Moist & Healthy Vegan Whole Wheat Banana Bread
40 minutes
1328 reads
About Moist & Healthy Vegan Whole Wheat Banana Bread
Craving a slice of warm, comforting banana bread that's both healthy and unbelievably delicious? This easy vegan recipe delivers a moist and flavorful loaf, perfect for satisfying your sweet tooth any time of day.Made with wholesome whole wheat flour and naturally sweetened with ripe bananas, this bread gets a boost of warmth from cinnamon and nutmeg. A crunchy topping of walnuts and sunflower seeds adds the perfect textural contrast.Whether you're enjoying it for breakfast, brunch, or a simple snack, this eggless and dairy-free banana bread is a guilt-free treat you'll love. Follow our easy step-by-step guide and bake a loaf today!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Wet Ingredients
- 2 Bananas large, overripe
- 120 ml Oil rice bran or olive oil
- 100 gm Refined Sugar organic (adjust to your preference)
- 1 tsp Vanilla Extract optional
Dry Ingredients
- 200 gm Whole Wheat Flour whole
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ tsp Cinnamon ground
- ¼ tsp Nutmeg ground
Toppings
- 2 Tbsp Sunflower Seeds
- ¼ cup Walnuts chopped
Instructions
- Preheat oven to 180°C (350°F). Grease and flour a loaf pan. This ensures the bread won't stick and releases cleanly.
- In a large bowl, mash the overripe bananas until smooth. The riper the bananas, the sweeter and more flavorful the bread will be.
- Add the oil, sugar, and vanilla extract (if using) to the mashed bananas. Mix well to combine.
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Sifting the dry ingredients helps create a lighter texture.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can result in a tough bread.
- Fold in the sunflower seeds.
- Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the chopped walnuts over the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The bread will be golden brown and spring back lightly when touched.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling on a wire rack prevents the bottom of the bread from becoming soggy.
- Slice and serve. This bread is delicious on its own or toasted with a spread of your choice.
Recipe Notes
Good To Know
- Use ripe bananas for the best flavor and sweetness.
Expert Tips
- For a richer flavor, use brown butter instead of regular butter.
- Add a teaspoon of vanilla extract or cinnamon for an extra layer of flavor.
- Don't overmix the batter. Overmixing can lead to a tough banana bread.
Storage Instructions
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
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Recipe Nutrition
Calories: 326kcalCarbohydrates: 38gProtein: 5gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 169mgPotassium: 230mgFiber: 4gSugar: 16gVitamin A: 24IUVitamin C: 3mgCalcium: 32mgIron: 1mg
Sonia Gupta
Articles: 39
4 Comments
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So delicious! Excited to make it.
I’m loving this recipe already!
This is exactly what I was looking for!
This looks delightful! Thanks for the recipe.