Get Nutty Vegan Whole Wheat Banana Bread

Banana bread is classic comfort food in my house. My mother would always save the over-ripe bananas to use in her classic banana bread recipe, but it was a bit rich in sugar, oils and refined grains—essentially cake! So, I took inspiration from my mom’s banana bread to give it a more healthful update. Enter my super-healthy, yet super-delicious get nutty vegan whole wheat banana bread! 

Is banana bread healthy?

Completely plant-based, this dairy-free banana bread and egg-free banana bread is thickened with the power of chia seeds instead of eggs. Plus it features 100% whole wheat flour, and just a small amount of added oil and sugar. That’s because 3 ripe bananas power the natural sweetness of this whole wheat banana bread. Plus, it packs in 3 types of nuts, 2 types of seeds, and coconut! Wow, that’s nutrition power! This combination of whole grains, fruits, nuts and seeds means this bread is filled with healthy fats, plant-powered proteins, fiber, and essential vitamins and minerals. You can feel good about packing this into kids’ lunch boxes, your work brown bag, or even feasting on it for breakfast.

Check out the video for this delicious, plant-based recipe here.

Get Nutty Vegan Whole Wheat Banana Bread

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(26 votes, average: 4.35 out of 5)
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4.4 from 26 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour 20 minutes
• Yield: 12 slices 1x
• Diet: Vegan

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Description

This super-healthy, super-delicious, Get Nutty Vegan Whole Wheat Banana Bread is packed with the goodness of whole grains, nuts, and seeds.

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Ingredients

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• 3 ripe medium bananas, peeled, mashed
• ½ cup plant-based milk, plain, unsweetened (i.e., soy milk or oat milk)
• ¼ cup vegetable oil
• 2 tablespoon chia seeds
• 1 teaspoon vanilla
• ¼ cup brown sugar
• 1 1/4 cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• Pinch salt (optional)
• 2 tablespoons sunflower seeds
• 2 tablespoons coconut, unsweetened, shredded
• 2 tablespoons sliced almonds
• 3 tablespoons chopped pistachio kernels
• 3 tablespoon chopped walnuts

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Instructions

1. Preheat oven to 350 F.
2. In a medium mixing bowl, whip together bananas, plant-based milk, vegetable oil, chia seeds, vanilla, and brown sugar for two minutes. For best results, use an electric mixer.
3. Stir in whole wheat flour, baking soda, baking powder, cinnamon, salt (if using), and mix only until well combined. Do not overstir.
4. Add sunflower seeds, coconut, sliced almonds, pistachios, and walnuts and gently fold into mixture. Do not overstir.
5. Spray a loaf pan with nonstick cooking spray.
6. Pour batter into the loaf pan and bake for about 60-65 minutes, until toothpick inserted in center comes out clean.
7. Remove, cool slightly before slicing.
8. Slice into 12 slices.

Notes

You may substitute other nuts and seeds for those listed, such as sesame, hazelnuts, pecans, flax, and pumpkin seeds.

How long does banana bread last? This recipe will last up to 7 days in the refrigerator or 1 month in the freezer in airtight container.

To make this recipe gluten-free, substitute gluten-free flour blend for whole wheat flour.

• Prep Time: 12 minutes
• Cook Time: 1 hour 5 minutes
• Category: Bread
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 221
• Sugar: 9 g
• Sodium: 60 mg
• Fat: 13 g
• Saturated Fat: 2 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 5 g

For more plant-based baked goods recipes, check out some of my favorites:

Lemon Scones with Currants
Corn Muffins with Spices
Vegan Pumpkin Bread with Pumpkin Seeds
Vegan Lemon Poppy Seed Bread
Matcha Tea Lemon Muffins