Vegan banana bread with whole-wheat flour

This vegan banana bread uses whole-wheat flour, ripe banana, maple syrup and olive oil. It makes one plain loaf, cut into ten slices after cooling. Weigh the peeled fruit and flour before mixing; the banana count and cup measures are practical approximations. No nuts, chocolate or toppings are included in the recipe or its estimates.

Weigh the fruit and flour

Three bananas can vary substantially in size. The recipe needs 360 g of peeled flesh, so start with a scale and keep extra fruit for another meal. Use very ripe bananas that mash easily. Adding another large banana changes the amount of moisture. Save extra fruit for another meal.

The flour reference is also specific. King Arthur’s ingredient weight chart gives 113 g for a baking cup of its whole-wheat flour. Here, 2¼ cups is an approximate way to measure 255 g. Spoon loose flour into the cup and level it instead of pressing it down. The grain, brand and measuring method can change a cup’s weight.

Mix only until the flour disappears

Whisk the baking powder, cinnamon and salt through the flour before combining it with the mashed banana and liquids. A separate dry bowl helps distribute small quantities evenly. Scrape the wet bowl’s bottom while folding so a pocket of flour does not remain beneath the batter.

Stop once the flour is incorporated. University of Illinois Extension’s quick-bread guidance recommends brief mixing and prompt baking. Repeated beating is unnecessary for this loaf. Use plain whole-wheat flour; self-raising flour brings additional raising agents.

Maple syrup contributes added sugar even though banana supplies some sweetness. The FDA’s label explanation distinguishes added sugars from total sugars. The recipe’s nutrition estimate reports total sugar; it does not separately calculate an added-sugar figure.

Check the middle before cooling

Use the stated metal pan and conventional oven setting. Glass, ceramic and smaller tins can change how the center and edges bake, so the same minute count should not be assumed to transfer. Begin checking before the end of the estimated range and cover the top loosely if it browns too quickly.

A dark crust can conceal wet batter. Check more than one spot through the deepest center. King Arthur’s banana-bread doneness guide describes thermometer and skewer checks; about 205°F is a culinary doneness guide for this type of loaf. Egg-free batter still contains raw flour: FDA advises against tasting it.

Cool, portion and store

Give the loaf its pan-cooling and rack-cooling time before cutting. Wrapping while warm traps moisture. Cut the cooled loaf into ten consistent slices so each portion is one tenth of the batch.

Illinois Extension recommends fully cooled, wrapped quick bread for a short room-temperature interval, with freezing for longer storage. Portioning before freezing lets you thaw what you need. USDA guidance on mold advises discarding moldy bread because contamination can extend below the surface. Our food storage and waste guide explains the wider planning, while banana oat pancakes offer another use for weighed ripe fruit.