Vegan Banana Bread
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
10
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Calories
226 kcal
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Course
Dessert
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Cuisine
American, International
Vegan Banana Bread
Description
The recipe starts by mixing ground flaxseed with water to create a gelatinous egg replacement. Mashed ripe bananas are combined with vegetable oil (or applesauce), brown sugar, vanilla extract, and the flax egg mixture to form the wet ingredients. These are combined with sifted whole-wheat and all-purpose flours, baking powder, baking soda, nutmeg, cinnamon, and salt, then gently mixed to avoid overworking. Optional walnuts or chocolate chips add texture and flavor.
Baked in a loaf pan at 350°F, the banana bread develops a moist crumb with mild spice and natural sweetness from the bananas and brown sugar. Placing a banana slice topped with maple syrup on the batter before baking gives a decorative and slightly caramelized surface element.
This bread makes a well-rounded vegan snack or breakfast item. It can be customized by substituting gluten-free flour, omitting the topping, or adding favorite mix-ins without altering the core method.
Ingredients
- 2 tablespoon Flaxseed ground
- 6 tablespoon water
- 3 banana mashed well, medium, very ripe
- 5 tablespoon vegetable oil or applesauce
- 8 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1 cup whole-wheat flour can substitute all-purpose flour, 100g
- 1 cup all-purpose flour 100g
- 1 teaspoon baking powder
- ½ teaspoon baking soda bicarb of soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Optional additions
- 1 handful walnuts or other nuts
- 1 handful chocolate chips
Optional decoration
- 1 banana ripe
- 1 teaspoon maple syrup or brown sugar
Instructions
- Preheat oven to 175C/ 350F. Lightly grease a 9x5” (2lb) loaf pan with nonstick cooking spray or vegan butter.
- Stir the flax into 6 tablespoons water, then let sit for 5 minutes to thicken up. I use a mug for this. The flax will turn slightly gelatinous and this mixture will be the vegan egg substitute for the vegan banana bread.
- In a large mixing bowl, mash the bananas really well, then beat in the oil, sugar and vanilla (you can do this by hand of with an electric mixer). Stir in the flax/water mixture.
- Sift in the flours, baking powder, baking soda, nutmeg, cinnamon, and salt (you’ll need to tip the sieved bran back into the bowl if using wholewheat flour) and gently stir to combine completely, but do not overmix. If adding walnuts or chocolate chips, add them now.
- Pour the batter into the prepared loaf pan and spread to the edges in an even layer.
- Slice the last banana lengthways and place decoratively on the top of the batter. Brush with the maple syrup or sprinkle with brown sugar.
- Bake in the oven for 55-65 minutes or until an inserted skewer or toothpick comes out clean. If the banana bread is browning too quickly, place tin foil over it while it continues baking.
- Allow the banana bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- If flaxseed is not available, chia seeds can be used as an egg substitute in the same way.
- To make a gluten-free version, substitute gluten-free plain flour and ensure baking powder is gluten-free.
- Chocolate chips or nuts can be added to the batter for added texture and flavor.
- The banana topping and maple syrup glaze are optional and can be omitted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Sodium | 117mg | 5% |
| Potassium | 248mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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