Vegan Walnut Banana Bread

Vegan baked goods are actually much easier and tastier than you might imagine and this Vegan Walnut Banana Bread is a perfect example. Moist, with plenty of lift, and a crunchy brown sugar crust it’s sure to become a family favorite.

Homemade breads are the kind of comfort foods that I can never resist! One of the best things about Vegan Banana bread is that you don’t need to stress out over trying to figure out an egg substitute because the bananas do that heavy lifting for you! This delicious recipe is the perfect way to use up your over-ripe fruit and can be totally customized with whatever mix-ins that you love! As with a lot of vegan baking, the trick to this banana bread is cooling time. Make sure to let this loaf cool completely before slicing or it will be crumbly and want to fall apart. Even letting it sit overnight, covered, isn’t a bad idea.

What you are going to need to buy:

3 Over-Ripe Bananas (The more brown and spotty, the better: I have, in a pinch used two over-ripe bananas mixed with one regular one and the recipe has worked out just fine.)

1/3 cup of White Sugar

1/3 cup of Brown Sugar (+ 1/4 cup to sprinkle on the top before baking)

1/3 cup of Vegetable Oil

1 tablespoon of Vanilla Extract

2 cups of All Purpose Flour

1 teaspoon of Salt

1 teaspoon of Baking Powder

1 teaspoon of Cinnamon

1 teaspoon of Nutmeg

1/2 cup of Walnuts, chopped

What you are going to need to do:

Preheat oven to 350 degrees.

To begin, mash your overripe bananas together in a mixing bowl until smooth.

To your banana puree add your oil, sugar, and vanilla and mix until well incorporated.

In another bowl sift together dry ingredients (minus the walnuts) and then add slowly to the banana/sugar/oil mixture.

Do not overwork the mixture. Gently fold in flour until just incorporated. Batter will be thick.

Fold in walnuts (or whatever other mix-ins you prefer. (Chocolate chips, cranberries, etc…)

Spoon batter into a loaf dish that you have oiled and floured

Using the back of the spoon smooth batter into pan making sure mixture is worked into all corners.

Sprinkle 1/4 cup of brown sugar onto the top on the batter for a crunchy top crust (Don’t sip this step…is it a lot of sugar…yes! Is it the best part? Also, yes!

Bake on the center rack of your oven for 45 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Remove from oven and let cool completely before serving (several hours, if not over night)

Enjoy!