This completely plant-based version of a teatime classic is moist, fluffy, and seriously irresistible!
Whenever we had bananas that had become too mushy to eat on their own, my mom would always mash them up and bake a loaf of banana bread. She usually kept the recipe pretty simple, but every now and then she’d throw in a handful of chocolate chips for extra sweetness. There was nothing better than coming home from school and finding a warm loaf of banana bread sitting on the counter—or even better, a slice of it packed in my lunchbox!
This vegan version is just as moist and fluffy as the classic kind that my mom used to make. It has a delicious hint of cinnamon running throughout it, and the addition of walnuts adds a nice crunchy texture. A small scoop of chocolate chips gives it a slightly decadent feel without being too sweet.
Perhaps what I most love about banana bread, apart from its deliciousness, of course, is how easy it is to customize. You can add in whatever nuts, fruits, or flavorings you’d like. It’s such a versatile dish that works equally great as a breakfast item, afternoon snack, or dessert!
Is Vegan Banana Bread Healthy?
As far as cake loaves go, this one is on the healthier end of the spectrum. It uses natural, wholesome ingredients and is completely plant-based. Plus, its limited ingredient list does not include any butter, oil, or ultra-refined sugars often found in classic banana bread. However, keep in mind that indulging in a slice of this banana bread won’t be a low-calorie affair. It is still a sweet treat that should be enjoyed in moderation. A simple swap of oat flour for whole wheat flour can also turn this vegan delight into a gluten-free goodie.
Easy Flavor Variations To Try
While the addition of walnuts and chocolate chips to this recipe is seriously delicious, it’s easy to switch up the flavor of your banana bread whenever you’re craving something different. For nuts, you could try chopped almonds, pistachios, or pumpkin seeds instead. You could also add dollops of your favorite nut butter on top and swirl it into the batter. Or, try adding a handful of dried fruit like cranberries, raisins, or cherries. Instead of chocolate chips, consider adding white chocolate chips or dark chocolate chunks—be sure to use dairy-free ones, though, to keep the recipe vegan.
How Do I Store Leftovers?
Allow any leftover banana bread to cool completely. You can either store it in an airtight container or wrap it tightly with plastic wrap. It’ll last on the counter at room temperature for 3-4 days and up to a week in the fridge. You can also freeze your banana bread for up to 3 months. I suggest wrapping it in a layer of plastic wrap and then tinfoil, and storing in either an airtight container or freezer bag. Be sure to let it thaw overnight in the fridge before serving.
Serving Suggestions
It doesn’t get any better than enjoying a slice of banana bread with a hot cup of coffee or tea. Either this Café De Olla or this Chai Latte would be a wonderful pairing. Or, if you’d like something more refreshing, try it with a Coffee Smoothie. While you’re at it, spread a bit of Vegan Butter or Almond Butter on your bread slice and let it melt a bit before sinking your teeth into it.
Ingredients
- 3 large ripe bananas
- 1/3 cup unsweetened applesauce (or melted coconut oil)
- 1/3 cup coconut sugar (or pure maple syrup)
- 1 teaspoon pure vanilla extract
- 1 3/4 cups whole-wheat flour (or gluten-free oat flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of sea salt
- 1/4 cup unsweetened almond milk optional
- 1/2 cup chopped raw walnuts
- 1/4 cup dairy-free dark chocolate chips
Instructions
- Preheat your oven to 350°F. Grease a standard loaf pan with a bit of vegan butter or line it with parchment paper.
- Mash the bananas until smooth in a large bowl. Stir in the applesauce, coconut sugar, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and sea salt.
- Fold the dry ingredients into the wet mix. Do not over mix—a few lumps are perfectly fine. Add the almond milk, if the batter is too thick. Then fold in the chopped walnuts and chocolate chips. Reserve some to sprinkle on top.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Sprinkle with the remaining walnuts and chocolate chips. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, and then transfer it to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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