Vegan Banana Bread
You'll never need another banana bread recipe again! This is the best, easy vegan banana bread recipe that comes together in just 15 minutes prep time with 10 simple ingredients, and in 1 bowl. It's the perfect way to use up overripe bananas. This recipe makes the most tender, moist banana bread exploding with banana flavor. Loaded with roasted walnuts and sweet raisins (or chocolate chips), it boasts a lightly crisp exterior and irresistibly moist interior.
My Notes:
Servings: (makes 1 loaf)
Ingredients
- 1 cup(s) raw walnuts (or sub roasted unsalted walnuts)
- 2 tablespoon(s) ground flax or ground chia
- 5 tablespoon(s) warm water
- 1/2 cup(s) vegan butter (at room temperature)
- 3/4 cup(s) white sugar
- 1 1/3 cups (11 oz/ 312 g) mashed very ripe banana (from about 3 medium bananas)
- 1/2 teaspoon(s) vanilla extract
- 1 1/2 cup(s) all-purpose flour (see notes for gluten-free)
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1/2 cup(s) raisins (or sub vegan chocolate chips)
Instructions
- Preheat your oven to 350℉ (180℃). Grease a 9.5" x 5" loaf pan.
- Spread the walnuts across a baking sheet in a single layer, and toast in the oven for 7 minutes. Remove from the oven and roughly chop. Set aside to cool while you prepare the rest of the batter.Note: if you are using roasted unsalted walnuts you can skip this step.
- In a small bowl, mix together the flax or chia and warm water. Set aside to thicken.
- In a large mixing bowl, cream together the vegan butter and sugar. Once fluffy, mix in the mashed banana, vanilla extract, and the flax mixture. Now sprinkle in the all-purpose flour, baking soda, and salt and mix to combine. The batter will be lumpy. Lastly, stir in the walnuts and raisins.
- Pour and spread the batter into the prepared loaf pan. Bake for 55 - 65 minutes, until the banana bread is a dark golden color and a toothpick inserted in the bread comes out clean or with only a few small moist crumbs.
- Take the bread out of the oven and let it cool in the pan on a wire rack for 30 minutes to an hour. Remove the bread from the pan and finish cooling on the wire rack. Use a serrated knife and a gentle sawing motion to slice the bread and serve as desired.
Notes
Storage/ Freezing: Store the banana bread at room temperature wrapped in a clean kitchen towel for up to 2 days, or up to 1 week in the fridge. Banana bread also freezes wonderfully. To freeze banana bread, you can freeze the entire loaf or individual slices. Allow it to cool completely, tightly wrap it in plastic wrap or aluminum foil, double-wrap for added protection in a sealable plastic bag or airtight container, and freeze for up to 2 - 3 months; when ready to use, thaw at room temperature.
Gluten-free option: if you need to make the banana bread gluten-free sub the flour for 1 1/2 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour.Â
Walnut substitute: you can substitute pecans, sunflower seeds, pepitas, or omit them.
Raisin substitute: you can use any kind of raisin, or you can substitute dried cranberries, vegan chocolate chips or you can omit them.
Optional spices: I love this banana bread recipe as written, but if you like you can also add some cinnamon (1/2 - 1 teaspoon) and a pinch of nutmeg for some warming spices.
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
Did You Make This Recipe?Tag @easyveganmealplan on Instagram and Hashtag #easyveganmealplan
