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Home » Recipes » Breakfast

Vegan Banana Bread

By Erin · September 18, 2019 · Updated October 3, 2021 · 4 Comments

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VeganVegetarian

This Vegan Banana Bread recipe is incredibly moist and filled with walnuts for added texture. It's made with all purpose flour and dairy free butter, making it the perfect breakfast or snack.

vegan banana bread

This vegan banana bread is my new favorite! I know what you're thinking: do we really need another banana bread recipe? Honestly? Probably not, but I realized I had an almond banana bread recipe and a paleo banana bread recipe, but I didn't have a vegan-friendly one and I figured that ought to change.

As much as I hate the word, this bread is incredibly moist. Not in a gross way, but in an oh-my-gosh-can't-stop-eating kind of way. The hardest part was waiting for the bread to cool off before slicing. There's a chance I didn't wait and that's why my slices look a little... uneven... but it was worth it.

WHY THIS IS THE BEST VEGAN BANANA BREAD

  • It's super banana-y and filled with walnuts for added texture
  • It's made with all purpose flour and dairy free butter, so you know it's good
  • The whole recipe comes together in about an hour!

stacked banana bread

HOW TO MAKE VEGAN BANANA BREAD

Make the flax eggs: When I recipe calls for flax eggs, it's a good idea to make them first, which will allow time for the flax eggs to actually form. Combine flaxseed meal and water in a small bowl, stir, then wait 5-10 minutes for the flaxseed to absorb the water.

Mash the bananas: The riper the bananas, the easier they'll be to mash. I use to use a fork to mash bananas, but a potato masher works too.

Cream butter and sugar: This is vegan banana bread, so make sure to use dairy free butter. Then, use an electric or stand mixer to cream the butter and sugar together.

Fold in the walnuts: The last step is to fold in the walnuts. I like to use a stand mixer to make the bread batter, then use a spatula to fold in the walnuts. The recipe calls for ½ cup, but feel free to add ¾ cup if that's more to your liking.

vegan banana bread

VIDEO ON HOW TO MAKE THIS BREAD:

HOW LONG DOES THIS BREAD LAST?

Banana bread should last for up to 3 days at room temperature. Or, you can wrap it in plastic wrap and freeze it for up to 3 months.

HOW TO FREEZE BANANA BREAD

  • Wait for the banana bread to fully cool before freezing
  • Wrap sliced banana bread in plastic wrap, then place it into a freezer bag and freeze for up to 3 months

DELICIOUS BANANA RECIPES

  • Flourless Banana Pancakes
  • Paleo Banana Bread
  • Strawberry Banana Overnight Oats
  • Banana Nice Cream

Vegan Banana Bread

Delicious vegan banana bread that's perfectly moist and great for breakfast or an afternoon snack!
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Author: Erin

Ingredients

  • 3 ripe bananas
  • 2 flax eggs*
  • ½ cup butter dairy free
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup walnuts chopped

Instructions

  • Preheat oven to 350°.
  • Start by making the flax eggs: stir flaxseed meal and water together then set aside for 5-10 minutes or until the flaxseed has absorbed the water.
  • Next, use a fork to mash the bananas into the bottom of a bowl.
  • In a separate bowl, cream butter and sugar together; then, add the bananas, vanilla and flax eggs.
  • Add the flour, baking powder, baking soda, cinnamon, and salt to the same bowl and stir to combine, then stir in the chopped walnuts.
  • Grease a bread pan with coconut oil, then pour batter into the pan and bake bread for 50-55 minutes or until a toothpick comes out clean. Wait 10 minutes before running a knife along the edges, then carefully inverting the bread onto a cooling rack. Wait until bread cools completely before slicing.
  • Enjoy!

Video

Notes

*To make 2 flax eggs, combine 2 tablespoon flaxseed meal and 5 tablespoon water
**The batter will be kind of sticky, and that's ok! That's normal. 

Nutrition

Calories: 277kcal | Carbohydrates: 41g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 211mg | Potassium: 163mg | Fiber: 2g | Sugar: 21g | Vitamin A: 255IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
« 15 Minute Low Carb Chili (No Bean Chili)
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Tamkat says

    January 04, 2023 at 10:44 pm

    I followed the instructions and my bread came out dry and crumbled when slicing. What did I do wrong?

    Reply
    • Erin says

      January 06, 2023 at 8:27 am

      Hi! I'm sorry that happened. A few things to consider: it's important to measure the flour correctly and not pack the measuring cup full, and it's also important to not over-mix the batter -- only mix it until the flour disappears then stop. Last, every oven is different, so it's possible you may need to reduce the bake time.

      Reply
  2. Jennifer cornibert says

    January 11, 2021 at 3:51 pm

    5 stars
    Very good

    Reply
  3. Chaitali Dubey says

    September 20, 2019 at 8:59 am

    This looks YUMMY!!! I’m drooling, I just can’t wait to try this at home.
    Thank you so much for sharing this awestruck recipe.
    Keep sharing:)

    Reply

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