This is the Best Vegan Banana Bread! It is fluffy, moist and has that perfect banana flavor. It will be your new go to recipe and just so happens to be not only vegan but oil-free!
This is the Best Vegan Banana Bread and I do not say that lightly. It is fluffy, moist, perfectly sweet and has that classic banana flavor.
I am a banana bread lover, I would say it is most definitely on my list of top favorite foods. Since the time I can remember I have been making banana bread. It was on of the first baked goods I would get to help in the kitchen with. It’s truly where my love of baking started.
You’ll need 10 ingredients and a little over an hour to make this recipe.
Happy Baking!
Ingredient Notes:
- Flour – All-purpose flour works best for this recipe.
- Baking Powder & Soda – Make sure they are not expired as expired leavening agents do not work.
- Salt – I use a very fine Sea Salt for baking.
- Sugar – Regular granulated sugar for this recipe. I am sure you could replace this with coconut sugar although I have not tested it myself.
- Flax Egg – A Flax Egg is ground flax meal mixed with water. Once it sets for 5 minutes it gels up and is a great egg substitute.
- Applesauce – Use a unsweetened and unflavored applesauce. This can be replaced with melted vegan butter.
- Almond Milk – Any plant milk will work but make sure to use a unsweetened and unflavored option.
- Apple Cider Vinegar – When combined with plant milk this helps to create a vegan buttermilk.
- Vanilla Extract – Make sure to use a good quality pure vanilla extract. It makes all the difference in baked goods!
- Bananas – You will want your bananas to be very spotty and ripe.
- Walnuts – Totally optional but recommended. I used raw walnuts meaning they are unsalted and unroasted.
How To Make:
Preheat oven to 350°F and lightly grease a loaf pan (use a light metal color or aluminum pan).
Make flax eggs by mixing flax meal with water in a large bowl and set aside to allow it to thicken.
Once thickened add sugar, vanilla extract and applesauce and cream together.
Combine almond milk and apple cider vinegar in a small bowl and set aside for five minutes to make vegan buttermilk. Next, add baking soda to buttermilk mixture and stir.
Add buttermilk mixture into creamed mixture and stir until well incorporated together.
In a separate bowl mix flour, baking powder and salt together.
Slowly add dry ingredients into the wet ingredients and stir just until incorporated together. Do not over mix.
Fold in mashed banana and walnuts. I generally use a spatula to ensure I do not over mix the batter.
Pour into greased loaf pan and bake for 50-60 minutes until golden brown.
The bread is done when you can stick a tooth pick in the center and it comes out clean.
Let your banana bread cool before slicing and storing.
Enjoy!
Tips For Success:
- Don’t over mix your batter. As with most baked goods a batter that is over mixed will lead to a less fluffy final result. I recommend making this one by hand vs. using a standing mixer. Although, you can if you prefer just make sure to only mix until the ingredients are incorporated together.
- Large, very ripe bananas work best. For optimal flavor and moistness I recommend using very ripe spotty large bananas for this recipe. Make sure to mash them well. This will help to make sure every bite has that tasty banana flavor.
- Use the right type of loaf pan. Quick breads should only ever be cooked in a metal (preferably light in color) loaf pan or aluminum pan. This helps the bread to cook evenly.
Yes, this recipe can hold approximately ½-1 cup of mix in’s. Try vegan chocolate chips or finely chopped dark chocolate. Something like blueberries would also be tasty!
No, the walnuts in this recipe are completely optional. It will still be absolutely delicious without them. Walnuts are definitely a controversial banana bread topic. I personally love them in my banana bread but will gobble it up either way.
I have not tried this yet myself, although I believe a 1:1 ratio of Gluten-Free All-Purpose Flour would work well. I would not recommend going with something like Almond Flour or Coconut Flour for this recipe, as they would likely create too dense of a final result.
Cover at room temperature for up to 4 days or store in the refrigerator in an airtight container for up to a week. This does also freeze well. Store in an airtight container in the freezer for up to two months.
Other Baked Good You May Like:
- Maple Glazed Baked Vegan Donuts
- Vegan Gluten-Free Peanut Butter Cookies
- Vegan Lemon Poppyseed Muffins
- Carrot Cake Cupcakes with Coconut Macadamia Nut Frosting
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Best Vegan Banana Bread
Ingredients
- 2 cups all-purpose flour
- 2 very ripe bananas mashed
- 1 cup sugar
- 2 flax eggs (2 tbsp. flax meal+5 tbsp. water)
- ¾ cup unsweetened almond milk
- ¼ cup applesauce
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. apple cider vinegar
- ¾ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F and lightly grease a loaf pan (use a light metal color or aluminum pan).
- Make flax eggs by mixing flax meal with water in a large bowl and set aside to allow it to thicken.
- Once thickened add sugar, vanilla extract and applesauce and cream together.
- Combine almond milk and apple cider vinegar in a small bowl and set aside for five minutes to make vegan buttermilk. Next, add baking soda to buttermilk mixture and stir.
- Add buttermilk mixture into creamed mixture and stir until well incorporated together.
- In a separate bowl mix flour, baking powder and salt together.
- Slowly add dry ingredients into the wet ingredients and stir just until incorporated together. Do not over mix.
- Fold in mashed banana and walnuts. I generally use a spatula to ensure I do not over mix the batter.
- Pour into greased loaf pan and bake for 50-60 minutes until golden brown. The bread is done when you can stick a tooth pick in the center and it comes out clean.
- Let your banana bread cool before slicing and storing.
- Enjoy!
Notes
- Quick breads should only ever be cooked in a metal (preferably light in color) loaf pan or aluminum pan. This helps the bread to cook evenly.
- Make sure you do not over mix this batter like with most it won’t be quite as fluffy if you do.
- Large very ripe and spotty bananas will work best for this recipe.
2 comments
This banana bread lives up to its name! The BEST vegan banana bread! So, so good.
Thank you so much! Glad you enjoyed it!