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Whole loaf of baked fruit-sweetened healthy vegan banana bread in parchment paper

Fruit-Sweetened Healthy Vegan Banana Bread

My healthy vegan banana bread is incredibly moist and delicious! Extremely easy, customizable, and allergen-friendly - can be gluten free and nut free...or not!
5 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 20 servings
Calories 102 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line loaf pan with parchment paper.
  • Mash bananas with a fork, making an effort to eliminate any major lumps. If you don't have quite enough banana, you can substitute applesauce for up to about half a cup of the mashed bananas.
  • If you have an extra banana and want to use it to decorate the top of the loaf, prepare it now so it will be ready when you need it. Ideally, slice it into four even slices lengthwise, and use the inner two (flattest) slices for the decoration. You can just slice it into two slices lengthwise, but those thicker slices will take a little longer to bake thoroughly, and the batter directly underneath those slices might be a little undercooked.
  • Add vanilla, cinnamon, salt, apple cider vinegar, and raw almond butter (or tahini or coconut milk, depending on what you’re using), then stir thoroughly to combine. Add any optional mix-ins (raisins, walnuts, etc) and stir to distribute evenly.
  • Over the top of the wet mixture, add flour, date sugar, baking powder, and baking soda. Then roughly mix just the dry ingredients as best as you can before mixing the entire batter altogether. Do not overmix! Mix as little as possible until ingredients are just combined. This helps keep the resulting baked texture soft instead of chewy.
  • When your batter is just combined, immediately and quickly transfer it to your loaf pan and gently make sure the batter reaches all the way into the corners of the pan. Smooth the top evenly (using wet fingers can help with this). The faster you do this after mixing the batter, the better. Because the batter starts expanding as soon as it is mixed, you want to be pressing it into the pan before it has the chance to rise much so that the rising can occur freely without risk of being deflated when you're pressing it into the pan.
  • If you are using a sliced banana for decoration, place the slices face-up on the top of the loaf and press gently into the batter. Alternatively, you can top with an extra handful of walnuts and gently press them in somewhat. Or do both!
  • Bake for about 50 minutes - it will be ready when it nice and golden brown on top and is firm when you tap the middle, with very little spring. Let it cool nearly completely before cutting into it - this can take an hour or two. Then slice and enjoy!

Nutrition

Sodium: 201mgCalcium: 42mgVitamin C: 2mgVitamin A: 18IUSugar: 4gFiber: 2gPotassium: 149mgCalories: 102kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 2gProtein: 3gCarbohydrates: 19gIron: 1mg
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