Healthy, moist and delicious Vegan Banana Bread recipe made with whole wheat flour. It is Eggless or egg-free, contains no refined sugar, nut-free and dairy free. Best way to use over-ripe bananas.
Made with basic pantry ingredients, this banana bread recipe uses 10 ingredients and gets ready in no-time. Pack this for kids school box or serve as after school snack or warm with a scoop of ice cream for adults.
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The joy of baking and eating a slice of homemade banana bread is unparalleled. The house is filled with the aroma of vanilla as you wait patiently for the bread to cool, while the family is impatient to devour a slice.
Banana is almost always available at home. Once ripe, I peel and freeze them for morning smoothies. Few that tend to over-ripe are turned into banana bread.
Banana bread makes a lovely choice for gifting during holiday season or Thanksgiving. You can easily double or triple the batch or bake individual loaves for gifting family and friends.
The bread is freezer-friendly, can be stored in the refrigerator for a week. However, I rarely find a slice or two after couple of days.
Ingredients
Whole Wheat Flour - I have used Emmer Wheat Flour for this recipe. It is nuttier, coarser and stone milled. You can use any Wheat Flour variety easily available in your local supermarkets.
Bob's Red Mill Whole Wheat Flour is easily available and so are Indian brands like Aashirwad Aata.
Feel free to use Bread flour or All Purpose Flour (Maida).
Overripe Bananas - The bananas that are almost black in color with little yellow spots work perfectly well for the recipe.
Jaggery - Jaggery is a great substitute for refined sugar. I have used powdered jaggery. If you source jaggery blocks, you can chop or grate it finely and use.
Powdered jaggery is easy to use, combines well with the wet ingredients and lends a rich, dark, caramel color to the banana bread.
Feel free to use granulated sugar, castor sugar or maple syrup.
NOTE - When it comes to jaggery, there are different varieties. Would highly recommend you to taste the jaggery first and also taste the cake batter once everything is mixed.
Some jaggery varieties tend to be sweeter. You might have to adjust quantity.
Unsweetened Coconut Milk - Since this is a vegan recipe, I have used coconut milk (plant based). Other substitutes include Oat milk and Almond milk.
If you are not particularly looking for a Vegan Recipe, use dairy-based milk.
Since this is an Eggless Recipe - I have used a combination of Baking Powder + Baking Soda and Olive Oil.
Olive Oil can be substituted with unsalted butter (melt the butter and use), Ghee (Clarified Butter) and / or any neutral cooking oil like avocado oil etc.
This recipe has no nuts. Traditionally Walnuts are added to most banana breads but I have kept this recipe nut-free and used Chia Seeds and Pumpkin Seeds.
Vanilla Essence - Use good quality vanilla essence or extract for the recipe.
Instructions to Bake Moist Vegan Banana Bread
Before we begin baking, ensure all the ingredients are measured and at room temperature.
Once all the ingredients are ready on your kitchen counter top, preheat the oven for 10 minutes at 200 degrees Celsius.
Grease the baking tin with olive oil. You can line it with parchment paper or dust some flour (optional).
In a large glass bowl, measure and sift the whole wheat flour (twice).
In another bowl (for wet ingredients), peel and add the overripe bananas. Mash it well using a fork.
To the mashed banana, add the jaggery, oil, vanilla essence and coconut milk. Whisk well and keep aside. The Wet Ingredients are ready.
Add baking soda, baking powder, pumpkin seeds and chia seeds to the bowl of wheat flour.
Mix well and then pour the wet ingredients. Ensure the batter is lump free.
Now pour the batter on to the greased baking tin. Using a spatula, spread the batter evenly and tap the baking tin once, gently.
Place the baking tin inside the oven. Bring down the temperature to 180 Degree C and bake for 35 mins. Note - It took me exact 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 removing it from the cake tin. Slice and store / serve.
Storing Suggestions | Shelf Life
On the kitchen counter, at room temperature, Banana Bread stays fresh for a couple of days (taking into account weather conditions). If it's warm, I suggest moving it inside the refrigerator a day after baking.
In the refrigerator, this bread stays fresh for a week. You can slice the banana bread, store it in an airtight container so that it stays fresh and moist.
You can also freeze homemade banana bread for / up to a month.
A slice of banana bread can be warmed for 30 odd seconds in a microwave. Enjoy it with tea or ice cream, as you prefer.
Other Cake Recipes to Try
Pumpkin Bread - Fall favorite bread using fresh homemade pumpkin puree.
Gluten Free Chocolate Banana Cake
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Best Vegan Banana Bread Recipe (Whole Wheat | Eggless)
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
- Oven or OTG for baking (to be preheated for atleast 10 minutes at 200 Degree C)
Ingredients
- 1 ½ cups Whole Wheat Flour 1 cup is 250 ml measurement
- 3 Over Ripe Bananas
- 1 cup Powdered Jaggery
- ½ cup Coconut Milk
- ¼ cup Olive Oil + extra 2 tsp for greasing the baking tin
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Vanilla Essence
- 1 ½ tablespoon Chia Seeds
- 3 tablespoon Pumpkin Seeds
Instructions
- Preheat the oven for 10 minutes at 200 degrees C.
- Grease the baking tin with oil and / or line with parchment paper.
- In a large glass bowl, measure and sift the whole wheat flour (twice).
- In another glass bowl (for wet ingredients), peel the overripe bananas and mash it well using a fork.
- To the mashed banana, add the jaggery, oil, vanilla essence and coconut milk. Whisk well and keep aside.
- To the whole wheat flour, add baking soda, baking powder, pumpkin seeds and chia seeds.
- Pour the wet ingredients into the bowl of dry ingredients. Mix well for a lump free batter.
- Now pour the batter in to the greased baking tin. Using a spatula, spread the batter evenly and gently tap the baking tin once.
- Bake the banana bread at 180 Degree Celsius for 35 minutes.
- After the bread is baked, check by inserting a wooden skewer in the centre. If it comes out clean, the bread is ready. If the center is not cooked, place the tin inside the oven for 5-10 mins or until ready.
- Allow the bread to cool completely before slicing.
- Store the slices in an airtight container.
Notes
- Use Overripe bananas - The ones almost black in color are perfect for this recipe.
- Self raising flour, all purpose flour or Maida can be used for this recipe instead of Whole wheat flour.
- In place of olive oil, you can add any neutral oil. You can also use unsalted butter or ghee (melt, measure and use) if you are not looking for a Vegan Recipe.
- Unsweetened Coconut Milk can be substituted with any plant based milk like almond, soy, oat etc.
- Sugar can be added instead of jaggery. 3/4th cup should be ideal if you don't prefer the banana bread, 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.
- You can also add 1/2 cup chocolate chips instead of seeds (especially for kids).
- The cake can be re-heated in a microwave before serving.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan