Banana Nut Bread

Want to amp up your banana bread from delicious to damn delicious? Then you are in the right place! This banana nut bread has the flavor, is perfectly moist and not to mention crunchy! Its also is completely vegan, absolutely gorgeous to look at and I bet something you would not mind putting out on your table when you have guests over. This bread is truly a smorgasbord of textures and will become your favorite way to make banana bread going ahead.

Here are other sweet treats for you to try! Frozen Banana Pops , Cherry Cobbler, Croissant Bread and Butter Pudding with Figs, Vegan Chocolate Mousse , Plum and Cardamom Cake

What you need for the banana nut bread

The ingredient list for this vegan banana bread is pretty simple with a few additions that really add to the final product.

• Ripe Bananas – I prefer using fairly ripe bananas vs very ripe bananas. You can go ahead and use any bananas you have on hand.
• All Purpose Flour – I used AP flour but you can also use whole wheat flour in a pinch. All purpose flour has less gluten and works well for banana bread and keeps it from getting too dense.
• Baking Powder and Baking Soda – We will use both baking powder and baking soda since baking soda tends to keep the color of the bread a little darker than if you were to just use baking powder. However, you can use just baking powder(sam amount as both the soda and powder) if you prefer that.
• Oil – Oil makes the bread soft and the fat in the oil adds flavor. You can choose to skip the oil and just add the same amount of plant milk alternative or even apple sauce(nope, you won’t be able to taste it!). From trying out different options, I do feel like the version with the oil does taste better.
• Vanilla – This for that lovely vanilla flavor. I used extract in the recipe. You can also add some vanilla bean paste if you have some on hand.
• Apple Cider Vinegar – The vinegar reacts with the baking soda to help the bread raise even better and create a soft, light texture. I would highly recommend adding it.
• Cinnamon – This is optional but adds that beautiful, subtle flavor that makes a big difference.
• Plant Milk – I used soy milk but you can use any plant based milk.
• Add ins and toppings – These are what will add that wonderful texture to the banana bread. I have used walnuts, coconut flakes, chia seeds. You can add them to the batter, on the top or both! You can also try adding pumpkin seeds, chocolate chips, slivered almonds, chopped hazelnuts etc

Some tips for the best banana bread

• Keep the dry and wet ingredients separate until you bring them all together in the end. If you want make this a one bowl banana nut bread, then in a large bowl add all the wet ingredients and mix well. Slowly mix in the flour, baking powder & soda, salt, cinnamon along with any other add ins in to the wet ingredients until just mixed.

• Don’t overmix! Make sure all the ingredients are stirred until just mixed. Overtaxing will make the bread quite heavy and dense.

• Add a protein boost – Make this a protein rich snack by adding a scoop of vegan protein powder. You can use a vanilla flavored or even a chocolate flavored one! You will have to adjust the quantity of the milk to ensure the bread does not get dry. I would suggest starting with az couple of table spoons at a time until you reach the right consistency.

Variations

• Try a chocolate banana bread – Add 1/2 cup of cocoa powder to the dry ingredients and adjust the plant milk by adding up to an additional 1/4 cup. Add in little amounts of the milk after adding the dry ingredients to ensure you only add what is needed and stop as soon as you reached the desired consistency.

• Make banana crunch muffins – Use the same batter to make banana crunch muffins. Top with chopped walnuts, almonds, chia seeds, hemp seeds or even freeze dried banana slices.

• Add in blueberries – Make it a blueberry and banana bread by adding in a half a cup of fresh blueberries. If using frozen blueberries, make sure to thaw them and drain before adding to the batter.

Serving, Storage and Heating

Serving: You can enjoy the bread warmed with a smear of vegan butter or ghee if you are not vegan.

Storage: The bread can be stored in the refrigerator for up to 7 days and can be frozen in a freezer safe container for up to 3 months.

Reheating: You can warm up the bread either in the toaster, microwave or in a pan on the stove top. If frozen, let the bread thaw for 30 minutes before reheating.

Let me know if you give this crunchy banana bread a try! Want to be remain updated on what’s happening on our socials? Follow us on Facebook, Pinterest and Instagram.