This easy whole-wheat vegan banana bread is nice and soft and low in sugar and fat. It’s the perfect back-to-school snack!
I must have made this vegan whole-wheat banana bread at least 5 times this month. Martin and I can’t get enough! We particularly enjoy eating it for dessert with a yummy glass of oat milk. But it’s healthy enough to eat for breakfast.
It’s also ideal for lunches and, since back to school is around the corner for many, I figured now was the perfect time to share it with you.
I’ve adapted my eggless banana muffins, one of the oldest recipes on the blogs (2014!!!) and simplified it to achieve the perfect loaf. I went down from 3 bowls to only 1. Because I don’t know about you, but my time is way too precious to spend it washing the dishes!
Here’s why I love this vegan banana bread:
- it’s delicious
- it’s made in only one bowl
- it’s soft and chewy
- it’s low in fat and sugar
- it’s high in fiber
With its 10 ingredients, this loaf can seem a little complicated but on the contrary! Not only does it require no fancy equipment, but most of the ingredients are simple ones that are found in any baking recipe – vanilla, baking powder, flour, etc. – and the other ones are easy to find.
If you can’t buy vegan yogurt around where you live, you can either make it yourself or probably replace it with buttermilk. To do so, simply mix 1/2 cup soy or almond milk with 1/2 tablespoon vinegar and leave it a few minutes to curdle. I haven’t tried this option yet but I will next time to confirm :)
As for the bananas, they need to have nice spots to achieve the best flavour. The browner the better (and sweeter). Apparently they’re also more digestible when they’re super ripe. This vegan banana bread is a great way to avoid wasting bananas that no one else would eat otherwise.
I also strongly recommend you make two at a time and freeze one, wrapped well in aluminum foil (do you have a more eco-friendly suggestion!?). A loaf rarely lasts us more than 2 days because we can’t stop eating it!
I also have a recipe for a date and tahini bread that I find absolutely sublime. Would you like me to share it?
- Healthy banana cake with PB frosting and chocolate-maca sauce
- Easy multigrain bread
- Eggless banana muffins
- Carrot & zucchini muffins
- Apple & oats muffins
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
Whole-wheat vegan banana bread
- 3 bananas medium-sized, very ripe
- 1/2 cup plain unsweetened vegan yogourt
- 1 tablespoon flax seeds ground
- 1 teaspoon baking soda
- 1/4 cup organic canola oil*
- 1/3 cup raw cane sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Optional, but recommended
- 1/4 cup walnuts chopped
- 1/4 cup dark chocolate chips vegan
- Preheat the oven to 350F (180C).
- In a mixing bowl, mash the bananas with a fork until you reach a nice puree with as little chunks as possible. Add the yogourt, flax seeds and baking soda and mix well. Set aside for 5 minutes.
- Mix in the oil, sugar and vanilla. Add the flour, baking powder and salt and mix just enough to combine. Fold in the nuts and chocolate chips.
- Pour the mixture into an oiled loaf pan and bake for 1h, rotating the pan at 180 (half-turn) after 30 minutes. The bread is ready when a toothpick comes out clean.
*You can use any oil or even better runny natural peanut butter).
**You can keep at room temperature for 1 or 2 days but if you plan on keeping it longer, than store in the fridge.