This moist vegan banana bread is a definite crowd pleaser. It is surprisingly easy to make, delicious, and worth sharing. Whenever I make this treat my brothers gobble it up in no time!
Banana bread will never go out of style, it’s simply a classic. I have made this recipe a million times and I can assure you that its all the things you would long for in a banana bread- its fluffy, moist, not too sweet and will leave you wanting more and more after every bite.
Whether you are an amateur or experienced baker, this recipe is a manageable task and is sure to satisfy the tastebuds of all.
This treat hits all the spots PLUS will make your house smell amazing while baking.
The walnut and pecan bits sprinkled on top of this bread adds a mouthwatering crust that goes perfectly with the flavor of the maple syrup glaze. It really puts the icing on the cake (no pun intended).
Notes on the Ingredients:
Cake flour, almond flour and arrowroot starch combined provides the perfect moist texture.
Baking soda will allow the banana bread to become light and fluffy when combined with the vegan buttermilk.
Cinnamon and salt enhance the taste of the banana bread.
Ripe bananas– the star of the show! Along with being RICH in vitamins and minerals, they bind the ingredients together and of course, natural sweetness and moisture. I recommend using bananas that have spotty or fully brown peels as they are extra sweet.
Vegetable oil adds moisture, improves flavor and prevents a crumbly texture
Plant-based milk and apple cider vinegar together creates vegan butter milk which helps to make the final product fluffy.
Brown sugar adds sweetness and a rich flavor
Walnuts and Pecans, chopped, makes for a delicious crust.
Maple syrup adds a beautiful shine and flavour to the top.
How to make this Vegan Banana Bread
- Start off this recipe by preheating your oven to 350ºF and grease a 9×5-inch loaf pan with oil. DIY vegan buttermilk by adding apple cider vinegar to plant-based milk of choice and allow to sit for 10 minutes
- Mash your bananas and set aside.
- Mix your flour mixture, baking soda, cinnamon, salt and sugar in one bowl.
- Add the vegan buttermilk and oil to mashed bananas.
- Slowly add the dry ingredient mixture to the wet ingredient mixture.
- Bake, cool, slice and enjoy!
Tips for making the Best Vegan Banana Bread:
- The best part about this recipe is that the bananas account for most of the sweetness, you can even omit the brown sugar for a refined sugar free product, and it would still turn out GREAT.
- Almond flour is necessary as it adds moisture and contributes to a fluffy texture.
- If you have an oven thermometer, use it when baking this recipe to ensure accurate baking temperature (nobody wants mushy or dry banana bread).
- Chopped pecans and walnuts can be mixed into the batter before baking. Even chocolate chips or dried fruit if you so desire.
- Mash bananas properly before adding the rest of ingredients to ensure that the flavor will be evenly distributed throughout the final product.
- As soon as the flour is incorporated into the wet batter, stop mixing. I’m addicted to mixing so I get it, but over mixing the batter will result in a dense bread.
Storage suggestions:
Room temperature- wrap in wax paper and then in a sealed container and store on the counter for 2-3 days.
In the refrigerator- wrap in wax paper and store in the refrigerator for a week, reheat the banana bread in the microwave for the best texture. You could also pop it in the toaster for a minute or two.
Vegan Banana Bread with Walnuts and Pecans
Ingredients
- ½ cup plant-based milk I used homemade cashew milk.
- 1 tbsp. apple cider vinegar
- 1 tbsp walnuts chopped
- 1 tbsp pecans chopped
- 1 ½ cups ripe banana overripe bananas are preferred (275g)
- 2 cups cake flour 240g
- ½ cup almond flour 60g
- ¾ tsp baking soda
- 1 tbsp arrowroot starch
- ¼ cup brown sugar
- 1 tsp cinnamon powder
- ½ tsp salt
- 2 tbsp oil I used avocado oil
- 1 tbsp maple syrup
Instructions
- Preheat oven to 350ºF (175ºC) and grease 9×5- inch loaf pan with oil.
- In a measuring cup, add apple cider vinegar to plant-based milk. After ten minutes, the milk should appear lumpy.
- Chop pecans and walnuts and set aside.
- In a large bowl, mash bananas and set aside. The dry ingredients will be added to this bowl later.
- In a separate medium sized bowl, sift together cake flour, arrowroot starch and baking soda. Then add the almond flour, salt, sugar, and cinnamon in the same bowl. Mix well and set aside.
- To the bananas in the large bowl, add vegan buttermilk and oil. Mix well.
- Slowly incorporate dry ingredients to the wet ingredients. If you are adding nuts, dried fruits or chocolate chips into the batter, gently fold them in now. Stop mixing once all the flour is incorporated, the batter should be lumpy.
- Pour your batter into your greased loaf pan and sprinkle chopped bits of pecan and walnut on top.
- Bake the bread in your oven for 60 minutes or until a toothpick placed in the middle comes out clean. Place on a cooling rack and let it cool in the pan for 10 minutes. Run a butter knife around the edges of the bread, place a plate over top your bread and gently flip it over. Use your hands to lift the bread over onto the cooling rack.
- In a mug or glass bowl, microwave maple syrup for 50 seconds. Brush immediately over the warm banana bread.
- Allow the bread to cool completely, it’s worth the wait, Enjoy!
Notes
Made this recipe? Let me know how it went by leaving a comment below
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