Soft and delicious vegan banana bread recipe! This crowd-pleaser egg-free, dairy-free banana bread is so easy to bake and customize also. Check out my detailed banana bread recipe with step-wise pictures!
While you can whip up many things with the overripe banana sitting in that counter, this quick banana bread definitely tops the list. The super sweet overripe bananas are the secret ingredient in the banana bread. :-)
I started my eggless baking journey with this simple eggless banana bread. I love the banana walnut bread in Starbucks, and I wanted to try similar bread at home. And precisely that’s when I came across the banana bread recipe on food network. Of course, I made it without eggs and kept it vegan as well. I liked the idea of adding citrus zest in the banana bread. So I started adding them regularly. But that’s completely optional. I have tried this recipe without lemon zest also.
The most forgiving banana bread & variations-
Yes, yes, yes. You can’t go wrong with this bread, and even if you mess up, you will end up with the delicious bread. Even though the recipes call for 1 cup of mashed banana, sometimes I add more than 1 cup of mashed banana. You see, I don’t want to waste my bananas. What will happen, you will end with a super sweet banana bread but slightly dense.
Baking powder & baking soda measure-
There are times when I ran out of baking powder, and I have swapped the amount of baking soda and baking powder, and I have got a perfect loaf. Guess what, I even found a new baking powder and baking soda measure. ¾ tsp of baking powder and 1 tsp of baking soda works well for this measure even. But today I went with the original measure of 1.5 tsp of baking powder and ½ tsp of baking soda.
Other Variations-
You can great creative here and mix and match and play with the ingredients. Just make sure you are using good quality baking soda and baking powder. They are the key ingredients that help the bread to rise.
- You can use whole wheat flour instead of APF. You might have to add 2 to 3 tbsp extra almond milk or water.
- You can use half the measure of whole wheat flour and half the measure of APF. Again if the batter is too thick, add 2 to 3 tbsp of plant-based milk or water.
- Instead of citrus zest, you can add ground cinnamon or ground nutmeg for a different flavor.
- You can make it nut-free and instead add dry fruits or vegan chocolate chips.
Tips to make perfect eggless banana bread-
Ok, folks, I am not a baking pro. But I made this banana bread so many times and learned few hacks, and that’s what I am going to share here.
- Use soft and mushy ripe to overripe bananas. The bananas with the black spots are the perfect ones for this. This is what I used this time.
- I tried pureeing the bananas with sugar instead of mashing and blending. When pureed, I felt the bread was slightly dense. So I started mashing them.
- For this measure, you need only 1 cup of mashed banana. You can add up to 1.25 cups, but more than that will yield a slightly dense bread.
- Also, do not over mix the banana bread after adding the dry ingredients. Once the flour is well-combined, stop mixing.
- Banana yields sufficient moisture to the bread. If required only if required, add extra milk or water. No harm in adding, but you might have to bake for a longer time. I used unbleached organic all-purpose flour, and I didn’t have to add extra liquid. But each and every flour is different.
- Now comes the fun part – most recipes call for adding the baking powder and baking soda along with the dry ingredients. But I add them to my wet ingredients and then add the flour. It has always worked for me, and it yields a soft and moist bread.
- Also, I add my walnuts along with the dry ingredients. I don’t fold them after mixing.
- I would recommend an 8.5X4.5 inch loaf pan for this measure. You can read about a lot of different baking pans their sizes and materials in “simply recipes”. I have tried this bread in a round cake pan also.
Serving & Storing Suggestion.
Let me be honest here, and I am not exaggerating. When I make banana bread, it just vanishes in less than 48 hours. Thanks to my kiddo and the husbandman. And I don’t bake more than one loaf at a time. I keep it outside during winters and refrigerate during summers. I have never tried freezing the banana bread.
Pair this egg-free, dairy-free banana bread with your morning coffee or with your high tea. It’s a great snack and a perfect party and potluck dessert. I can guarantee one thing, you can’t just stop with one slice of this banana bread.
Last but not least, don’t panic or worry when seeing those small black strands or filaments in your banana bread after baking. (I did, I thought it went bad) They are the banana fibers, and with baking soda and baking powder, they turn black. Your banana bread is all good. :-)
And don’t miss to check out my other eggless bakes-
Now without any further ado, let me share how to make this eggless banana nut bread with step-wise pictures.
Prep-Work:
- Preheat the oven to 350 degrees F.
- Add 1 tsp of oil to your loaf pan and grease it. You can use a cookie spray also.
- Sift the APF and add a pinch of salt to it and mix it.
- Roughly chop the walnuts.
Steps-
- Mash the bananas using a fork and take 1 cup measure in a bowl. Chunky banana pieces are ok.
- Now add the sugar.
