Looking for a delicious, healthy and simple vegan banana bread recipe? Look no further! This recipe for vegan banana bread is packed with ripe bananas, olive oil, and flaxseed egg to create a moist and fluffy texture. Sweetened with maple syrup and sugar of your choice, and flavoured with vanilla extract, this bread is perfect for breakfast, a snack, or dessert. It can also be made gluten-free with oats instead of all-purpose flour. Top it off with sliced bananas, chopped walnuts or pecans, and even vegan chocolate if you desire! Plus, it’s vegan-friendly and dairy-free, so everyone can enjoy it.
So what are you waiting for? It’s time to give this easy vegan banana bread a go!
This moist vegan banana bread is one of the BEST snacks ever. Toasted and buttered, warmed up with a coconut yoghurt side, smothered in peanut butter, or simply on it’s own; it’s so comforting and delicious!
I think some people find the idea of vegan baking slightly daunting, and that’s what I want to change.
Vegan baking is actually much simpler than non-vegan baking, in my opinion. This 10 minute Vegan Banana Bread recipe is so easy and super quick to make!
What Makes My Vegan Banana Bread Healthy?
I like to go into detail about the ingredients for each recipe I make. That’s so you can begin to understand my rationale behind certain ingredients, and then you can chop and change and play around in the kitchen! This vegan banana bread is made from…
Ripe Bananas: Bananas provide natural sweetness and moisture to the bread, as well as a delicious banana flavour. They are also a good source of fibre, potassium, and vitamin C.
Olive Oil: Olive oil adds a subtle fruity flavour and moisture to the bread. It also provides healthy fats that are important for overall health.
Vanilla Extract: Vanilla extract adds a warm and sweet aroma and flavour to the bread. It also contains antioxidants that can benefit your health.
Flaxseed Egg (ground flaxseed mixed with water): Flaxseed egg acts as a binder in the bread, helping it to hold together and rise. It is a great vegan alternative to eggs and is also a good source of fibre and omega-3 fatty acids.
Maple Syrup: Maple syrup provides additional sweetness and a unique flavour to the bread. It is a natural sweetener that is less processed than other sweeteners.
All-Purpose Flour or Gluten-Free Oats: Flour or oats provide the structure and texture to the bread. All-purpose flour is a versatile option that is widely available, while oats are a great gluten-free alternative that also provide fibre and protein.
Sugar of Choice: Sugar adds sweetness to the bread and helps it to brown and caramelise. You can choose a natural sweetener like coconut sugar or even use honey if you’re not strict vegan.
Salt: Salt enhances the flavour of the bread and balances out the sweetness.
Baking Powder: Baking powder helps the bread to rise and become fluffy.
Bicarbonate of Soda: Bicarbonate of soda helps to neutralise the acidity in the batter and adds lift to the bread.
Banana for Topping: Adding sliced banana on top of the bread adds an extra layer of banana flavour and visual appeal.
Chopped Walnuts or Pecans: Chopped walnuts or pecans add a nutty crunch to the bread and are a good source of healthy fats and protein.
Non-Dairy Milk of Choice: Non-dairy milk adds moisture to the bread and helps to bind the ingredients together. You can choose any non-dairy milk you prefer, such as almond milk or coconut milk.
Vegan Chocolate (Optional): Adding vegan chocolate chips or chunks provides a rich and indulgent touch to the bread. Look for vegan chocolate that is dairy-free and made with natural ingredients for optimal health benefits.
Make This Vegan Banana Bread Gluten Free
I’ve included a gluten free option by making this vegan banana bread with oat flour. I absolutely love making it this way, it’s super moist and has an added higher fibre-bonus.
Helpful Hack: FREEZE your bananas with the skin on when they’re going brown/black in the fruit bowl. Then, when you want to make a banana bread either take them out and leave on a plate to defrost or defrost them in the microwave. They will squeeze out of the skin perfectly and will hardly need any mashing!
If you make this recipe, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I absolutely love to see them!
Is Banana Bread Healthy or Unhealthy?
The healthiness of vegan banana bread can vary depending on the recipe and the ingredients used.
Vegan banana bread can be a healthy and nutritious option when made with wholesome ingredients such as whole grain flour, bananas, nuts, and natural sweeteners like maple syrup. These ingredients can provide fibre, vitamins, and minerals that are beneficial for our health.
However, some banana bread recipes may contain unhealthy ingredients such as refined flour, processed sugar, and butter or oil in excessive amounts, which can contribute to excess calories, sugar, and unhealthy fats. In this case, banana bread may not be as healthy and may be considered a treat or occasional indulgence.
Overall, if you’re looking to make banana bread a healthy option, it’s important to choose a recipe that uses wholesome ingredients and to consume it in moderation as part of a balanced diet.
Why Is Banana Bread Called Bread And Not Cake?
The reason why vegan banana bread is called bread instead of cake is due to its texture and baking method.
Banana bread is typically denser and more moist than cake, with a texture similar to quick breads. It is also typically made by baking a batter in a loaf pan, similar to other breads such as zucchini bread or pumpkin bread.
In contrast, cakes are typically lighter, fluffier, and more delicate in texture than bread. Cakes are often made by creaming butter and sugar together, and then adding flour and eggs to create a light and airy batter. Cakes are typically baked in round or square pans and often have frosting or other sweet toppings.
Therefore, the denser and more bread-like texture of banana bread is likely why it has been classified as bread instead of cake. However, it’s important to note that some banana bread recipes may be sweeter and more cake-like in texture, blurring the line between bread and cake.
What is a Good Substitute for Butter in Banana Bread?
