4-Ingredient Banana Nut Bread (No Sugar, Vegan)

A sliced vegan 4-ingredient banana nut bread on a cutting board.

4-Ingredient Banana Nut Bread (No Sugar, Vegan)

This simple 4-ingredient banana nut bread is an amazing way to use your overripe bananas! Makes for an oil-free and sugar-free healthy banana bread perfect for breakfast. It is not too sweet with a tender and soft texture, plus you can include chocolate chips for a treat! Egg-free, dairy-free and vegan.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Keyword: 4-ingredient recipe, banana bread, healthy dessert, vegan dessert

Servings: slices

Calories: 282kcal

Author: Jessica Laroche

Equipment

Large mixing bowl
Loaf pan (+ parchment paper)
Mixing spoon/spatula
Small kitchen scale (or measuring cups)
Measuring spoons

Ingredients

450 g mashed bananas about 4 medium bananas
250 g self-rising flour (250 g = 2 lightly packed cups). You can also use the same amount of all-purpose flour + 2 teaspoons of baking powder + ½ teaspoon salt
125 g almond butter (125 g = ½ cup)
115 g chopped walnuts (115 g = 1 cup)

Instructions

Preheat the oven to 350ºF and line a loaf pan with parchment paper.
In a large mixing bowl, add the mashed bananas and almond butter. Whisk until smooth and creamy. Add the self-rising flour and keep mixing using a spatula until mostly combined. Fold in the walnuts and keep mixing until there are no dry clumps of flour anymore (but do not overmix!).
Transfer to the prepared loaf pan and bake for 35 minutes. Remove from the pan and let it cool down completely before slicing.

Video

Notes

For the best result, I recommend using a small kitchen scale to weigh the ingredients or using the spoon and level method to measure the flour. Avoid packing the cup as you might end up with a dry loaf!
Make sure to use a smooth, thin and pourable almond butter. I love the almond butter from the brand 365, but any brand is fine as long as it does not have a thick consistency. If you think your almond butter is too thick or dry, then add a little oat milk to compensate.
Do not overmix for a fluffier and lighter loaf! I recommend using a spatula as the flour tends to stick to the bottom of the bowl, so you can scrape all the dry ingredients.
You will need to cover your loaf pan with parchment paper, otherwise the bread might stick and you won't be able to take it out easily.
Let the bread completely cool down before slicing.
Check the expiration date on your baking powder for the best rising action.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition