Go Back
+ servings
Print Pin
4.6 from 5 votes

Vegan Banana Walnut Loaf

This made-from-scratch Vegan Banana Nut Bread is fluffy, moist, and so easy to make. The best part, banana nut bread is baked without butter, eggs, and dairy. Still, it produces a soft and tender crumb – and is 100% delicious. 
Course Dessert, Sides
Cuisine American, Indian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 418kcal
Author Ruchi




  • 3 medium Ripe Bananas
  • 1 cup Superfine Sugar or Brown sugar
  • ½ cup Oil
  • 2 teaspoon Almond Extract
  • ½ cup Vegan Buttermilk (1/2 cup Almond milk + 1 tablespoon vinegar)
  • ½ cup Walnuts, chopped


  • Preheat oven @350 degree F. Assemble ingredients.
  • Sift together dry ingredients like the flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl. Set aside. 
  • Combine sugar and oil in a bowl, mix until combined.
  • Meanwhile, peel and mash bananas until smooth. 
  • Add vegan buttermilk and almond extract to the sugar-oil mixture. 
  • Add vegan buttermilk and almond extract to the sugar-oil mixture. 
  • Whisk until smooth. Add the dry ingredients into wet ingredients. Whisk until just combined.
  • Grease a 9×5-inch loaf pan. Transfer the banana nut mixture to the greased pan. Tap the pan against your countertop to eliminate air bubbles from the batter. Generously sprinkle chopped walnuts on top. 
  • Bake in a preheated oven for 40- 45 minutes or until the toothpick comes out clean.
  • Remove from the oven and allow the bread to cool completely. Carefully un-mold the bread. Cut yourself a slice and enjoy it. 


Cooking tips to make the best Vegan Banana Nut Bread
» This recipe has been tried in my kitchen many times, and for perfect results, I have unfolded a few of my favorite tips that will help you get the absolute PERFECT Banana nut bread every time you make!
» Overripe bananas - that's the secret to this moist bread. Your bananas should have lots of brown spots on it. Why use overripe bananas?
» Because the starch in the bananas has converted into sugar, they are sweet enough and will produce the moist banana bread ever!
» Use three medium-sized bananas for this nut bread if you are short on one banana sub it for two tablespoons of applesauce. 
» You can sub plant-based milk for regular buttermilk. 
» Feel free to use any oil you have on hand - canola oil, melted coconut oil, even melted butter (vegan)will work great. 
» Do not over mix the batter. Mix just until combined. Over-mixing can result in a dense bread which no one likes. 
» Allergic to nuts? Leave them out and sub walnuts for chocolate chips, white chocolate chips, or dried cranberries. 
» This bread is very soft, therefore, make sure you let the banana nut bread cool completely before slicing. Allow it to cool for an hour or more to ensure that it stays intact. Cutting the bread while it's still hot can cause the banana nut bread to crumble. 
» Banana bread tastes just as delicious the second day.. the third day and so on. 
» Once baked and cooled, this banana nut bread will keep for about 2-3 days on the counter. After that, you can store it in the fridge for longer shelf life. 


Calories: 418kcal | Carbohydrates: 58g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 93mg | Potassium: 298mg | Fiber: 2g | Sugar: 33g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg