This vegan banana walnut bread is moist, tender and light, with just the right balance of sweetness and banana flavour. It’s quick and easy to make, and you can keep it in the fridge for days and it won’t dry out. Plus, it has under 250 calories per slice.

Banana bread is a staple in every baker’s home, and this is my go-to recipe. It’s vegan, made slightly healthier than your regular banana bread, with only 220 calories per slice, and can easily be made refined sugar free.

How to Make Vegan Banana Bread

Because bananas are often used as a substitute for eggs, making delicious vegan banana bread is no problem at all. You will need 2 bowls, one spatula and 9 ingredients.

Mix wet ingredients in one bowl, and dry ingredients in a different bowl.
Pour wet ingredients into dry ingredients, and stir in chopped walnuts.
Transfer the batter to a baking tin. Bake for 35 to 40 minutes, until golden brown and soft in the middle. Enjoy!

Can I Make Banana Walnut Bread Refined Sugar Free?

Yes, absolutely. This recipe calls for ¼ cup sugar, which can easily be substituted for ¼ cup agave syrup or even honey (if not vegan). You could technically omit sugar altogether, as bananas are already quite sweet on their own, to make sugar-free banana bread. I haven’t tried this myself, however.

This Recipe Is Quite High in Fat. Can I Make It Low Fat?

The fat comes from coconut oil and walnuts. Coconut oil is essential to keep the bread most in tender, while walnuts give it a distinct nutty flavour that would be a shame to leave out, but possible.

If you’re looking for a low-fat banana treat, I highly recommend my low fat banana bread muffins.

How Long Does It Keep?

You can easily store this banana bread in an airtight container for 5 to 6 days. It’s not always necessary to refrigerate it, as it only needs to be kept in a cool place, but if you live in a warm climate, it’s best to put it in the fridge.

Can I Freeze It?

Yes, you can also freeze walnut banana bread, either as a whole or as individual slices. To freeze a whole loaf, make sure the bread has fully cooled, then wrap the whole loaf tightly in a double layer of plastic foil. Then, place the loaf in a large resealable bag and seal it tightly. You can leave the bread in the freezer for up to 3 months.

If you want to freeze individual slices, wrap each slice in plastic foil, and then freeze the wrapped slices in an airtight container for up to 1 month. This is because smaller slices mean that the bread is more vulnerable to the effects of freezer burn, and drying out.

When Everything Goes Bananas