Fluffy Vegan Banana Bread (NO refined sugar!)
Pour yourself a cup of coffee and enjoy a slice of this vegan banana bread. It’s made with flax eggs, naturally sweetened with maple syrup, and uses 100% whole wheat flour!
Vegan Banana Bread
Good morning perfectly fluffy, 100% plant-based banana bread! So many of you have loved our banana bread recipes (hands-down most popular is: chocolate chip banana bread), so it’s time for another variation!
>> VEGAN Banana Bread! <<
Why Make Vegan Banana Bread?
We are so excited to be sharing this vegan banana bread recipe made with NO eggs and NO refined sugar. This vegan banana bread is perfect because…
100% whole grains – we used white whole wheat flour, our favorite whole grain flour to bake with!
Naturally sweetened – bye bye refined sugar. In addition to the sweetness of bananas, we used a combination of maple syrup and coconut sugar!
100% plant-based – That’s right! No milk, no eggs, and no butter are involved in this recipe!
Easy to freeze! – Make 2 or 3 loaves at a time because this bread is so easy to freeze
How to Make Vegan Banana Bread
Make Flax Egg
It’s time to mash and mix. Before doing anything you need to prepare a flax egg. If you’ve never made a flax egg before, we show you how to do this in our post called how to make a flax egg.
how to make a
flax egg
No eggs, no problem. This vegan flax egg is light and fluffy without using any eggs. Flax eggs are easy to make and a great way to make baked goods if you can’t have eggs.
Prep Batter
After the flax egg is nice and gooey, you can start preparing the batter! Add all of the dry ingredients into a bowl and whisk together removing any lumps.
Next, in a different bowl, mix together the wet ingredients. Start by mashing the bananas to make them nice and moist.
Mashing the bananas is an important step in this recipe. You don’t want the bananas too runny or too chunky. Too runny will leave the banana bread batter too thin and if the banana chunks are too big they will sink to the bottom. A nice even mash is the goal.
After the banana is mashed, add the rest of the wet ingredients (including the flax egg) and mix until combined.
Mix Batter
Slowly add the dry ingredients to the wet ingredients and mix. Be cautious not to overmix or else your bread will become dense and for this recipe, we’re going fluffy and airy!
Transfer Batter
It’s time to pour the batter into a loaf pan. We use a 9-inch loaf pan and spray it evenly with nonstick cooking spray or coconut oil to make sure there will be absolutely NO sticking.
You can also place a strip of parchment paper at the bottom of the loaf pan so that when the baking is done, it is easy to lift the banana bread right out of the pan.
Slowly pour the banana bread batter into the loaf pan and sprinkle toppings onto the banana bread. We used walnuts, but feel free to use whatever nut you would like.
Bake
Bake vegan banana bread at 350ºF for 45- 50 minutes. Every oven is different, so be sure to check the banana bread around the 30-minute mark and if the top is browning, cover it with tin foil to prevent the top of the banana bread from burning.
Let Cool
Remove the banana bread from the oven and let it cool for 5-10 minutes. You have two options here. Remove from the pan immediately (be careful) if you feel the banana bread is perfect and needs no additional time in the oven. Or you can let the vegan banana bread cool in the loaf pan.
top tip
All of this depends on what type of loaf pan is used, the oven temperature, and if the middle of the banana bread is fully cooked.
We generally leave the banana bread in the loaf pan for 5-10 minutes to cook a bit longer and then we remove it and let it cool on a cooling rack.
Storage
Enjoy the banana bread within 5-7 days of baking. Be sure to let the bread cool completely before writing it in plastic wrap or storing it in a glass, airtight container.
Freezer Instructions
Yes! Let banana bread cool completely before wrapping it in a piece of plastic wrap and then with a piece of tin foil. Remove as much air as possible. Store in the freezer for up to 3 months.
Baking Accessories
Make sure your kitchen is fully stocked with baking essentials.
Vegan Banana Bread Baking Tips
In all of our baking recipes, we try to use natural sweeteners no matter what! Feel free to use agave or honey (not vegan) in place of maple syrup and brown sugar in place of coconut sugar.
While we haven’t personally tested gluten-free flour with this recipe, we suggest using an all-purpose gluten-free flour blend. Sub the flour 1:1.
Yes, you can! Simply fill each muffin around 3/4 of the way full. Then, make at 350ºF for about 16-18 minutes.
Vegan Banana Bread Recipe
This healthy vegan banana bread recipe is naturally sweetened with maple syrup and coconut sugar, 100% whole grain, and made with flax eggs!
Prep:20 minutes
Cook:50 minutes
Total:1 hour 10 minutes
Instructions
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Preheat the oven to 350ºF and spray a 9-inch loaf pan with nonstick cooking spray.
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First, prepare your flax egg. Place 1 tablespoon ground flaxseed and 3 tablespoons of warm water into a small bowl. Whisk and set aside for 15 minutes to thicken.
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Next, mix all of the dry ingredients (except for walnuts) into a medium-sized bowl. Mix until combined and set aside.
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Check your flax egg. If it has thickened and become goopy, you’re ready to rock and roll! If not, wait a few more minutes.
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Place bananas into a separate large bowl and use a fork to mash, making sure to leave some nice sweet chunks of banana. Then, add the flax egg and mix. Add the rest of the wet ingredients (except for coconut oil) to the bowl and mix again.
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Slowly add dry ingredients to the wet ingredients and mix until combined.
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Finally, add melted coconut oil to the batter and mix again.
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Transfer batter into the loaf pan and make sure that batter is evenly spread out. Sprinkle walnuts over the top of the banana bread and place banana bread into the oven.
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Bake banana bread at 350ºF for 45-50 minutes, covering the banana bread with tin foil at about 30 minutes.
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Remove from oven, let cool for around 15 minutes and then remove from the loaf pan to continue cooling.
Tips & Notes
- You made need to add a splash more of almond milk depending on how thick your batter is! It should be similar to pancake batter.
Nutrition facts
Calories: 321kcal Carbohydrates: 52g Protein: 5g Fat: 11g Fiber: 5g Sugar: 29g
