Today I am sharing a recipe for preparing your own healthy and moist vegan banana bread! This recipe is one of my favorite for how simple it really is.
Have your kids turned away from bananas that have the smallest brown spot on the skin? Brown spots on a banana generally do not indicate disease but good luck explaining that to kids! Ripe bananas are the perfect ingredients for simple yet delicious banana bread!
It was a surprise to most of my friends that there is a plant-based recipe for moist banana bread.
The magic begins with the ripe or over-ripe bananas that have enough natural sugar in them. You can also reduce the amount of sugar you add if your bananas are very sweet.
Ingredients
- Banana: Using overripe bananas is very important for this recipe.
- Flour: This banana bread recipe uses whole wheat flour as the main flour ingredient. To help it rise, use baking powder and baking soda.
- Flax-Eggs: The egg replacement for this vegan banana bread is flax-eggs which is flaxseed powder mixed with water.
- Flavorings: To add plenty of flavor to this banana bread, use vanilla extract and nutmeg for the spice.
- Sweetener: Although the banana is already natural in sugar, adding organic sugar will also help.
- Roasted Pumpkin Seeds or vegan chocolate chips: For the frosting, using pumpkin seeds is a great way to keep this banana bread very healthy.
How to make vegan banana bread
If you would like to make this vegan banana bread recipe tonight, check out my short video. You could also skip the flax meal altogether as a modified version if the bananas are over-ripe and when they are peeled, frozen and thawed before you start with the bread recipe.
- In a large bowl, mix flour, baking soda, salt to an even consistency.
- Mash the bananas with a masher or fork. Now add organic sugar, mash again until sugar dissolved. Add vanilla essence, flax eggs, and oil. (1 tablespoon flax meal in 3 tablespoon warm water, soaked for 5 mins). Ensure the mix is even.
- Add this to the flour and stir until the mixture is homogeneous.
- Then pour into the greased trays. Top with pumpkin seeds or chocolate chips. (optional).
- Bake them in the oven at 355F for 40 -50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Slice the vegan banana bread once it's completely cooled down.
Recipe FAQ's
Rather than using eggs, I use flax-eggs which binds the bananas and the flour together to form an even dough, and it will still expand whilst baking for a super fluffy and moist texture.
Once the vegan banana bread is baked, the rugged crust bursts with flavor and while it cools down, it will be ready for any frosting that you prefer.
Top tips
- I chose to go with pumpkin seeds as it one of my family's favorite and is full of health benefits.
- You can also choose slivered almonds or powdered sugar for the frosting. Once you taste a piece, you will want more than one slice.
- you could use all-purpose flour instead of wheat flour
- choose your favorite cooking oil or substitute with vegan butter
- you can replace the sugar with jaggery or brown sugar
If you love moist vegan banana bread, why not try:
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📖 Recipe
Moist Vegan Banana Bread
Equipment
- Loaf Pan
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 ½ cup whole wheat flour/ Atta
- ½ cup cooking oil
- 3 large overripe banana
- ½ cup organic sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon flaxseed powder
- 3 tablespoon water
- Pinch of salt
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg - optional
- ¼ cup roasted pumpkin seed - optional
Instructions
- Preheat oven to 355 degrees F (180 degrees C) and lightly grease 9x5 inch loaf pans.
- In a large bowl, mix flour, baking soda, salt to an even consistency.
- Mash the bananas with masher or fork.
- Now add organic sugar, mash again until sugar dissolved.
- Add vanilla essence, flax eggs, and oil. (1 tablespoon flax meal in 3 tablespoon warm water, soaked for 5 mins).
- Ensure the mix is even.
- Add this to the flour and stir until the mixture is homogeneous.
- Then pour into the greased trays. Top with pumpkin seeds. (optional).
- Bake them in the oven at 355F for 40 -50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Video
Notes
- I chose to go with pumpkin seeds as it one of my family's favorite and is full of health benefits.
- You can also choose slivered almonds or powdered sugar for the frosting. Once you taste a piece, you will want more than one slice.
- you could use all-purpose flour instead of wheat flour
- choose your favorite cooking oil or substitute with vegan butter
- you can replace the sugar with jaggery or brown sugar
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Aarthi says
Is there any substitute for flaxseed powder?
Uma Raghupathi says
Hi Aarthi, you can use chia seed or apple sauce is another great substitute.