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Vegan Banana Bread with Toasted Walnuts and Coconut – 1 Bowl

February 2, 2017 By Richa 58 Comments

Vegan Banana Bread with Walnuts. Classic Super moist Banana bread with toasted nuts and coconut. No Palm oil. Vegan Recipe. 1 Bowl or 1 Blender.

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Vegan Banana Bread with Walnuts. Classic super moist Banana bread with toasted nuts and coconut. No Palm oil. 1 Bowl #Vegan #Recipe #veganricha | VeganRicha.com.

There cannot be too many banana breads right. I love my 1 Bowl Banana Apple Bread. Its the right amount of sweet, moist and banana-ey. Its slightly different from the classic pound cake like banana bread. This version inspired by the many tips on serious eats, has shredded coconut, coconut oil, toasted nuts and lots more spice. The resulting loaf is a caremelly, bananey, nutty goodness, that you want to snack on morning and evening. 

The wet ingredient list is blended up. Blend up the whole banana. The dry mixed in a bowl. Mix both, pour into a pan, Sprinkle walnuts and bake. Simple and ahmazing. 

The bread is like a less sweet pound cake with amazing texture. I like to toast the walnuts and the coconut for deeper flavor. Add spices of choice. I use cinnamon, cardamom, nutmeg. These Bakery style Banana bread is great as is or with a drizzle of maple. If you use very ripe bananas and add in dried fruit like dates and currants, you can omit the added sugar. 

Make this Coconutty 1 Bowl Vegan Banana Bread!

Vegan Banana Bread with Walnuts. Classic super moist Banana bread with toasted nuts and coconut. No Palm oil. #Vegan #Recipe #veganricha | VeganRicha.com.

Vegan Banana Bread with Walnuts. Classic super moist Banana bread with toasted nuts and coconut. No Palm oil. #Vegan #Recipe #veganricha | VeganRicha.com.

More Breakfast Bakes from the blog

  • Banana Walnut Breakfast Loaf. Gluten-free
  • Banana Oat Quinoa Quick Bread bar. 
  • One bowl Pumpkin Bread
  • Turmeric Pumpkin Chocolate Marble Loaf. 
  • Pumpkin Cream Cheese Muffins

Is it The Best Banana Bread? I don’t know. I have made only a few from the web. I love this one with less sugar and just a bit of coconut oil to keep the bread soft and moist. Its the best for me right now. If you make it, do let me know in the comments or tag me on Instagram.

Whisk the dry in a bowl. Add the nuts, dates, dried fruits etc. Blend the wet ingredients in a blender and add to the bowl. 

Vegan Banana Bread with Walnuts. Classic super moist Banana bread with toasted nuts and coconut. No Palm oil. #Vegan #Recipe #veganricha | VeganRicha.com.

Mix to make a stiff batter. Pout into parchment lined loaf pan. Vegan Banana Bread with Walnuts. Classic super moist Banana bread with toasted nuts and coconut. No Palm oil. #Vegan #Recipe #veganricha | VeganRicha.com.

Bake for 45 to 50 mins. Cool completely before slicing. 

Vegan Banana Bread with Walnuts. Classic super moist Banana bread with toasted nuts and coconut. No Palm oil. #Vegan #Recipe #veganricha | VeganRicha.com.  

Print Recipe
5 from 11 votes

Vegan Banana Bread with Coconut and toasted Walnuts 1 Bowl

Vegan Banana Bread with Walnuts. Classic Super moist Banana bread with toasted nuts and coconut. No Palm oil. Vegan Recipe. Perfect Breakfast or Snack.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: Vegan
Servings: 6
Calories: 446kcal
Author: Vegan Richa

Ingredients

Dry:

  • 1¾ cup (218.75 g) flour I use 1 cup spelt/white whole wheat + ¾ cup unbleached white flour
  • 1/4 cup (20 g) shredded coconut
  • 1/4 cup (20.25 g) oats
  • 2¼ tsp (2.25 tsp) baking powder
  • ¼ tsp (0.25 tsp) baking soda
  • 1 1/4 tsp (1.25 tsp) ground spices or spice blend of choice I use 3/4 tsp cinnamon, 1/4 tsp cardamom,1/4 tsp tsp nutmeg, a big pinch of ground cloves
  • ¼ tsp (0.25 tsp) salt
  • A few tablespoons of toasted walnuts or pecans plus more for garnish
  • A few tablespoons vegan chocolate chunks dried fruit like currants, chopped dates or other additions

Wet:

