This is the Vegan Bread banana bread I bake when I want breakfast to feel special without tipping into dessert. It is tender, cozy with cinnamon and garam masala, and just sweet enough. Whole grain flour plays nice here, walnuts add a little crunch, and the kitchen smells like the best kind of bakery.
Vegan Banana Bread, But Make It Cozy.
How many times I’ve made this vegan banana bread I cannot tell you. How many times I’ve made this vegan banana bread specifically to put on this blog, and then didn’t, I cannot tell you either. 5? 10? It inevitably gets cut into and eaten by the resident Banana Bread Monster before I have a chance take any decent pictures. And then last time, after I had so lovingly placed the batter in the little baking pans and popped them in the oven for 5 minutes, I realized I forgot the baking soda. That was awesome. But this time, I did it! Let’s have a party.
Everyone has their own idea about what makes the perfect banana bread. Some are into chunks of banana, some like it to taste like you’re eating a stick of butter with a slight banana flavor. Some like it to include eggs and cream and gobs of sugar. And let’s not pretend all those aren’t delicious – they definitely are (well, except for those chunks of banana…). But when I want banana bread to eat for breakfast without feeling like I might die of unhealthy before lunch time, this recipe is where I go.
I’m also not going to pretend it’s really healthy, because come on… it’s banana bread. But it’s probably 90% healthier than most (haha… also, 60% of all statistics are made up). This recipe is 1/2 whole wheat flour, and I’m pretty sure I’ve made it with all whole wheat pastry flour and it turned out great. It also has just a 1/2 cup of brown sugar, and only 4 Tbsp of vegan butter. It’s definitely doable for breakfast, especially when compared to my standard of Honey Bunches of Oats or Cheerios lately. Yup, Cheerios. I’m a grown-up.
Anyhow, I started putting garam masala in my banana bread a long time ago, and I haven’t made it without since. It adds just a subtle amount of extra spiciness that is noticeable, but not in your face. I find it in the bulk area of our local Whole Foods, but I’ve seen supermarkets cary it, too. I’m not entirely sure what’s in it, but Wikipedia has an idea. I think of it mostly as cloves and pepper. Sounds weird, but totally good. If you want to get real crazy you can also add a pinch of cayenne, but just a tiny pinch! It’ll be like a tiny little party on your tastebuds.
How I serve it:
Here’s exactly how I make it.
Key Ingredients
- Bananas, very ripe — The brown-spotted kind gives sweetness and moisture.
- White whole wheat flour plus all-purpose — Balance of nutty flavor and soft texture. All whole wheat pastry flour also works.
- Brown sugar — Gentle caramel notes and a bit of chew.
- Vegan butter and applesauce — Tender crumb with moisture that lasts for days.
- Flax “egg” — Simple binder that keeps the loaf vegan.
- Baking soda — Lift and browning.
- Cinnamon and garam masala — Warm spice, subtle depth.
- Walnuts — Optional crunch and toasty flavor.
How to Make Vegan Banana Bread
You will go from mash to bake with clear cues and stress-free steps.
1) Prep the Pan and Flax
- Heat oven to 350°F (175°C). Grease the pan and line with a parchment sling.
- Stir ground flax with water to thicken while you mix the rest.
2) Whisk the Dry
- In a medium bowl, whisk the flours with baking soda, salt, cinnamon, and garam masala until evenly combined.
3) Mix the Wet
- In a large bowl, mash the bananas until mostly smooth with a few small bits.
- Whisk in brown sugar, then stream in melted vegan butter.
- Add applesauce, the thickened flax mixture, and vanilla. Whisk until glossy and cohesive.
4) Combine
- Tip the dry ingredients over the wet. Fold gently just until no dry pockets remain.
- Fold in walnuts if using. The batter should be thick but scoopable.
5) Bake
- Spread batter into the pan and smooth the top.
- Bake until the top is deep golden and a tester in the center comes out clean, about 55 to 60 minutes for an 8×4 pan, or 40 minutes for two mini loaves.
6) Cool and Slice
- Cool in the pan 10 minutes, lift out with the sling, then cool on a rack until just warm before slicing. This keeps the crumb from smearing.
Pro Tips from the Test Kitchen
- Use very ripe bananas. The darker the peel, the better the flavor and moisture.
- Measure flour by spooning into the cup and leveling, or weigh it, for a tender crumb.
- Mix just until combined. Overmixing develops gluten and makes tunnels.
- Line the pan. A parchment sling prevents stuck edges and torn slices.
- Let the loaf cool most of the way before slicing so it sets properly.
Vegan Banana Bread FAQs
Yes. Portion into a 12-cup tin and start checking around 18 to 22 minutes.
Very ripe with lots of brown spots. Green or just-yellow bananas will not give enough sweetness or moisture.
Yes. Keep the cinnamon, or swap in cardamom or pumpkin spice.
A small reduction is fine. Keep enough for moisture and browning, then taste and adjust next time.
Absolutely. Fold them in gently so the batter stays light.
If you bake this Vegan Banana Bread, leave a comment and a star rating. Tell me your spice twist so we can all try it next time!
Vegan Banana Bread (with Garam Masala)
Ingredients
Dry ingredients
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp garam masala
Wet ingredients
- 2 tbsp ground flax seed mix with 5 tbsp water
- 5 tbsp water for flax mixture
- 3 large ripe bananas peeled and mashed
- 1/2 cup brown sugar packed
- 1/4 cup vegan butter melted (e.g., Earth Balance)
- 1/4 cup applesauce
- 1 tsp vanilla extract
Optional
- 1/3 – 1/2 cup chopped walnuts optional
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×4 inch loaf pan or 2 mini loaf pans. In a small bowl, mix ground flax seed with 5 tbsp water; set aside to thicken.
- In a medium bowl, whisk together all-purpose flour, white whole wheat flour, baking soda, salt, cinnamon, and garam masala.
- In a large bowl, mash bananas with a fork until mostly smooth. Stir in brown sugar. While stirring, slowly stream in melted vegan butter, then add applesauce, the flax mixture, and vanilla.
- Tip dry ingredients over the wet and fold just until almost combined. Add walnuts (if using) and fold gently until no dry flour remains—do not overmix.
- Scrape batter into prepared pan(s). Bake 55–60 minutes for an 8×4 inch loaf (about 40 minutes for mini loaves), until a tester comes out clean.
- Cool in pan briefly, then transfer to a rack to cool before slicing. Enjoy!
Equipment
- 8×4 inch loaf pan (or 2 mini loaf pans)
- Mixing bowls
- Measuring cups and spoons
- Whisk or large spoon
- Cooling rack
