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5.0 from 6 votes

Vegan Rye Flour Banana Bread

This plant-based rye flour banana bread is hearty and delicious, and comes together in one bowl. It makes a perfect treat for breakfast or any time of day!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 16 slices
Calories: 331 kcal
Course: Breakfast , Snacks
Cuisine: American

Ingredients

Banana Bread Batter
  • 1½ cup mashed bananas (approx 3 large bananas)
  • 1 small banana (*optional; slice it in half lengthwise and leave for decorating the top of the loaf)
  • ½ cup vegan butter, softened
  • ¾ cup sugar (see Note 1)
  • 2 tbsp fancy molasses (see Note 2)
  • 2 tsp vanilla extract
  • ½ cup homemade soy milk
  • 1 tsp spice mix of your choice (*optional; see Note 3)
  • 2½ cups rye flour
  • 2 tsp baking powder
  • ½ tsp baking soda
Cream Cheese Frosting
  • ½ cup vegan butter
  • 8 oz vegan cream cheese
  • 2½ cups powdered sugar
  • 1 tsp vanilla extract

Instructions

Banana Bread
    Cup of Yum
  1. Preheat oven to 350 °F.
  2. Beat together 1½ cup mashed bananas, 1/2 cup vegan butter, softened, 3/4 cup sugar, 2 tbsp fancy molasses, 2 tsp vanilla extract, and 1/2 cup Homemade Soy Milk on high for 2 minutes or until everything is mixed together.
  3. Add 1 tsp spice mix of your choice (optional), 2½ cups rye flour, 2 tsp baking powder, and 1/2 tsp baking soda. Mix on medium-low speed until just combined; a few streaks of flour here or there is okay.
  4. Optional decoration: lay the two halves of 1 small banana, cut-side-up, on top of the loaf.
  5. Bake at 350 °F for 60 minutes. Turn out onto a wire cooling rack and let stand for at least 1 hour.
Cream Cheese Frosting
  1. Beat 1/2 cup vegan butter and 8 oz vegan cream cheese together, starting at slow speed to incorporate. Then ramp up to high speed to whip some air into the mixture.
  2. Add 2½ cups powdered sugar in two batches, blending slowly to start then gradually increasing speed to medium until fully incorporated.
  3. Beat in 1 tsp vanilla extract.
  4. Do not spread frosting onto the banana bread until it has fully cooled, or else the frosting will melt!

Notes

  • As written, this recipe has a good amount of sweetness but is less sweet than a banana bread you’d typically buy from a bakery or restaurant. If you prefer a sweeter banana bread, increase the amount of sugar by 1/4 cup (50g).
  • Fancy molasses add a nice caramelized, brown sugary flavour in addition to ensuring the banana bread stays moist. I don’t recommend subbing it out with blackstrap molasses which taste way too strong. Maple syrup is a better alternative. Or just use more sugar in its place.

  • There are many types of spice blends you can use in banana bread. Typically you want something cinnamon-based. Here are some options:

    Apple pie spice (British-American) Chai masala (Indian) Koekkruiden (Dutch) Mixed spice (English) Pumpkin pie spice (American) Spekkoek (Dutch-Indonesian) You can also use just 1 tsp of ground cinnamon or cardamom. Or leave out the spice mix entirely.

  • Apple pie spice (British-American)
  • Chai masala (Indian)
  • Koekkruiden (Dutch)
  • Mixed spice (English)
  • Pumpkin pie spice (American)
  • Spekkoek (Dutch-Indonesian)
  • You can also use just 1 tsp of ground cinnamon or cardamom. Or leave out the spice mix entirely.

Nutrition Information

Calories 331kcal (17%) Carbohydrates 52g (17%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 0.1g Sodium 329mg (14%) Potassium 240mg (7%) Fiber 3g (12%) Sugar 33g (66%) Vitamin A 564IU (11%) Vitamin C 3mg (3%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 331

% Daily Value*

Calories 331kcal 17%
Carbohydrates 52g 17%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Sodium 329mg 14%
Potassium 240mg 5%
Fiber 3g 12%
Sugar 33g 66%
Vitamin A 564IU 11%
Vitamin C 3mg 3%
Calcium 66mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.