  • 1/4 cup (80.5 g) maple syrup
  • 1/4 cup (61 ml) non dairy milk
  • 1 tsp lemon juice
  • 2 large ripe bananas or 3 medium 1 cup if well mashed, heaping 1 cup if sliced
  • 3 to 4 tbsp coconut sugar or other sugar depends on the sweetness of the bananas
  • 3 tbsp coconut oil melted or other oil or use smooth nut butter
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 365 degrees F / 180ºc. Line a 8.5 by 4.5 or 9 by 5 inch loaf pan with parchment.
  • Toast the nuts if you havent already on a dry skillet over medium heat for 3 to 4 mins. Stir occasionally. Mix in the coconut in the last 30 seconds to toast slightly and set aside. This step is optional.
  • In a bowl whisk the dry ingredients flour through salt, including salt really well. Add the nuts and other additions if using and mix in.
  • In a blender, add all the wet ingredients maple through vanilla extract and blend until smooth. (You can also mash the banana in a bowl until smooth then mix in the rest if the wet ingredients).
  • Add to the dry ingredients. Mix until well combined into a somewhat muffin like batter.
  • Transfer batter to parchment lined loaf pan. Sprinkle chopped nuts or chocolate on top (optional).
  • Bake for 40 minutes at 365 degrees F / 180ºc.
  • Reduce heat to 350 degrees F / 170ºc. Bake for 10 to 15 minutes or until toothpick from the center comes out almost clean.
  • Cool for 10 minutes in the pan. Remove from the pan. Cool completely before slicing. Store on the counter for the day, refrigerated for upto 5 days, frozen tightly wrapped for upto a month.

Notes

Adapted from my 1 Bowl Banana Apple Bread.
To make this Oil-free: Use nut butter instead of oil.
To make muffins: Pour batter into lined muffin pan. Top with chocolate or nuts. Bake at 365 degrees F for 27 to 30 minutes or until toothpick from the enter comes out clean.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Banana Bread with Coconut and toasted Walnuts 1 Bowl
Amount Per Serving
Calories 446 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Sodium 181mg8%
Potassium 467mg13%
Carbohydrates 67g22%
Fiber 4g17%
Sugar 25g28%
Protein 6g12%
Vitamin A 45IU1%
Vitamin C 3.7mg4%
Calcium 161mg16%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Banana Bread with Walnuts. Classic super moist Banana bread with toasted nuts and coconut. No Palm oil. #Vegan #Recipe #veganricha | VeganRicha.com.

Filed Under: Breakfast Recipes, snack Tagged With: vegan

By Richa Hingle

Hi, I am Richa! I am a Recipe Creator, food photographer, videographer, Cookbook Author of Vegan Richa's Indian Kitchen & Vegan Richa's Everyday Kitchen. Love flavor, easy, creative food? then do stop by & try some!
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Comments

  1. Sarah | Well and Full says

    February 2, 2017 at 6:57 am

    This banana bread looks absolutely perfect, Richa – the texture is spot-on!

    Reply
    • Richa says

      February 2, 2017 at 10:28 am

      Thank you Sarah.

      Reply
  2. Amanda Pinski says

    February 2, 2017 at 6:55 pm

    What would flours would you recommend for a gluten free version?

    Reply
    • Richa says

      February 2, 2017 at 8:20 pm

      There are some glutenfree options linked onthe post. Try http://www.veganricha.com/?s=glutenfree+banana+loaf

      Reply
  3. Liese says

    February 4, 2017 at 6:28 am

    5 stars
    Nice recipe. I subbed garam masala and 5 spice powder as short cuts for individual spices. And left out the sugar. Just enjoyed my first slice – delish.

    Reply
    • Richa says

      February 4, 2017 at 10:39 am

      Great idea using garam masala and 5 spice!

      Reply
  4. steffi says

    February 4, 2017 at 11:01 am

    hey richa, this banana bread recipe sounds simply amazing! ever since i’ve been to the US i miss banana bread like crazy, we don’t really do that here in europe. already working on my grocery list, will definitely make this next week, thanks so much for the recipe 🙂 if you ever need new inspirations for more vegan recipe ideas, i’d love if you stop by at eatwholegreens.com to explore more vegan awesomeness!

    cheers, stäf | eatwholegreens.com

    Reply
  5. Ms Charlie says

    February 4, 2017 at 5:36 pm

    5 stars
    This is my new “go to” Banana Bread recipe. I made them into 9 muffins yesterday and not a crumb left. The muffins were moist and the flavors well balanced.

