This Vegan Banana Nut Bread is the perfect texture, it's soft, moist and tender. Mashed bananas and nuts with a hint of cinnamon this vegan bread is the best.
Jump to:
Why you will love this recipe
- Perfect Flavor & Texture: This Vegan Banana Nut Bread has bananas, brown sugar, cinnamon and nuts giving you a delicious soft and moist completely full loaf of banana bread that has a slight crunch from the nuts and the flavor is perfect. You’ll want 2 slices at a time.
- Easy Recipe: This vegan banana bread batter comes together easily in about 10 minutes with simple ingredients you may already have on hand and clean up is easy and quick, especially if you use a kitchen scale, then you only need to clean 1 bowl a whisk and a spatula.
- Vegan: This Banana Bread is vegan, it’s dairy free and without eggs, these slices of banana bread taste so perfect no one would think this is an eggless banana bread that's vegan.
For more quick breads try my Blueberry Bread or my Vegan Pumpkin Bread. Or for some more vegan baking try my Vegan Chocolate Chip Muffins, Lemon Poppy Seed Muffins or my Vegan Blueberry Muffins I know you will love them all!
Ingredients
Check out the recipe card below for quantities and a full list of ingredients for this Vegan Banana Nut Bread.
- Banana: The star of the quick bread! 3-4 bananas are needed, they need to be really ripe otherwise they won't be sweet or easy to mash.
- Brown Sugar: Adds sweetness and moisture to this bread.
- Coconut Oil: I like coconut oil but any neutral oil will work fine.
- Vanilla: Helps bring out the natural flavors of the banana bread.
- Oat Milk: I like oat milk because of the mild flavor but any plant milk will do fine, make sure it's unsweetened.
- Flour: I used unbleached organic all purpose flour. I have not tried gluten free flour but if you decide to try it at your own risk I recommend King Arthur 1:1 gluten free baking flour I usually have good results with that flour.
- Baking Powder and Baking Soda: You need both, do not skip one or the other or substitute either.
- Salt and Cinnamon: Enhances and compliments the flavor.
- Nuts: These are optional you definitely don't need them but they do add a nice texture to this banana bread. I like to use walnuts or pecans chopped very small.
Variations
- Nut-Free: You can easily make this Banana Nut Bread nut-free by simply omitting the nuts completely.
- Optional nuts: I use walnuts and pecans, but you can easily change the nuts to pecans, hazelnuts, almonds or absolutely any other nuts that are your favorite. I’d still finely chop the nuts added to the mixture but the ones sprinkled on top only need a rough chopping or even leave them whole.
- Loafs mini: If you’d like to have smaller size loafs of bread and you have mini loaf pans try making a Banana Bread Vegan loaf in the miniloaf pans. Generally it takes 2-3 mini loaf pans but you’ll need to look at the size of your mini loaf pans. Be sure to check them after about 35 minutes by inserting a toothpick in the center of one to check for doneness and then adjust the timing from there. This makes and excellent way to freeze mini loafs of this recipe.
- Chocolate Chips: Feel free to add vegan chocolate chips into this banana bread mixture or on top of this bread right before baking, it’ll add some of that chocolate goodness.
How to make this Vegan Banana Nut Bread
Prep: Pre-heat the oven to 350˚F and spray, grease or parchment paper line a 4.5 X 8.5 loaf pan. (see images below of how to cut parchment paper for a nicely lined loaf pan.)
How to cut parchment paper to line a loaf pan.
Measure the bottom of the loaf pan, cut extra up the sides and make two cuts on each side the height of the loaf pan, fold the sides in first and the center piece last for easy removal.
Nicely line loaf pan.
Step 1: In a large mixing bowl add the banana and mash it, then measure it (or weigh it) to make sure it's the correct amount. Next add in the brown sugar, melted coconut oil, oat milk and vanilla. Whisk together.
Step 2: Add the flour, baking powder, baking soda, salt and cinnamon and fold together with a spatula.
Step 3: Chop and fold in the nuts.
Step 4: Pour into a greased or lined loaf pan and bake for 60 minutes on the middle rack, testing with a tooth pick poked into center and make sure it comes out clean before removing from the oven, let cool 2 hours on a wire cooling rack before cutting into it. Makes 8 slices. I like to store mine in the loaf pan it cooked in and cover it with plastic wrap. Leave on the counter for 3-4 days.
Expert Tips
- Let it Cool Completely: I know its hard but you need to let it cool at least 1 hour preferably 2 hours before slicing into it, it continues to cook while sitting and if you cut into it too soon the crumb (texture) will most definitely be mushy and not nice looking.
- Kitchen Scale: I highly recommended a kitchen scale, it's the best way to ensure you have the correct amount of ingredients especially in recipes like these that you could easily add too much banana and end up with a dense bread.
- Be sure to use a ripe banana: Not only are ripe bananas easier to mash, they are also sweeter, so you’ll want to make sure your banana is perfectly ripe. It should be slightly yellow with lots of brown specks or spots.
- Enjoy anytime of the day: This Vegan Banana Nut Bread is perfect for breakfast, snack or for a dessert, you can slightly warm slices in the microwave and give it a pat of vegan butter across the top of each slice of this delicious bread and serve with a glass of homemade Oat Milk, Cashew Milk, Coconut Milk or Almond Milk.
- Storing: Store this bread covered with plastic wrap at room temperature for 2-3 days on the counter. You can also freeze it for up to 3 months and let it thaw out in the fridge overnight.
Recipe FAQs
The pesticide Chitosan that’s used to fight bacteria and helps prevent the bananas from over ripening is actually made from shrimp and crab shells. The compound that’s used to help extend the bananas shelf life is made from animal matter which for some vegans makes the bananas non vegan.
Organic bananas do not use pesticides like Chitosan or other pesticides which makes the organic bananas ok for vegans to eat.
There are two types of brown sugar, one is vegan friendly raw cane sugar that gets its tint from intrinsic molasses and then non-vegan brown sugars that are processed brown sugars some times using bone char. Vegans just need to read the labels and some times contact the company to find out what’s used in making the brown sugar.
More Vegan Baking Recipes
Vegan Banana Nut Bread
Ingredients
- 1 ⅓ cups mashed banana (about 3-4 bananas, mash then measure the banana - 350 grams)
- ½ cup brown sugar (packed - 110 grams)
- 2 tablespoons coconut oil (melted and cooled)
- 1 teaspoon vanilla extract
- ⅓ cup oat milk (room temp-or any non- dairy milk unsweetened - 75 ml)
- 2 cups unbleached all purpose flour (250 grams)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ cup nuts (walnut or pecans, chopped fine - optional)
Instructions
- Pre-heat the oven to 350˚F and spray, grease or parchment paper line a 4.5 X 8.5 loaf pan.
- In a large mixing bowl add the banana and mash it, then measure it (or weigh it) to make sure it's the correct amount.
- Next add in the brown sugar, melted coconut oil, oat milk and vanilla. Whisk together.
- Add the flour, baking powder, baking soda, salt and cinnamon and fold together with a spatula.
- Chop and fold in the nuts.
- Pour into a greased or lined loaf pan and bake for 60 minutes on the middle rack, testing with a tooth pick poked into center and make sure it comes out clean before removing from the oven, let cool 2 hours on a wire cooling rack before cutting into it.
- Makes 8 slices. I like to store mine in the loaf pan it cooked in and cover it with plastic wrap. Leave on the counter for 3-4 days.
Leave a Reply