The BEST Vegan Banana Bread

This is the BEST vegan banana bread recipe that I have ever tried. It is a true café 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.

Course Breakfast

Cuisine Australian

Prep Time 10

Cook Time 50

Total Time 1

Servings thick slices

Calories 429kcal

Author Sally

Equipment

Ingredients

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 extract
1 ¾ cups plain flour/all purpose flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda/baking soda
1 teaspoon ground cinnamon
½ cup walnuts chopped
1 teaspoon white sugar/granulated sugar optional

Instructions

Preheat the oven to 180°C (350°F) and grease and line a 20 x 10 cm (8 x 4 inch) loaf tin with baking paper.
In a small bowl, combine the ground flaxseed and water. Set aside for 5–10 minutes to thicken.
In a large mixing bowl, mash the bananas with a fork until smooth. Add the oil, brown sugar, and vanilla, and whisk until combined. Add the flaxseed mixture and whisk again to incorporate.
In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, and cinnamon. Stir to combine.
Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Fold through the chopped walnuts. The batter will be thick and sticky.
Pour the batter into the prepared tin and smooth the top. Sprinkle with white sugar, if using.
Bake for 50–55 minutes or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely. Slice to serve, or freeze for later.

Video

Notes

Freezing Instructions: Wrap each slice individually in plastic wrap and place in a zip lock bag in the freezer for up to three months.

Nutrition