Vegan Banana Bread: This simple, moist and delicious Vegan Banana Bread is adaptable to accommodate either traditional or vegan baking lifestyles.
Estimated reading time: 7 minutes
Table of contents
Vegan Banana Bread
Hi Everyone, I have been loving quick bread recipes lately (ex. Oatmeal Cherry Quick Bread, Naturally Sweet Cornbread, Honeyed Non-GMO Cornbread).
They are so useful for using up fruit or vegetables that need to be eaten or are in abundance (ahem, zucchini).
They are perfect for having breakfast with my morning coffee or tea.
They are so portable and compact, they would make a nice treat to bring to a gathering or for a friend, perhaps tied up in parchment with a little red and white baker’s twine?
Now, that’s cute, thoughtful, and yummy.
What to serve vegan banana bread with
I spread the vegan banana bread with sunflower seed butter and it really gives it a savory-sweet taste which is great for snacking or a quick pick-me-up.
I’ve been enjoying Nature’s Promise Sunflower Seed Butter that I get at my local grocery store.
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground Saigon cinnamon
1/8 teaspoon ground nutmeg
2 flaxseed eggs, (or sub 2 large eggs, if not vegan, you can still add the flax dry, if you want)
3 (1-1/2 cups) ripe, mashed bananas
1 cup of granulated white sugar, (can sub for 1 cup of coconut sugar, I have also subbed sugar with 3/4 maple syrup + 1/4 honey and had excellent results)
1/2 cup canola oil or the same amount melted and cooled coconut oil
1/4 cup chopped walnuts, (optional)
- measuring spoons and forks
- 2-cup wet measure
- large fork or potato masher for mashing the bananas
- large mixing bowl
- 5-speed, handheld electric mixer
- food processor, optional
- I used a Pyrex 9 x 5 x 3-inch loaf pan that I use for this recipe
- toothpick(s), for checking for doneness
- bread knife for slicing and serving
- cutting board
- wire cooling rack
The great things about “Vegan Banana Bread” are that it is really simple to make, it has only 10 ingredients, it’s adaptable for either traditional or vegan baking lifestyles, it’s moist and it tastes darn good!
“Vegan Banana Bread” is inspired by, “Banana Bread,” p. 130, in the “Better Homes and Gardens New Cook Book,” Special Edition, 2007.
If you make this “Vegan Banana Bread” recipe and post a picture on social media, be sure to #lifeslittlesweets and link back to the post, thanks!
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This Vegan Banana Bread recipe post was first published on 8/15/2015 and updated with new photos from Sue Kvale and a tutorial video and republished on 7/9/2021.
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground Saigon cinnamon
- 1/8 teaspoon ground nutmeg
- 2 flaxseed eggs *see notes
- 3 (1-1/2 cups) ripe, mashed bananas
- 1 cup of granulated white sugar **see notes
- 1/2 cup canola oil ***see notes
- 1/4 cup chopped walnuts, optional
- Prepare flaxseed eggs and set them aside. Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan with coconut oil and set aside. In a large bowl, combine dry ingredients (flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg.
- You can mash the bananas by hand using a large fork or potato masher. I prefer to use a blender (or a food processor would work too) to get the bananas pureed. This should only take a few moments on the puree or liquefy setting of your blender.
- In a medium mixing bowl, combine flaxseed eggs, pureed banana, sugar, and oil. Add flaxseed egg mixture to the flour mixture and stir until combined. It's okay if it's a little lumpy. If you are adding nuts, add them to the mixture. Spread the batter into a loaf pan.
- If you are using a 9x5x3 inch pan, bake for 55 minutes to 60 minutes. You can check if it's done by inserting a knife or toothpick into the center and it should come out clean if it's done. When it's done, let the loaf cool in the pan for about 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack. Store up to 3 days in an airtight container.
*Or you can substitute 2 large eggs, if not vegan, you can still add the flax dry, if you want
**You can substitute regular sugar for 1 cup of coconut sugar, I have also subbed sugar with 3/4 maple syrup plus 1/4 honey and I had excellent results with this
***You can substitute the same amount melted and cooled coconut oil
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- Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
- Pyrex 1.5-Quart Clear Basics Glass Loaf Pan (Set of 2)
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 12mgSodium: 139mgCarbohydrates: 28gFiber: 1gSugar: 14gProtein: 3g
Please note that the Calculated Nutrition is an estimate at best.