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.