Vegan Banana Bread with Walnuts is the best banana bread out there! Just a few easy-to-find ingredients brings this classic recipe together! Make this quick bread with or without walnuts. Or replace them with one of the many add-in options included! This super moist, egg & dairy free recipe will be your go-to banana bread!
Use up those overripe bananas in this moist and delicious vegan banana bread. It takes only 9 ingredients and less than 15 minutes to bring together.
This versatile bread can easily be modified. For an oil-free option use applesauce. Use dried fruit instead of nuts. Or use very sweet overripe bananas and omit the sugar. This recipe will easily adapt to your banana bread preference with plenty of reassurance in the comments below.
How do you make Vegan Banana Bread?
This quick & easy recipe is a cinch to bring together!
Start by sifting the flour, baking powder, baking soda, nutmeg and salt into a medium bowl. Then, in a large bowl, smash the bananas and add in the sugar and oil.
Fold the flour mix into the mashed bananas, then fold in the add-ins. Pour the batter into a prepared loaf pan and bake at 350ºF until a toothpick comes out clean.
Mini loaves of banana bread are great for freezing and gifting
Mini loaves are great for freezing. Bake the bread in 3 mini loaf pans to enjoy one now and freeze the other 2 for later.
Mini loaves also make a great homemade gift.
Bake the bread in paper mini loaf pans then slip them into a cellophane treat bag. Finish it off with a pretty ribbon and gift tag.
Use overripe bananas for best flavor
It’s best to use very spotted, overripe bananas. This will create a perfectly sweet bread with lots of banana flavor.
Tip: Taste test your bananas. If they aren’t very sweet increase the sugar 1-2 Tablespoons. If they lack in the banana flavor throw them in the trash. Ha! I bet I caught you off guard with that one. I’m kidding, they will still produce a delicious moist bread with a bit less banana flavor. You can always add in extra nutmeg or a few teaspoons of cinnamon for more flavor.
Kids love to mash the bananas
This kid-friendly bread is a great way to get the little ones involved in the kitchen. If they’re like my daughter, they’ll be eager to smash the bananas, mix the ingredients and load the batter with chocolate chips.
And once it’s fully baked, they’ll be just as eager to enjoy a slice, or two meaning this super moist, vegan banana bread won’t last long!
The walnuts can always be replaced with your favorite nut, seed, berry, or fruit pieces. Try adding…
- chocolate chips
- toasted pecans
- pumpkin seeds
- almond slivers
- coconut flakes
- dried cranberries
- chopped dates
Feel free to play around with the additions. But, if you’re looking for a more classic style vegan banana bread, it’s also delicious plain.
So don’t let those ripe banana’s go to waste!
For another way to use up those ripe bananas try this Vegan Chocolate Banana Bread. It’s a rich & decadent, chocolatey treat!
If you make this recipe, rate it and to tell us what you think below! Also, be sure to snap a photo and share it with us! We love to see your creations! You can find us on Pinterest, Instagram and Facebook.
- 4 ripe organic bananas* (about 14-15oz or 390g peeled)
- 1 and 1/2 cups organic all purpose flour
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of nutmeg
- a pinch of Himalayan pink salt
- 1/3 cup coconut sugar, or organic brown sugar
- 1/4 cup refined coconut oil, melted
- 3 Tablespoons chopped walnut pieces
- Start by preheating your oven to 350ºF, oiling your loaf pans (or line them with parchment paper) and chopping your walnuts into smaller pieces.
- In a medium bowl, sift together your flour, baking powder, baking soda, nutmeg and salt and set aside.
- In a separate bowl, mash the bananas. Make sure not to leave any big chunks. Small chunks are fine though.
- Add the sugar and oil to the bananas and mix until evenly combined.
- Once the oil and sugar are incorporated, gently fold in the dry ingredients just enough for everything to come together.
- Now, gently fold in your walnut pieces or other additives.
- Pour the batter into your prepared bread pan.
- Bake at 350ºF for 30-40 minutes, then test the bread with a toothpick. It will come out clean when the bread is ready. If the bread is still too moist bake at 5 minute intervals until done.
*I suggest weighing the bananas for best results.
*When measuring the flour, use a spoon to scoop it into the measuring cup. Scooping the flour with the measuring cup can cause too much flour to be added.
*If your batter is dry slowly incorporate 1/4 cup non-dairy milk. You can also add the non-dairy milk to the wet ingredients if your bananas seem dry after mashing.
*Store in an airtight container or bag to keep fresh for up to 3 days on the counter or a week in the fridge.
Serving Size:1 slice
Amount Per Serving: Calories: 166
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