Vegan Banana Walnut Bread
Indulge in the deliciously moist and wholesome flavors of Vegan Banana Walnut Bread—your go-to plant-based treat that's as nutritious as it is satisfying! This easy-to-make recipe combines ripe bananas for natural sweetness, rich melted coconut oil, and a hint of cinnamon for warmth, creating a perfectly tender loaf that’s ideal for breakfast, snacks, or dessert. Chopped walnuts bring an irresistible nutty crunch to every bite, while almond milk and vanilla extract enhance the bread’s creamy richness. With just 15 minutes of prep time and pantry-friendly ingredients, this dairy-free and egg-free twist on classic banana bread is sure to become a household favorite. Serve it fresh out of the oven or save slices for a grab-and-go snack that’s great for busy mornings. Perfect for vegans and banana bread enthusiasts alike, this recipe is a delicious way to indulge guilt-free!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 cup coconut oil, melted
- 0.75 cup brown sugar
- 1 teaspoon vanilla extract
- 0.25 cup unsweetened almond milk
- 0.75 cup walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
In a large mixing bowl, mash the bananas with a fork or potato masher until smooth.
Add the melted coconut oil, brown sugar, vanilla extract, and almond milk to the mashed bananas. Stir until well combined.
In another bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the chopped walnuts until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and let the banana walnut bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve the bread once it has cooled. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 29.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 316 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
