This vegan banana bread is without a doubt the healthiest, yet tastiest banana bread recipe you'll find! It's super moist, smothered in sugar free vanilla frosting made with tofu and filled with crunchy walnuts. This recipe is vegan, refined sugar free, gluten free, oil free and nutritarian friendly.
RECIPE FEATURES:
Healthy: made with no refined sugars, no flours or oil, this is without a doubt the healthiest banana bread recipe ever
Dietary needs: vegan, plant-based, gluten-free & nutritarian friendly
Versatile: can be eaten as a breakfast option or yummy dessert!
Easy to make: this recipe is perfect for the beginner baker. There are no complicated instructions with this recipe. Mix the wet ingredients with the dry ingredients, bang it in a loft tin and throw it in the oven. Simple!
REFINED SUGAR FREE VANILLA FROSTING
This frosting is easy to make, all you need is:
- A food processor
- 1 packet of extra-firm silken tofu
- 2 tbsp cashew butter (if you don’t have cashew butter then use any other nut butter)
- 3/4 cup dates
- Sugar free vanilla drops or 1 tsp vanilla extract
Will this recipe still be moist even though it doesn’t contain oil?
Yes! This healthy vegan banana bread is still super moist, just without the added calories from the oil.
Do I need to use parchment paper?
Yes to make your life easier! If you choose not to use anything, you may struggle to get your banana bread out of your loaf tin. I recommend using reusable parchment paper because it’s amazing for baking and cooking oil-free & it’s reusable so it’s good for the planet and your purse.
MORE VEGAN BAKING RECIPES
If you loved this recipe then check out these recipes:
Healthy Vegan Banana Bread
This banana bread is without a doubt the healthiest, yet tastiest banana bread you'll ever find! It's super moist, smothered in sugar free vanilla frosting and filled with crunchy walnuts. This recipe is vegan, refined sugar free, gluten free, oil free and nutritarian friendly.
Ingredients
- 3 medium bananas (make sure they are very spotty!)
- 2 1/2 cups rolled oats
- 1/4 cup date paste or Stevia
- 1/2 tsp blackstrap molasses
- 1/4 cup nut butter (I used peanut butter)
- 2 tbsp ground flaxseed + 6 tbsp water
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp lemon juice
- 1 tsp vanilla extract or 10 sugar free vanilla drops
- 1/2 cup walnuts
- 1/2 cup pecans
Vanilla Frosting
- 1 packet of extra-firm silken tofu
- 3/4 cup dates (if they aren't soft then soak them in boiling water for 5 minutes to soften)
- 2 tbsp cashew butter
- 1 tsp vanilla extract or 10 sugar free vanilla drops
Toppings
- Broken up pieces of walnuts + pecans
Instructions
- Preheat your oven to 350F/180C & prepare a 9 x 5 loaf pan with reusable parchment paper.
- Prepare your flax "egg" by adding 2 tbsp ground flaxseeds and 6 tbsp water into a small cup. Leave to one side for 10 minutes to create the "egg" effect when baking.
- Add all your wet ingredients into a large mixing bowl. Start by mashing your bananas, then add your blackstrap molasses, nut butter, lemon juice, vanilla drops & your flaxseed "egg".
- Next, add your dry ingredients to the mixing bowl; the oats, stevia, baking powder & baking soda and mix until fully combined.
- Fold in the 1/2 cup walnuts & 1/2 cup pecans.
- Add your banana bread mixture to your loaf pan and bake for 60 minutes. You should have a golden brown top.
- While your banana bread is baking you can begin to make your frosting. Using a food processor, add tofu, dates, cashew butter and vanilla and pulse until it forms a thick consistency.
- When your banana bread is finished baking, allow it to cool for at least 10 minutes before adding your frosting. If you don't think
Notes
Banana bread is the perfect recipe for breakfast or dessert, so take your pick.
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Nutrition Information
Yield 7 Serving Size 1Amount Per Serving Calories 345Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 4mgSodium 350mgCarbohydrates 51gFiber 6gSugar 15gProtein 8g
Serving size without frosting
5 Comments
I tried this one but used thick old fashioned oats and mixed everything by hand. I ground the flax in the little magic bullet and added 1/4 cup of almonds and wizzed them up into an almond butter – flax egg.
I used almond extract instead of vanilla. I did take about a half cup of the batter and wizzed it up in the bullet and put it back in the batter.
I baked 12 muffins and a mini loaf for 42 minutes and continued to bake the mini loaf for an additional 5 minutes.I did not have tofu to make the frosting but look forward to that, some time in the future! My darling husband ate one bite and didn’t want another. ***edit*** I ended up eating 3 of them yesterday and put the rest in the fridge. Today we went to town for tofu and I made the frosting! It was like eating fluffy air sugar. My only change on the frosting was using 2 oz of raw cashews instead of cashew butter.
I indulged and ate the mini loaf, bite by bite, with a spoon of frosting on each one…it was that good! Now the remaining cupcakes have actually made it into the freezer. Because they are already frosted, I won’t be able to just thaw in the microwave or air fryer like I usually do. I will have to PLAN in advance and thaw them one at a time, giving me perfect portion control! Thank you for your lovely recipe, Jade!
Sandy thank you so much for this review! I’m so happy you loved the recipe! What a brilliant idea to bake the banana bread mixture into little muffins/cupcakes, I will definitely try that next time! Thank you for the kind words! Jade x
I took a serving out of the freezer this morning to thaw. After church I had it for dessert after my brunch. What a lovely way to end my meal! 😘
The frosting is amazing!! Thank you for posting.
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