Vegan Walnut Banana Bread
Banana bread is one of those deeply comforting bakes that feels like it should require eggs and butter — but this version proves otherwise. The trick here is a flax egg made from ground flaxseed and water, which thickens into a gel that binds the batter beautifully without any animal products. Ripe mashed bananas and melted coconut oil keep every slice incredibly moist, while brown sugar and a touch of cinnamon give it that warm, bakery-style depth. Roughly chopped walnuts folded into the batter add a satisfying crunch in every bite. The loaf bakes low and slow for up to 65 minutes, so the center sets perfectly and the top turns a gorgeous golden brown. With 10 servings from a single loaf, it's ideal for sharing at brunch, packing into lunchboxes, or just keeping on the counter for the week. Let it cool completely before slicing — if you can wait that long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 3 very ripe medium bananas (about 1 ¼ cups mashed)
- ⅓ cup coconut oil, melted and cooled
- ½ cup packed light brown sugar
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup walnuts, roughly chopped
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper, leaving an overhang on the long sides for easy lifting.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!