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A slice of vegan banana bread with a pat of butter on it sits in front of the rest of the loaf.
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Vegan Banana Nut Bread

This simple vegan banana nut bread is incredibly moist, flavorful, and packed with sweet banana goodness. Toasted walnuts add an irresistible crunch factor.
Course Bread
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 50 minutes
Resting time: 10 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 323kcal

Ingredients

  • 3 ripe bananas about 1⅓ cups, mashed
  • ½ cup vegan butter room temperature
  • ¾ cup brown sugar
  • ½ cup plant-based milk
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup walnuts toasted*

Instructions

  • Preheat oven to 350°F/175°C. Spray a large loaf pan** with vegetable spray.
  • In a food processor, add the bananas, vegan butter, sugar, milk, flax, and cornstarch. Pulse in short bursts until combined, leaving some banana chunks. Set aside.
    Bananas and other ingredients are in a food processor.
  • In a large bowl add the flour, baking soda, baking powder, and salt. Stir to combine.
  • Fold the chopped toasted nuts into the flour mixture. Stir until the nuts are coated. Add the wet ingredients. Stir until just combined.
    A bowl of flour is being poured into batter.
  • Pour the batter into your prepared pan and bake for 50 to 60 minutes, until the crust is golden brown and a toothpick inserted in the center comes out clean.
  • When done, remove the pan from the oven and cool for 10 minutes. Then invert on a wire rack to cool completely.
  • To store, let the loaf cool completely and wrap in plastic wrap or in an airtight container. It will keep at room temperature for up to 4 days, refrigerated for up to 7 days, or frozen up to 2 months. To thaw, leave the loaf at room temperature. Then heat up individual slices in a toaster oven or microwave.

Notes

* Toast walnuts by baking for 5 minutes at 300°F/150°C **
You can use smaller loaf pans but be sure to reduce the baking time. 

Nutrition

Calories: 323kcal | Carbohydrates: 48g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Sodium: 281mg | Potassium: 267mg | Fiber: 2g | Sugar: 23g | Vitamin A: 556IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg