The scent of baking banana bread is pure nostalgia. It instantly transports me back to my grandmother’s kitchen, a place filled with warmth and the comforting aroma of cinnamon and ripe bananas. But let’s be honest, traditional banana bread can sometimes be a bit…dense. That’s why I set out to create a vegan version that rivaled the classic – one that was incredibly moist, deeply flavorful, and perfectly light.
This recipe, with its crunchy walnut streusel, is more than just a banana bread; it’s a slice of pure joy. It’s perfect for anyone looking for a comforting treat, a delicious breakfast on the go, or a way to use up those overripe bananas sitting on the counter. This vegan banana bread naturally has the best flavors to start your day.
The Story Behind the Recipe
My love affair with banana bread started young, but it wasn’t until I adopted a vegan lifestyle that I truly began experimenting. Initially, replacing eggs and dairy felt like a challenge. However, I quickly discovered that the secret to achieving that perfect texture lies in the magic of flaxseed meal and plant-based milk. This recipe is the culmination of numerous baking adventures, each one yielding slightly different results until I finally landed on this absolute winner, complete with the perfectly sweet and crunchy walnut streusel.
Why You’ll Love This Recipe
- Incredibly moist and flavorful.
- Vegan and dairy-free, making it accessible to more people.
- Perfectly crunchy walnut streusel topping.
- Uses up overripe bananas, reducing food waste.
- Freezes well for future enjoyment.
- Easy to make with straightforward instructions.
Ingredient Breakdown & Substitutions
- Overripe bananas: The riper, the sweeter and more flavorful! They also provide moisture and bind the batter.
- All-purpose flour: Provides structure. For a gluten-free version, use a 1:1 gluten-free baking flour blend.
- Flaxseed meal: Creates a binding agent similar to eggs. Mix with water to create a “flax egg.”
- Plant-based milk (almond, soy, oat): Adds moisture and creaminess; any unsweetened variety will work.
- Brown sugar: Adds sweetness and a molasses-like flavor. Can substitute with coconut sugar for a less refined option.
- Vegan butter: Provides richness and moisture. Coconut oil can also be used, but it will affect the texture slightly.
- Vanilla extract: Enhances all the flavors.
- Baking soda & baking powder: Provide leavening and create a light, airy texture.
- Walnuts: Add crunch and nutty flavor to the streusel. Pecans or almonds can be substituted.
- Cinnamon: Adds warmth and spice.
- Salt: Balances the sweetness and enhances the flavors.
Kitchen Tools & Equipment
You’ll need a loaf pan (9×5 inches is ideal), mixing bowls (one large, one medium), a whisk, a rubber spatula, measuring cups and spoons, and a fork for the streusel. A stand mixer or hand mixer can be helpful for creaming the vegan butter and sugar, but it’s not essential – you can easily do it by hand. Parchment paper is also recommended to line the loaf pan for easy removal. These matter because the correctly sized pan helps bake the bread evenly.
- Set of 2 rectangular-shaped loaf pans; ideal for baking bread, pound cake, meatloaf, and more
- Heavy-weight steel construction provides durability and fast, even heating for uniform browning
- Nonstick coating helps with effortless food release; oven-safe to 428 degrees F
- 3-PIECE: Set includes 1-qt, 1.5-qt, and 2.5-qt round glass bowls. This is the perfect set for all manners of prepping, b…
- EVERYDAY USE: High-quality tempered glass gives you a peace of mind when managing your food, resists stains and odors. W…
- LOW MAINTENANCE: These glass bowls are freezer, microwave, and dishwasher safe. No need to hold back when warming your f…
- Complete set of six: includes 1/4, 1/3, 1/2, 2/3, 3/4 and 1 cup premium stainless steel measuring cups
- Conveniently nests inside one another, allowing you to store them in any drawer, cabinet or cupboard
- Premium food grade stainless will never rust or corrode, you can throw them wash in the dishwasher for quick and easy cl…
Step-by-Step Instructions
Prepare the flax egg: In a small bowl, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes to thicken and become gelatinous.
Preheat the oven: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
Cream the butter and sugar: In a large mixing bowl, cream together the softened vegan butter and brown sugar until light and fluffy. A stand mixer or hand mixer works best, but you can also do this by hand.
Mash the bananas: In a separate bowl, mash the overripe bananas until smooth. A few small lumps are okay.