    Reply
    • Richa says

      February 5, 2017 at 12:24 am

      Sounds perfect!

      Reply
  6. Scorptress says

    February 4, 2017 at 11:53 pm

    If I substitute frozen berries in place of the nuts, etc, should I just cook a bit longer? Perhaps I should thaw them first? I find nuts annoying, in baked items. It’s like enjoying delicious & then this hard thing gets in the way… Haha. Thank you for your recipes and advice! If better, I know I would enjoy this without nuts completely too, if that would turn out better. Thank you again!

    Reply
    • Richa says

      February 5, 2017 at 12:24 am

      The nuts that are inside the batter soften during baking. You can omit them completely in this one as there is enough texture from the oats and coconut. You can add some blueberries tosses in flour (frozen is ok).

      Reply
  7. Melissa says

    February 5, 2017 at 4:04 pm

    5 stars
    I just made these and they are perfect! I made as 24 mini muffins. I used 3 bananas, left out the coconut sugar and used 2 tbs of tahini for the fat. I used zante currents instead of nuts. The batter was really silky and the texture of the baked muffins is really light and fluffy. They rose nicely and are slightly crispy on the top. Love em! Thank you for your great recipes!

    Reply
    • Richa says

      February 6, 2017 at 10:49 am

      Tahini is a great idea! the blending blends up the banana really well helping the batter rise evenly, and with ingredients like maple and coconut for extra moisture, the bread stays moist and amazing.

      Reply
  8. Gustavo Woltmann says

    February 6, 2017 at 12:41 am

    I made it today and it was simply delicious! Thanks for the recipe, Richa!

    Reply
    • Richa says

      February 6, 2017 at 10:33 am

      Awesome!

      Reply
  9. Sofie says

    February 7, 2017 at 11:42 am

    5 stars
    This looks so good!! Can’t wait to try this myself 🙂 xx

    Reply
  10. Lily says

    February 12, 2017 at 9:56 am

    Hi Richa, Can I omit the shredded coconut and still have good results?

    Reply
    • Richa says

      February 12, 2017 at 1:22 pm

      yes. add a bit more oats

      Reply
  11. Srivalli Mannaru says

    March 9, 2017 at 4:44 am

    What can I substitute for maple syrup?

    Reply
    • Richa says

      March 9, 2017 at 10:09 am

      jaggery syrup or use 1/4 cup more non dairy milk and 3 tbsp more sugar.

      Reply
  12. Clare Knighton says

    March 9, 2017 at 11:54 am

    Omg!! This looks soo yummy!!!

    Reply
  13. Gigi says

    March 29, 2017 at 5:35 pm

    Hi Richa. Can I use all purpose f. and almond f. ? And how much of it?
    Thanks

    Reply
    • Richa says

      March 29, 2017 at 10:26 pm

      you want to replace which flours? you can use all purpose flour to replace the flour. you can use 1/4 cup almond f to replacec coconut if you like

      Reply
      • Gigi says

        April 4, 2017 at 9:47 am

        Thanks for your help! I used 1/4 cup of cashnut and 1/2 cup of cranberrys and it came out wet in some parts. Not my favor , but I love all you do and I want to make more of your delicious food. Thanks Richa.

        Reply
        • Richa says

          April 4, 2017 at 11:05 am

          With cranberries or other larger wet berries, you want to bake it a few minutes longer. lots also depends on the oven and the pan etc. check with a toothpick in the center. Did you use cashew nuts or cashew nut flour?

          Reply
          • Gigi says

            April 7, 2017 at 1:43 pm

            Ok, thanks. I used cashew nuts. Do you have another banana bread that is fluffy like a cake. It does not need to be gluten free.

          • Richa says

            April 7, 2017 at 3:22 pm

            Have you tried my banana apple bread? The apple helps make it more cakey. http://www.veganricha.com/2015/10/one-bowl-vegan-banana-apple-bread.html

  14. Denise says

    April 6, 2017 at 1:17 pm

    Looks great! You note smooth nut butter as an oil substitute. How would I adjust the recipe if I’m using crunchy peanut butter?

    Reply
    • Richa says

      April 6, 2017 at 11:40 pm

      you might want to mix in the nut butter into the batter after blending it.

      Reply
      • Denise says

        April 7, 2017 at 12:35 pm

        Thanks!

        Reply
  15. Rise Shine Cook | Ashley Madden says

    April 7, 2017 at 10:08 am

    Looks so moist and delicious! Great photos!

