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Vegan Banana Bread with Walnuts

Vegan Banana Bread with Walnuts

Linda M. Harris
This Vegan Banana Bread with Walnuts is a moist, naturally sweetened loaf made with ripe bananas, plant-based ingredients, and crunchy walnuts.
It’s the perfect way to use up overripe bananas and make a comforting, healthier alternative to traditional banana bread.
Whether you enjoy it as a breakfast treat, afternoon snack, or dessert, this simple recipe is sure to become a favorite in your baking rotation.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Vegan
Servings 10 Slices
Calories 200 kcal

Equipment

  • 1 Loaf Pan (8x4 inches)
  • 1 Mixing Bowl (Large)
  • 1 Fork or potato masher
  • 1 Spatula
  • 1 oven
  • 1 Toothpick or Cake Tester (for checking doneness)

Ingredients
  

  • 3 Ripe Bananas medium-sized, mashed
  • 1 ½ Cups All-Purpose Flour or whole wheat flour
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • 1 tsp Vanilla Extract
  • ¼ Cup Plant-Based Milk almond, oat, or soy
  • ⅓ Cup Vegan Butter melted, or coconut oil
  • ¼ Cup Maple Syrup or coconut sugar
  • ½ Cup Walnuts chopped

Instructions
 

  • Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F (175°C).
    Grease or line an 8x4-inch loaf pan with parchment paper for easy removal.
  • Mash the Bananas: In a large mixing bowl, mash the bananas with a fork or potato masher until smooth but still slightly chunky.
  • Mix the Wet Ingredients: Add the plant-based milk, melted vegan butter, vanilla extract, and maple syrup to the mashed bananas.
    Stir well to combine.
  • Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
    Gradually add the dry ingredients to the wet mixture and stir until just combined.
    Be careful not to overmix.
  • Fold in the Walnuts: Gently fold in the chopped walnuts until evenly distributed throughout the batter.
  • Transfer the Batter to the Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake the Banana Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
  • Cool and Serve: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
    Slice and enjoy!

Notes

Recipe Notes

  • Bananas: For the best flavor and sweetness, use very ripe bananas with brown spots. They are softer and release more natural sugar, which helps sweeten the bread.
  • Sweetener: If you prefer a less sweet loaf, feel free to adjust the maple syrup or coconut sugar. If your bananas are extra ripe, you may even be able to reduce the amount of sweetener.
  • Storage: Store leftover banana bread in an airtight container at room temperature for up to 3-4 days. Alternatively, freeze slices wrapped in plastic wrap for up to 3 months.
  • Variations: You can easily swap walnuts for other nuts, like pecans or almonds, or use seeds like sunflower or pumpkin seeds for a nut-free version.
  • Gluten-Free Option: If you're making this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. You may need to adjust the baking time slightly depending on the flour used.
Keyword Vegan Banana Bread with Walnuts