Vegan Breakfast
The Ultimate Vegan Banana Bread Recipe
This banana bread features a tender, moist crumb enriched with ground flaxseed and naturally sweetened with overripe bananas. A touch of cinnamon and crunchy walnuts create a deeply satisfying loaf that excels in both texture and flavor.
- Prep
- 15 min
- Cook
- 55 min
- Serves
- 8
- Level
- Easy
- Per serving
- 245 kcal
Method
Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan.
Whisk the ground flaxseed meal with the warm water in a small bowl. Allow this mixture to sit for 10 minutes to bloom. Blooming the flaxseed meal is a critical step because it allows the soluble fiber to hydrate and form a thick, viscous gel that provides the structural binding needed for the loaf to hold its shape.
In a large mixing bowl, mash the overripe bananas until they reach a smooth consistency with very few lumps. It is important to use bananas with heavy brown spotting because their starches have fully converted into sugars, providing maximum moisture and sweetness to the crumb.
Add the bloomed flaxseed gel, melted coconut oil, light brown sugar, and vanilla extract to the mashed bananas. Whisk until the sugar has partially dissolved and the mixture is well emulsified.
Sift the all-purpose flour, baking soda, sea salt, and ground cinnamon into the bowl. Sifting ensures that the leavening agent and spices are evenly distributed, preventing pockets of salt or soda in the finished bread.
Use a spatula to gently fold the dry ingredients into the wet mixture. Stop as soon as no streaks of flour remain; overmixing will develop the gluten and result in a tough, rubbery texture. Fold in the chopped walnuts during the final few strokes.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let the bread cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely before slicing.
Notes
Use the ripest bananas possible—those with nearly black skins will produce the deepest flavor and most tender crumb.
To prevent the walnuts from sinking, you can toss them in a teaspoon of flour before folding them into the batter.
Ensure your baking soda is fresh by placing a pinch in vinegar; if it doesn't fizz aggressively, replace it to ensure your bread rises properly.
Measure your flour using the 'spoon and level' method to avoid packing too much into the cup, which can lead to a dry loaf.