- Mix it well. It will be like below.
- Next, add the oil and the vanilla extract.
- Using a hand whisk, mix thoroughly. Make sure the oil is well incorporated.
- Now add the baking powder and baking soda and give a quick mix.
- Add the lemon zest, if using at this stage and mix it.
- Now add the sifted APF with salt and the nuts.
- Gently mix. Just mix until you don’t see any dry flour. Do not overmix.
- Transfer this banana bread mix to the greased loaf pan. Spread it evenly and tap it gently. Now place the pecans and slivered almonds on top.
- Bake it for about 45 minutes at 350 deg F. At around 40 minutes, you can check the bread by inserting a toothpick and see if it comes out clean. So far, 45 minutes of baking time has always worked for me, and I bake in the middle rack.
- Allow it to cool for 10 to 15 minutes and run the knife through the edges of the loaf pan and gently remove the cake. Let it cool in the wire rack for 5 more minutes before slicing.
Recipe Notes-
- Mushy and ripe or overripe bananas work well for this recipe. Also, adjust the sugar amount according to the sweetness of the banana. My family likes super sweet bread, so I added ½ cup of cane sugar heaped. But you can use a lesser amount. You can add up to ⅔ cups of sugar or reduce it to ⅓ cup even.
- Make sure your baking soda and baking powder are fresh. Instead of 1.5 tsp of baking powder and ½ tsp of baking soda, you can use ¾ tsp of baking powder and 1 tsp of baking soda.
- You can make it nut-free. Skip nuts and add dried fruits or chocolate chips.
- For this exact measure, you don’t have to bake for more than 50 minutes.
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📖 Recipe
Vegan Banana Bread | Eggless Banana Walnut Bread
Equipment
- 8.5 X 4.5 Loaf Pan
Ingredients
Measurement Details - 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5ml
- 2 bananas 1 cup mashed banana
- ½ cup sugar heaped, preferably cane sugar
- ½ cup oil any neutral oil would work. I used Mazzola
- 1 tsp vanilla extract
- 1.5 tsp baking powder
- ½ tsp baking soda
- a pinch of salt
- 1 tsp lemon zest optional
- 2 cups all-purpose flour I used organic unbleached flour
- 5 to 8 walnuts roughly chopped
- 5 to 8 pecans to garnish, optional
- 1 tsp slivered almonds to garnish, optional
- 1 tsp oil to grease the loaf pan.
Instructions
Prep-Work:
- Preheat the oven to 350 degrees F.
- Add 1 tsp of oil to your loaf pan and grease it. You can use a cookie spray also.
- Sift the APF and add a pinch of salt to it and mix it.
- Roughly chop the walnuts.
Steps-
- Mash the bananas using a fork and take 1 cup measure in a bowl.
- Now add the sugar and mix it well.
- Next, add the oil and the vanilla extract. Using a hand whisk, mix thoroughly. Make sure the oil is well incorporated.
- Now add the baking powder and baking soda and give a quick mix.
- Add the lemon zest, if using at this stage and mix it.
- Now add the sifted APF with salt and the nuts. Gently mix. Just mix until you don't see any dry flour. Do not overmix.
- Transfer this banana bread mix to the greased loaf pan. Spread it evenly and tap it gently. Now place the pecans and slivered almonds on top.
- Bake it for about 45 minutes at 350 deg F. At around 40 minutes, you can check the bread by inserting a toothpick and see if it comes out clean. So far, 45 minutes of baking time has always worked for me, and I bake in the middle rack.
- Allow it to cool for 10 to 15 minutes and run the knife through the edges of the loaf pan and gently remove the cake. Let it cool in the wire rack for 5 more minutes before slicing.
Notes
- Mushy and ripe or overripe bananas work well for this recipe. Also, adjust the sugar amount according to the sweetness of the banana. My family likes super sweet bread, so I added ½ cup of cane sugar heaped. But you can use a lesser amount. You can add up to ⅔ cups of sugar or reduce it to ⅓ cup even.
- Make sure your baking soda and baking powder are fresh. Instead of 1.5 tsp of baking powder and ½ tsp of baking soda, you can use ¾ tsp of baking powder and 1 tsp of baking soda.
- You can make it nut-free. Skip nuts and add dried fruits or chocolate chips.
- For this exact measure, you don't have to bake for more than 50 minutes.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: This recipe was originally posted in 2014 but now updated with new pics and recipe cards.
Gorgeous bread…:)
Thanks Chitra
Walnut bread yum yum Sri:-)
Thanks yaar
Walnut bread yum yum Sri:-)
This looks yummy! So wish I can have one right now!
Thanks.. wish I could send it across
Super cool Sri, lovely bread :-)
Thanks da