• Prep-time: / Ready In:
  • Makes 1 loaf

A thick slice of this fruity vegan banana bread is good to go for breakfast or a snack. Enjoy it on its own or with Creamy Corn Butter.

You can freeze the bread for up to three months: Allow to cool completely first. Wrap entire loaf tightly in plastic wrap and aluminum foil. Or wrap individual slices in foil and place in a large freezer-safe zip-top bag.


  • 4 ripe bananas
  • ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 4 teaspoons apple cider vinegar
  • 4 teaspoons pure vanilla extract
  • 2 cups whole wheat flour
  • ¼ cup pure cane sugar
  • 1 tablespoon regular or sodium-free baking powder
  • ⅛ teaspoon sea salt
  • ½ cup chopped dried figs
  • ¼ cup chopped walnuts


  1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl mash bananas with a fork. Stir in milk, vinegar, and vanilla.
  3. In a large bowl stir together flour, sugar, baking powder, and salt. Add banana mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in figs and walnuts.
  4. Pour batter into the prepared loaf pan. Bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on rack.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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