Delicious Vegan Banana Bread

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A delicious vegan banana bread with the perfect moisture content and flavor. There’s nothing better than a freshly baked banana bread loaf with a crunchy turbinado sugar crust and a sweet moist center. The nuttiness of the chopped walnuts puts this over the top.

Have some not-so-fresh-looking bananas staring you down from the countertop? You came to the right place! I can’t tell you how many vegan banana bread recipes I have tried over the years. This one takes the cake. It is nicely balanced with the natural sweetness of the bananas and the rich nuttiness of the chopped walnuts. My favorite part? The delectably crunchy turbinado sugar-coated crust. It’s to die for! Don’t know where to grab turbinado sugar? Try this one. Top a warm slice of bread with some vegan butter spread and you are in banana bread heaven.

Instructions

1. Preheat oven to 350 and grease a 9×5 loaf pan.
2. In a small mixing bowl mash the bananas with the back of a fork or potato masher.
3. Add the oil, soy milk, vinegar, and vanilla. Whisk until combined.
4. In a large mixing bowl add the flour, sugar, baking soda, cinnamon, and salt. Mix well.
5. Add the wet ingredients to the dry and mix until combined. Add in the chopped walnuts. Pour into prepared baking pan.
6. Sprinkle turbinado sugar on top if using.
7. Bake for 1 hour. Check for doneness with a toothpick in the center of the loaf and bake an additional 5-10 minutes if needed.
8. Let the bread cool before removing it from the pan. Slice and enjoy!
9. Store in foil at room temp for 3 days or in the fridge for 5 days. It can be frozen for up to 3 months. Thaw on the counter or in the fridge overnight before slicing.

Try these other recipes:

Garlic Toast

Easy Acai Bowls

Fluffy Waffles

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Vegan Banana Bread

Allison Crawford at The Hungry Carrot

A delicious vegan banana bread with the perfect moisture content and flavor. There's nothing better than a freshly baked banana bread loaf with a crunchy turbinado sugar crust and a sweet moist center. The nuttiness of the chopped walnuts puts this over the top.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Servings 1 loaf

Ingredients

  

• 3 ripe bananas
• 2 cups all-purpose flour
• 3/4 tsp baking soda
• 1 tsp salt
• 1 cup sugar (adjust to taste)
• 1/2 cup oil (I used avocado but use what you prefer)
• 1/4 cup soy milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/3 cup chopped walnuts
• turbinado sugar for the crust (optional)

Instructions

 

• Preheat oven to 350 and grease a 9×5 loaf pan.
• In a small mixing bowl mash the bananas with the back of a fork or potato masher.
• Add the oil, soy milk, vinegar, and vanilla. Whisk until combined.
• In a large mixing bowl add the flour, sugar, baking soda, cinnamon, and salt. Mix well.
• Add the wet ingredients to the dry and mix until combined. Add in the chopped walnuts. Pour into prepared baking pan.
• Sprinkle turbinado sugar on top if using.
• Bake for 1 hour. Check for doneness with a toothpick in the center of the loaf and bake an additional 5-10 minutes if needed.
• Let the bread cool before removing it from the pan. Slice and enjoy!
• Store in foil at room temp for 3 days or in the fridge for 5 days. It can be frozen for up to 3 months. Thaw on the counter or in the fridge overnight before slicing.

Keyword baking, banana bread, bread, breakfast, dairy-free, vegan