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Oil Free Plant-Based Banana Bread

This banana bread is moist, satisfying, not too sweet, and special enough to make for holiday gifts. I LOVE this banana bread and it's Plant Based, oil free, vegan and whole grain.

CategoryBlue Zone Recipes, Holiday, Plant-Based Recipes, Snacks, Sweets, Vegan

Total Time50 Min


Yields1 serving

Oil Free Plant-Based Banana Bread

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp apple cider vinegar
  • ½ cup soy milk (or other plant based milk)
  • ½ cup organic cane sugar or coconut sugar
  • ½ cup unsweetened applesauce
  • 1 ¼ cups mashed bananas (3-4 ripe bananas)
  • 1 tsp pure vanilla extract
  • ½ cup chopped walnuts
  • ½ cup dark chocolate chips (vegan, 100% chocolate such as Enjoy Life mini chips)

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!
  1. Preheat the oven to 350 degrees. Prepare a standard size loaf pan by lining it with parchment paper. You can also use 4 mini loaf pans. Very lightly rub cooking spray on them with a paper towel.

  2. Pour the soy or almond milk into a bowl and add the apple cider vinegar. Set aside.

  3. In a large bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. Whisk to combine dry ingredients.

  4. In the bowl with the soy milk, add the applesauce, sugar, mashed banana, and vanilla extract. Mix well. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just mixed. Don't overmix. Fold in the walnuts and dark chocolate. Pour the batter into the prepared pan(s). Sprinkle with extra chopped walnuts. Bake at 350 degrees for 35-40 minutes for the standard size pan, or 25-30 minutes for the mini loaf pans, or until a toothpick comes out clean when inserted in the middle. Cool on a wire rack and remove from pan after 15 minutes.

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