Combine wet ingredients: Add the mashed bananas, flax egg, plant-based milk, and vanilla extract to the creamed butter and sugar. Mix well until combined.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – a few lumps are okay.
Prepare the streusel: In a small bowl, combine the flour, brown sugar, vegan butter, and chopped walnuts. Using a fork or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Assemble and bake: Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter.
Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the streusel starts to brown too quickly, tent the loaf pan with foil.
Cool: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Pro Tips & Troubleshooting
- Use very ripe bananas for the best flavor and most moisture. The bananas should be heavily speckled or even slightly brown.
- Don’t overmix the batter. Overmixing develops gluten, resulting in a tough bread.
- If the streusel starts to brown too quickly, tent the loaf pan with foil during the last 15-20 minutes of baking.
- For easy removal, line the loaf pan with parchment paper, leaving an overhang on the sides.
- If your bananas are not ripe enough, you can bake them in their peels at 300 degrees for about 15-20 minutes or until they are soft. Let them cool completely before scooping out the flesh.
Variations & Dietary Swaps
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
- Nut-Free: Omit the walnuts from the streusel or substitute with sunflower seeds. Use oat or soy milk instead of almond milk.
- Chocolate Chip: Stir in ½ cup of vegan chocolate chips into the batter.
- Spice it up: Add a pinch of nutmeg or cloves to the batter for extra warmth.
- Add fruit: Gently fold in ½ cup of fresh or frozen blueberries or chopped cranberries into the batter.
Nutrition Information
Per slice (approximately 1/10th of the loaf): Approximately 300 calories, 4g protein, 45g carbs, 12g fat. These are estimates only and will vary based on specific ingredients used.
Serving Suggestions
- Enjoy a slice warm with a cup of coffee or tea.
- Spread with vegan butter or your favorite nut butter.
- Add a dollop of vegan whipped cream for a decadent dessert.
- Toast a slice for breakfast.
- Serve alongside a fruit salad for a light and refreshing meal.
Make-Ahead, Storage & Reheating
- Make-Ahead: The bread can be made 1-2 days in advance. Store it tightly wrapped at room temperature.
- Storage: Store cooled banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Wrap the loaf tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
- Reheating: Reheat individual slices in the microwave for 15-20 seconds or in a toaster oven until warmed through.
Have you tried this vegan banana bread? I’d love to hear your thoughts and see your creations! Leave a comment below with your ratings or suggestions, or tag @culinarycraving on Instagram with a photo – let me know if you have any other ideas for this recipe
If you loved this Vegan Banana Bread, be sure to check out my Chocolate Chip Cookies and my recipe! For more treats, check out my whole dessert section.
Frequently Asked Questions
Moist & Flavorful Vegan Banana Bread with Walnut Streusel
Ingredients
- Overripe bananas: The riper the sweeter and more flavorful! They also provide moisture and bind the batter.
- All-purpose flour: Provides structure. For a gluten-free version use a 1:1 gluten-free baking flour blend.
- Flaxseed meal: Creates a binding agent similar to eggs. Mix with water to create a “flax egg.”
- Plant-based milk almond, soy, oat: Adds moisture and creaminess; any unsweetened variety will work.
- Brown sugar: Adds sweetness and a molasses-like flavor. Can substitute with coconut sugar for a less refined option.
- Vegan butter: Provides richness and moisture. Coconut oil can also be used but it will affect the texture slightly.
- Vanilla extract: Enhances all the flavors.
- Baking soda & baking powder: Provide leavening and create a light airy texture.
- Walnuts: Add crunch and nutty flavor to the streusel. Pecans or almonds can be substituted.
- Cinnamon: Adds warmth and spice.
- Salt: Balances the sweetness and enhances the flavors.
Instructions
- Prepare the flax egg: In a small bowl, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes to thicken and become gelatinous.
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan with parchment paper, leaving an overhang for easy removal.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened vegan butter and brown sugar until light and fluffy. A stand mixer or hand mixer works best, but you can also do this by hand.
- Mash the bananas: In a separate bowl, mash the overripe bananas until smooth. A few small lumps are okay.
- Combine wet ingredients: Add the mashed bananas, flax egg, plant-based milk, and vanilla extract to the creamed butter and sugar. Mix well until combined.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – a few lumps are okay.
- Prepare the streusel: In a small bowl, combine the flour, brown sugar, vegan butter, and chopped walnuts. Using a fork or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Assemble and bake: Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the streusel starts to brown too quickly, tent the loaf pan with foil.
- Cool: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
