Vegan Banana Walnut Bread
A moist, tender banana bread loaded with toasted walnuts and sweetened only with ripe bananas and maple syrup. Completely plant-based with no eggs or dairy, this loaf is just as rich and satisfying as the classic.
Ingredients
- 3 large very ripe bananas, mashed
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil (or neutral vegetable oil), melted, cooled
- 2 tbsp ground flaxseed
- 5 tbsp water
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1/2 cup walnuts, roughly chopped
Instructions
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1
Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan or line with parchment paper.
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2
In a small bowl, combine 2 tbsp ground flaxseed with 5 tbsp water. Stir and let sit for 5 minutes until it thickens to an egg-like consistency.
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3
In a large bowl, mash 3 large mashed very ripe bananas until nearly smooth. Stir in 1/4 cup pure maple syrup, 1/4 cup melted, cooled coconut oil (or neutral vegetable oil), the prepared flax egg, and 1 tsp pure vanilla extract.
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4
Add 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp fine sea salt, and 1/2 tsp ground cinnamon to the wet ingredients. Stir until just combined — do not overmix.
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5
Fold in most of the 1/2 cup roughly chopped walnuts, reserving a small handful for the top.
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6
Pour the batter into the prepared loaf pan and smooth the top. Scatter the reserved walnuts over the surface.
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7
Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil after 40 minutes.
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8
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.