Super moist vegan banana bread. Filled with plump raisins and crunchy walnuts. You won’t be able to stay away. No eggs, no dairy.
I love eating slightly green bananas. I know, it’s weird. But once a bit of browning starts, I feel like bananas are way too sweet and too strong in flavor. Anyone with me? (I know my friend Liss isn’t lol.) So whenever I buy bananas, I buy just a couple of them and make sure I buy the green ones. Unfortunately, there are days we don’t eat the bananas fast enough and brown speckles start to show. What I do is I set those bananas aside to brown completely. Brown until almost black so I can turn them into delicious banana bread! Now, I already shared my regular banana bread with you guys, but today you get my recipe for vegan banana bread. It’s just as good, contains no eggs or dairy AND has 50% less sugar. I can’t think of any reason why you should’t make this. 😉
This recipe is almost the same as my regular banana bread so I won’t waste too many words talking about this recipe. The only thing you need to know is:
- Always, always use well ripened bananas.
- I substituted the egg for “flaxseed egg” (=ground flaxseed mixed with water)
- I used soy milk instead of regular milk, but you can use any plant-based milk you like. Keep in mind coconut milk will change the flavor.
- If you’re a vegan that doesn’t eat refined sugar, you can use organic cane sugar or coconut sugar.
That’s it. Now scroll through my foodporn and get the recipe down below!
P.S.: Also try a toasted slice of banana bread and spread on some (vegan) butter. Yum!
- 2½ Tbsp flaxseed meal
- 6 Tbsp water
- 220 g all-purpose flour
- 1 Tbsp pumpkin spice*
- 1 tsp baking soda
- ¼ tsp salt
- 3 ripe bananas, mashed
- 150 g sugar
- 120 mL vegetable oil
- 60 mL unsweetened (soy)milk
- 100 g raisins, soaked and drained
- 70 g walnuts, chopped
- Preheat the oven to 160C and line a baking pan with baking paper.
- In a small bowl, mix the flaxseed meal and water. Set aside for about 5 minutes.
- In the mean time, mix the flour, pumpkin spice, baking soda and salt.
- Take one tablespoon of the flour mixture and mix it with the raisins and walnuts. Set aside.
- In a mixing bowl, mix the mashed bananas, sugar, vegetable oil and soy milk.
- Add the flaxseed mixture and mix.
- Fold in the remaining flour mixture until evenly mixed.
- Fold in the raisin-walnut mixture.
- Pour the batter in the baking pan. Top with additional walnuts if desired.
- Bake about 1 hour and 10 minutes at 160C or until a cake tester comes out clean.
- *or: 2 tsp ground cinnamon, ½ tsp ground ginger and ¼ tsp ground cloves