Vegan Banana Bread with Creamy Glaze
🌱 Vegan Banana Bread with Creamy Glaze 🍌
This Vegan Banana Bread with Creamy Glaze is a soft loaf packed with walnuts and finished with a thick white icing that drips down the sides. No eggs. No dairy. Spotty bananas keep the crumb moist. The glaze is what makes it look like bakery banana bread.
I love waiting until the loaf is completely cool before I pour the glaze. Warm bread melts it into a thin sheet. Cool bread gives you that creamy cap and the drip. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Loaf 💚
- 🌱 Completely vegan
- 🍌 Ripe banana flavor
- 🌰 Walnuts in the crumb
- ✨ Creamy drip glaze
- 🍞 One loaf pan
- ☕ Perfect with coffee
The Secret to Banana Bread That Stays Moist
Mash the bananas until they’re almost pudding. Mix until you don’t see flour, then stop. If the top is browning before the center is done, tent with foil. Cool in the pan 15 minutes so it doesn’t collapse when you lift it.
Frequently Asked Questions ❓
How ripe should the bananas be? 🍌
Spotty and soft. Almost black is perfect.
Can I skip the nuts? 🌰
Yes. The loaf still works. Pecans can replace walnuts.
How do I store it? 🧊
Covered at room temp 2 days, or fridge 5 days. The glaze firms in the fridge.
🌱 Vegan Banana Bread with Creamy Glaze
Ingredients 🛒
For the Bread
- 3 ripe bananas, mashed (about 1¼ cups)
- ⅓ cup oil or melted vegan butter
- ½ cup brown sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans, plus extra for the top
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons vegan cream cheese or coconut cream
- 1–2 tablespoons plant milk
- ½ teaspoon vanilla extract
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line a 9x5 loaf pan.
- Mix flax and water. Rest 5 minutes.
- Stir mashed banana, oil, brown sugar, flax egg, and vanilla.
- Add flour, baking soda, cinnamon, and salt. Mix until just combined. Fold in most of the nuts.
- Bake 50–60 minutes, until a toothpick has moist crumbs. Cool completely.
- Whisk the glaze until thick. Pour over the loaf and sprinkle with chopped nuts.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 260 |
| Protein | 3g |
| Net carbohydrates | 36g |
| Total carbohydrates | 38g |
| Fiber | 2g |
| Total fat | 11g |
| Sodium | 190mg |
Estimates based on glazed banana bread with walnuts. Exact numbers may vary by glaze thickness.
Notes & Tips 💡
- If the batter looks stiff, add 1–2 tablespoons plant milk.
- A pinch of nutmeg makes the loaf taste warmer.
- This slices cleanest the next day.
- Don’t glaze a warm loaf or the icing will disappear.
This Vegan Banana Bread with Creamy Glaze is moist, nutty, and finished with a drip icing. The banana bread you make when the fruit bowl is too far gone. 🍌🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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