sweetness.
- Spread it on a warm slice for a gooey, nutty delight.
- Walnuts, pecans, or almonds added on top can add a nice crunch and a pretty presentation.
- Keep it thematic with extra banana slices on top but only if eating fairly quickly since they will turn brown and unappealing.
- Granola adds both texture and a breakfast vibe.
How To Make Vegan Banana Bread
This banana bread is a breeze to whip up and turns out moist and marvelous everytime. Here is the process in pictures. See the recipe card for details.
Step 1: Line the bottom of a 9 x 5 loaf pan with parchment paper to ensure the loaf doesn’t stick. Tip: If you crumble parchment paper first, it molds to the loaf pan a little better. Alternatively, you can grease the pan.
Step 2: In a large mixing bowl, mash the bananas using either a fork or a potato masher, and don't worry if the texture isn't completely smooth; having a few small chunks is perfectly fine.
Step 3: Add plant milk, butter, vanilla, brown sugar, and granulated sugar. Stir well to combine.
Step 4: Mix together the dry ingredients, including the flour, baking soda, salt, and spices. Stir in the walnuts, chocolate chips, or dates as well, if using.
Step 5: Mix the dry ingredients with the banana mixture, combining them nicely, but don't go overboard, or you'll end up with a banana brick or a sunken middle!
Step 6: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 35-45 minutes (ovens vary so check in).
Step 7: Insert a small knife into the center. If it comes out clean, it's ready. Allow to cool in the pan for 5-10 minutes before inverting onto a wire cooling rack
Top Tips
- The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots or patches on the skin, as these are the ripest. I use four bananas to get my banana bread moist.
- Spoon the flour it into a cup (so it doesn't get packed in by pressing it into the sides of the flour bag), then level it off with a knife.
- Overmixing the batter can lead to tough, dry bread. Mix until just combined.
- Baking the bread at the right temperature can help it cook evenly and stay moist. Bake at 350 degrees F. for 50 - 55 minutes or until a toothpick inserted into the center comes out clean (note below!).
- Fear not if you're like me and can't even figure out if bread is done using a toothpick. Check out this guide, "How to Tell if Banana Bread is Done," by the folks at King Arthur, the flour company.
Why Did My Banana Bread Sink in the Middle?
The sunken-center banana bread dilemma! Been there, done that, even when making this post. In the picture below, you see banana bread I took out too early. I didn't put the timer and I 'felt' it was done, only to see it deflate on the counter.
Here are a few other reasons why it may happen.
- Baking Time: Underbaking leads to a gooey, sunken center. Ensure you’re baking it for enough time, and do the toothpick test to confirm it’s done. If you're like me and second guess your toothpick test, see these tips on How to tell when banana bread is done from the folks at King Arthur - the flour company.
- Too Much Moisture: Bananas are quite moist. Ensure you use between 350 to 375 grams of banana (about 3 average bananas or about 1 ½ cups mashed) so the recipe properly balances the wet and dry ingredients.
- Overmixing: If you overmix the batter, you might develop too much gluten, making the bread rise quickly and collapse.
- Cold Ingredients: Ingredients like plant-based milk or vegan butter should be at room temperature for even mixing and proper rising.
- Oven Temperature: An oven that’s too hot can make the bread rise too quickly and collapse. Always preheat your oven and consider using an oven thermometer to double-check the temperature.
- Expired Ingredients: Double-check the freshness of your baking soda. Expired or stale leavening agents won’t do their job well.
- Ingredient Substitutions: If you swapped out any ingredients, it could alter the chemistry of the batter.
How to Fix It Next Time
- Double-check your ingredients' freshness and ensure they’re all at room temperature.
- Consider reducing the amount of banana or wet ingredients if the batter seems too moist.
- Be mindful of your mixing—mix until combined.
Recipe FAQS
Absolutely! Chopped nuts, chocolate chips, or dried fruit are all delicious additions to vegan banana bread. I make walnuts a must for banana bread.
Banana bread can be kept at room temperature for about 3 days. If freezing, let it cool completely, wrap it in plastic wrap, and store it in an airtight container for up to 3 months. Allow to thaw to room temperature before serving. Tip: Slice it before freezing - it's much quicker to thaw slices.
Certainly! I frequently freeze bananas to prepare delicious homemade vegan ice cream or this banana bread recipe. Just make sure to allow it to thaw on the counter and drain any excess liquid.
Got a minute? I'd love for you to dive into the comments and rate this Vegan Banana Bread with Walnuts recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Banana Bread With Walnuts
Ingredients
- 3-4 bananas ripened; ~375 grams
- 4 tablespoons unsalted vegan butter melted at room temperature or use apple sauce or oil as a substitute
- 1 tablespoon vanilla extract
- ¼ cup plant-based milk
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 ½ cup all-purpose flour white or white-whole wheat
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup walnuts chopped
Optional ingredients
- ½ cup semi-sweet vegan chocolate chips
- ½ cup dates chopped
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). While it's heating up, grease a 9x5-inch loaf pan or line it with parchment paper.
- Mash the Bananas: Peel your ripe bananas and mash them in a large mixing bowl. You'll want them to be well-mashed, but a few small lumps are totally fine.
- Mix Wet Ingredients: Add the melted vegan butter to the mashed bananas. Stir in the plant milk, vanilla extract, and both brown and granulated sugar. Mix it all together until it's smooth.
- Mix Dry Ingredients: In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. If you're using walnuts, vegan chocolate chips, or dates, add them now as well.
- Combine: Add dry ingredients to the banana mixture and stir to combine. You don't want to overmix it, or the bread will come out tough. The batter should have a slightly thick consistency, and it's okay if there are a few lumps. If the mixture appears too thick, add milk, especially when using denser flours like whole wheat.
- Pour and Level: Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake: Add it to the oven and bake for about 60 minutes. You'll know it's done when a toothpick or skewer inserted into the center comes out clean or with just a few crumbs.
Regi Pearce says
Moist, fluffy, and full of banana flavor! This vegan banana bread is perfectly sweet, soft, and so easy to make. A great way to use up ripe bananas.