Vegan Banana Bread with Walnuts and Maple Recipe
Got a bunch of overripe bananas mocking you from the counter? Let’s turn that sadness into pure magic with this vegan banana bread bursting with crunchy walnuts and drizzled with natural maple sweetness. This loaf balances moist, tender crumb with nutty texture, all without eggs or dairy—because who needs extra cholesterol, right? It’s perfect for breakfast, snack, or sneaky dessert moments that make you feel like a baking goddess. Plus, maple syrup adds a subtle caramel kiss that elevates every bite. Trust me, once you try this, your oven will become your new best friend. Ready to impress yourself? Let’s bake!
Vegan Banana Bread with Walnuts and Maple Recipe
A moist, naturally sweet vegan banana bread with crunchy walnuts and rich maple syrup perfect for any occasion.
Ingredients
- Overripe bananas mashed — 1 cup (3 medium)
- Unsweetened almond milk — ½ cup
- Apple cider vinegar — 1 tablespoon
- Coconut oil melted — ⅓ cup
- Pure maple syrup — ⅓ cup
- Vanilla extract — 1 teaspoon
- All-purpose flour — 1¾ cups
- Baking soda — 1 teaspoon
- Baking powder — 1 teaspoon
- Ground cinnamon — 1 teaspoon
- Salt — ¼ teaspoon
- Chopped walnuts — ½ cup
Instructions
- Preheat oven to 350°F (175°C). Grease loaf pan.
- Combine almond milk and vinegar; rest 2 minutes to curdle.
- Mash bananas until smooth.
- Stir in coconut oil, maple syrup, vanilla, and almond milk mixture.
- Mix flour, baking soda, baking powder, cinnamon, and salt separately.
- Fold dry ingredients into wet just until combined.
- Stir in walnuts gently.
- Pour batter into pan and smooth the surface.
- Bake 55 minutes or until a toothpick inserted comes out clean.
- Cool 10 minutes in pan, then transfer to wire rack.
Notes
Nutritional Values (Per Slice)
- Calories: 210
- Total Fat: 9 g
- Saturated Fat: 4 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 4 g
Vitamins and Minerals (Per Slice)
- Calcium: 6%
- Iron: 7%
- Magnesium: 10%
- Potassium: 6%
- Vitamin E: 5%
Additional Notes/Tips
- Use very ripe bananas with brown spots for best flavor.
- Substitute walnuts with pecans or almonds for a twist.
- Maple syrup adds depth; avoid artificial sweeteners.
- Store bread airtight at room temperature for up to 4 days.
- Freeze slices wrapped in parchment for easy grab-and-go treats.
