Vegan Banana Bread: Moist, Easy, Extra Protein
Moist vegan banana bread without eggs or dairy: ripe bananas, flaxseed instead of eggs, oats, coconut sugar and plant protein. 10 minutes prep, about 50 minutes in the oven.
Tracking your food?
Looking for a snack without refined sugar? And now, also need more protein?
I got you covered!!! This Banana Bread will be YOUR Gamechanger! 🍌🌱
Find the recipe below. I'd love to hear how yours turned out, tag me on Instagram @wansinns_food. Happy baking! 💛
Looking for a delicious, moist, and foolproof vegan banana bread recipe? You’ve come to the right place! This banana bread is made with simple ingredients, it’s perfect for breakfast, a snack, or even dessert. Plus, it’s naturally plant-based and can be customized with your favorite mix-ins. Let’s get baking!
Picture: I used this basic banana-bread recipe and made a Banana Carrot Cake Version out of it!
Vegan banana bread: your questions
How do you make banana bread without eggs?
Ground flaxseed mixed with plant milk binds the batter, and three ripe bananas keep it moist. You don't need an egg replacer from the shop.
What makes this vegan banana bread different?
It's sweetened with coconut or date sugar instead of white sugar, has oats and whole-grain flour, and 60 g of plant protein go into the batter.
How do I know when it's done?
After 50 to 60 minutes at 180 °C, insert a toothpick in the centre. If it comes out clean, the bread is ready. Let it cool for 10 minutes in the tin before you take it out.
Is this banana bread gluten-free?
Not as written, because whole-grain flour contains gluten.
Vegan banana bread recipe
Method
Preheat your oven to 180°C and lightly grease a 9×5-inch loaf pan or line it with parchment paper.
Mash the Bananas in a large mixing bowl with a fork until smooth. They’re the secret to this bread’s moist texture!
Add the oil, coconut sugar, plant-based milk, flaxseeds and vanilla extract to the mashed bananas. Whisk everything together until smooth and well combined.
In a separate bowl, whisk together the flour, tigernut flour, plant protein, baking soda, baking powder, salt, and optional spices (cinnamon)
Slowly fold the dry ingredients into the wet banana mixture. Stir until just combined—don’t overmix!
If desired, gently fold in nuts, chocolate chips, or any other fun mix-ins.
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Notes
The riper the bananas, the sweeter and moister the bread. Brown spots are perfect.
Fold the dry ingredients in only until just combined. Overmixing makes it dense.
{'Mix-ins': "walnuts, dark chocolate chips or grated carrot (that's how my banana carrot cake version was made)."}
