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Moist Vegan Banana Bread with Walnuts is my mom’s recipe, which she’s been making for years. It’s easy, eggless, and delicious. This recipe uses half whole wheat flour which adds some protein and fiber. Perfect with a cup of hot coffee.
★★★★★
“The best vegan banana bread recipe I’ve come across!! I’ve made it 4 times within the last month already, I’ve memorized the recipe haha. Thank you💙”
— Sahra Kahn
My Mom’s Moist Vegan Banana Bread Recipe
If you’ve watched my Instastories, cooking with my mom is no walk in the park. She’s your typical Indian mom who doesn’t properly measure anything, including her baked goods.
Over the years, I’ve begged her to measure her Vegan Banana Bread using a real measuring cup, not her regular mug. She finally complied.
So we started using her regular mug and transferred the flour and remaining ingredients to a real measuring cup.
Once I returned home, I attempted this recipe several times before I got it right. This banana bread is soft, moist, and has the perfect texture.
I’m finally sharing this easy vegan banana bread recipe measured out which was no easy task, hence I hope I get some credit for this. Enjoy as a snack or dessert. It’s also perfect as a side for a weekend brunch.
If you love Banana Bread, try my Hawaiian Banana Bread made with Pineapple, Coconut, and Macadamia Nuts – it’s been a reader favorite. If you love chocolate, you’ll love my Double Chocolate Banana Bread. During the fall, you can’t go wrong with this Banana Rum Cake.
Table of Contents
Why You’ll Love This Recipe
- Healthy Fats from Walnuts – Adding walnuts not only provides a delicious crunch but also adds healthy fats, protein, and omega-3s. This banana bread is both satisfying and nutritious.
- Vegan – This recipe uses no eggs and no dairy. Even if you’re not vegan, I can assure you this recipe is easy, moist, and so delicious.
- Simple Ingredients – My Mom’s Vegan Banana Bread is made with simple ingredients that can easily be found in the pantry.
- Nutritionally Balanced – This recipe uses both all-purpose flour and 100% whole wheat flour. The wheat flour adds a boost of fiber and protein.
Ingredients
- Egg Substitute – Combine 1 tablespoon oil + 2 tablespoons water + 1 teaspoon baking powder. Mix this well. Add this egg substitute to the wet ingredients.
- Oil – Due to the benefits of avocado oil, I used flavorless avocado oil – I love the Chosen Foods brand. You may also use canola, sunflower, vegetable, or any flavorless oil.
- Bananas – Make sure you use overripe bananas with black spots all over them. The riper the banana, the more sweetness and moisture it adds to your banana bread.
- Whole Wheat Flour – Feel free to use whole wheat pastry flour.
*See the recipe card below for full information on ingredients and quantities.*
Substitutions
- Walnuts – This recipe tastes best with walnuts, however pecans would be just as delicious during the fall.
- No Nuts – Feel free to skip the nuts.
- Chocolate Chips – You may also add vegan chocolate chips, I recommend 1/2 a cup of chocolate chips. Since the cake may become too sweet, I would use less sugar. Instead of 1/2 cup sugar, use 1/3 cup.
- Sugar – For a healthier option, you may use coconut sugar, however I haven’t tested this recipe with coconut sugar.
- Gluten-free – Use gluten-free flour.
How to Make the Best Vegan Banana Bread with Walnuts?
STEP 1 – Preheat Oven to 350 degrees & Mix Wet Ingredients.
- In a large mixing bowl, add the wet ingredients – mashed banana, oil, sugar, vanilla extract, and egg substitute.
The egg substitute =1 tablespoon oil + 2 tablespoons water + 1 teaspoon baking powder. Prepare the egg substitute before adding it to the wet ingredients. (Image 1) - Use a whisk and mix well. (Image 2)
STEP 2 – Add Dry Ingredients to Wet.
3. Sift the dry ingredients (white flour, whole wheat flour, cinnamon powder, salt, and baking soda) into the wet ingredients. (Image 3)
4. Here’s what you should have. (Image 4)
STEP 3 – Add Walnuts.
5. Gently stir the dry ingredients with the wet ingredients. DO NOT OVERMIX or else the batter will become tough. (Image 5)
6. Add chopped walnuts and fold them in. (Image 6)
STEP 4 – Bake Banana Bread.
