Big Vegan Banana Walnut Bread: Tall, Moist, & Packed with Flavor

This tall vegan banana walnut bread is soft, moist, and bursting with banana flavor in every bite. Topped with crunchy walnuts and baked to golden perfection, it’s the ultimate cozy treat for breakfast, brunch, or an anytime snack. Make it once and you’ll crave it forever!

Ingredients

5 large Ripe Bananas, mashed (about 2 ½ cups)

1 cup Granulated Sugar

1/2 cup Melted Coconut Oil or neutral oil

1/2 cup Plant-Based Milk (almond, oat, etc.)

2 tsp Vanilla Extract

2-3/4 cups All-Purpose Flour (or whole wheat pastry flour for a heartier loaf)

1-1/2 tsp Baking Soda

1 tsp Baking Powder

1 tsp Salt

1-1/2 tsp Cinnamon

1 cup Chopped Walnuts (plus extra for topping

Optional: top with thinly sliced bananas for presentation

Banana bread has always had a special place in my heart. Back in nursing school in Buffalo, New York, I’d grab a thick slice of warm zucchini bread from a little bakery near the train station before heading to my classes — it was a comforting ritual that made those long days feel a bit more special.

That love for loaves stuck with me, and I’ve since created several delicious loaf recipes you can find right here on my website. This big vegan banana walnut bread brings that same cozy, nostalgic feeling right to your kitchen, with every moist, nutty bite.

Instructions

Preheat your oven to 350°F (175°C). Lightly grease and flour a long loaf pan approximately 13 x 4 x 4 inches — this will give you a beautiful rise well above the lip of the pan for dramatic bakery-style slices.

In a large bowl, whisk together mashed bananas, granulated sugar, melted coconut oil, plant milk, and vanilla until smooth.

In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon until combined.

Fold the dry ingredients into the wet mixture until just combined. Do not over-mix — a few lumps are okay!

Stir in the chopped walnuts.

Pour the batter into your prepared loaf pan. Sprinkle extra walnuts on top for texture and crunch (optional).

Bake for 65–80 minutes, or until a toothpick inserted into the center comes out clean. Because of the larger loaf size, check for doneness starting at 65 minutes.

Cool the loaf in the pan for at least 15 minutes, then carefully remove and transfer to a wire rack to cool completely before slicing.