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Vegan Banana Walnut Muffins

This luscious vegan banana walnut bread was one of my first attempts to bake without eggs and the result is absolutely wonderful! It’s slightly denser and chewier than my regular Banana Bread and the walnuts add a nice richness to the batter. YUM

Course Breakfast
Cuisine American
Keyword banana nut bread vegan, banana walnut bread vegan, vegan banana and walnut bread, vegan banana bread walnuts, vegan banana bread with walnuts, vegan banana walnut bread, vegan banana walnut cake, vegan walnut bread
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 1 loaf
Calories 210 kcal
Author Catherine Katz

Ingredients

  • 4 ripe bananas mashed with a fork
  • 1/3 cup ground walnuts
  • 1/2 cup organic expeller pressed canola oil
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 2 cups whole wheat pastry flour
  • 2 tsp baking powder

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease and flour a 9x5 inch loaf pan.
  2. Cream together canola oil, brown sugar and vanilla with an electric mixer, scraping sides with a rubber spatula as you go.
  3. Add mashed bananas & ground walnuts and stir until well blended (do not overbeat).
  4. Add flour and baking powder and stir again to blend well with a spatula so the batter stays “airy”.
  5. Pour batter into prepared loaf pan.
  6. Bake in preheated oven for 40 to 45 minutes, until a toothpick inserted into center of the loaf comes out clean.
  7. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack.