Vegan Banana Nut Bread

Loaded with chopped walnut and bananas, this Vegan Banana Nut Bread is perfect for breakfast, dessert or as an afternoon snack!

Vegan Banana Nut BreadBreakfast is the most important meal of the day. Eating a healthy breakfast not only brighten your mood, it makes you more productive, happy and energetic. So, how about a Vegan Banana Nut Bread for breakfast? Sounds yummy, right!

It’s THE perfect breakfast for busy mornings. This recipe doesn’t –

  • require any special expertise 
  • it tastes great
  • is easy-to-make
  • and comes together with minimum effort.

Besides this, it’s aroma will leave your house smelling great – waking up to the smell of freshly baked bread. Heavenly!!

Vegan Banana Nut Bread

This recipe is one of my favorites and I have always baked banana nut bread with eggs.

So why Vegan?

It’s because my kid is intolerant to eggs and that is why I try to bake without eggs. Believe me, this recipe turns great without eggs. It retains the texture and tastes amazing. That slice below – looks great, isn’t it? 

From now on, this Vegan Banana Nut Bread is my go-to recipe for nutty breads. It’s condensed, moist, dense and packed with banana-walnut flavor.

Vegan Banana Nut Bread

Now onto the recipe!

This one-bowl Vegan Banana Nut Bread is baked without butter, eggs and dairy. Yes you heard me right – no eggs, butter or dairy. Still it produces a moist and tender crumb.

So what’s the secret to a moist banana bread?

Ripe bananas is the secret. Really really ripe bananas – the ones that have brown flecks on the skin (though mine were not that brown). Why brown spotted bananas? Because the starch in the bananas have converted into sugar and that’s the reason ripe bananas tastes really sweet and are ideal in baking. 

For the bread – simply combine all the ingredients in a bowl, pour the batter into the loaf pan and bake as directed. This recipe makes a perfect bread that is enjoyable with a cup of tea, coffee, milk or simply as is.

Vegan Banana Nut Bread

As an added bonus, this vegan banana nut bread recipe – 

  • tastes just as delicious the second day.. the third day and so on. 
  • can be easily scaled up or down to suit your preferences. 
  • freezes beautifully. Once cooled, wrap the bread tightly in a plastic wrap and store in your freezer for future use. 
  • Can be customized to your liking. Feel free to flavor it with other ingredients like – Chocolate chip, other dried nuts, orange peels, dried cranberries…. the possibilities are endless!

Do give this amazing vegan banana nut bread a try. If you happen to make this bread then share your pics with me @facebook or tag me by using the hashtag #ruchiskitchen (one word) on social media. Would love to hear back from you and would love to see your yummy pictures!

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Vegan Banana Walnut Loaf
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Loaded with chopped walnuts and banana, this Vegan Banana Nut Bread is perfect for breakfast, dessert or as an afternoon snack!
Servings Prep Time
1 LOAF 20 MINUTES
Cook Time
30 MINUTES
Servings Prep Time
1 LOAF 20 MINUTES
Cook Time
30 MINUTES
Vegan Banana Walnut Loaf
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Loaded with chopped walnuts and banana, this Vegan Banana Nut Bread is perfect for breakfast, dessert or as an afternoon snack!
Servings Prep Time
1 LOAF 20 MINUTES
Cook Time
30 MINUTES
Servings Prep Time
1 LOAF 20 MINUTES
Cook Time
30 MINUTES
INGREDIENTS
DRY INGREDIENTS
  • 1.5 cups All purpose flour
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • A pinch of Salt
  • 1 teaspoon Cinnamom powder (optional)
WET INGREDIENTS
  • 1 cup Superfine Sugar or Brown sugar
  • 1/2 cup Oil
  • 2 teaspoon Almond Extract
  • 1/2 cup Vegan Buttermilk (1/2 cup Almond milk + 1 tablespoon vinegar) (see notes below)
  • 1/2 cup Walnuts, chopped
  • 3 medium Ripe Bananas
CHANGE SERVING SIZE: LOAF
CHANGE UNITS:
METHOD
  1. Preheat oven @350 degree F. Assemble ingredients.
  2. Cornstarch/cornflour.
  3. Sift the flour, cornstarch and other dry ingredients through a strainer.
  4. Peel bananas.
  5. Mash until smooth.
  6. Combine sugar and oil in a bowl, mix until combined.
  7. Add vegan buttermilk and almond extract to the bowl. Non-vegan option - use regular buttermilk or 2 eggs as a substitute.
  8. Add mashed bananas to the bowl.
  9. Mix it well.
  10. Add flour.
  11. Mix until well blended.
  12. Add chopped walnuts and mix.
  13. Pour batter into a greased tray.
  14. Bake in a preheated oven (350 degree F) for 35- 45 minutes or until the toothpick comes out clean.
  15. Remove from oven and allow the bread to cool completely.
  16. Carefully un-mold the bread.
  17. Cut a slice and enjoy. I couldn't stop at one, seriously its that good.
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12 Responses

  1. ashley says:

    What brand of sugar, what kind of oil did you use?

    • Ruchi says:

      Any brand of sugar and oil will work just fine with this recipe.
      I have used CH superfine sugar and Crisco canola oil for this recipe.

  2. maria says:

    what are the measurements for vegan buttermilk? it is not listed

  3. Meena says:

    Can I use Whole wheat flour?

  4. Sonal says:

    Absolutely loved the vegan version Ruchi di!!
    Loved the bright crisp pictures!

  5. Puja Bansal says:

    Can we use regular buttermilk also. if yes in what quantity

  6. Aparna says:

    Amazing. Can I use regular buttermilk and vinegar? Almond milk is hard to come by and also awfully expensive

    • Ruchi says:

      Thanks Aparna!
      Yes, you can use regular buttermilk. Buttermilk is milk + vinegar.
      Please use the same measurements – substitutes are mentioned in the method section (step 7).

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