This is the BEST vegan banana bread recipe that I have ever tried. It is a true cafe style banana bread that is egg-free and dairy-free, with a crunchy top and soft, moist centre. It is everything you expect banana bread should be.
Banana bread is one of the greatest things to come from forgetting you bought bananas last week in an attempt to be healthy, only to have them turn brown and a bit gross in the bottom of your fruit bowl.
It’s the reason I sometimes buy bananas only to resist eating them all week so I am ready to bake come the weekend and enjoy banana bread for morning tea the following week. It’s very worth it.
Ok, so really. What makes me able to claim that this is the BEST vegan banana bread on the vast internet? Well, in my opinion it is really simple – this banana bread is not trying to be anything else. Most vegan banana bread recipes don’t tend to use sugar or are masquerading as healthy – I even have one of those recipes on my website! This recipe is just banana bread in its truest, tastiest form. So yes, this recipe uses white flour and sugar (like a lot of sugar) and really has no nutritional benefit but it. tastes. good.
It is exactly what you want when you think banana bread.
And yes, it is still vegan. No butter, no milk, no eggs. That’s how we are rolling with this one.
So while I am all for the healthy version (seriously if you want that, my banana and oat bread recipe is truly awesome), this is where I am at today, not worrying about the sugar and just living our best life.
This is a two bowl recipe making clean up really, really simple. It could be a one bowl recipe if you really wanted to avoid washing up that extra bowl, but I do prefer to have my dry ingredients mixed together first before adding to the wet to make sure the baking powder and bicarb soda have been evenly dispersed.
This is a sticky batter, so once everything has come together, pour it into your greased and lined loaf pan. I recently bought a new loaf pan that was slightly narrower with higher sides and this has become the answer to getting a really nice, tall banana bread which is exactly what we all really want.
I also enjoy adding even more sugar by giving the top a quick sprinkle with white sugar before going in the oven to give the top some sparkle and a little sweet crunch. Not necessary but definitely a great addition.
One of the other reasons I think this banana bread is better than others is due to that crunchy top. While most banana breads will have a soft top, this one gets a little crispy in the oven which adds a bit of delicious extra texture when combined with the soft, moist middle bit.
The banana bread takes close to an hour in the oven, but during this time you will be treated to some of the most incredible oven smells warming your home which is just perfect for these cooler days spent indoors. Just add a cup of tea and a good book and you have a perfect Sunday morning!
Slice up your banana bread and enjoy fresh from the oven as is, add a little butter or freeze it for later.
How to freeze banana bread
To freeze, wrap each slice individually in plastic wrap and place in a zip lock bag in the freezer for up to three months. When you are ready to eat, grab a slice, let it defrost on the bench until room temperature, or zap in the microwave for 30 seconds. I then often like to give it a little toast on the sandwich press.
If you’re looking for a true, cafe style banana bread that is egg-free and dairy-free, then this is your recipe. Homemade banana bread is one of the most delicious things you can easily bake at home and this is a great alternative recipe using simple pantry ingredients (yes I count ground flaxseed as a pantry staple because it is a great addition for healthy kitchens).
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
The BEST Vegan Banana Bread
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 3 small or 2 large overripe bananas
- ½ cup canola oil
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 ¾ cups plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- ½ cup walnuts chopped
- 1 teaspoon white sugar optional
- Preheat oven to 180°C and grease and line a 8 x 4 inch loaf pan with baking paper. In a small bowl, mix together ground flaxseed and water and set aside for 5-10 minutes.
- In a large mixing bowl, add banana and mash with a fork until creamy. Add oil, brown sugar and vanilla and using a whisk, mix together. Add in flaxseed mix to the bowl and whisk to combine.
- In a medium bowl, sift flour, baking powder, bicarbonate of soda and cinnamon. Using a spatula, stir through to make sure everything is combined.
- Add dry ingredients to wet and use a spatula to mix through until completely combined. Add in chopped walnuts and fold through. The mixture will be quite sticky.
- Pour into the prepared pan evenly and sprinkle white sugar on top if desired. Bake in preheated oven for 50-55 minutes or until a skewer when inserted comes out clean. Turn out onto a wire rack to cool before slicing for serving or freezing.
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