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My Mom’s Vegan Banana Bread recipe is delicious, hearty, whole wheat, and full of nuts. It’s perfect for weekend brunch with a cup of coffee.
Vegan Banana Bread Whole Wheat

If you’ve watched my Instastories, you know cooking with my mom is no walk in the park. She’s a typical Punjabi mom because she knows EVERYTHING, she doesn’t sugarcoat anything, and she still bosses me around. Getting my mom to measure anything is a challenge. I’ve literally begged her to measure her Whole Wheat Vegan Banana Bread, however she refuses to. Let’s just say women of her generation (aka desi moms) don’t measure anything, but rather everything is based on andaza (winging it). For this recipe, my mom used her mug and karchi (ladle) for all the measurements. Having said that, I wouldn’t change a thing about my mom. ❤️

Vegan Banana Bread Whole Wheat

Once I returned to California, I successfully made my Mom’s recipe, however the texture was more cake-like, and not bread-like. The second time I made Mom’s Banana Bread, it was perfect. So I’m finally sharing her recipe, measured out and all which was no easy task, hence I hope I get some credit for this. ?

Vegan Banana Bread Whole Wheat

vegan banana bread is:

Vegan
Whole Wheat
Hearty
Full of Walnuts, you can use almonds or pecans
Perfect for Weekend Brunch
Lasts for a week when refrigerated
Delicious with a spread of peanut/almond butter
Vegan Banana Bread Whole Wheat

how to make vegan banana bread step by step?

1. Preheat oven to 350 degrees.
2. Begin by chopping the walnuts. Set aside.
3. Now prepare the egg substitute mix. Mix well.
4. In a medium-size bowl, sift the flour, baking powder, salt, and cinnamon powder. Set aside.
5. In a large bowl, mix the oil, egg substitute, mashed ripe bananas, and sugar.

6. Slowly add the dry ingredients to the wet in two batches. Mix, but DO NOT OVERMIX.
7. Now add the walnuts, and gently fold them into the batter.
8. Grease a loaf pan, I just used coconut oil. Pour batter into the loaf pan. Bake for 55-60 minutes at 350 degrees. Oven temperatures may vary, so check the banana bread after 45 minutes.

9. Enjoy your banana bread. It’s perfect with a cup of coffee, or tea. 🙂


5 from 20 votes

Mummy's Vegan Banana Bread

By: Nisha
Mummy's Vegan Banana Bread recipe is delicious, hearty, whole wheat, and full of nuts. It's perfect for weekend brunch.
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 10 slices

Ingredients 

for the batter

  • 1 cup walnuts, chopped
  • 1 3/4 cups Desi atta, durum wheat flour, or use whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1/2 cup sugar
  • 1 1/4 cups ripe bananas
  • 1/2 cup organic sunflower oil

for the egg replacement

  • 2 tbsp oil, sunflower, avocado, vegetable will work
  • 2 tbsp water
  • 1 tsp baking soda
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Instructions 

  • Preheat oven to 350 degrees. Grease a loaf pan, I just used coconut oil.
  • Begin by chopping the walnuts. Set aside.
  • Now prepare the baking soda mix, this is a replacement for your egg mixture. Mix well.
  • In a medium-size bowl, sift the flour, baking powder, salt, and cinnamon powder. Set aside.
  • In a large bowl, mix the oil, egg substitute, mashed bananas, and sugar.
  • Slowly add the dry ingredients to the wet in two batches. Mix, but DO NOT OVERMIX.
  • Now add the walnuts, and gently fold them into the batter.
  • Pour batter into the loaf pan. Bake for 55-60 minutes at 350 degrees. Oven temperatures may vary, so check the banana bread after 45 minutes.
  • Enjoy your banana bread. It's perfect with a cup of coffee, or tea. 🙂

Notes

* you can store the banana bread outside for a couple of days in a pyrex container, however it can last up to 1 week in the refrigerator. You can also freeze your banana bread in plastic wrap.
** toast the sliced banana bread and top with peanut or almond butter. This would also taste amazing with some coconut yogurt on top.

Nutrition

Calories: 368kcal | Carbohydrates: 40g | Protein: 7g | Fat: 22g | Saturated Fat: 2g | Sodium: 291mg | Potassium: 265mg | Fiber: 1g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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Recipe Rating




21 Comments

  1. 5 stars
    I have been searching for an eggless recipe for ages. Finally, I have found my go to banana bread recipe! So delicious! Thank you 🙂

  2. 5 stars
    This was so easy to make and so delicious. The sugar was just right and I can see myself making this more often as the ingredients are pantry friendly.

  3. 5 stars
    Was wanting to make this for a long time n finally Made this today and it turned out so good.. used to make it with eggs n all purpose flour before. Such a healthy version n girls thought it was my regular recipe

  4. 5 stars
    Made this tonight and both my vegan and non-veg family loved it!! Also I used regular canola oil and it worked fine.

    1. Hi Gigi. I would recommend brown sugar over maple syrup. The cake may be a little darker though.

      Let me know.

  5. 5 stars
    Thanks for the recipe, Nisha! I baked it and loved how moist it was. Also, bonus points for keeping it healthish. Helps me enjoy sweets but doesn’t throw me off my fitness goals!

    Planning to bake another round soon. Thank you to your mom and you 🙂

    1. 5 stars
      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💙