Vegan Banana Bread with Walnuts
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.
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.
