Banana Nut Bread

A healthy and delicious oil-free quick bread featuring ripe mashed bananas and a wholesome oat, maple, and nut topping.

I have made banana bread so many times over the years. Mostly because 1) just about everyone loves it and 2) overly ripe bananas are super easy to come by. I buy 3-4 pounds at a time because they’re a delicious self-contained snack. But sometimes we don’t eat them as quickly as they start to turn brown.

Besides, there are so many versions of banana bread. I’ve seen banana zucchini bread, chocolate banana bread, chocolate chip banana bread, banana nut bread, blueberry banana bread, and so on. Then there’s the “classic”, “simple”, “bakery”, “easy”, “best”, “healthy”, and other versions or twists. A lot of this has to do with what the banana bread is comprised of -whether it’s vegan, keto, paleo, sugar-free, gluten-free, and more. The base ingredients run the full gamut as well – ranging from a variety of flours, oils, butters, eggs, sugars – plus all of the add-ins already mentioned. It’s one of the most versatile recipes around – and everyone has a favorite.

Now that I think about it, banana bread is kinda like chili in that regard. Obviously, banana bread is nothing like chili in looks, ingredients, or taste. But it can be made a bazillion different ways and still turns out amazing. Banana Bread is that chili-kind of versatile.

This recipe is no exception. My Banana Nut Bread is 100% plant-based, whole grain, oil-free, and refined sugar free. I do recommend adding a touch of salt because sweet baked goods tend to turn out better and maintain their texture over a few days. Plus, in addition to enhancing the flavor, salt also helps preserve the banana bread itself. Feel free to reduce or leave it out altogether. If we’re going to eat this Banana Bread the same day, I do omit the salt. Simply refrigerate the banana bread in an air-tight container or wrap it securely and freeze it for up to one to two months.

Otherwise, this Banana Nut Bread is wholesome, nutritious, and delicious. The key is to use very ripe bananas. Most bakers know this, but not everyone does so I’m reiterating this point. Pretty yellow bananas are a delicious snack and are great in a lot of things, including smoothies and smoothie bowls, on almond butter toast, and in Creamy Oatmeal Porridge. But in banana bread, pretty yellow bananas are too starchy and not nearly sweet enough.

Instead, you want to use those spotted-turning-brown bananas that are a little too soft and ripe to enjoy eating. Some bakers advise you to use black bananas and some believe that no banana is too ripe for banana bread. I think that sometimes overly ripe bananas are almost liquidy and the flavor morphs into something I don’t want in my Banana Nut Bread. I think it loses the essence of pure banana flavor.

And since not all bananas grow to the exact same size, I like to mash my bananas in a large measuring cup, then pour the plant milk on top to make sure I have two cups of liquid. It ensures the ratios are just right, which is extremely important in baked goods. Plus, it keeps things super simple. Knowing the liquid to dry ingredients ratio is correct helps you know that your Banana Nut Bread is going to turn out perfectly.

Now comes the next important part. Since this Banana Nut Bread is plant-based and vegan, this recipe doesn’t contain any dairy milk, butter, oil, or eggs. Because I advocate healthier recipe options, I try to omit oil and refined sugar whenever I can. I have found that apple sauce does a nice job substituting oils. And believe it or not, so does sweet potato and avocado.

Don’t believe me? Check out my Chocolate Avocado Breakfast Bowl, Zucchini Bundt Cake, Blueberry Granola Crumble, Creamy Chocolate Fudge Pie, and decadent Healthy Chocolate Birthday Cake – they all use one or two of these plant-based oil alternatives to create a decadent cake or dessert worthy of brunches, birthdays, holidays, and treasured family gatherings.

In this recipe, I stick with the apple sauce option since it doesn’t take away from the darling bananas. And I increase the baking powder to create a lighter and fluffier banana bread. Since I enjoy the flavor and texture of my Banana Walnut Pancakes, I started with that recipe as a foundation to create this Banana Nut Bread. And then I copied a portion of the topping on my Blueberry Granola Crumble for the topping on this Banana Nut Bread.

I am very pleased with the results and hope you will be, too. It’s simply scrumptious!

