Banana Bread Recipe Vegan India: Easy & Delicious Guide

Banana bread is a timeless classic loved by many, but when you make it vegan and infuse it with Indian flavors, it becomes something truly special. Whether you’re a seasoned vegan or just looking to try a delicious plant-based dessert, this vegan banana bread recipe inspired by India combines the natural sweetness of ripe bananas with warm spices like cardamom and cinnamon.

The result is a moist, flavorful loaf perfect for breakfast, snacks, or even an indulgent tea-time treat. Plus, it’s made without eggs, dairy, or any animal products, making it accessible and wholesome for everyone.

Using commonly available ingredients in Indian kitchens, this recipe is simple, affordable, and packed with nutrition. Vegan baking can sometimes feel challenging, but this banana bread proves it’s easy to get soft, tender, and aromatic results without any compromise in taste.

So grab your mixing bowl, and let’s dive into creating a loaf that will fill your home with irresistible aromas and your heart with joy!

Why You’ll Love This Recipe

This vegan banana bread recipe is perfect for those who want a healthy, cruelty-free dessert with a delightful Indian twist. Here’s why it stands out:

• Simple Ingredients: Uses pantry staples like ripe bananas, whole wheat flour, jaggery (or brown sugar), and warming spices readily available in Indian households.
• Moist and Flavorful: The bananas keep the bread moist while cardamom and cinnamon add a subtle exotic aroma that elevates the flavor.
• Egg and Dairy-Free: Completely vegan, making it ideal for people with allergies or those following a plant-based lifestyle.
• Nutritious: Packed with fiber, potassium, and antioxidants, it’s a guilt-free indulgence.
• Versatile: Easy to customize with nuts, seeds, or dried fruits according to your preference.

Ingredients

• 3 large ripe bananas (the riper, the better)
• 1/2 cup jaggery powder (or brown sugar)
• 1/3 cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped walnuts or cashews (optional)
• 2 tablespoons plant-based milk (almond, soy, or coconut)

Equipment

• Mixing bowl
• Fork or potato masher
• Measuring cups and spoons
• Loaf pan (8×4 inch recommended)
• Spatula or wooden spoon
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your loaf pan with a little oil or line it with parchment paper for easy removal.
2. Mash the bananas in a large mixing bowl using a fork or potato masher until smooth with some small lumps remaining. This will keep the bread moist and textured.
3. Add jaggery powder and vegetable oil to the mashed bananas. Mix well until the jaggery dissolves and the mixture looks uniform.
4. Stir in vanilla extract and the plant-based milk to the wet mixture, combining everything thoroughly.
5. In a separate bowl, whisk together whole wheat flour, baking soda, baking powder, salt, cardamom, and cinnamon. These dry ingredients will give your bread structure and flavor.
6. Gradually add the dry ingredients to the wet banana mixture, folding gently with a spatula until just combined. Avoid overmixing to keep your bread tender.
7. Fold in chopped nuts if using. They add a delightful crunch and texture contrast.
8. Pour the batter into your prepared loaf pan, smoothing the top gently with a spatula.
9. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Oven times vary, so start checking at 50 minutes.
10. Remove from the oven and let the banana bread cool in the pan for about 10 minutes. Then transfer it onto a cooling rack to cool completely before slicing.

Tips & Variations

“For extra flavor, try adding 1/4 cup grated coconut or a handful of raisins to the batter. You can also substitute jaggery with coconut sugar for a different sweetness profile.”

• Make it Gluten-Free: Use a gluten-free flour blend instead of whole wheat flour.
• Spice it Up: Add a pinch of nutmeg or cloves for a richer Indian-inspired spice mix.
• Banana Variations: If your bananas aren’t very sweet, increase jaggery slightly.
• Storage: Store banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Sweetener Alternatives: Maple syrup or agave nectar can be used instead of jaggery, though the flavor will be slightly different.

Nutrition Facts

Serving Suggestions

This vegan banana bread is delicious on its own, but you can elevate your experience with a few simple ideas:

• Spread a thin layer of vegan butter or coconut oil on a warm slice.
• Pair it with a cup of masala chai or a refreshing glass of Green Goodness Juice Recipe for a balanced snack.
• Top with sliced fresh bananas and a drizzle of almond butter for extra indulgence.
• Use it as a base for a vegan bread pudding inspired by Indian flavors, inspired by the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.
• Serve alongside a dollop of plant-based yogurt or vegan ice cream for dessert.

Conclusion

This vegan banana bread recipe offers a perfect blend of health, flavor, and tradition. It brings the comforting taste of ripe bananas together with the warmth of Indian spices, all while keeping it plant-based and wholesome.

Whether you’re new to vegan baking or a seasoned pro, this loaf is approachable, satisfying, and sure to become a favorite in your household.

The recipe is flexible enough to customize with your favorite nuts, spices, or sweeteners, making it a versatile option for any time of day. Plus, it pairs wonderfully with both traditional Indian beverages and modern health drinks, bridging the gap between classic and contemporary tastes.

For more vegan baking inspiration, check out our Kodiak Banana Muffins Recipe or try your hand at the Lazy Cookie Cake Recipe for a sweet treat that’s equally simple and delicious. Happy baking!

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