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.
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!
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.
Mix to make a stiff batter. Pout into parchment lined loaf pan. 
Bake for 45 to 50 mins. Cool completely before slicing.
Vegan Banana Bread with Coconut and toasted Walnuts 1 Bowl
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
Nutrition
Sarah | Well and Full says
February 2, 2017 at 6:57 amThis banana bread looks absolutely perfect, Richa – the texture is spot-on!
Richa says
February 2, 2017 at 10:28 amThank you Sarah.
Amanda Pinski says
February 2, 2017 at 6:55 pmWhat would flours would you recommend for a gluten free version?
Richa says
February 2, 2017 at 8:20 pmThere are some glutenfree options linked onthe post. Try http://www.veganricha.com/?s=glutenfree+banana+loaf
Liese says
February 4, 2017 at 6:28 amNice 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.
Richa says
February 4, 2017 at 10:39 amGreat idea using garam masala and 5 spice!
steffi says
February 4, 2017 at 11:01 amhey 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
Ms Charlie says
February 4, 2017 at 5:36 pmThis 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.
Richa says
February 5, 2017 at 12:24 amSounds perfect!
Scorptress says
February 4, 2017 at 11:53 pmIf 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!
Richa says
February 5, 2017 at 12:24 amThe 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).
Melissa says
February 5, 2017 at 4:04 pmI 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!
Richa says
February 6, 2017 at 10:49 amTahini 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.
Gustavo Woltmann says
February 6, 2017 at 12:41 amI made it today and it was simply delicious! Thanks for the recipe, Richa!
Richa says
February 6, 2017 at 10:33 amAwesome!
Sofie says
February 7, 2017 at 11:42 amThis looks so good!! Can’t wait to try this myself 🙂 xx
Lily says
February 12, 2017 at 9:56 amHi Richa, Can I omit the shredded coconut and still have good results?
Richa says
February 12, 2017 at 1:22 pmyes. add a bit more oats
Srivalli Mannaru says
March 9, 2017 at 4:44 amWhat can I substitute for maple syrup?
Richa says
March 9, 2017 at 10:09 amjaggery syrup or use 1/4 cup more non dairy milk and 3 tbsp more sugar.
Clare Knighton says
March 9, 2017 at 11:54 amOmg!! This looks soo yummy!!!
Gigi says
March 29, 2017 at 5:35 pmHi Richa. Can I use all purpose f. and almond f. ? And how much of it?
Thanks
Richa says
March 29, 2017 at 10:26 pmyou 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
Gigi says
April 4, 2017 at 9:47 amThanks 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.
Richa says
April 4, 2017 at 11:05 amWith 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?
Gigi says
April 7, 2017 at 1:43 pmOk, 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 pmHave 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
Denise says
April 6, 2017 at 1:17 pmLooks great! You note smooth nut butter as an oil substitute. How would I adjust the recipe if I’m using crunchy peanut butter?
Richa says
April 6, 2017 at 11:40 pmyou might want to mix in the nut butter into the batter after blending it.
Denise says
April 7, 2017 at 12:35 pmThanks!
Rise Shine Cook | Ashley Madden says
April 7, 2017 at 10:08 amLooks so moist and delicious! Great photos!
Anita says
May 10, 2017 at 6:30 pmWell I’ve now made two recipes of yours in one day! This banana bread was spot on! Thank you again for your recipes.
Richa says
May 10, 2017 at 8:59 pmyay! awesome!
Susan says
June 3, 2017 at 2:04 pmNot crazy about bananas. Could you substitute zucchini
Richa says
June 4, 2017 at 11:47 amMaybe use applesauce,pumpkin puree, mango puree, pureed carrot or other mashed fruit? or make a different loaf recipe. http://www.veganricha.com/?s=cake
Aarti says
June 4, 2017 at 12:11 amThat looks so good! YUMMY!????????
Julie says
June 9, 2017 at 3:48 pmCan I use regular whole milk? Can the ground cloves be omitted?
Richa says
June 12, 2017 at 6:21 pmNo on the milk. yes on the cloves
Eugenia says
June 16, 2017 at 4:13 pmLo hice y quedó Exquisito!!!!! muchas gracias!!
Sarah says
September 15, 2017 at 9:25 amThis is hands down the best banana bread I’ve made! Thanks for the recipe, I’ll be sending it to my friends to try 🙂
Richa says
September 15, 2017 at 10:17 amyay!
VR says
September 29, 2017 at 8:25 pmLooks delicious!! Can I use this recipe to make banana bread in a bread machine?
Tracy says
February 9, 2018 at 6:30 pmI am allergic to oats, can I just use extra flour?
Richa says
February 9, 2018 at 6:41 pmyes use 2 tbsp more flour
Marie-Eve says
February 13, 2018 at 6:43 pmMade this recipe yesterday evening with only whole wheat flour. It’s delicious !!! Thanks for sharing!
Richa says
February 13, 2018 at 7:16 pmAwesome!!
Natashia says
March 23, 2018 at 7:54 amI have all purpose flour and bread flour as well, will either of those work just fine?
Richa says
March 23, 2018 at 10:04 amall purpose flour will work
Snigdha says
June 10, 2018 at 5:31 pmThis 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.
Richa says
June 10, 2018 at 7:58 pmAwesome, Banana and chocolate are always good together!
Jane says
June 25, 2018 at 4:19 pmI 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!
Grace says
August 19, 2019 at 5:32 amThis recipe was so good. I added a1/4 cup of almond flour as part of the flours.
Richa says
August 19, 2019 at 10:32 amawesome
Anne-Marie says
September 2, 2019 at 4:16 amI love this recipe!!! I’ve made it man, many times and it ALWAYS goes down well with family and friends.
Richa says
September 2, 2019 at 2:34 pmyay!