The BEST Vegan Banana Bread
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.
Prep Time 10 minutes
Cook Time 50 minutes
Servings 8 thick slices
- 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.
To freeze, wrap each slice individually in plastic wrap and place in a zip lock bag in the freezer for up to three months.
Not from Australia? Check out my US Conversion Guide.