What’s more comforting than vegan banana bread? It’s warm, homey, and delicious any time of day. Plus this version is dairy free, nut free, egg free, and uses white whole wheat flour for extra deliciousness.
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There are approximately 10,567 different vegan banana bread recipes online. From paleo to flour free to sugar-filled frosted dessert, banana breads run the gamut. So why would you want to make this one? Because it’s AWESOME. The base of this recipe comes from my grandmother, who was an amazing baker who just “knew” when dough was finished, and when cakes needed to come out of the oven. She barely measured or timed anything.
But she sure used an awful lot of sugar and butter and eggs. We can do baked eggs in our house, but we can’t do dairy and we try to use less sugar whenever possible. This banana bread is the best of all possible worlds. It’s vegan and nut free, uses white whole wheat flour, and has half the sugar of most traditional banana bread recipes. There is a small amount of mini chocolate chips added right before baking, because chocolate = love.
There’s a reason why people went nuts baking banana bread during the pandemic. It’s a way to come home without actually going home. I hope you enjoy this vegan banana bread as much as our family does.
Make It Allergy Friendly for Your Family
As written, this banana bread recipe is vegan, dairy free, egg free, nut free, corn free, and soy free. I prefer using Enjoy Life mini chocolate chips as they are Top 8 free, but you can always leave them out. If you can’t find white whole wheat flour in your area, you can substitute all-purpose flour or half all-purpose half regular whole wheat. Don’t use all regular whole wheat, the loaf turns out a little gummy. I have not tried making this with gluten free flour, so if you do please let me know how it turns out!
Whole Wheat Vegan Banana Bread
Ingredients
- 3 Tbsp. ground flax seed
- 5 Tbsp. hot water
- 1 c. mashed ripe banana about 3 medium bananas
- 1/2 c. olive oil scant
- 1/2 c. granulated sugar
- 2 c. white whole wheat flour see note for substitutions
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 c. mini chocolate chips optional
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×3" loaf pan with olive oil or your favorite safe baking spray.
- In a small heat safe bowl, combine ground flax seed and hot water. Stir to combine, and let sit for 5 minutes for mixture to gel.
- In a medium mixing bowl, mash bananas until few lumps remain. Add flax seed mixture, olive oil, and granulated sugar. With a hand mixer or whisk, mix to thoroughly combine.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
- Add dry ingredients into wet ingredients, stirring with a spatula just until a few spots of flour remain. Add chocolate chips if using, and mix until distributed throughout the dough. Do not overmix, a few lumps of flour are fine. The dough will be fairly thick.
- Pour dough into greased loaf pan and spread until evenly distributed and top is somewhat flat. Place into preheated oven. Bake for 50 minutes-1 hour, or until toothpick inserted into the loaf comes out clean (melted chocolate is fine!). Cool on a wire rack in the pan for 10 minutes, then turn the loaf out of the pan and cool completely. Slice and enjoy!