Dense and Fruity Banana Bread

Fruity vegan banana bread recipe

Wholesome and seductive all at once, this moist vegan banana bread is wonderful with tea or as a sweet yet healthy part of breakfast or lunch. Adapted from Vegan Express.

Makes 1 loaf

  • 2 cups whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/3 cup natural granulated sugar
  • Pinch of nutmeg
  • 2 tablespoons dry unsweetened cocoa, optional
  • 2 medium ripe bananas, well mashed
  • 1/2 cup applesauce or apple butter
  • 2 tablespoons safflower oil
  • 1/3 cup plain or vanilla nondairy milk, or as needed
  • 1/2 cup finely chopped dried apricots or raisins
  • 1/3 cup finely chopped walnuts, optional

Preheat the oven to 350 degrees F.

Combine the first 5 (dry) ingredients, plus the cocoa powder if using, in a mixing bowl and stir together.

Make a well in the center of the flour mixture and pour in the bananas, applesauce, oil, and enough milk to make a smooth, stiff batter. Stir until thoroughly mixed, then stir in the dried fruit and optional walnuts.

Fruity banana bread

Pour the batter into a lightly oiled 9-by 5-by 3-inch loaf pan (or, you can use a 9- by 9-inch shallow pan, or 3 mini-loaf pans). Bake for 40 to 45 minutes in the loaf pan, or 30 to 40 minutes in the shallow pan or mini-loaf pans) or until the top is firm and a knife inserted into the center tests clean.

When cool enough to handle, carefully remove the bread from the pan, place it on a rack or platter, and allow it to cool until just warm before slicing.

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5 comments on “Dense and Fruity Banana Bread

  1. lani strom

    Can you please fix the pin button..I have tried to pin on safari and firefox with no luck. It is really frustrating and I end up not keeping the recipes because of the difficulties. It would work to your advantage because other people copy my pins..

  2. Sharon Zwolinkiewicz

    I just made this bread and it came out perfect! I used einkorn flour and soy nog instead of regular soy milk and the result was delicious. Einkorn is a very light flour so I had to increase my bake time to 50 minutes but it still produced a moist, flavorful bread. Excellent recipe!

  3. Nava Post author

    Lani, I’m so sorry; we’ve had ongoing issues with the pin button. VegKitchen just moved to its own server and is going a major design upgrade, so when we launch the new site (after the new year), this issue should be resolved. Thanks for trying to share, and please come back!

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