Walnut Banana Bread (Vegan)
Sometimes we are just looking for a simple, classic banana bread. A flavorful, no frills loaf certain to please any banana bread lover.
Who doesn’t love a back-to-basics, no extras, all banana loaf of banana bread? This loaf is moist, tender, flavorful, and simply made with bananas and walnuts. It is super easy, super delicious, and can be eaten for breakfast, as a snack, or as an after-dinner treat.
What you will need:
All you will need are a few pantry basics and 2 to 3 medium-sized bananas. I suggesting using yellow bananas; they provide a better flavor. If all you have are ripening or overly ripe bananas, they will work too.
- plant based butter with salt
- all purpose flour
- baking powder
- baking soda
- vanilla extract
- combination of cane sugar and coconut sugar
- plant based milk
- plant based yogurt
- bananas
- walnuts
How to:
Preheat the oven to 350F and prepare an 8×4 loaf pan. Let’s melt the butter, peel and mash up the bananas, and set both aside. In a small bowl, add the flour, baking powder, and baking soda; whisk to fully combine and set aside. In a medium bowl, add the melted butter, mashed bananas, milk, yogurt, vanilla extract and both sugars. Whisk to fully combine; about a minute. Add the dry ingredients to the wet ingredients and whisk until just combined. Lastly, fold in the walnuts. Pour the batter into the prepared pan, and scatter the reserved walnuts over the top of the loaf. Bake the loaf for 65 minutes, or until a toothpick inserted comes out clean. Let the loaf rest in the pan for 15 to 20 minutes before transferring it to a cooling rack. If kept in an airtight container, the loaf should stay fresh for 5 to 7 days, if it lasts that long.
Alright, let’s get started. Please make, bake and enjoy!
Walnut Banana Bread (Vegan)
Ingredients
- 1 stick / 113 grams plant based butter with salt – melted
- 2 cups / 240 grams all purpose flour
- 6 tbsp / 90 grams plant based milk (room temperature)
- 2 tbsp / 30 grams plant based yogurt (room temperature)
- ½ cup / 100 grams cane sugar
- ¼ cup / 50 grams coconut sugar
- 300 grams smashed banana – 2-3 medium bananas
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp vanilla
- ½ cup walnuts – roughly chopped + extra for the top of the loaf
Instructions
- Pre heat the oven to 350F and prepare an 8×4 loaf pan by lining it with parchment paper.
- In a small bowl add the flour, baking powder, and baking soda; whisk to combine and set aside. To a medium bowl add the mashed bananas, both sugars, melted butter, milk, yogurt and vanilla extract; whisk to fully incorporate – about a minute. Add the dry ingredients to the wet ingredients and whisk until just combined. Lastly, fold the walnuts in. Pour the batter into the prepared pan and scatter the reserved walnuts over the top of the batter. Bake the loaf for 65 minutes or until a toothpick inserted comes out clean.
- Let the loaf rest in the pan for 15 to 20 minutes before transferring too a cooling rack.Store the loaf in an airtight container. Stays fresh for 5 to 7 days.