If you don’t have any vegan butter at home and you’re making a vegan banana bread, fear not!
There are several good substitutes for butter in vegan banana bread that can make it a healthier option. Here are a few options:
Applesauce: Unsweetened applesauce is a popular substitute for butter in baked goods. It has a similar texture and can add moisture to the bread without adding extra fat.
Avocado: Mashed ripe avocado can be used in place of butter. It adds healthy fats and a creamy texture to the bread.
Greek yogurt: Non-fat or low-fat Greek yogurt can be used as a substitute for butter. It adds protein and creaminess to the bread while reducing the amount of fat.
Coconut oil: Coconut oil can be used in place of butter, but it is important to use in moderation as it is high in saturated fat.
When substituting butter with any of these options, keep in mind that the texture and flavour of the vegan banana bread may be slightly different. It is best to experiment and find the substitute that works best for your personal taste and dietary needs.
Why Did My Vegan Banana Bread Sink?
There are several reasons why a vegan banana bread may sink in the middle. Here are some potential causes:
Too much moisture: If the batter is too moist or has too much liquid, it can cause the bread to sink in the middle. This can be due to overripe bananas or adding too much liquid to the batter.
Undercooked: If the bread is undercooked in the centre, it can sink as it cools. Be sure to check that the bread is fully cooked by inserting a toothpick in the centre. If it comes out clean, the bread is done.
Too much leavening agent: Adding too much baking soda or baking powder to the batter can cause the bread to rise too quickly and then collapse in the middle as it cools.
Incorrect oven temperature: If the oven temperature is too low, the bread may not rise properly and then sink in the middle.
Over-mixing the batter: Over-mixing the batter can cause too much air to be incorporated into the mixture, which can lead to the bread collapsing.
To prevent your vegan banana bread from sinking in the middle, be sure to follow the recipe carefully and use the correct measurements. Also, be sure to check that the bread is fully cooked before removing it from the oven. Finally, be careful not to over-mix the batter and avoid adding too much liquid to the mixture.
Easy Vegan Banana Bread (Gluten Free)
- 3 Medium Ripe Bananas
- 1/4 Cup Olive Oil
- 2 tsp Vanilla Extract
- 1 Flaxseed Egg 1 tbsp ground flaxseed mixed with 2.5 tbsp water and left for 10 mins to set)
- 2 tbsp Maple Syrup
- 2 Cups All Purpose Flour or gluten free oats if required
- 1/3 Cup Sugar of choice
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- Banana for topping – sliced
- Chopped Walnuts or Pecans for topping – optional
- 1/3 Cup Non Dairy Milk of choice
- 1/2 Cup Vegan Chocolate optional
- Preheat your oven to 175c
- Grease and line a 9×5" loaf tin
- In a medium bowl, add the ripe bananas and mash with a fork
- Add the olive oil, flax egg and vanilla extract and mix well
- In a new bowl, stir together the flour, salt, sugar, baking powder, bicarbonate of soda and sea salt
- Add the mixtures together and mix until thoroughly combined
- Spoon the batter into the loaf tin and spread out with a spatula
- Add a halved banana (length ways), or a few slices of banana, and some chopped nuts if using
- Bake in the centre of the oven for 50-60 minutes. It should be golden brown and a skewer/tooth pick should come out clean
- Leave in the tin to cool for 20 mins and then carefully remove
My Banana Bread Is Wet?
If you’ve followed this vegan banana bread recipe, but are now asking your self “why is banana bread wet?”, well, it shouldn’t be, at least not overly moist! Something has probably gone wrong.
Banana bread can be wet or dense for a few reasons, including the ratio of wet to dry ingredients, the ripeness and moisture content of the bananas used, and the baking time and temperature.
One of the main reasons why banana bread can be wet is because of the moisture content of the bananas. Overripe bananas that are heavily spotted or even black are ideal for making banana bread because they contain more moisture, natural sugars, and flavour. However, if you use too many bananas or bananas that are too ripe, this can result in a wetter texture.
Another reason why banana bread can be wet is the ratio of wet to dry ingredients. If the recipe has too much liquid or not enough flour, this can also result in a wetter texture. It’s important to follow the recipe closely and use the correct measurements of ingredients.
Finally, baking time and temperature can also impact the texture of banana bread. If the bread is baked at too low of a temperature or for too long, this can result in a wet and undercooked centre. Conversely, if the bread is baked at too high of a temperature or for too short of a time, this can result in a dry and overcooked texture.
In summary, to avoid wet vegan banana bread, it’s important to use the right amount of ripe bananas, follow the recipe closely, and bake the bread at the appropriate temperature and time.
Enjoy this Vegan Banana Bread?
Then why not try my Vegan Blueberry Banana Bread? A twist on this classic!
Can Bananas Be Too Ripe For Banana Bread?
I guess if they’re literally mouldy, yes. But otherwise, not really, no. The darker the better! There really is no such thing as a ‘too ripe’ banana for a vegan banana bread!
How Long Does Vegan Banana Bread Last In The Fridge?
This moist vegan banana bread can last for up to a week when stored properly in the fridge. To store banana bread in the fridge, wrap it tightly in plastic wrap or aluminium foil, or place it in an airtight container.
It is important to let the banana bread cool completely before storing it in the fridge. If you store the vegan banana bread while it is still warm, it can create condensation, which can make the bread soggy.
Before consuming the refrigerated banana bread, it is best to let it come to room temperature. This will help to restore its texture and prevent it from tasting dry. If you want to enjoy the banana bread for a longer period, you can store it in the freezer for up to three months. Simply wrap it tightly in plastic wrap and place it in a freezer-safe container or bag.