Banana and walnut loaf (vegan)

Vegan banana and walnut loaf

Whether you’re vegan or not I’d recommend this banana loaf – it’s the best I’ve ever tasted. After experimenting with different recipes I developed this one which is surprisingly rich and moist given the lack of real eggs – it’s also full of flavour and texture thanks to the lightly caramelised taste of light muscovado sugar and those glorious little chunks of walnutty crunch. A slice when it’s still warm from the oven, smothered in your favourite spread , is perfection. I personally like a slice toasted for breakfast. Maybe two slices…


• 2 tbsp ground flax
• 6 tbsp water
• 3 medium, ripe bananas mashed
• 1 medium banana cut lengthways for decoration
• 75 ml light olive oil
• 100g light muscovado sugar
• 1 tsp vanilla extract
• 200g plain flour
• 1 generous tsp baking powder
• ½ tsp bicarb of soda
• 1 tsp mixed spice
• Large pinch salt
• 70g walnut pieces


  1. Preheat the oven to 175C/ 350F. Grease and line a 2lb loaf tin (I use vegetable or olive oil for greasing) and put to the side
  2. Mix the flax and water in a small bowl and leave for 5 minutes
  3. In a large mixing bowl mash the bananas then beat in the oil, sugar and vanilla. Stir in the flax/water mixture combining well.
  4. In a separate bowl sift the flour, baking powder, baking soda, mixed spice and salt together. Then add to the banana mix, beating until just combined. Stir the walnuts through the mix.
  5. Pour the mix into the prepared loaf tin and top with the whole banana which has been cut lengthways
  6. Bake in the oven for approx 1 hour or until a skewer comes out clean.
  7. Cool slightly in the tin before slicing and serving.

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