Oil Free Banana Nut Bread - My Vegan Cookbook

Oil Free Banana Nut Bread

  • COOK
    40 Mins
  • PREP
    15 Mins
    55 Mins

Oil and butter free banana nut mini loaves. This recipe has walnuts to add crunch, dates to add sweetness and to cut some of the sugar, and mostly whole wheat flour.

I insist you use mini loaves or regular sized muffin tins to bake this recipe in. I tried making this recipe into one large loaf and it took too long for it to cook in the center. I'm not really sure why, maybe the flax I used to replace the egg?

Original Release Date: December 9, 2013

Nutritional Facts
Servings 6Serving Size 1/2 Mini Loaf




  • 2 Tablespoons Raw Whole Flax Seeds
  • 1/4 Cup Water

  • 2 Small Peeled & Ripe Bananas (188 grams)
  • 1/2 Cup Sugar
  • 1 Teaspoon Vinegar
  • 1/2 Cup Unsweetened Almond Milk
  • 1 Teaspoon Banana Flavoring
  • 1 Teaspoon Vanilla

  • 1/2 Cup Date Crumbles
  • 1 Cup Whole Wheat Flour (150 grams)
  • 1/2 Cup All Purpose Flour (83 grams)
  • 3 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Cinnamon

  • 1/2 Cup Walnuts


Preheat oven to 350 degrees.

In the food processor place all of the dry ingredients except the walnuts and blend until the date crumbles are broken up. You want to leave them a little chunky, just not too chunky.

Now add the walnuts to the food processor. If you are using whole walnut halves, put them into the food processor with the rest of the ingredients and chop them up until they are finely chopped. If you are using already chopped walnuts, don't bother, just throw them in with the rest of the ingredients.Place the ingredients from the food processor into a large mixing bowl.

Next we are going to create our egg replacement with the whole flax seeds. We do this by blending the water and flax together. I recommend using an immersion blender with the cup. If you don't have one of those, a good blender with sharp blades will work. Food processors don't work for this, all they do is bounce around and never connect with the blade which is on the bottom.

To create our egg replacer, place the water and flax seeds in the cup that came with your immersion blender and blend this together for about 3 to 4 minutes until all the seeds are broken up and it creates a gelatinous blob.

Place this into the food processor along with the other wet ingredients and blend until the ingredients are completely smooth, which takes about a minute.

Now place the wet ingredients in with the dry ingredients and stir until well blended.

I insist you use mini loaves or regular sized muffin tins to bake this recipe in. I tried making this recipe into one large loaf and it would never get done in the center.

Pour dough into 3 silicon or nonstick 5.75 X 3 inch mini loaf pans. Bake for 40 to 45 minutes or until a toothpick can be inserted all the way into the loaf and it comes out clean. Let them cool for 30 minutes before slicing.

For the orange glaze, which is optional. Just place 1/2 Cup Powdered Sugar, 1/2 Teaspoon Orange Flavoring and 3 teaspoons of almond milk and stir together. I also sprinkled mine with poppy seeds after I glazed them.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.