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Healthy Vegan Banana Bread

January 28, 2011 By Jennifer 26 Comments

bananabread
Five banana breads later and I am finally happy with the results. I never thought coming up with a healthy vegan banana bread would be this difficult. Since I am a bit of a perfectionist when it comes to cooking, I knew I wasn’t stopping until it came out PERFECT! It’s not like I had anything to compare it with either. I’ve honestly never tried vegan banana bread and I had only my non-vegan banana bread recipes to modify. I’ve made other vegan desserts before, so I knew what I needed to replace in my original recipes. I had to adjust measurements several times until I got moist, fluffy, and most importantly, edible banana bread.

My banana bread is made with date sugar and contains no oil. It gets its sweetness mainly from the bananas and of course the date sugar. It won’t be the sweetest banana bread you will ever try, but that is what I was after. This is the healthiest version I could come up with and I am super excited about the results! So, give it a try and let me know what you think!

Printable Recipe

Healthy Vegan Banana Bread

Ingredients:

3-4 over-ripe bananas (1 1/2 cups mashed)

1 1/2 cups whole wheat pastry flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup date sugar

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/2 tablespoons pure vanilla extract

1/3 cup unsweetened applesauce

1/2 cup unsweetened almond milk

2 tablespoons lemon juice

1/4 cup Walnuts (optional)

Directions:

In a large mixing bowl, mash bananas and stir in date sugar, vanilla, and applesauce.
In a separate mixing bowl, combine lemon juice with almond milk. Stir into banana mixture.
In a large bowl, sift together flour, baking soda, baking powder, cinnamon and nutmeg. Stir to combine ingredients.
Add dry ingredients to banana mixture and stir until combined.
Spread the mixture evenly into a non-stick 9×5-inch pan and bake until a knife inserted in the center comes out clean, about 40-45 minutes. Allow to cool before slicing and serving.

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Related

Filed Under: Appetizers Tagged With: banana bread, bread

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Comments

  1. Alicia@ eco friendly homemaking says

    January 30, 2011 at 11:40 pm

    Oh this looks so good! Thanks for sharing. I am really looking forward to trying this.

    Reply
  2. Jo says

    February 6, 2011 at 4:04 pm

    This is similar to the one I make. I also added 2 TBS ground flax seeds to mine.
    Very yummy. I have plenty of bananas in the freezer, i may just have to make some.

    Reply
  3. Leanne @ Healthful Pursuit says

    February 7, 2011 at 9:42 pm

    A recipe with no sugar, that's right up my alley! You're not alone on feeling that vegan banana bread is a challenge.

    I make a very similar recipe only I use almond flour to make it gluten free. Looks fantastic!!

    Thanks for the foodie friend add on Food buzz, I'm looking forward to more of your healthy recipes!!

    Reply
  4. Virtually Vegan Mama says

    February 8, 2011 at 11:07 am

    thanks Leanne! =) it is a challenge to not use sugar..but who doesn't love a challenge??! I want to make a gluten-free one for a friend who has an allergy…I will try it with almond flour…thanks for the info! =)

    Reply
  5. Katie says

    March 29, 2011 at 9:29 pm

    I made this bread over the weekend and absolutely loved it!!! It was moist, fluffy and delicious! I followed the recipe as listed except that I didn't have a sifter – I was happy that it still turned out great though! Yum!

    Reply
  6. Anonymous says

    April 1, 2011 at 10:42 pm

    This is GREAT bread. Tasty and so moist. I love this bread and it freezes very well too. Thank you for sharing your recipe. -Mike (GG)

    Reply
  7. Gene says

    January 28, 2012 at 10:00 pm

    Just finished baking… Still a little moist, gonna put it back in.

    Reply
  8. Gene says

    January 28, 2012 at 10:02 pm

    Tastes great, we took a moist slice.

    Reply
    • Jennifer says

      January 29, 2012 at 6:57 am

      I’m gonna make this for my family this week the kids love it 🙂

      Reply
  9. k says

    March 15, 2012 at 4:18 pm

    I am so mad at myself!!! I accidentally put in 2 cups of almond milk instead of 1/2 cup and obviously it was totally ruined. I baked it for an hour and a half and it never turned into bread. No wonder why!!!

    Reply
  10. P N says

    March 19, 2012 at 12:35 pm

    Could someone please tell me if this recipe can be made into muffins instead of a loaf?

