Go Back
vegan banana bread
Print Recipe
5 from 1 vote

Vegan Banana & Walnut Bread

Soft, moist, rich and fruity - this easy vegan banana bread recipe is a classic answer to using up a bunch of over-ripe bananas.
The amount of bananas isn't too critical. It's a tolerant recipe and anywhere between 375-525g has worked great.
Recipe from veganrecipebowl.com
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: cake
Cuisine: British
Keyword: dairy free, egg free, palm oil free, wholegrain
Servings: 10 slices
Calories: 275kcal
Author: BENJAMIN

Ingredients

Flax gel

  • 6 tablespoons water
  • 2 tablespoons ground flaxseed

Dry

  • 200 g wholemeal flour
  • 150 g light brown sugar
  • 50 g walnut pieces
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet

  • 450 g ripe, soft bananas (peeled and mashed to purée)
  • 75 g light olive oil
  • 2 tablespoons maple syrup

Instructions

  • Pre-heat the oven (180 °C, Fan 160 °C, 350 °F, Gas 4), and line a 900g (2lb) loaf tin, 17 x 9 x 9cm baking tin with baking paper.
  • Make the flax egg-replacement by combining the water and ground flax seed in a bowl and lightly whisking to wet the flax. Set aside for 10-15 minutes to thicken.
  • Put all of the dry cake ingredients (flour, sugar, walnuts, baking powder and salt) into a large bowl and stir with a spoon until evenly mixed and free of any lumps. Stir in the liquids (banana, oil, maple syrup and flax gel).. Do not beat heavily, just stir briskly until a smooth batter forms.
  • Pour batter in to your lined loaf tin and bake in the centre of the oven for 60-80 minutes, or until well risen and a cocktail stick inserted into the centre comes out clean. Set aside on a wire rack until cooled to room temperature, then wrap in a tea-towel and leave for 12-24 hours before serving.

Notes

Storage: Cover with an air tight wrapper or container. Keeps well for up to three days in a cool place.