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vegan banana bread
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Vegan Banana Bread with Walnuts and Pecans

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 each bite.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 8
Author: Leondra Madden

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

*The arrowroot starch can be substituted for with cornstarch.