    Reply
    • Jennifer says

      March 21, 2012 at 1:21 pm

      I’m sure this would work fine…try it and let me know =)

      Jen

      Reply
  11. Deirdre @ Ladies Holiday says

    April 15, 2012 at 4:52 pm

    Google search led me to this and the recipe sounds like it is something I could feel good about serving for breakfast. Yum! Thanks for sharing.

    Reply
    • Jennifer says

      April 17, 2012 at 11:18 am

      it’s super yummy…I need to make it again!

      Reply
  12. Kristina says

    April 17, 2012 at 9:53 am

    I’m so happy I just found your site! I cannot wait to try out your recipes!! Especially this banana bread, I’ve been looking for a good vegan recipe, I’ve tried out a couple but still haven’t found that perfect one yet! This looks fantastic!

    Reply
    • Jennifer says

      April 17, 2012 at 11:17 am

      welcome!! let me know how it works out for you =)

      Reply
  13. Tm says

    June 13, 2012 at 8:40 pm

    Could I make this with “white whole wheat” flour instead of the whole wheat pastry flour? What additions or substitions would I need to make?

    Also, for this recipe and in general, could I use home made date paste (1 cup dates cooked & blended in 1/2 cup water) instead of the date sugar? This would surely affect the texture so what changes do you suggest I mAke to the recipe?

    Reply
    • Jennifer says

      June 15, 2012 at 5:02 pm

      so sorry for the late response, I was down with the stomach flu this week =(

      I recently reworked this recipe – even though this one is really yummy – you can try this…

      I increased the amount of flour to 2 cups and yes you can use white whole wheat. I removed the date sugar and used 1/4 cup almond milk (instead of 1/2 cup) and used 1/4 cup pure maple syrup…it came out perfect!

      if you wanted to use date paste, I’m thinking do the same and use 1/4 cup almond milke (or dairy free milk of choice) and instead of 1/4 cup maple syrup use a 1/4 cup date paste…try it out and let me know…I will experiment too =)

      I hope that helps…I will make my new version again this weekend to test it out a second time too

      Reply
  14. Belleigha says

    May 8, 2013 at 3:14 pm

    made this last night and had it for breakfast. excellent!! thanks for the recipe

    Reply
    • Jennifer says

      May 8, 2013 at 7:08 pm

      Awesome!! I appreciate the feedback! 🙂

      xoxo

      Reply
  15. Sherry says

    October 2, 2013 at 12:10 pm

    Hi, I was curious if you ever got around to making this recipe gluten free? If so, what did you do and how did it turn out?

    Reply
    • Jennifer says

      October 7, 2013 at 10:44 am

      Hi Sherry, Sorry for the delay in responding, this went to my spam folder somehow and I missed it! I would just sub the reg flour for gluten free flour, I like Bob’s Red Mill Mix the best and that should do it. I have some in my pantry so i should try it out with this recipe to test it for everyone. =)

      Thanks for stopping by.

      Best,
      Jen
      VVM

      Reply
  16. Michelle says

    June 11, 2014 at 6:31 pm

    Do you think using rice milk will work for this recipe?
    Thanks! 🙂

    Reply
    • Jennifer says

      July 29, 2014 at 3:47 pm

      Hi Michelle,

      Sorry for the delay, but I was not able to access my site for a while and I just got it fixed!!! yes, rice milk will work for this recipe =)

      Jen

      Reply
  17. Christina says

    May 23, 2019 at 3:16 am

    Hi Jennifer, I need help with my bread -it came out very fruitcake like, no fluff whatsoever. I used half almond flour and half gluten free Bob’s Red Mill flour. Could this be the issue -or maybe too many bananas? I was hoping the date sugar would be a winner as I have tried several recipes with dates, but they all came out with the fruitcake texture, and I really dislike fruitcake :-(… *I did add an extra banana, but they were all pretty small, so I don’t think that was it. I noticed that you didn’t use the flax binder, maybe I missed something on the recipe???

    Reply
    • Wordpress says

      January 13, 2020 at 3:06 pm

      Hi Christina! Sorry for the late response, I don’t blog anymore eek! it is fruitcake like, there is no oil in it and no real sugar, not an easy thing to make this taste like a true banana bread sorry!! this is a very old recipe of mine!

      Reply

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