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    Vegan Banana Nut Bread

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

    Vegan Banana Nut Bread - RuchiskitchenBreakfast is the most important meal of the day. Eating a healthy breakfast not only brighten your mood, but it also 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 – Vegan Banana Nut Bread

    • 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. Who doesn’t love waking up to the smell of freshly baked bread?

    It’s heavenly!!

    Vegan Banana Nut Bread - Ruchiskitchen

    This recipe is one of my favorites, and I have always baked banana nut bread with eggs. Try my other eggless bakes.

    SO WHY VEGAN? Vegan Banana Nut Bread

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

    From now on, this Vegan Banana Nut Bread is my go-to recipe for nutty bread. It’s

    • condensed,
    • moist,
    • dense and
    • packed with banana-walnut flavor.
    Vegan Banana Nut Bread made with Walnuts - Ruchiskitchen

    SECRET TO A MOIST BANANA BREAD!

    Ripe bananas are the secret. 

    Yes, 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 taste sweet and are ideal for baking. 

    NOW ONTO THE RECIPE! Vegan Banana Nut Bread

    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.

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

    Vegan Banana Nut Bread

    HIGHLIGHTS! Vegan Banana Nut Bread

    This Vegan Banana Nut bread –

    • 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. 

    Vegan Banana Nut Bread - Ruchiskitchen

    Do give this amazing vegan banana nut bread a try. Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. 🙂

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    Vegan Banana Walnut Loaf

    Loaded with chopped walnuts and banana, this Vegan Banana Nut Bread is perfect for breakfast, dessert or as an afternoon snack!
    Print
    4.6 from 5 votes
    Course Dessert, Sides
    Cuisine American, Indian
    Keyword Easy Vegan Banana Bread, Vegan Banana Nut Bread Recipe
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 8 SERVINGS
    Calories 417kcal
    Author Ruchi

    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 Cinnamon 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
    US Customary - Metric

    Instructions

    • Preheat oven @350 degree F. Assemble ingredients.
    • Cornstarch/cornflour.
    • Sift the flour, cornstarch and other dry ingredients through a strainer.
    • Peel bananas.
    • Mash until smooth.
    • Combine sugar and oil in a bowl, mix until combined.
    • Add vegan buttermilk and almond extract to the bowl. Non-vegan option - use regular buttermilk or 2 eggs as a substitute.
    • Add mashed bananas to the bowl.
    • Mix it well.
    • Add flour.
    • Mix until well blended.
    • Add chopped walnuts and mix.
    • Pour batter into a greased tray.
    • Bake in a preheated oven (350 degree F) for 35- 45 minutes or until the toothpick comes out clean.
    • Remove from oven and allow the bread to cool completely.
    • Carefully un-mold the bread.
    • Cut a slice and enjoy. I couldn't stop at one, seriously its that good.
      Vegan Banana Nut Bread - Ruchiskitchen
    Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer a Registered Dietitian or Nutritionists, if you have any health issues.

    Nutrition Information

    Nutrition Facts
    Vegan Banana Walnut Loaf
    Amount Per Serving
    Calories 417 Calories from Fat 171
    % Daily Value*
    Total Fat 19g 29%
    Saturated Fat 1g 5%
    Cholesterol 1mg 0%
    Sodium 93mg 4%
    Potassium 297mg 8%
    Total Carbohydrates 58g 19%
    Dietary Fiber 2g 8%
    Sugars 33g
    Protein 4g 8%
    Vitamin A 1.1%
    Vitamin C 4.7%
    Calcium 6.6%
    Iron 8.9%
    * Percent Daily Values are based on a 2000 calorie diet.

    Recipe Notes

     
    This recipe can be customized to your liking. 
    Feel free to sub walnuts with other ingredients like - 
    • Chocolate chips,
    • Almonds,
    • Pistachios,
    • orange peels, or
    • dried cranberries.
     
    The possibilities are endless!
     
    Did you make this recipe?Then take a picture and share with me on Facebook or Instagram and Mention @ruchiskitchen! I would love to see how it turns out for you!

    Comments

    2. Claire | The Simple, Sweet Life says

      I’ve never tried a vegan, egg-friend bread recipe before, but given that my mother-in-law is also intolerant to eggs, I’ll definitely have to try it. I bet she’d love it! 🙂

      Reply

    3. Karyl Henry says

      I’m so picky when it comes to bananas, and won’t eat them plain once they turn even slightly brown 🙂 But inevitably my bananas get too brown, so I’m going to save this recipe for the next time that happens. This bread looks fabulous, and there’s nothing like the smell of warm bread right out of the oven

      Reply

    4. Anna says

      What a beautiful recipe! We love banana bread in our house, and make it at least once a week! Such great way to use overripe bananas!

      Reply

    5. Jessica (Swanky Recipes) says

      I made zucchini muffins a few weeks ago with the same spices as banana bread. This week I bought a bunch of bananas and they are just about ripe. Was totally going to make banana bread and this one looks delish!

      Reply

    6. Amanda M Mason says

      Your step-by-step pictures are so helpful!! This looks amazing! Slab a bit of butter on this and it will make for the perfect breakfast!

      Reply

    7. Amy Treasure says

      I’m vegetarian but try and eat vegan where I can so really appreciate this recipe! I love how it has such a compact crumb, like a proper piece of banana bread. Looks really great.

      Reply

    10. Kiki Johnson says

      This banana bread has the perfect texture: fluffy yet moist! Not that easy to nail, so I think you got a winner here! I am getting more and more into vegan baking so this recipe will definitely be tried!

      Reply

    11. Veena Azmanov says

      That looks so good. I don’t necessarily eat vegan but I know I would enjoy this. I love how gorgeous the slice looks. Bursting with flavors.

      Reply

    15. Raj says

      Hello Ruchi,
      Happy new year!
      I like your banana nut bread recipe but I need to know if this is low carb, because I’m watching my intake of sugar.
      Thanks,
      Raj.

      Reply

      • Ruchi says

        Thanks for the wishes and Happy New year to you too!
        This recipe has approximately 242 carbs.
        But again that’s a rough estimate.

        Reply

      • 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.

        Reply

      • 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).

        Reply

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