Vegan Muesli Banana Bread (loaded with nuts and seeds)

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Hey friends! Another vegan bake treats here with vegan muesli banana bread (loaded with nuts and seeds)  A good breakfast alternative if you have the same breakfast routine at home.

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I think this is my favorite muesli variant which is mainly oats, dried nuts, and seeds. Although it locks the sweetness of dried fruits this is better if you are trying to be conscious about those calories. And since Bananas are naturally sweet you don’t need that extra sweetness from the dried fruits. 

 

Instead of using 2 cups of unbleached all-purpose flour, I decided to lessen the flour into 1 cup and use ½ cup each of whole grain flour and whole wheat flour for more fiber. 

For the fat, I use oil in this vegan muesli banana bread. You can also try using ¼ cup of applesauce instead of oil or vegan butter with the same amount.

 I also skipped the flax egg for this recipe, but did you know that flax egg is actually better than egg if you are calorie and number conscious.

Here’s an easy classic banana bread recipe both egg-free and oil-free. Also, you can check the benefits of bananas which I added in that recipe article.

For the Muesli, you can incorporate more in the batter when mixing all the ingredients or sprinkle a generous amount on top just before baking. Do check the notes sections for substitutes and other information when baking these vegan muesli banana bread.

Aside from Banana bread, you can also use muesli to make cookies as breakfast and snacks. Do check my vegan muesli breakfast cookies here.

vegan muesli banana bread
Vegan Muesli Banana Bread

Vegan Muesli Banana Bread

Ingredients

  • ¼ cup muesli ( I use dried nuts and seeds)
  • 2 overripe bananas
  • 1 cup all-purpose flour (unbleached)
  • ½ cup whole grain flour
  • ½ cup whole wheat flour
  • ½ cup brown sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup canola oil 
  • 2 tsp vanilla
  • ¼ cup almond milk (unsweetened)

Instructions

  • Preheat the oven to 350°F or 180°C and prepare your baking pan with a silicone baking mat or parchment paper.
  • In a medium-size bowl mix dry ingredients using a spatula. All-purpose flour, whole grain and whole wheat flour, baking soda, and salt. You can add muesli in this part so the whole batter will have muesli.
  • In a separate bowl mash bananas and add sugar, oil, vanilla, and almond milk. Mix well until everything is combined.
  • Slowly pour the dry mixture with the liquid mixture using a wooden spatula and mix well until everything is combined and no more dry flour.
banana bread batter

 

 

 

 

 

 

 

 

 

  • Pour batter into your baking loaf pan with parchment paper. The parchment paper should have long sides to easily pull up the banana bread.
  • Top with more muesli just before baking and bake for about 30 minutes once the oven temp is set.
banana bread for baking

 

 

 

 

 

 

 

 

 

  • Remove from the oven and let it cool first before serving.
  • This muesli banana bread is an addition to my snack, breakfast and sometimes after a meal.
  • Serve and enjoy.
baked muesli banana bread

 

 

 

 

 

  • Store in an airtight container to keep it fresh. Store in your counter to last up to 3 days or in the fridge to last for up to 5-7 days.

Notes

  • If you don’t have whole grain or whole wheat flour, it’s ok to use all-purpose flour. I don’t recommend using whole grain or whole wheat flour alone as it may have a different texture.
  • You can also use white cane sugar for this recipe and increase it up to ¾ cup or 1 cup if you have a sweet tooth.
  • You can replace canola oil with vegan butter or applesauce.
  • You can substitute the almond milk with water or other non-dairy milk but be sure to use unsweetened.

Nutrition

This recipe can yield 10 servings with 199 calories per serving. Total Fat 7.3g | Saturated fat 1.7g | Cholesterol 0mg | Sodium 246mg | Carbohydrates 30.7g | Fiber 2.4g | Sugar 10.3g | Protein 3.3g | Calcium 12mg | Iron 1mg | Potassium 149mg

Nutrition calculation is based using an online calculator (verywellfit) and for reference use only.

 
banana bread

Vegan Muesli Banana Bread

A vegan banana bread topped with Muesli (crunchy dried nuts and seeds) for your breakfast and snack. Its higher in fiber with whole wheat and whole grain flour.
5 from 32 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 55 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10
Calories 199 kcal

Equipment

  • 2 mixing bowls
  • measuring cups and spoons
  • wooden spatula
  • loaf pan for baking

Ingredients
  

  • ¼ cup muesli (I use dried nuts and seeds)
  • 2 overripe bananas
  • 1 cup all-purpose flour (unbleached)
  • ½ cup whole grain flour
  • ½ cup whole wheat flour
  • ½ cup brown sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup canola oil (sub. applesauce or vegan butter)
  • 2 tsp vanilla
  • ¼ cup almond milk (unsweetened)

Instructions
 

  • Preheat the oven to 350°F or 180°C and prepare your baking pan with a silicone baking mat or parchment paper.
  • In a medium-size bowl mix dry ingredients using a spatula. All-purpose flour, whole grain and whole wheat flour, baking soda, and salt. You can add muesli in this part so the whole batter will have muesli.
  • In a separate bowl mash bananas and add sugar, oil, vanilla, and almond milk. Mix well until everything is combined.
  • Slowly pour the dry mixture with the liquid mixture using a wooden spatula and mix well until everything is combined and no more dry flour.
    banana bread batter
  • Pour batter into your baking loaf pan with parchment paper. The parchment paper should have long sides to easily pull up the banana bread.
  • Top with more muesli just before baking and bake for about 30 minutes once the oven temp is set.
    banana bread for baking
  • Remove from the oven and let it cool first before serving.
  • This muesli banana bread is an addition to my snack, breakfast and sometimes after a meal.
  • Serve and enjoy
    baked muesli banana bread
  • Store in an airtight container to keep it fresh. Store in your counter to last up to 3 days or in the fridge to last for up to 5-7 days.

Video

Notes

  • If you don’t have whole grain or whole wheat flour, it’s ok to use all-purpose flour. I don’t recommend using whole grain or whole wheat flour alone as it may have a different texture.
  • You can also use white cane sugar for this recipe and increase it up to ¾ cup or 1 cup if you have a sweet tooth.
  • You can replace canola oil with vegan butter or applesauce.
  • You can substitute the almond milk with water or other non-dairy milk but be sure to use unsweetened.
 
Nutrition
This recipe can yield 10 servings with 199 calories per serving. Total Fat 7.3g | Saturated fat 1.7g | Cholesterol 0mg | Sodium 246mg | Carbohydrates 30.7g | Fiber 2.4g | Sugar 10.3g | Protein 3.3g | Calcium 12mg | Iron 1mg | Potassium 149mg
Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.
 
Did you make this Vegan Muesli Banana Bread? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram
Keyword banana bread, muesli

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vegan muesli banana bread

 

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73 thoughts on “Vegan Muesli Banana Bread (loaded with nuts and seeds)

  1. 5 stars
    I always have ripe bananas in the freezer just for banana bread. I like the idea of adding the muesli for extra flavors and texture.

  2. 5 stars
    This looks absolutely delicious I love the twist of the meusli. It’s perfect for breakfast or an afternoon snack.

  3. 5 stars
    This banana muesli bread was so delicious and a much healthier version than my usual recipe! It was perfect for a quick breakfast in the morning!

  4. 5 stars
    I’m usually on the go in the morning and don’t have much time to make breakfast. This vegan muesli banana bread was the perfect solution to make sure I eat in the morning! I just bring a fat slice of this with me to work and it holds me over til lunch.

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