Traditional banana bread is made with butter, eggs and sometimes even milk. But with a few ingredient swaps, you can make a vegan banana bread that’s perfectly sweet and moist, with a soft crunch from chopped-up walnuts. This dairy-free, egg-free banana bread comes together in about an hour, but the mouth-watering aroma will linger in your kitchen all day long.
Ingredients for Vegan Banana Bread
- Tofu: When making baked goods, silken tofu is an excellent alternative because it blends into a smooth puree that adds moisture and protein. Tofu works so well in this recipe because it is relatively flavorless and great for binding. The silken tofu and canola oil keep this vegan banana bread soft for days.
- Sugar: Did you know not all sugar is vegan? Some companies add bone char to their sugar to whiten the product. When searching for vegan-friendly sugar, look for labels that include words like “organic,” “unrefined,” “natural” or “raw” on the package.
- Whole wheat flour: We split the flour amount equally in this recipe between all-purpose flour and whole wheat flour. Whole wheat flour adds a wholesome and nutty flavor, but if you only used whole wheat flour the loaf would be much too hearty and dense.
- Bananas: Make sure you use very ripe bananas for banana bread! They’re sweeter and easier to mash up. If your bananas are still too firm, learn how to quickly ripen bananas.
- Walnuts: Toast the nuts to bring out their nutty richness and to dilute the rawness. They add lightly crunchy texture to this vegan banana bread.
Directions
Step 1: Whisk the dry ingredients
Preheat the oven to 350°F. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda and salt.
Step 2: Beat the wet ingredients
Use a hand mixer or stand mixer to beat together the sugar, bananas, tofu, oil and vanilla.
Editor’s Tip: Make sure the mixture is free of lumps before moving on to the next step.
Step 3: Combine the ingredients
Beat the wet ingredients into the dry ingredients just until moistened. Use a rubber spatula to fold in the walnuts.
Step 4: Bake
Transfer the batter to an 8×4-inch loaf pan that’s been coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Take it out of the pan and put it on a wire rack to cool completely to room temperature.
Recipe Variations
- Spice it up: Make this vegan banana bread recipe a little cozier by adding a dash of cinnamon and a dash of nutmeg.
- Swap the nuts: Not a fan of walnuts? Use pecans or macadamia nuts instead. Or, skip the nuts and use chocolate chips or diced dried fruit.
- Decorate like a pro: Got an extra banana? Cut it in half lengthwise and position the banana seed side-up on top of the unbaked loaf. A little sprinkling of turbinado sugar on top of the unbaked loaf adds a sparkly sugar touch.
How to Store Vegan Banana Bread
Allow the vegan banana bread to cool completely to room temperature. Place the loaf in an airtight container or wrap it tightly in storage wrap or aluminum foil. Store the bread at room temperature for up to two days or in the fridge for up to one week.
Can you freeze vegan banana bread?
Yes, you can freeze vegan banana bread! Allow the loaf to cool completely to room temperature, then place it in an airtight container, or wrap it in foil and put it in a resealable bag. It should last in the freezer for up to four months. To thaw, place the loaf in the fridge overnight or let it come to room temperature on the counter for about two hours.
Vegan Banana Bread Tips
Can you make gluten-free vegan banana bread?
While we haven’t tested this recipe with gluten-free flour, we would recommend using a cup-for-cup gluten free flour blend that contains xanthum gum. Our favorite gluten free flour blend is King Arthur Flour Measure for Measure Gluten-Free Flour.
Can you make this vegan banana bread recipe oil-free?
In many baking recipes, applesauce is a great substitute for oil. It shouldn’t replace all of the oil, but applesauce can be substituted for about half the oil a recipe calls for. Go with unsweetened applesauce; otherwise, you may need to adjust the amount of sugar in the recipe.
