Vegan Banana Bread

Vegan Banana Bread

Moist, tender banana bread made without eggs or dairy, using ripe bananas and flax for structure.

Total 1 hr 15 min Makes 14 slices Calories 195/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Tree nuts, Wheat

Mashed ripe bananas and a flaxseed egg replacer give this loaf a dense, moist crumb and deep caramelized flavor. A splash of plant-based milk and oil keeps it tender while brown sugar adds a subtle molasses note. It works equally well as a breakfast slice or an afternoon snack with coffee.

Ingredients

  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 3 very ripe bananas, mashed
  • 1/3 cup neutral vegetable oil
  • 2/3 cup brown sugar
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts

Method

  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.

  2. Stir together the ground flaxseed and water in a small bowl and let sit until thickened and gel-like.

  3. In a large bowl, mash the bananas until mostly smooth, then whisk in the flax egg, vegetable oil, brown sugar, almond milk, and vanilla extract until combined.

  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

  5. Add the dry ingredients to the banana mixture and stir just until no streaks of flour remain; avoid overmixing.

  6. Fold in the chopped walnuts, then pour the batter into the prepared loaf pan and spread evenly.

  7. Bake until a toothpick inserted into the center comes out clean and the top is deeply golden, 55 to 65 minutes.

  8. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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    Vegan Banana Bread

    Mashed ripe bananas and a flaxseed egg replacer give this loaf a dense, moist crumb and deep caramelized flavor. A splash of plant-based milk and oil keeps it tender while brown sugar adds a subtle molasses note. It works equally well as a breakfast slice or an afternoon snack with coffee.

    1 hr 15 min 14 slices 195 cal

    Ingredients

    • 1 tablespoon ground flaxseed
    • 3 tablespoons water
    • 3 very ripe bananas, mashed
    • 1/3 cup neutral vegetable oil
    • 2/3 cup brown sugar
    • 1/4 cup unsweetened almond milk
    • 1 teaspoon vanilla extract
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 cup chopped walnuts

    Method

    1. 1

      Preheat the oven to 350°F and grease a 9x5-inch loaf pan.

    2. 2

      Stir together the ground flaxseed and water in a small bowl and let sit until thickened and gel-like.

    3. 3

      In a large bowl, mash the bananas until mostly smooth, then whisk in the flax egg, vegetable oil, brown sugar, almond milk, and vanilla extract until combined.

    4. 4

      In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

    5. 5

      Add the dry ingredients to the banana mixture and stir just until no streaks of flour remain; avoid overmixing.

    6. 6

      Fold in the chopped walnuts, then pour the batter into the prepared loaf pan and spread evenly.

    7. 7

      Bake until a toothpick inserted into the center comes out clean and the top is deeply golden, 55 to 65 minutes.

    8. 8

      Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.