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–+ servings
slices of rye flour banana bread spread with cream cheese

Vegan Rye Flour Banana Bread

5 from 2 votes
Course: Snack, Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 16 slices
Calories: 331kcal
Author: Kelly
Cost: $0.21 per slice
This plant-based rye flour banana bread is hearty and delicious, and comes together in one bowl. It makes a perfect treat for breakfast or any time of day!
Print Recipe
US Imperial (Cups) - Metric (Grams)

Equipment

  • Electric mixer (stand mixer or hand mixer)
  • Large mixing bowl

Ingredients

Banana Bread Batter

  • 1½ cup mashed bananas (approx 3 large bananas)
  • 1 small banana (*optional; slice it in half lengthwise and leave for decorating the top of the loaf)
  • ½ cup vegan butter, softened
  • ¾ cup sugar (see Note 1)
  • 2 tbsp fancy molasses (see Note 2)
  • 2 tsp vanilla extract
  • ½ cup Homemade Soy Milk
  • 1 tsp spice mix of your choice (*optional; see Note 3)
  • 2½ cups rye flour
  • 2 tsp baking powder
  • ½ tsp baking soda

Cream Cheese Frosting

  • ½ cup vegan butter
  • 8 oz vegan cream cheese
  • 2½ cups powdered sugar
  • 1 tsp vanilla extract

Instructions

Banana Bread

  • Preheat oven to 350 °F.
  • Beat together 1½ cup mashed bananas, 1/2 cup vegan butter, softened, 3/4 cup sugar, 2 tbsp fancy molasses, 2 tsp vanilla extract, and 1/2 cup Homemade Soy Milk on high for 2 minutes or until everything is mixed together.
  • Add 1 tsp spice mix of your choice (optional), 2½ cups rye flour, 2 tsp baking powder, and 1/2 tsp baking soda. Mix on medium-low speed until just combined; a few streaks of flour here or there is okay.
  • Optional decoration: lay the two halves of 1 small banana, cut-side-up, on top of the loaf.
  • Bake at 350 °F for 60 minutes. Turn out onto a wire cooling rack and let stand for at least 1 hour.

Cream Cheese Frosting

  • Beat 1/2 cup vegan butter and 8 oz vegan cream cheese together, starting at slow speed to incorporate. Then ramp up to high speed to whip some air into the mixture.
  • Add 2½ cups powdered sugar in two batches, blending slowly to start then gradually increasing speed to medium until fully incorporated.
  • Beat in 1 tsp vanilla extract.
  • Do not spread frosting onto the banana bread until it has fully cooled, or else the frosting will melt!

Notes

  1. As written, this recipe has a good amount of sweetness but is less sweet than a banana bread you’d typically buy from a bakery or restaurant. If you prefer a sweeter banana bread, increase the amount of sugar by 1/4 cup (50g).
  2. Fancy molasses add a nice caramelized, brown sugary flavour in addition to ensuring the banana bread stays moist. I don’t recommend subbing it out with blackstrap molasses which taste way too strong. Maple syrup is a better alternative. Or just use more sugar in its place.
  3. There are many types of spice blends you can use in banana bread. Typically you want something cinnamon-based. Here are some options:

Nutrition

Calories: 331kcal | Carbohydrates: 52g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 329mg | Potassium: 240mg | Fiber: 3g | Sugar: 33g | Vitamin A: 564IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg