This banana walnut bread is perfectly fluffy, soft, and moist. It’s studded with chunks of walnuts and has the perfect amount of spice. Definitely better than your Starbucks banana bread.
I was hesitant on posting this recipe, because lately there have been so many banana bread recipes being posted. However, I asked you all on Instagram if it was worth posting or not and a vast majority of you said of course! So, here I am posting this banana walnut bread recipe.
This recipe was actually a request from my grandpa about a month ago, because he is obsessed with the banana walnut bread from Starbucks. I took it upon myself to recreate it, and well it came out much better than the Starbucks version.
The texture is ultra fluffy, but perfectly moist. The slices are thick, soft, and will pair perfectly with a hot cup of coffee. I think we are all in dire need of banana bread for breakfast these days.
I’ve found that some banana walnut bread recipes are not completely studded with walnuts, so I made sure that there were plenty of walnuts in this recipe to create that ultra nutty texture. Feel free to add more if it still isn’t up to your standards.
This recipe is also refined-sugar free and of course vegan.
It contains simple, easy to find ingredients such as: bananas, coconut oil, coconut sugar, whole wheat flour, flax egg, maple syrup, vanilla, almond milk, apple cider vinegar, baking soda, salt, cinnamon, and walnuts.
I’ll be writing down a small list of substitutions below if you don’t have all those ingredients on hand!
Let’s break down this ingredient list:
Coconut oil: This will add moisture to the banana bread and make for a perfectly fluffy, yet moist bread. If you don’t have coconut oil, you could also substitute melted butter.
Whole wheat flour and white pastry flour: I use a combination of these two flours because whole wheat flour will add a tasty mouthfeel to the bread, while pastry flour will aid in a soft, fluffy texture. I have not tried making this bread gluten-free, but feel free to experiment with it!
If you don’t have pastry flour you can definitely substitute more whole wheat or all-purpose flour.
Coconut sugar: I love the taste of coconut sugar in baked goods, so I don’t recommend substituting this. However, if you can’t seem to get a hold of this I recommend subbing regular cane sugar or brown sugar.
Maple syrup: Feel free to substitute this with any other liquid sweetener of your choice, such as honey, agave, or brown rice syrup.
This Banana Walnut Bread is…
- Soft and fluffy
- Studded with the perfect amount of walnuts
- Easy and simple
- Vegan and refined sugar-free
This banana walnut bread is perfectly fluffy, soft, and moist. It's studded with chunks of walnuts and has the perfect amount of spice.
- 2 tbsp flax seed meal
- 4 tbsp water
- ¼ cup non-dairy milk
- 1 tsp apple cider vinegar
- 3 medium ripe bananas
- ⅓ cup melted coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 ¼ cup whole wheat flour
- ¾ cup white pastry flour or sub all-purpose
- ⅓ cup coconut sugar
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1 ¼ cup chopped walnuts
Preheat the oven to 350 degrees. Line a loaf tin with parchment paper.
Whisk together flax seed meal and water in a small bowl. Set aside for 5 minutes. Combine non-dairy milk and apple cider vinegar and whisk until combined. Let sit for 5 minutes.
To a large mixing bowl, add flax eggs and banana. Mash bananas until smooth and almost no lumps remain. Add milk mixture, coconut oil, maple syrup, and vanilla. Whisk until smooth. Add flours, coconut sugar, baking soda, cinnamon, and salt. Use a wooden spoon or spatula to combine until a smooth, thick, but pourable batter forms. Fold in chopped walnuts.
Pour batter into prepared loaf tin and spread to evenly distribute. (Optional) Sprinkle on more chopped walnuts. Bake for 50-55 minutes until toothpick inserted comes out clean. Let cool for 10 minutes. before taking out of the loaf pan.