Vegan Baking and Sweets/ Vegan Quick Breads/ Vegan Recipes

Dense and Fruity Banana Bread

Vegan banana bread

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
  1. Preheat the oven to 350°F.
  2. Combine the first 5 (dry) ingredients, plus the cocoa powder if using, in a mixing bowl and stir together.
  3. Make a well in the center of the flour mixture and pour in the bananas, applesauce, oil, and enough nondairy milk to make a smooth, stiff batter. Stir until thoroughly mixed, then stir in the dried fruit and optional walnuts.
  4. 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.
  5. 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.

Nutrition Information:
Per serving: 145 calories; 3g fat; 4g protein; 30g carbs; 3g fiber; 0mg sodium

Print Friendly, PDF & Email

Subscribe & Follow

You Might Also Like


  • Reply
    Sharon Zwolinkiewicz
    November 13, 2013 at 2:26 pm

    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!

    • Reply
      November 13, 2013 at 2:31 pm

      So glad you enjoyed it, Sharon!

  • Reply
    August 19, 2014 at 12:19 pm

    Hi ! I have just made this bread and it’s delicious ! The only problem is that it didn’t rise at all. I used 2 more tsp of baking powder as I didn’t have any baking soda. Is this why ? Or do you think there is another reason to that ?
    Thank you,
    Houda. 🙂

    • Reply
      August 20, 2014 at 8:13 pm

      Hi Houda, this bread doesn’t rise too much, though it should, at least a bit. The baking soda does interact with the fruity elements, so that’s likely the cause. Hope it’s otherwise edible!

  • Reply
    September 1, 2014 at 9:01 am

    Thank for your answer, Nava (and excuse me for the really late reply). It was very tasty indeed, my family and I loved it ! I must try it again with baking soda this time. Thanks again ! 🙂

  • Reply
    January 3, 2015 at 1:12 am

    Great tasting, and quick to make. I made it a few times in the past month. I’ve added blueberries and a dash of vanilla to personalize it a bit. My friends are amazed that it does not contain butter or eggs!

  • Reply
    Ca MtnGirl
    November 23, 2015 at 10:52 pm

    This didn’t rise and my husband said it tasted like chalk. Trash can bound 🙁

    • Reply
      November 30, 2015 at 11:17 am

      Hello — sorry this didn’t work for you. Many readers have loved this. Any idea what might have gone wrong, so either we can tweak the recipe or advise you?

    Leave a Reply