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Slice of vegan apple banana bread on a wooden plate with a fork

Vegan Apple Banana Bread

This cozy Vegan Apple Banana Bread combines sweet ripe bananas, tart Granny Smith apples, and warm cinnamon for a moist, flavorful loaf that’s perfect for breakfast or a snack. Made with wholesome plant-based ingredients and optional walnuts for crunch.

  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (8–10 slices) 1x

Ingredients

Scale
  • 1/2 cup almond or soy milk
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 tablespoon ground flaxmeal
  • 2 tablespoons warm water
  • 1/3 cup vegan sugar (white or coconut)
  • 2 large ripe bananas, mashed
  • 1 3/4 cups unbleached all-purpose flour (plus extra for dusting)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon cinnamon
  • 1/3 cup canola, coconut, or rapeseed oil (plus extra for greasing)
  • 1 Granny Smith apple, peeled and chopped into 1/2-inch pieces
  • 1/2 cup walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a loaf pan.
  2. Make a flax egg by mixing 1 tablespoon flaxmeal with 2 tablespoons warm water. Let sit for 2–5 minutes until gelled.
  3. Make vegan buttermilk by mixing 1/2 cup almond or soy milk with 1 tablespoon apple cider vinegar or lemon juice. Let sit for 5 minutes to curdle slightly.
  4. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  5. In another bowl, mash the bananas. Add the sugar and stir until well combined.
  6. To the dry ingredients, add the flax egg, vegan buttermilk, and banana-sugar mixture. Stir gently until just combined.
  7. Fold in the chopped apples and optional walnuts, being careful not to overmix.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing and serving.

Notes

  • Use bananas with brown spots for the sweetest flavor and best texture.
  • Chia seeds can replace flaxmeal if needed (same ratio).
  • For a nut-free version, omit walnuts or swap in pumpkin or sunflower seeds.
  • Experiment with add-ins like dark chocolate chips or dried cranberries.
  • Store leftovers in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 slice (1/10 of loaf)
  • Calories: 220
  • Sugar: 11g
  • Sodium: 170mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: vegan apple banana bread, dairy-free banana bread, eggless banana bread, banana bread with apples, plant-based baking, vegan loaf