Vegan Banana Bread (Whole Wheat and No Refined Sugar)

Banana Bread is an easy to bake sweet bread recipe made with whole wheat flour and over ripe bananas. Kid Friendly, Dairy Free, No Refined Sugar and Nut Free, this bread smells heavenly. You cannot just eat one slice!

Vegan Banana Bread (Whole Wheat and No Refined Sugar)

Today’s recipe is one of the best banana bread that you will ever bake in your kitchen! This Vegan Banana bread using over ripe bananas is made with Whole Wheat Flour, is refined sugar free, nut free and dairy free.

I don’t know about you guys but after festivals, we are often left with extra bananas at home. Let’s all accept that over ripe bananas have no takers and hence the only option is to bake a banana bread.

My husband loves banana bread. He is super impatient until I slice a piece and hand it over to him with a cup of tea.

The Banana Bread that I bake at home is made with whole wheat flour (Khapli Wheat Flour). But as you can see, the slice is super moist and soft. You cannot believe this is eggless, right?

A slice of moist whole wheat banana bread

Ingredients for Vegan Banana Bread

  • Whole Wheat Flour – Khapli Flour Used here. Sifted twice.
  • Overripe Bananas
  • Jaggery – I usually buy jaggery in a block form. I have finely chopped / powdered them, measured and used in the recipe. You can use store bought powdered jaggery. Jaggery can be replaced with honey, maple syrup and / or castor sugar.
  • Coconut Milk – Since this is a vegan recipe, I have used coconut milk (plant based). You can use regular milk if you are not lactose intolerant and /or other plant based milk sources like oat milk, almond milk etc too.
  • Since this is an Eggless Recipe – I have used a combination of Baking Powder + Baking Soda and Olive Oil.
  • To keep the recipe nut free, I have used Chia Seeds and Pumpkin Seeds. They add to the crunch in every slice.
  • Vanilla Essence – Can be replaced with a banana essence too for aroma.

I can safely say that you can enjoy a slice of this banana bread as on-the-go breakfast with a cup of tea and/or milk for kids.

This banana bread can be packed for kids at school or served as an after school snack.

The Shelf life of this vegan banana bread is roughly 4-5 days. It can be kept at room temperature or on the kitchen counter top in an air tight box for atleast 3 to 4 days. Since Mumbai is pretty humid most days, I prefer storing the banana bread in the refrigerator in an air tight box.

Before we check the detailed pictorial steps on how to make this Vegan Banana Bread at home, let us first check out the list of equipment or kitchen basics that we might need to bake this at home.

List of Equipment needed to bake –

  • Spatula, Whisk and Silicon Brush
  • 2 Glass bowls – one for dry and other for wet ingredients
  • Measuring cups and spoons
  • Flour Sifter
  • A rectangular baking tin – Size (11″ X 5.5″) with 2.5″ height.
  • OTG for baking (to be preheated for atleast 10 minutes at 200 Degree C)

How to Make Vegan Banana Bread from Scratch?

All the ingredients should be at room temperature.

Once all the ingredients are ready on your counter top, preheat the oven for 10 minutes at 200 degrees C.

Grease the baking tin with oil and / or parchment paper. I do not use parchment paper while baking and keep it simple with a good coat of oil.

Grease the baking tin with oil before baking.

In a large glass bowl, measure and sift the whole wheat flour (twice).

Measure and keep the whole wheat flour aside for baking banana bread
Sifting the whole wheat flour for banana bread
Sift whole wheat flour twice for a light cake recipe

Take another glass bowl (for wet ingredients). First peel the overripe bananas and using a fork, mash it well.

Mashing the over ripe bananas with a fork
Mashed overripe bananas for banana bread

To the mashed banana, add the jaggery, oil, vanilla essence and coconut milk. Whisk well and keep aside.

Adding jaggery to the mashed banana
Vanilla Essence, coconut milk and oil added to the mashed banana and jaggery mix

Add baking soda, baking powder, pumpkin seeds and chia seeds to the bowl of flour.

Baking powder, baking soda, chia seeds and pumpkin seeds added to whole wheat flour

Mix well and then pour the wet ingredients. Mix well for a lump free batter.

Adding the wet ingredients to the dry ingredients
Mixing the vegan banana bread batter

Now pour the batter on to the greased baking tin. Even the top gently with the spatula and tap once gently.

Banana Bread ready to bake

Place the baking tin inside the oven. Bring down the temperature to 180 Degree C and bake this bread for atleast 35 to 40 minutes. Note – It took me 35 minutes to bake this.

Once baked, check by inserting a tooth pick in the centre. If it comes out clean, the bread is ready. Else, chuck it inside the oven for another 5 minutes.

Allow the bread to cool completely before slicing.

Store the slices in an airtight container on the kitchen counter top for 24 hours and then transfer to the refrigerator for another 4 to 5 days until it is consumed.

A slice of Vegan banana bread

Recipe Notes / FAQ’s / Doubts –

  • Exactly how ripe should a banana be for this recipe? – Over ripe bananas (3 to 4 days old bananas that have turned pale yellow and developed black spots) are a perfect choice for this recipe.
  • Why use fork to mash bananas instead of grinding? – Using a fork helps retain the texture of the banana. Avoid grinding.
  • You can use Banana essence instead of vanilla essence.
  • Regular white flour, all purpose flour or Maida can be used for this recipe instead of whole wheat. Same quantity to be used.
  • In place of olive oil, you can add any neutral oil. You can also add coconut oil but we don’t prefer it at home for baking.
  • You can use unsalted butter too for baking. Just melt and measure it before adding.
  • Coconut Milk can be substituted with any plant based milk like almond, soy, oats etc. I have used unsweetened coconut milk for this recipe, freshly extracted at home.
  • Sugar can be added instead of jaggery. 3/4th cup should be ideal if you don’t prefer too sweet.
  • The quality of jaggery differs. Always taste check and then add. Some jaggery are a tad sweeter and you might need less quantity. The colour of the jaggery varies too. I have used a dark variety.
  • You can add any seeds you like instead of pumpkin and chia. This bread can be made without seeds as well. I used what was available in our pantry at home. The quantity can be increased too.
  • The cake can be microwaved and heated before consuming, especially if you refrigerate it. This bread stays fresh in the refrigerator for atleast 4 to 5 days.

