Dessert / American
Vegan Banana Bread
Very ripe bananas keep this cinnamon-walnut loaf moist without eggs or dairy. Slice for a simple snack and freeze extras for later.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 50 minutes
- Total
- 1 hours 10 minutes
- Serves
- 10
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.
- Contains tree nuts, including any nut milk or nut butter listed.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 180°C (350°F). Line a 23 cm loaf tin.
Whisk bananas, sugar, oil, milk and vanilla.
Fold in flour, baking powder, cinnamon and salt, then walnuts. Pour into the tin.
Bake for 45–50 minutes until a skewer comes out clean. Cool for 15 minutes in the tin, then transfer to a rack.
0 of 4 steps complete
A little kitchen know-how
- Use heavily spotted bananas for sweetness and a moist crumb.
Make it yours & keep it well
Omit walnuts or replace with 60 g vegan dark chocolate chips.
Storage: Keep covered for 3 days or freeze slices for 2 months.
A little more kitchen know-how
Cooking guides for this recipe
- Egg and Dairy Substitutes for Everyday Cooking
Learn why moisture, structure and raising agents need a complete baking recipe.
Estimated nutrition per serving
280 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Keep covered for 3 days or freeze slices for 2 months.
Can I adapt this plant-based recipe?
Omit walnuts or replace with 60 g vegan dark chocolate chips.
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