7. Transfer the batter to a greased 8.5 x 4.5 x 2.75 loaf pan (or similar measurements). Place into the preheated oven at 350 degrees and bake for 50 minutes. Perform the toothpick test to ensure your banana bread is fully baked. You may need to add an additional 5 minutes if needed, however do not overbake. (Image 7)
8. Freshly baked banana bread. Let it cool before removing it from the loaf pan. (Image 8)
Serving Suggestions & Storage
→ Enjoy banana bread warm with a hot cup of coffee. I like warming mine up for 3 minutes in the toaster oven on the bake setting.
→ Spread peanut butter or almond butter for an additional boost of protein.
→ You can even spread some butter (vegan butter) over warm banana bread. That would be so delicious.
→ For Storage – Store the banana bread in an airtight container. You can leave it outside for a couple of days or place it in the fridge which will last up to 1 week. You can also freeze your banana bread in plastic wrap.
More Banana Dessert Recipes
- Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
- Banana Rum Cake
- Banana Bread Ras Malai Mousse
- Banana Cupcakes with Cream Cheese Frosting
- Double Chocolate Banana Bread
- Whole Wheat Banana Walnut Muffins
Moist Vegan Banana Bread with Walnuts (Easy)
INGREDIENTS
FOR EGG SUBSTITUTE
- 1 tablespoon oil, I used avocado or any flavorless oil
- 2 tablespoons water
- 1 teaspoon baking powder
FOR BATTER
- 1 1/4 cups ripe bananas, about 3 bananas
- 1/2 cup oil, I used avocado or any flavorless oil
- 1/2 cup sugar
- add egg substitute
- 1 cup white flour
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon powder
- 3/4 cup walnuts, chopped
INSTRUCTIONS
- Preheat Oven to 350 degrees & Mix Wet Ingredients. In a large mixing bowl, add the wet ingredients – mashed banana, oil, sugar, vanilla extract, and egg substitute. The egg substitute =1 tablespoon oil + 2 tablespoons water + 1 teaspoon baking powder. Prepare the egg substitute before adding it to the wet ingredients. Use a whisk and mix well.
- Add Dry Ingredients to Wet. Sift the dry ingredients (white flour, whole wheat flour, cinnamon powder, salt, and baking soda) into the wet ingredients.
- Add Walnuts. Gently mix the dry ingredients with the wet ingredients. DO NOT OVERMIX or else the batter will become tough. Add walnuts and fold them in.
- Bake Banana Bread. Transfer the batter to a greased 8.5 x 4.5 x 2.75 loaf pan (or similar measurements). Place into the preheated oven at 350 degrees and bake for 50 minutes. Perform the toothpick test to ensure your banana bread is fully baked. You may need to add an additional 5 minutes if needed, however do not overbake. Freshly baked banana bread. Let it cool before removing it from the loaf pan.
NOTES
- Walnuts – This recipe tastes best with walnuts, however pecans would be just as delicious during the fall.
- No Nuts – Feel free to skip the nuts.
- Chocolate Chips – You may also add vegan chocolate chips, I recommend 1/2 a cup of chocolate chips. Since the cake may become too sweet, I would cut down the sugar and use 1/3 cup of sugar instead of 1/2 cup.
- Sugar – For a healthier option, you may use coconut sugar, however I haven’t tested this recipe with coconut sugar.
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- Storage – You can store the banana bread outside for a couple of days in an airtight container, however it can last up to 1 week in the refrigerator. You can also freeze your banana bread in plastic wrap.
Stumbled upon this after making your depression cake and this was another bangin’ recipe. Seriously delicious stuff and not overly sweet. I didn’t have the cane sugar so just used the granulated and turned out great. It was also my first time with the egg substitute and that also worked perfectly as it was a wonderfully moist and light banana bread. The whole family approved! Thank you for sharing such yummy recipes!
Thanks Resha. Yes, this recipe is very moist and it’s crazy there are no eggs. I love it too! Will be making it again soon!
So so good! Nisha we just love this recipe. Thanks you for sharing it with us.
Thanks Jigisha. I’m so glad you liked the recipe. 🙂