Classic Vegan Banana Bread with a Nutty Twist
This banana bread is soft, moist, and completely dairy- and egg-free—yet packed with flavor! Ripe bananas give it natural sweetness, while the crunchy nuts add texture and a satisfying bite. Perfect for breakfast, snacks, or dessert.
ingredients:
3 ripe bananas (mashed)
1⁄3 cup melted coconut oil or any neutral oil
1⁄2 cup brown sugar (or coconut sugar)
1⁄4 cup plant-based milk (like almond or oat)
1 teaspoon vanilla extract
1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon (optional)
1⁄2 cup chopped walnuts or pecans (plus extra for topping)
structions:
1. Preheat and prep
Set your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. Mix the wet ingredients
In a large bowl, mash the bananas well. Add melted coconut oil, sugar, plant milk, and vanilla. Stir until smooth.
3. Combine dry ingredients
In another bowl, mix flour, baking soda, salt, and cinnamon. Gradually fold the dry mixture into the wet until just combined—don’t overmix!
4. Add the nuts
Stir in chopped nuts. For extra crunch, sprinkle some on top of the batter too.
5. Bake
Pour the batter into the loaf pan. Bake for 45–55 minutes, or until a toothpick comes out clean. Let cool before slicing.
“This vegan banana bread is the perfect way to use up those ripe bananas—and the nutty crunch makes it extra special!”
tips:
- Use overripe bananas with brown spots for the best sweetness
- Swap in whole wheat flour for a heartier loaf
- Add vegan chocolate chips for a sweeter treat
- Store in an airtight container at room temp for 2–3 days
FAQs:
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.
What can I use instead of nuts?
Try seeds like sunflower or pumpkin—or skip them entirely.
Can I freeze it?
Absolutely! Slice and wrap pieces individually for easy thawing later.
This is one of those recipes you’ll want to keep in your kitchen rotation—easy, wholesome, and always a crowd-pleaser!
