Vegan banana and walnut bread

Vegan banana and walnut bread with buckwheat flour: a moist, easy everyday recipe with ripe bananas, walnuts and plant-based butter.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 45 min
• Total time: 60 min
• Calories: 450 kcal per serving
• Protein: 9 g
• Fat: 22 g
• Carbs: 62 g

Ingredients

• 100 g buckwheat flour
• 2 bananas
• 40 g walnuts
• 2 tbsp vegan butter (without seed oils)
• 1 tsp baking powder

Method

You’ll need: oven · loaf tin · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and get a small loaf tin ready. That way you can pour the batter straight in later.
2. Mash the ripe bananas with a fork until smooth. Roughly chop the walnuts so they keep some bite.
3. Mix the buckwheat flour with the baking powder in a bowl. Then stir in the mashed banana and vegan butter until you have an even batter.
4. Carefully fold the walnuts into the batter. Then pour the mixture into the loaf tin and smooth the top.
5. Bake the banana and walnut bread at 180 °C for 40–45 min, until golden brown and baked through in the middle. Leave it in the tin briefly, then let it cool on a wire rack.
6. Cut the bread into slices and serve it plain or lightly spread with a little nut butter.

Good to know

I especially like a loaf like this on days that need to be easy. It's moist and nutty and doesn't need much fuss.

Swaps

Vegan butter → olive oil (more monounsaturated fatty acids); Buckwheat flour → oat flour (more beta-glucans); Walnuts → almonds (more vitamin E); Bananas → unsweetened apple purée (a little milder)

Allergens

Contains tree nuts and, depending on the vegan butter, other allergens; suitable for children in a soft form that suits their age, and generally fine during pregnancy, as long as all the ingredients are fresh and the bread is baked through.

Dairy-free recipes