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A loaf of whole wheat banana bread has several slices cut out. There's a small bowl of walnuts behind it.
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Vegan Banana Recipes + Vegan Banana Bread

You love bananas and these vegan banana recipes are just what you're looking for! You'll find everything from banana pancakes to banana cake all in one convenient location! Plus, this vegan banana bread recipe simple to make and creates tender, sweet quick bread with a crispy crust.
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9
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, vanilla, milk, flax, and cornstarch. Pulse in short bursts until combined, leaving some banana chunks. Set aside.
  • 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.
  • 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