This Healthy Easy Vegan Banana Bread is perfectly moist and delicious. It’s a very simple one bowl recipe. You are going to pray that your bananas turn spotty- brown as fast as possible so you can make this banana bread recipe!
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Healthy Easy Vegan Banana Bread
This banana bread is moist due to the mix of whole wheat flour and almond flour. It’s lightly sweetened with maple syrup, making it very low in sugar. I added some vegan chocolate chunks to make the banana loaf extra special. You can omit them if you would like. You can enjoy this banana bread for breakfast, dessert or as a snack.
This ONE BOWL Healthy Easy Vegan Banana Bread Recipe is the perfect healthy sweet treat to keep in your fridge. Spread some peanut butter on top or enjoy as is with a cup of tea or coffee.
Can I freeze this Healthy Easy Vegan Banana Bread?
Yes! You can store the banana bread in an airtight container in the freezer for up to 2 months. I recommend placing a piece in the microwave whenever you want to enjoy. Also, you can store banana bread in an airtight container in the fridge for about 4 days. I love THESE containers to store my banana bread!
Ingredients Used to Make this Eggless Banana Bread Recipe:
I bet you already have all of these ingredients!
- whole wheat flour
- almond flour
- cinnamon
- baking powder
- vanilla
- banana
- olive oil
- maple syrup
- unsweetened almond milk
- vegan chocolate chunks
Tools to Purchase to Make this Recipe:
Other Vegan Recipes to Make!
Healthy Easy Vegan Banana Bread
Ingredients
- 1 ¼ cups whole wheat flour
- 1 cup almond flour
- ½ tbsp cinnamon
- 2 tsp baking powder (gluten-free)
- ½ tsp vanilla
- ⅔ cup mashed spotty-brown bananas (This should be about 2 ½ – 3 bananas)
- ¼ cup olive oil
- ¼ cup maple syrup
- ½ cup unsweetened almond milk
- ⅓ cup vegan chocolate chunks
Instructions
- Combine all ingredients in a mixing bowl.
- Spoon batter into a 9×5 loaf pan lined with parchment paper. Bake at 350 degrees for 45-55 minutes.
- Let cool completely before slicing.
- Store the banana bread in an airtight container in the fridge for about 4 days. I love THESE containers to store my banana bread!
Did you try this recipe?
Let me know below with a comment and rating! 🙂
Absolute BEST banana bread. I use buckwheat flour and pecan nuts instead of chocolate and it still worked an absolute charm. Love love love!!!
Yay! Awesome! Plus, thank you for sharing your substitution. So helpful. 🙂 – Krista <3
Just made this tonight and it was delicious! I will definitely be making it again.
Awesome!! Enjoy. 🙂 – Krista <3
So delicious! Perfect texture. Will definitely make again 😍
Happy you enjoyed, Abby! Thank you for your comment and review. 🙂 – Krista <3
This is the BEST vegan healthy banana bread ever, thank you so much for the recipe! I will be making this for Christmas!
Ahh! That means so much, Nazifa! Enjoy! 🙂 – Krista <3