Whole Foods Plant Based Banana Bread (Oil-free)

I am so excited to share today’s WFPB banana bread recipes with you guys! I really don’t think there is a fruit more versatile than the banana. You can do so much with the humble banana.

You can freeze them and make ice cream (nice cream), you can eat them plain, you can make smoothies with them(make sure to follow me on Instagram to see my weekly #smoothiebowlsaturday). And of course you can bake recipes like this whole foods plant based banana bread with them.

Bananas are so versatile, because they are so naturally sweet and creamy. That’s why this healthy low sugar banana bread vegan recipe was such a hit. Because of the natural sweetness of bananas, there’s no need for added, or refined sugar in this whole foods plant based banana bread recipe.

I knew that since I had the power of bananas for this recipe that I wanted to make it date-free as well. I know that not everyone loves dates as much as I do, so I am trying to provide more date-free recipes! However, if you are a fan of dates be sure to check out some of my favorite naturally sweetened vegan desserts!

What Makes This Whole Foods Plant Based Banana Bread Recipe Healthy:

While all my recipes are healthy and 100% whole foods plant based, this whole foods plant based banana bread recipe gets a special call out because it is made with the simply ingredients that you can find at any grocery store. I’m a little extra sometimes when it comes to ingredients, because, well it is my job to create recipes! With that said I love creating simple recipes like this WFPB banana bread, because at the end of the day these recipes are made for you! This plant based banana bread is:

• Vegan
• Gluten-free
• Oil-free
• Refined sugar-free
• Date-free
• Egg-free
• Dairy-free
• Whole Foods Plant Based (WFPB)

Can I Make This WFPB Banana Bread In Other Flavors?

Yes, and no. You see this whole foods plant based banana bread recipe is a little special. Bananas have a strong flavor, so you won’t be able to change that. However you can make variations to it such as making a chocolate chip banana bread, or double chocolate etc.

I love this plant based banana bread recipe just the way it is, but you can make it however you would enjoy it the most! Honestly, I love adding chocolate chips to this recipes, because who doesn’t love chocolate?

Ingredients For This Whole Foods Plant Based Banana Bread:

• Ripe Bananas – You want them to be super ripe, almost to the point of looking like they’ve gone bad.
• Unsweetened Applesauce – This is what makes this vegan banana bread oil-free!
• Oat Flour – You can make oat flour at home by blending oats in a blender.
• Coconut Flour – If you can’t find coconut flour you can sub almond flour!
• Ground Flaxseed – This will work as the egg replacement in this recipe.
• Walnuts or pecans – Use code: “VEGAN10” for $10 off!
• Plant Based Milk – I used soy milk. I find soy milk works for vegan baking.
• Baking Soda
• Apple Cider Vinegar – You can use white vinegar as well, but I find apple cider vinegar doesn’t leave any vinegar flavor after baking.
• Vanilla Extract – I always opt for Mexican vanilla, because the flavor is just incredible!
• Cinnamon – You can also add nutmeg, and/or cloves for a spiced banana bread!

How To Make This Whole Foods Plant Based Banana Bread:

This WFPB Banana Bread recipe is super simple to make. All you will need is: a large bowl, a fork, a small bowl, a spatula, and a bread ban.

Begin by preheating your oven to 350. Make the flax egg by combining the ground flaxseed with twice as much water. Mix and set aside. If you don’t have oat flour pre-made, go ahead and make your oat flour by blending oats in a blender.

Mash the ripe bananas with a fork in the small bowl until smooth and pudding like. Add the unsweetened applesauce, vanilla extract, soy milk, and apple cider vinegar. Mix until evenly combined.

Add the coconut flour, oat flour, and baking soda together in the large bowl and mix. Add the flax egg, walnuts, and wet ingredients and stir until combined. Pour into a bread pan and top with a banana sliced in half. Place in the oven and bake for one hour.

Poke with a knife to ensure it has cooked all the way through. If it comes out clean, remove from the oven and allow to cool for 10 minutes before removing from the pan. Serve and enjoy!

Frequently Asked Questions:

Can Bananas Be Too Ripe For Banana Bread?

Banana Bread is the best dessert to make at the end of the week when all your bananas are turning brown. If you’re like me and you’re very picky about the ripeness of fresh bananas, but always buy too many and end up with tons of super ripe bananas, this WFPB banana bread is for you.

Sometimes it’s hard to know if bananas are perfectly ripe for banana bread, or if they’ve reached the point of no return. I’m here to tell you that 99% of the time the banana is perfect for baking. Unless there is mold, a swarm of fruit flies, or is literally rotting, you’re going to be okay!

Why Does My Banana Bread Not Taste Like Banana?

There’s nothing more upsetting than biting into a slice of banana bread that doesn’t taste anything like bananas. Okay, that’s a bit dramatic, but it’s annoying! If you’re running into this problem it’s most likely because you’re using under ripe bananas.

How do you tell if a banana is ripe enough for banana bread? There’s a couple ways. First, make sure there’s plenty of brown areas. At least 40% of the banana should be brown. Second, make sure it is soft to touch. You want to be able to press it and make an indention. Last, but not least, when you peel it make sure that the peel peels away to reveal a soft and sticky banana. If the peel feels crisp, it is not ripe enough.

What Happens If You Put Too Much Banana In This WFPB Banana Bread?

Since bananas are a rather difficult thing to measure, this whole foods plant based banana bread recipe calls for the whole banana rather than cups. However this can cause some issues, because bananas can vary greatly in size.

Personally I used medium sized bananas (medium when ripened). However you can get away with more, or less bananas. This is why I encourage you to do the knife test for this recipe instead of strictly following the timer.

This recipe will vary from person to person, so the best way to ensure you end up with fluffy and moist banana bread is too check if it’s done with the knife. Poke it when it starts to brown and if it comes out clean it’s cooked evenly all the way through!

Related Whole Foods Vegan Bread Recipes:

• Cranberry Orange Bread
• Healthiest Vegan Zucchini Bread
• Apple Cider Chai Bread