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  • Alison Elliott

Whole Wheat Banana Bread (Vegan)

Prep Time: 15 Minutes

Bake Time: 50 Minutes

Total Time: 65 Minutes


2 Bananas (mashed)

2 tbsp. Bob's Redmill egg replacer (4 tablespoons of water)

1 tsp. Vanilla

1/2 c. Orange juice (or plan milk)

1/2 Stick melted vegan butter (melt in microwave 30 seconds) (ideal choice: certified sustainable palm oil or no palm oil)

1/2 tbsp. Vegan butter (to grease bread pans)

2 c. Whole wheat flour (+ 1/2 tbsp. to coat the pans)

1 1/8 c. Sugar

1 tsp. Baking powder

1/2 tsp. Baking soda

1/8 tsp. Salt

2 c. Chocolate chips (+ 2 tbsp. to top the loaves)

(Optional) 1 tbsp. Raw pumpkin seeds (pepitas)


Preheat your oven to 350 degrees. Grease two bread pans with 1/2 tablespoon of vegan butter. Once the pans are greased sprinkle 1/2 tbsp. whole wheat flour on them. Coat the pans with the flour by shaking it up and set them aside. Make the egg replacer by combining 2 tbsp. of egg replacer and 4 tbsp. of water in a small bowl. Whisk together with a fork and side aside for two minutes while you gather the other ingredients. Mix the wet ingredients together in a bowl; bananas, orange juice, butter, vanilla, and egg replacer. Add the dry ingredients to the bowl; sugar, whole wheat flour, baking powder, baking soda, and salt. Once the batter is mixed together add the chocolate chips. Divide the batter into the two pans and top with 1 tbsp. of chocolate chips in each pan. Option to also sprinkle pepitas on top. Bake for 50 minutes. Enjoy warm!

Serving Size: yield 2 loaves

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