Easy Banana Bread Recipe

In my opinion, there is nothing like a pleasantly sweet and roasty aroma when you remove a homemade bread from the oven. Perfectly moist and fluffy, and loaded with nuts and seeds, this plant-based banana bread is easy to make and oh-so delicious to consume! Feel free to experiment and add your favorite stir-ins such as dried fruits, seeds, scented herbs, and nuts.

This no-rise and no-knead bread turn out perfect every time. It doesn’t require yeast so anyone will be able to make it, using affordable and easily available ingredients.

A piece of vegan banana bread makes great sweet sandwiches, and can also serve as a snack for your family to grab on their way to work or school. A slice of banana bread goes well with a cup of coffee or herbal tea in the afternoon, too.

Preparation Steps : 

Easy Banana Bread Recipe

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Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8

Ingredients

• 2 tablespoons ground flaxseeds
• 2 tablespoons whole
  flaxseeds
• 1/4 cup walnut or almond
  milk
• 2 cups overripe bananas,
  mashed
• 2 Cup granulated sugar
• 1/3 cup brown sugar
• 4 tablespoons olive oil
• 2 cups all-purpose
  flour
• 2 teaspoons baking soda
• 1 teaspoon ground
  cinnamon
• 1 teaspoon Himalayan salt
• A pinch of grated
  nutmeg
• 1 cup walnuts, chopped

Instructions

• Make a flax egg by simply mixing 2 tablespoons of ground flaxseeds with 3tablespoons of water. Set it aside for 15 minutes.
• Then, preheat your oven to 350 degrees F. Spritz the sides and bottom of a loaf pan with a nonstick spray.
• In a mixing bowl, whisk the milk, mashed bananas, sugar, and olive oil. 
• In another mixing bowl, thoroughly combine all-purpose flour with baking soda, cinnamon, Himalayan salt, and grated nutmeg. Add dry mixture to the wet mixture and beat them together using a wire whisk; do not over mix it.  
• After wards, fold in chopped nuts, flax egg, and whole flaxseeds; mix everything to combine well. Spoon the batter into the prepared loaf pan. Bake in the preheated oven for about 1 hour.
• Take the loaf pan out of the oven. Allow it to cool for at least 10 minutes before un molding. Carefully run a butter knife around the edges of the pan and let the loaf slide slowly onto a cutting board.

Notes

Chef’s note:

You can use applesauce instead of the flax egg.

Further, you can use any type of plant-based milk. However, I prefer to use my homemade walnut milk for this recipe.

Always use overripe brown bananas for your bread – the more brown spots, the better!

Storage tips:

How to make this bread last longer and stay fresh and pillowy soft? Store your banana bread in a dry, cool place for about 3 days. If you like a meal prep philosophy, you can double the recipe; then, wrap the loaf tightly and store it in your refrigerator for up to a week. My foolproof method for storing banana bread that I have been using for years, would be as follows:

1. Carefully cut the loaf into portions.
2. Then, wrap a few slices together in a plastic wrap or place them in an airtight container.

Happy baking!

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