I think this Banana Nut Bread is delicious on its own. It contains so much flavor and texture. Feel free to smear a little of your favorite vegan butter or cream cheese on a slice. Though, for the record, it doesn’t need anything at all. I just know that some people enjoy their banana bread with stuff on it. My husband is one of said people. He loves putting vegan margarine on everything and even eats it cold. meh. But when I asked him if he wanted some margarine on a second slice of banana bread, he exclaimed, “no way, it’s good without it!” – this simple response made my day.

Speaking of dressing things up… The morning after making this Banana Nut Bread, I like to slather on some almond butter and load it with slices of bananas, and a dash of cinnamon. Doesn’t it look scrumptious?

Yes, it may look like a decadent treat; but not only does it look spectacular, it is incredibly delicious – and super simple – and speedy quick. All good breakfast traits. It’s a great and easy breakfast for those mornings when you don’t have a lot of time but want to eat something wholesome and nutritious.

And if you truly want to be dazzled with something out of this world mouth-watering and delightful, consider topping that aforementioned almond butter, banana, and cinnamon combo with some drizzled pure maple syrup over top. This is more like those Banana Walnut Pancakes and is simply perfect for a quick and tasty breakfast. Yum.

I hope you enjoy this Banana Nut Bread as much as I do.  Please leave a comment, rate it, and tag a picture #pebblesandtoast on Instagram! I’d love to see your results. Enjoy!!

Topping Ingredients

• ½ cup oats
• ½ cup chopped nuts or desired toppings* (I used walnuts)
• 2 Tbsp maple syrup or agave
• ¼ tsp cinnamon

Banana Bread Ingredients

• 1 ¾ cups white whole wheat or whole spelt flour**
• ½ cup coconut or date sugar
• 1 Tbsp baking powder
• ¼ tsp cinnamon
• ½ tsp salt (optional)
• ½ cup mix-ins: chopped nuts, chocolate chips, or wild blueberries (optional)

• 3 very ripe medium bananas
• 1 cup plant milk
• ½ cup apple sauce
• 1 Tbsp flax seed
• 1 tsp vanilla
• 1 tsp almond extract

Instructions

1. Preheat the oven to 350° F.
2. Prepare a bread loaf pan by greasing the inside with coconut oil. Set aside.
3. In a small mixing bowl, combine the topping ingredients together. Set aside.

1. In a separate mixing bowl, combine the dry ingredients.  Set aside.

1. In a large mixing liquid measuring cup, mash the bananas, add about 1 cup of almond milk – just enough to bring the total liquid contents to 2 cups. You may need a little more or less, depending on how small or large your bananas are. I had about 1 cup of bananas and added about 1 cup of almond milk.

1. Add the remaining wet ingredients and stir to combine. Set aside.

1. Add the wet ingredients to the bowl of dry ingredients and optional mix-ins; and fold together just until combined.

1. Pour the batter into the prepared loaf pan and spread evenly.
2. Sprinkle the topping over the batter and gently press in to ensure it stays in place.

1. Bake for 45-60 minutes or until a cake tester or toothpick poked in the center comes out clean. A lot will depend on the size of your loaf pan and how accurate your oven temperature is. I baked mine for 50 minutes.
2. Remove the banana bread from the oven and allow to cool on a baking rack for at least 20 minutes. 
3. Carefully slide a butter knife around the edges of the loaf pan and gently remove from the pan.
4. Allow to cool completely before slicing.

Notes

* Get creative.  If you’re adding in chocolate chips or blueberries, add them to the topping. You’re the boss and can make whatever combinations you like. NOTE: Please OMIT the nuts in the banana bread and in the topping if you don’t like them, are avoiding them, or are allergic to them. It will be quite delicious without the nuts. Add chocolate chips, blueberries, coconut, etc. Nuts are not essential though the name implies otherwise.

** You may use a mixture of flours to achieve a lighter texture, including a 1 for 1 gluten-free baking mix.  Though you may need to bake this longer if using a gluten-free flour.

This recipe was adapted from my Banana Walnut Pancakes and Blueberry Granola Crumble. I love the flavor of the banana walnut pancakes and wanted to convey that flavor essence in this banana bread. And I like adding crunchy textures so the topping is a smaller portion of the cobbler topping with maple syrup instead of apple sauce in an effort to keep more of the pancake flavors.

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