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banana-bread-fresh-from-the-oven

Vegan Banana & Walnut Bread

Jamie Raftery
A light, fluffy vegan banana & walnut bread with a naturally sweet crumb and golden, bakery-style finish.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting time 30 minutes
Total Time 1 hour 35 minutes
Course Bakery, Cake
Cuisine American
Servings 14 Slices (2 Loaves)
Calories 232 kcal

Equipment

  • 2 Baking tin - 8 x 4 inch
  • 1 Weighing scales
  • 3 Mixing bowl
  • 1 Strainer
  • 1 Whisk
  • 1 Spatula
  • 1 Fork
  • Parchment paper
  • Oven
  • Cooling rack

Ingredients

Dry Mix

  • 250 g Self-raising flour (or a gluten-free blend)
  • 1 teaspoon Baking soda
  • 2 teaspoon Baking powder
  • 1 teaspoon Cinnamon powder
  • 1 teaspoon Pink salt

Wet Mix

  • 300 g Banana (nice and ripe )
  • 200 ml Plant milk
  • 10 ml Cider vinegar
  • 100 g Coconut sugar (reduce the sugar quantity if preferred )
  • 10 ml REAL Vanilla Paste
  • 120 ml Coconut oil

To bake

  • 100 g Banana
  • 100 g Walnuts
  • 2 pinch Cinnamon powder

Method
 

Assemble & weigh all the ingredients.

  • Pre-heat oven to 175c / 350 °F
  • Line two baking tins with parchment paper.

DRY MIX

  • Sift the 250 g Self-raising flour, 1 teaspoon Baking soda, 2 teaspoon Baking powder, 1 teaspoon Pink salt and 1 teaspoon Cinnamon powder together into a large mixing bowl.
    250 g Self-raising flour, 1 teaspoon Baking soda, 2 teaspoon Baking powder, 1 teaspoon Cinnamon powder, 1 teaspoon Pink salt
    sifting-flour

WET MIX

  • Add the peeled ripe 300 g Banana to a large mixing bowl, mash with a fork.
    300 g Banana
    mashed-bananas-in-a-bowl
  • Add the 200 ml Plant milk and 10 ml Cider vinegar to a bowl and whisk well. Leave aside for 10 minutes. Add the 100 g Coconut sugar and 10 ml REAL Vanilla Paste to the bowl - whisk until smooth.
    200 ml Plant milk, 100 g Coconut sugar, 10 ml REAL Vanilla Paste, 10 ml Cider vinegar
    adding-coconut-sugar-and-cider-vinegar-to-bananas
  • Whisk in the mashed bananas.
    adding-plant-milk-to-banana
  • Next add the melted (cool) 120 ml Coconut oil Whisk very well until smooth.
    120 ml Coconut oil
    adding-coconut-oil-to-the-banana-mix

TO COMBINE

  • Gently fold the wet mix into the dry mix until nice and smooth and all ingredients are well incorporated. Be gentle here - do not knock the air out.
    add-the-dry-to-the-wet-mix
  • Pour the mix into two baking tins. Each one will take approximately 450g of the mix.
    batter-in-the-tins-ready-to-bake
  • Add 100 g Banana cut in half lengthways and press down until half covered with the mix. Sprinkle with 100 g Walnuts and 2 pinch Cinnamon powder.
    100 g Banana, 100 g Walnuts, 2 pinch Cinnamon powder
    vegan-banana-bread-with-walnuts

TO BAKE

  • Bake the banana bread, uncovered, for 45 - 55 minutes until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
    two-banana-breads-out-of-the-oven
  • To test if banana bread is fully cook, insert the tip of a clean knife into the center. Pull out slowly and if the knife comes out clean - the banana bread is cooked.
    healthy-banana-bread-out-from-the-oven
  • Place the loaf pan on a cooling rack for 10 minutes. Then, turn the loaf out and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled.
    cool-banana-bread
  • Slice and serve!
    slice-and-serve-banana-bread

Recipe Notes

1. Ripeness Matters

Use very ripe bananas with brown spots for maximum sweetness and moisture. Underripe bananas will make the loaf drier and less flavorful.

2. Don’t Overmix

Once the dry and wet mixes meet, fold gently until just combined. Overmixing activates gluten and makes the loaf dense instead of soft and airy.

3. Check Oven Hotspots

Banana bread can brown quickly. If your oven runs hot, tent with parchment in the last 10–15 minutes to prevent over-browning while the center cooks through.

4. Rest for Better Slices

Allow the loaf to cool fully before slicing. Warm banana bread crumbles easily — patience gives you clean, bakery-style slices.

5. For Extra Moisture

Add a tablespoon of plant yogurt or an extra 20 g of mashed banana if you prefer a richer, softer crumb. Works especially well if your bananas aren’t ultra ripe.

Nutrition Facts

Serving: 80gCalories: 232kcalCarbohydrates: 28gProtein: 4gFat: 13gSodium: 279mgPotassium: 211mgFiber: 2gSugar: 9gVitamin A: 21IUVitamin B1: 0.05mgVitamin B2: 0.04mgVitamin B3: 0.5mgVitamin B5: 0.2mgVitamin B6: 0.1mgVitamin C: 3mgVitamin E: 0.2mgVitamin K: 0.5µgCalcium: 56mgCopper: 0.2mgFolate: 19µgIron: 1mgManganese: 0.5mgMagnesium: 24mgPhosphorus: 88mgSelenium: 8µgZinc: 0.4mg
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