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Vegan Banana Bread

Put your overripe bananas to good use and make this delicious vegan Banana Bread with walnuts! I love having a slice of this for breakfast!

Vegan Banana Bread with walnuts

You know it’s gonna be a good day when you have banana bread in the fridge waiting for breakfast! You can add vegan chocolate spread, nut butter, or jam on top, but I mostly eat it plain because it’s so good and flavorful by itself. It’s also a great snack for traveling or to take to work/school/university/wherever you have to go.

Lately, I’ve been reading a lot on the healthy aspects of walnuts, so obviously I used this chance to add walnuts to the banana bread. They add such a lovely crunch and nutty flavor!

Of course, you can substitute the walnuts with different nuts, dried fruits, chocolate chips, really anything you want in your banana bread. Go crazy!

Also, aren’t warm banana bread slices literally the best thing ever?! Mhhh!

Now stop looking at those poor, overripe, brown bananas at your kitchen counter already and start making this banana bread! And share it with all the people you love. <3

banana bread in baking pan

This banana bread is super easy to make. Just mash the ripe bananas in a bowl. Add the wet ingredients. Whisk. Add the dry ingredients. Whisk. Add the walnuts. Whisk. Pour the batter into a baking pan. Bake. Eat. Repeat. 

More Banana Bread Recipes

More Banana-Bread-Style Recipes

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I hope you’ll enjoy this banana bread with walnuts as much as I do! Let me know if you give this recipe a try! I’d love to hear how it turns out for you.

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Cheers, Bianca

Vegan Banana Bread with walnuts

Vegan Banana Bread with walnuts

Bianca / Elephantastic Vegan
Put your overripe bananas to good use and make this delicious vegan Banana Bread with walnuts!
4.20 from 5 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American, Vegan
Servings 12 slices
Calories 208 kcal


  • 3 very ripe bananas
  • 1/4 cup plant-based milk e.g. rice milk
  • 1 tablespoon melted coconut oil
  • 2 cups all-purpose flour
  • 1/4 cup ground almonds
  • 1/2 cup white sugar
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup walnuts roughly chopped


  • Preheat the oven to 350°F/180°C and line a loaf pan* with parchment paper.
  • Peel the bananas, add them to a large bowl and mash them. To the bananas, add the plant-based milk, and coconut oil. Give it a quick mix.
  • Add the flour, sugar, baking soda, and a pinch of salt to the wet ingredients and whisk everything together. Fold in the walnuts.
  • Pour the batter into the loaf pan lined with parchment paper. Sprinkle sugar on top.
  • Bake it in the oven for about 30-35 minutes until golden brown on the top. You can use a wooden stick to test if your banana bread is done in the middle.
  • Let it cool off before slicing and enjoy!


*Loaf pan dimension: 10 x 4.7 inch (25.5 x 12cm)
Storage: Keep it in the fridge for up to 4 days.


Calories: 208kcalCarbohydrates: 33gProtein: 4gFat: 7gSaturated Fat: 2gSodium: 97mgPotassium: 160mgFiber: 2gSugar: 12gVitamin A: 20IUVitamin C: 3mgCalcium: 17mgIron: 1mg
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