    Reply
  16. Anita says

    May 10, 2017 at 6:30 pm

    5 stars
    Well I’ve now made two recipes of yours in one day! This banana bread was spot on! Thank you again for your recipes.

    Reply
    • Richa says

      May 10, 2017 at 8:59 pm

      yay! awesome!

      Reply
  17. Susan says

    June 3, 2017 at 2:04 pm

    Not crazy about bananas. Could you substitute zucchini

    Reply
    • Richa says

      June 4, 2017 at 11:47 am

      Maybe use applesauce,pumpkin puree, mango puree, pureed carrot or other mashed fruit? or make a different loaf recipe. http://www.veganricha.com/?s=cake

      Reply
  18. Aarti says

    June 4, 2017 at 12:11 am

    That looks so good! YUMMY!????????

    Reply
  19. Julie says

    June 9, 2017 at 3:48 pm

    Can I use regular whole milk? Can the ground cloves be omitted?

    Reply
    • Richa says

      June 12, 2017 at 6:21 pm

      No on the milk. yes on the cloves

      Reply
  20. Eugenia says

    June 16, 2017 at 4:13 pm

    Lo hice y quedó Exquisito!!!!! muchas gracias!!

    Reply
  21. Sarah says

    September 15, 2017 at 9:25 am

    This is hands down the best banana bread I’ve made! Thanks for the recipe, I’ll be sending it to my friends to try 🙂

    Reply
    • Richa says

      September 15, 2017 at 10:17 am

      yay!

      Reply
  22. VR says

    September 29, 2017 at 8:25 pm

    Looks delicious!! Can I use this recipe to make banana bread in a bread machine?

    Reply
  23. Tracy says

    February 9, 2018 at 6:30 pm

    I am allergic to oats, can I just use extra flour?

    Reply
    • Richa says

      February 9, 2018 at 6:41 pm

      yes use 2 tbsp more flour

      Reply
  24. Marie-Eve says

    February 13, 2018 at 6:43 pm

    5 stars
    Made this recipe yesterday evening with only whole wheat flour. It’s delicious !!! Thanks for sharing!

    Reply
    • Richa says

      February 13, 2018 at 7:16 pm

      Awesome!!

      Reply
  25. Natashia says

    March 23, 2018 at 7:54 am

    I have all purpose flour and bread flour as well, will either of those work just fine?

    Reply
    • Richa says

      March 23, 2018 at 10:04 am

      all purpose flour will work

      Reply
  26. Snigdha says

    June 10, 2018 at 5:31 pm

    5 stars
    This recipe works spot on. Thank you Richa! I made one addition though and added 1/4 cup of cacao powder to replace 1/4 cup of flour. It was a denser chocolate flavour and I absolutely loved it.

    Reply
    • Richa says

      June 10, 2018 at 7:58 pm

      Awesome, Banana and chocolate are always good together!

      Reply
  27. Jane says

    June 25, 2018 at 4:19 pm

    I will definitely try this! I am so glad you have not gone totally down the ‘oil free’ route. A small amount of oil can really make a recipe. Also, so many oil free recipes just use nut butters which are full of oil! I’d rather be given the option (like you have) of subbing nut butter in rather than not giving the oil equivalent measure and pretending that it’s oil free.
    Love your recipes books too!

    Reply
  28. Grace says

    August 19, 2019 at 5:32 am

    5 stars
    This recipe was so good. I added a1/4 cup of almond flour as part of the flours.

    Reply
    • Richa says

      August 19, 2019 at 10:32 am

      awesome

      Reply
  29. Anne-Marie says

    September 2, 2019 at 4:16 am

    5 stars
    I love this recipe!!! I’ve made it man, many times and it ALWAYS goes down well with family and friends.

    Reply
    • Richa says

      September 2, 2019 at 2:34 pm

      yay!

      Reply
  30. Laura says

    October 23, 2019 at 8:55 pm

    5 stars
    I’ve made this many times to rave reviews with lots of requests for the recipe.

    I was thinking of adding cocoa powder to chocolate it up for a change. Any thoughts on proportions for that?
    Thank you!

    Reply
    • Richa says

      October 23, 2019 at 10:22 pm

      Awesome! add a 1/4 cup and 1 tbsp non dairy milk. if the batter doesnt look dark enough then add another tbsp.

      Reply
      • Laura says

        October 27, 2019 at 5:01 pm

        5 stars
        Turned out amazing! Thank you for the advice. Chocolate coconut banana bread Was a yummy variation!

        Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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