Vegan Banana Bread

Vegan Banana Bread
We managed to sneak out another camping trip this past weekend. This time to the San Mateo Memorial Park along the Pescadero Creek. As usual, it was awesome and fun and exhausting. But we had this vegan banana bread to comfort and treat ourselves by the campfire when the day was over, together with a hot cup of coffee.

I believe I had mastered the vegan cake baking before with these recipes: Masala Chai Cake and the Almond Lemon Cake. This one, on the other hand, is called a bread mostly due to the traditional naming. I view it as a cake though. And I enjoy it as one. It is on the firmer side, lightly sweetened and moist but not mushy. Banana flavor in it is not overwhelming at all and the walnuts are an absolute treat on top. All this, with 100% whole wheat flour and 100% vegan. Here is the recipe:

5 from 1 vote
Banana Bread
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Bread
Cuisine: Vegan
Servings: 1 Loaf
Author: Dreamy Leaf
Ingredients
  • 2 ripe bananas
  • 1 1/4 cup whole wheat flour
  • 1/2 cup maple syrup
  • 1/2 cup roughly chopped walnuts
  • 2 tablespoon coconut oil melted or olive oil (extra for coating the cake mold)
  • 1 tablespoon dark rum optional
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
Instructions
  1. Preheat the oven to 350F.
  2. Put all the dry ingredients (except the walnuts) in a bowl, mix and set a side.
  3. Put the bananas, maple syrup, vanilla and rum in a food processor and mix until pureed.
  4. Add the liquid ingredients to the dry mix and combine.
  5. Pour the batter in a cake mold that is lightly coated with oil.
  6. Sprinkle the top of the batter with the roughly chopped walnuts.
  7. Bake at 350F for about 45 minutes.
  8. Keep an eye on it during baking and do the toothpick test (toothpick inserted in the middle of the cake should come out clean) to judge when it is done.

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15 thoughts on “Vegan Banana Bread

  1. I’ve tried several vegan banana breads, and they all tasted great. I love addition of dark rum in your recipe – but when camping, you have to chase away somehow those boring mosquitoes 🙂

    1. Thank you! Yeah, the rum makes a difference for sure. Mosquitoes are mosquitos. We have basically resigned to be eaten by them a little. Totally worth it for camping.

    1. Thank you Meg! Glad to hear that my seduction attempts are effective . I find that dark rum can often replace or enhance vanilla extract. I like that twist.

    1. Thanks! It turns out, eggs are totally unnecessary in cakes (and all the other things). I hope you love this version as much as the one you tasted.

  2. I have made this recipe several times, and the second time I used the ‘optional’ rum. Both banana breads were extremely good. The rum gave it an additional subtle depth. As a beginning cook, I was very happy at how easily this one came together. And as I do not use sugar, I am always on the lookout for quality recipes that give me a healthy sweet fix. I have found a treasure trove of those here.

    I do have to add that I find it very brave of you to include this snack in a camping trip where you might encounter mosquitoes. It is well known where I live that mosquitoes are strongly attracted to someone who has recently eaten bananas. I avoid them when intending to be outside in mosquito season. But I do find this banana bread perfect for coffee or tea breaks. And especially on rainy-days, curled up with a good book.

    1. Thank you so much Raven, and I apologize for the late response to your comment. I am so glad that you tried and liked this recipe, I love banana bread. And I must say I didn’t know about the banana/mosquitoe issue, I really appreciate the tip 🙂

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