Some Whole Wheat Cake Recipes from the blog –

Vegan Banana Bread Recipe

Vegan Banana Bread (Whole Wheat and No Refined Sugar)

Vidya Narayan
Vegan Banana Bread is an easy to bake, Eggless Banana Bread recipe made with over ripe bananas, whole wheat flour. Contains No Refined Sugar, is Nut Free, Dairy Free and Butter Free.
0 from 0 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast, Dessert
Cuisine American
Servings 10 Slices

Equipment

  • Spatula, Whisk and Silicon Brush
  • Flour Sifter
  • 2 Glass bowls – one for dry and other for wet ingredients
  • Measuring cups and spoons
  • A rectangular baking tin – Size (11" X 5.5") with 2.5" height
  • OTG for baking (to be preheated for atleast 10 minutes at 200 Degree C)

Ingredients
  

  • 1 & 1/2 cups Whole Wheat Flour (Khapli Wheat) 1 cup is 250 ml measurement
  • 3 nos. Over Ripe Bananas
  • 1 cup Powdered Jaggery
  • 1/2 cup Coconut Milk
  • 1/4 cup Olive Oil + extra 2 tsp for greasing the baking tin
  • 1 tsp Baking Powder 1 tsp is 5 ml measurement
  • 1/2 tsp Baking Soda
  • 1 tsp Vanilla Essence
  • 1 & 1/2 tbsp Chia Seeds 1 tbsp is 15 ml measurement
  • 3 tbsp Pumpkin Seeds

Instructions
 

  • Once all the ingredients are ready on your counter top, preheat the oven for 10 minutes at 200 degrees C.
  • Grease the baking tin with oil and / or parchment paper. I do not use parchment paper while baking and keep it simple with a good coat of oil.
  • In a large glass bowl, measure and sift the whole wheat flour (twice).
  • Take another glass bowl (for wet ingredients). First peel the overripe bananas and using a fork, mash it well.
  • To the mashed banana, add the jaggery, oil, vanilla essence and coconut milk. Whisk well and keep aside
  • Add baking soda, baking powder, pumpkin seeds and chia seeds to the bowl of flour. Mix well and then pour the wet ingredients. Mix well for a lump free batter.
  • Now pour the batter on to the greased baking tin. Even the top gently with the spatula and tap once gently.
  • Place the baking tin inside the oven. Bring down the temperature to 180 Degree C and bake this bread for atleast 35 to 40 minutes. Note – It took me 35 minutes to bake this.
  • Once baked, check by inserting a tooth pick in the centre. If it comes out clean, the bread is ready. Else, chuck it inside the oven for another 5 minutes.
  • Allow the bread to cool completely before slicing.
  • Store the slices in an airtight container on the kitchen counter top for 24 hours and then transfer to the refrigerator for another 4-5 days until it is consumed.

Notes

  • Exactly how ripe should a banana be for this recipe? – Over ripe bananas (3 to 4 days old bananas that have turned pale yellow and developed black spots) are a perfect choice for this recipe.
  • Why use fork to mash bananas instead of grinding? – Using a fork helps retain the texture of the banana. Avoid grinding.
  • You can use Banana essence instead of vanilla essence.
  • Regular white flour, all purpose flour or Maida can be used for this recipe.
  • In place of olive oil, you can add any neutral oil. You can also add coconut oil but we don’t prefer it at home for baking.
  • You can use unsalted butter too for baking. Just melt and measure it before adding.
  • Coconut Milk can be substituted with any plant based milk like almond, soy, oats etc. I have used unsweetened coconut milk for this recipe, freshly extracted at home.
  • Sugar can be added instead of jaggery. 3/4th cup should be ideal if you don’t prefer too sweet.
  • The quality of jaggery differs. Always taste check and then add. Some jaggery are a tad sweeter and you might need less quantity. The colour of the jaggery varies too. I have used a dark variety.
  • You can add any seeds you like instead of pumpkin and chia. This bread can be made without seeds as well. I used what was available in our pantry at home. The quantity can be increased too.
  • The cake can be microwaved and heated before consuming, especially if you refrigerate it. This bread stays fresh in the refrigerator for atleast 4-5 days.
Keyword Eggless cake recipes, over ripe banana recipes, vegan Banana Bread, whole wheat cake recipe
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

Views: 517

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. Vinita

    Hi Vidya…i really love your blog and journey..read it. You are an inspiration . Most important is It’s pure veg ..we too love pure veg food sometimes without garlic onion too.

    I have microwave CONVECTION…for the same also temprature setting are same.

    Pls confirm
    Thanks.

    1. Vidya Narayan

      Thank you for all the kind words Vinita. Apologies for the delay in responding. For some reason, your comment was in another folder which I could locate today. Anyways, coming back to your question – For convection, I would recommend preheating time as 5 to 7 minutes because they heat faster in comparison to an OTG (which I have used). The cooking time will also be less in comparison with the same temperature. Please keep an eye. Unfortunately, I cannot pinpoint the exact time for baking because I have never used a convection oven. Hope this helps and looking forward to you visiting us often and trying recipes shared here.

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