This classic vegan banana bread is so moist, healthy and very easy to prepare. Perfectly sweet, moist, flavorful and topped with lightly caramelized banana, it goes well next to your cup of tea or coffee. Add some butter and your favorite jam and it’s perfect for breakfast 😊.
What ingredients make a perfect vegan banana bread
Banana bread is so easy to veganize. Since bananas are used in vegan baking to bind the ingredients, all you need to do is add more banana. But this might come with a downside!
Since eggs are missing from the recipe, quite frequently, vegan banana breads are too dense and heavy. That’s why I chose two additional vegan egg replacements. I used ground flaxseeds which bind the ingredients and makes the bread much less crumbly. And I’ve also used aquafaba (chickpea brine) which, in this case, acts like an egg white. I whipped it for 7-8 minutes to get firm peaks. Aquafaba doesn’t only bind the ingredients, it also helps the dough rise in the oven, which makes it perfect for this this recipe. Just be sure to whip it cold, directly from the fridge (the rest of the ingredients should be at room temperature).
How to make banana bread
The making process is quite standard. We have here dry ingredients and wet ingredients that need to be mixed into a batter, then baked.
- The ingredients preparation is really simple. So, here’s what you need to do before combining all ingredients:
- roast and chop the walnuts;
- sift the dry ingredients (flour, baking soda, cardamom and salt) through a sieve and combine them well;
- whip aquafaba with an electric mixer – start on slow speed and, when foam is formed, increase the speed and whip until it firms up; make sure you’re using chilled aquafaba, otherwise you won’t get those stiff picks;
- mash well the bananas with a fork or a potato masher; use a large bowl as all ingredients will be added here.
2. Mixing the ingredients has to be performed in stages. First you need to mix separately wet and dry ingredients and then put them together. Otherwise you might end up overmixing the batter to make sure all ingredients are well combined. And overmixing the ingredients will cause the gluten proteins to create an elastic batter that may not rise well.
So, first make sure the dry ingredients are well combined. You don’t want to taste any baking soda lump in your banana bread 😉.
Then, when you’re done with mashing the bananas, bring in all wet ingredients: plant milk, oil, lemon juice, lemon and orange zest, sugar, ground flaxseed, whipped aquafaba, and vanilla extract. Combine them very well then bring in the sifted and mixed dry ingredients. Stir gently with an egg beater just until you don’t see any big flour lumps.
Now fold in the roasted chopped walnuts and pour the batter into a loaf pan lined with parchment paper or greased with oil. I used a 22×12 cm loaf pan.
3. To decorate the banana bread, I cut a banana in half lengthwise and put it on top of the loaf. I pressed it down a little into the batter so that it doesn’t look weird when the loaf is rising. Then I sprinkled some sugar on the banana slices to get a nice caramel taste. And I also sprinkled some chopped walnuts between the banana slices. That was my choice for decorating, but you can decorate your banana bread however you wish.
4. And the last step in this recipe is to bake the banana bread for 60 minutes at 170°C.
How to store the banana bread
Keep it covered at room temperature for 3-4 days. It will last for about a week in the fridge. And, if you want to keep it for longer, you can also freeze it. When you’re in the mood for banana bread, let it thaw in the fridge.
If you try this vegan banana bread recipe, please let me know. Leave a comment below and don’t forget to snap a photo and tag #choose_tasty on Instagram so I don’t miss it 😊.
Vegan Banana Bread with Roasted Walnuts
- 100 g roasted and chopped walnuts
- 250 g all purpose flour
- 1 tsp baking soda
- ⅓ tsp salt
- ⅔ tsp ground green cardamom
- 300 g overripe bananas weighed after peeling
- 40 ml aquafaba cold
- 100 g raw cane sugar or light brown sugar
- 60 g rice oil or olive oil
- 60 ml plant milk I used soy milk
- 10 g ground flaxseed (2 tbsp)
- 1 tbsp fresh lemon juice
- lemon & orange zest from 1 orange and 1 lemon
- 1 tsp vanilla extract
- 1 banana cut in half lengthwise
- 1-2 tbsp raw cane sugar
- 15 g chopped walnuts
- Sift all dry ingredients through a sieve over a medium bowl, combine well and set aside;
- Add aquafaba to a medium bowl and whip with an electric mixer; start at slow speed and whip until foamy; then gradually increase speed until stiff picks start to form;
- Put the peeled bananas into a large bowl and mash well with a fork or a potato masher;
- Add the whipped aquafaba and the rest of the wet ingredients to the mashed banana bowl and combine them well;
- Preheat the oven at 170° C and line a loaf pan with parchment paper;
- Add the dry ingredients to the wet ingredients and combine using an egg beater; stir gently and don't overmix the batter;
- Fold in the chopped roasted walnuts;
- Pour the batter into the loaf pan and place the lengthwise cut banana slices on top; sprinkle sugar over the banana slices and chopped walnuts as you wish;
- Place the pan into the oven and bake for 60 minutes;
- Remove the pan from the oven and allow the banana bread to cool for 30 minutes before serving.
- Use room temperature ingredients; the aquafaba will get warmer while whipping it.
- Combine well wet and dry ingredients separately before mixing them together.
- Make sure not to overmix the batter; otherwise it might not rise in the oven.
- The baking time might vary, depending on your oven and the loaf pan you’re using. Insert a toothpick in the middle of the loaf to check whether it’s done.