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My Favourite Vegan Banana Bread Recipe
Right now we can all use some comfort food. Banana bread has always been one of my go-to healthy treats and it’s a good way to clean out the pantry as well 😉
If you have some overly ripe bananas lying around and don’t know what to do with them, banana bread is the perfect yummy solution.
Veganize it
A lot of recipes call for flour, sugar, dairy or eggs, but banana bread is easily made without that.
This vegan banana bread is so healthy, I often eat it for breakfast. Don’t believe me?Have a look at the nutrition facts down below.
I especially love it when it the texture is a bit moist and dense, like it’s the case here!
Flour-free is Key
The best thing: You don’t need flour to make it (I know it’s hard to come by right now).
It can easily be made using oats. So it’s gluten-free as well!
I encourage you to get creative with it as well, adding nuts, raisins, blueberries or chocolate chips. But it is also super tasty without it.
I like to top the whole thing with almond butter, I think it is a combination made in heaven 🙂
Vegan Banana Bread - Sugar-free and Simple
Equipment
- Baking oven
- Food processor
Ingredients
- 5 large ripe bananas
- 1/2 cup dates alternatively maple syrup
- 2 cups oats alternatively: 2 cups of flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract optional but recommended
- 1/4 cup almond milk
- 1/4 cup canola oil
- 1/4 cup chopped almonds optional
- 1/4 cup chopped walnuts optional
- 1 handful chocolate chips optional
Instructions
- Preheat the oven in 350 degrees F. Lightly spray a loaf pan with coconut oil. An 8 by 4 loaf pan would be perfect for this recipe.
- Give the oats in the food processor and mix until they form a flour.
- Soak the dates in warm water for one hour. Drain the water and take out the seeds. Put them in a food processor.
- Add ripe bananas, vanilla extract and almond milk in the food processor. Blend until they form a smooth mix.
- In a separate bowl add flour, baking soda, baking powder and salt. Mix well.
- Now slowly add the dry ingredients into the banana mix. Add a little bit at a time and blend. After mixing everything properly add almonds, walnuts and chocolate chips. Mix with a spatula.
- Pour the banana bread mix into the loaf pan. Bake for 45 minutes. Check with a toothpick. It's okay to be moist, but shouldn't be too sticky. If it’s not cooked enough, bake for another 15 minutes maximum.
- Let it cool down for at least 10 minutes. Serve pure or topped with nut butter. Enjoy!
Notes
Protein 4.8g
Fat 10.4g I like to use canola oil in my banana bread recipe because of its high amount of omega 3 fatty acids and its resistance to high temperatures. If you'd like to avoid oil, you can omit this and replace it with 1/4 cup dairy-free milk. You can keep the banana bread refrigerated for approx. one week.
