Jun 4, 2014

Vegan Banana Nut Bread

In the recent weeks there hasnt been a situation of over ripe bananas in our house. But last week we went on a camping trip to Arkansas where I had carried a bunch of bananas but half a dozen remained uneaten given the variety of food we had there. We were an enthusiastic group making upma and bhelpuri among other delectables, at the camp. It was a lovely time beside the river. The river itself was shallow at the camp site and there were innumerable small size fishes swimming around our legs. The whole gang enjoyed playing in the water and swimming with the fishes.

By the time we came back home, due to the heat, the bananas were all over ripe and I had to find a way to use them without throwing out the whole lot. I mentioned banana bread and to my surprise my daughter was overjoyed. I have no idea what caused the change of heart in the non-sweet eater but I wasnt going to let this chance get away. I baked the bread that very night and as is always the case with banana baked goods, it came out very well. We all enjoyed a healthy dessert that night and it lasted well for the next four days with refreidgeration.

Vegan Banana Nut Bread

Servings: One 4*8 loaf
Prep Time: 10 mins Cook Time: 35 - 45 mins


4 very ripe bananas
1 cup Whole wheat pastry flour
1 cup All purpose flour
1/2 cup Vegetable oil
1/2 cup Sugar
1 tsp Vanilla essence
1 1/2 tsp Baking powder
1/2 tsp Baking soda
a pinch of salt
1/2 cup nuts (walnuts, almonds)


  1. Preheat oven to 350 F
  2. Grease a 4*8 loaf tin with a little oil or line it with parchment paper
  3. Mash the bananas to fine and add in oil and sugar and mix well. Add in the vanilla extract and mix well.
  4. Sieve the flours, baking soda and baking powder and mix well and keep aside
  5. Add salt to the flour and mix well
  6. Add the dry ingredients to the wet ingredients and mix till it comes together. Do not overmix.
  7. Fold in the nuts
  8. Pour the mix into the prepared loaf tin and bake for 35 - 45 mins till a skewer inserted into the center of the bread comes out clean. (My oven took 45 mins)
  9. Slice it up and serve warm.
  10. It also tastes good as a base to a trifle or with ice-cream.
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