Vegan Banana Bread

So in the last handful of weeks there has been National Peanut Butter Day… then Pancake Day… now Banana Bread Day tomorrow? Can the next one pretty please be national Arugula Day? or Kale Day? and Quinoa Day has to be coming up soon, right? Give the food bloggers a fighting chance to stay thin for god’s sake…

But back to the holiday at hand… I was trying to think of a unique spin, something interesting and out-of-the-box to contribute to such a monumental occasion, but when it comes to banana bread I’m just such a purist. I only want to taste bananas, walnuts, and butter (I don’t actually use real butter, but still…)

My recipe is simple, light, healthy and delicious (and also vegan). I don’t like the texture of bananas, so I mash the crap out of them so that no huge chunks make their way in. I cut the sugar down to a minimum because the bananas provide so much natural sweetness already.


Vegan Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 loaf, 2 mini-loaves
Ingredients
  • ¼ cup butter, vegan butter, or oil
  • ½ cup sugar
  • ½ cup almond milk or milk of your choice
  • 1 teaspoon vanilla
  • 1 teaspoon apple cider vinegar
  • 1½ cup whole spelt flour or whole wheat flour
  • ½ cup white spelt flour or all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 large ripe bananas, mashed (about 1.5 cups)
  • A few handfuls of chopped walnuts (optional)
Instructions
  1. Preheat the oven to 350 degrees and spray one loaf pan or two mini loaf pans with non-stick cooking spray.
  2. Whisk the room-temperature butter with the sugar, milk, vanilla, and apple cider vinegar.
  3. In a separate bowl, sift together the flours, baking soda, baking powder, and salt and set aside.
  4. Gently stir together the dry and wet mixtures. Fold in the mashed bananas and walnuts, if using. Don’t over-mix, stir until ingredients are just combined to avoid dense bread. Pour the batter into the prepared pan(s). Top with a few extra walnuts.
  5. Bake for 30-50 minutes depending on your oven. Bake mini-loaves for 25-30 minutes.
Notes
I prefer mini-loaves because I find I can get them to bake more evenly throughout than full-sized loafs.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

34 comments

  1. Caitlin from theveganchickpea.com on said:

    what a beautiful banana bread!

  2. What a beautiful blog you two have. I really like the clean design, your photography and the recipes.Good work.
    I try to cook local, organic and vegetarian (not always, but more often). I totally agree, it is hard to stay on track with your scale being a food blogger.
    My kids always enjoy a slice of good banana bread. Thanks for a new recipe.
    Greetings from Colorado.

  3. Courtney Jones from thefigtree.blogspot.com on said:

    Gorgeous photo & beautiful recipe 🙂 Thanks for sharing. Your blog is truly inspiring!

  4. Sarah from snixykitchen.wordpress.com on said:

    Your banana bread looks beautiful! I was just saying that I hate the texture of bananas also! Seems I’m not alone:)

  5. Happy Banana Bread Day!!!! Love your version of the classic, too! I just made a flourless version last night 😀 gorgeous pic!

  6. Sanjeeta KK from litebite.in on said:

    Love the nutty crust of this wonderful loaf! And its a vegan bake as well..icing on the cake 🙂 Glad to find this place.

  7. cassie from bakeyourday.net on said:

    What a beautiful space you have. I’m already mesmerized by your beautiful photos. Hopping over from Healthy Green Kitchen and I will be back! This bread sounds amazing!

  8. That is one pretty loaf! I totally missed all the food holidays this year. I win the bad food blogger award.

  9. This bread is absolutely delicious! I adapted it for my own blog and boy, oh boy was it a hit at my house!

    Thanks so much for giving me the yummiest way to use up overripe bananas!

    • jeanine from loveandlemons.com on said:

      so great to hear, thanks for sharing!

  10. Amber from FettleVegan on said:

    This is a perfect recipe. I’ve made this recipe 4 times in 4 days and had complete success every time. I’ve subbed grapeseed oil, brown rice syrup, and hemp milk and still had wonderful results. Thanks so much for sharing!!

    • jeanine from loveandlemons.com on said:

      wow, 4 times in for days is really something! Glad you like it 🙂

  11. Rose from ourladyofsecondhelpings.com on said:

    Came across this on Pinterest. The recipe looks delicious! I am going to keep it on top of the recipe pile for my next batch of brown bananas. Thank you 🙂

  12. Mo on said:

    Mmm this looks delicious, I like the fact that it’s light! Light banana breads are not common things.
    How do you keep your loaf tins so clean? I have the same style as you and the dough gets stuck where the sides join.

    • jeanine from loveandlemons.com on said:

      Hi Mo, thanks… the day I shot this, that pan was actually new. I have the same problem you do (not being able to get the corners clean). Let me know if you come up with a solution 🙂

      • Mo on said:

        Damn, it did seem too good to be true. I suppose the only solution then is to buy one that isn’t box sided!

  13. Brana on said:

    Absolutely love this bread. Gonna make it again tonight. I’ve used coconut butter and mix of coconut sugar paste and barley malt extract instead of sugar. Tonight I might try it with mollases instead. Thank you so much, this is the best banana loaf recipe I came accross by far.
    Fantastic web page. Thank you, thank you, thank you. 🙂

  14. Holly on said:

    I’m eating this warm from the oven right now! What a delicious and wholesome loaf. I used coconut oil and coconut palm sugar. Thanks so much for the wonderful recipe!

    • jeanine from loveandlemons.com on said:

      so glad you are liking it! I love baking with coconut oil – my favorite 🙂

  15. Robin on said:

    I made this recipe for a charity bake sale at my mom’s work and it was a huge hit! I baked the bread in an 8×8 pan and cut it into individual squares. My mom said they sold like wildfire! I am vegan myself and thought it would be great to make a vegan item for my mom’s vegan coworkers. I used whole grain spelt+all purpose, 1/4c turbunado sugar+1/4c brown sugar, and I added 1/2c craisins and 1/2c vegan chocolate chips. My only regret is that I didn’t get to try any! We will definitely make this recipe again soon to keep for the family!

    • jeanine from loveandlemons.com on said:

      Hi Robin, glad everyone liked it!!

  16. Amadea on said:

    Hi! Can I substitute the apple cider vinegar with lemon juice x

  17. تنور from tanuor.ir on said:

    Excellent and thanks

  18. kate on said:

    Hello! I’m looking forward to making this bread! Quick question: When your recipes call for almond milk, should I be using original (sweetened) or unsweetened?

    Thanks!

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