This perfect vegan banana bread is banana bread the way it should be—flavorful, moist, oil-free, and so delicious!
Why you’ll love this recipe
Banana bread is the ultimate comfort food. This version takes everything you love about banana bread, dresses it up with a hint of warming spices, and leaves out the oil, turning it into a one-of-a-kind treat you’ll want to make again and again.
Ingredients
Dry ingredients:
- White whole wheat flour: This flour is made with a different type of wheat than traditional whole-wheat flour. It is still 100 percent whole-wheat flour, but is lighter in color and has a less robust taste than traditional whole-wheat flour. As such, it is a healthier alternative to all-purpose flour in baking recipes.
- Spelt flour: Another healthy alternative to all-purpose flour.
- Coconut sugar: Used as a sweetener. Has a slightly lower glycemic index than white sugar.
- Baking powder: Helps the banana bread rise and develop a fluffy texture.
- Baking soda: A leavening agent.
- Ground cinnamon: Cinnamon adds a warm flavor. It also contains high antioxidant levels and may have anti-inflammatory qualities.
- Ground nutmeg: Like cinnamon, nutmeg adds a warming flavor. It also contains antioxidants and may help reduce inflammation.
- Ground ginger: Ginger has many benefits, including helping to regulate blood sugar, reduce inflammation, and regulate cholesterol.
- Ground cloves: Ground cloves contain antioxidants and may help regulate blood sugar and protect against cancer.
Wet ingredients:
- Ripe bananas: The heart of any banana bread recipe. Make sure the bananas have brown spots and are starting to get soft to the touch.
- Almond milk: Feel free to substitute oat or soy milk to make this nut-free.
- Applesauce: Look for an unsweetened variety.
- Lemon juice: Helps balance the flavor and achieve a fluffy consistency.
- Vanilla extract: For a touch of sweetness.
- Nondairy chocolate chips: These are optional but add an extra burst of sweetness when scattered over the top. Make sure to check the label to make sure they are dairy-free.
Flax egg ingredients:
- Ground flaxseed: A neutrally flavored superfood, used here to make an egg substitute.
- Water
Instructions
Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper or set aside a 9 x 5-inch nonstick loaf pan to use.
Begin by combining the ground flaxseed and water in a small bowl to make flax eggs. Stir well and let the mixture rest for at least 10 minutes at room temperature while you prepare the other ingredients. The flax eggs will be ready when they have thickened and congealed slightly.
Next, in a large bowl, stir together the white whole wheat flour, spelt flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
Then, take a medium bowl and add to it the wet ingredients: mashed bananas, almond milk, applesauce, lemon juice, vanilla extract, and the flax eggs. Stir well.
Pour the combined wet ingredients into the bowl of dry ingredients. Gently stir with a spoon until the ingredients are just incorporated. Don’t overdo it—stop stirring as soon as the ingredients are combined.
Pour the batter into the loaf pan. If you are using chocolate chips, sprinkle them evenly on top of the batter. Bake the banana bread for 50 to 55 minutes, or until a fork or toothpick inserted into the center comes out cleanly.
After removing the banana bread from the oven, let it cool in the pan on a cooling rack. Wait until the pan is almost completely cool to the touch before trying to remove the banana bread. This usually takes at least 30 minutes.
Do not rush this step! It’s important to give the bread time to cool in the pan before you try to remove it, especially if you are are including the chocolate-chip topping. Trying to remove the bread from the pan too soon may result in a chocolatey mess all over your hands and a smeary topping. You want to give the chocolate chips sufficient time to firm up so they stay in place.
When the pan is cool, carefully remove the banana bread by lifting the edges of the parchment paper or, if you are using a nonstick pan, slide a silicone spatula around the edges first to help it glide out.
Let the loaf rest on the cooling rack until it is completely cool.
Once the banana bread is cool, slice and enjoy!
Related
Other breakfasts you’ll love:
Perfect Vegan Banana Bread (Oil-Free)
Equipment
- 9 x 5-inch loaf pan
- cooling rack
Ingredients
Flax egg ingredients
- 5 tablespoons water
- 2 tablespoons ground flaxseed
Dry ingredients
- 1 cup white whole-wheat flour
- 1 cup spelt flour
- ¼ cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Wet ingredients
- 2 ripe bananas mashed
- ¾ cup almond milk (or other nondairy milk)
- ¼ cup applesauce
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ cup nondairy chocolate chips (optional)
Instructions
- Preheat the oven to 350F. Line a 9 x 5-inch loaf pan with parchment paper or set aside a 9 x 5-inch nonstick loaf pan to use.
- Make the flax eggs: In a small bowl, combine the ground flaxseed and the water. Let the mixture rest for 10 minutes at room temperature until it thickens and congeals.
- Prepare the dry ingredients: In a large bowl, combine the white whole wheat flour, spelt flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Stir gently.
- Prepare the wet ingredients: Add the mashed bananas, almond milk, applesauce, lemon juice, and vanilla extract to a medium bowl. Add the thickened flaxseed mixture. Stir well to combine.
- Combine and bake: Pour the wet ingredients into the bowl of dry ingredients and gently mix just until the ingredients are incorporated evenly. Pour the batter into the loaf pan. Sprinkle chocolate chips on top, if desired. Bake for 50 to 55 minutes, or until a fork or toothpick inserted in the center comes out cleanly.
- Cool: Let the banana bread cool in the pan on a cooling rack until the pan is almost completely cool. This typically takes at least 30 minutes. (See Note.) When the pan is cool to the touch, carefully remove the banana bread by holding the edges of the parchment paper or, if using a nonstick pan, slide a silicone spatula around the edges first to help it glide out. Let the loaf rest on a cooling rack until it is completely cool. After it has cooled, slice and enjoy!
Notes
- Feel free to omit the chocolate chip topping or substitute crushed walnuts.
- Do not rush or skip the cooling step! It’s so tempting to dive right in but if you try to flip it out of the pan too soon, you may end up with melted chocolate chips all over your hands and the cooling rack. Letting it cool almost completely in the pan will firm up the chocolate chips and bread to avoid a chocolatey mess when you remove the bread from the pan.
