Moist Vegan Banana Bread with Walnuts (Easy)

Vegan Banana Bread sliced with a tiny flowers surrounding it.

5 from 25 votes

Moist Vegan Banana Bread with Walnuts (Easy)

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.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast & Brunch, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: slices

Author: Nisha Kapur

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

This recipe was first published on October 9, 2019, and has been modified and updated since.

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.
Gluten-free - Use gluten-free flour.
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.

Nutrition