Description
Easy and flavorful, this healthy vegan banana bread will be a new favorite recipe for anyone who tries it!
Ingredients
Scale
- 1 1/2 cups mashed banana (from about 3 large very ripe bananas)
- 3 tablespoons ground flaxseed
- 1/3 cup nondairy milk* + 1 teaspoon apple cider vinegar (allow to sit for 5 minutes before using)
- 1/3 cup maple syrup
- 1/3 cup avocado oil**
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup sucanat or regular sugar
- 1 3/4 cup whole wheat pastry flour or AP flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees. Grease a 9 X 5 loaf pan and set aside.
- In one bowl, mix together the mashed banana, ground flaxseed, nondairy milk+ apple cider vinegar mixture, maple syrup, avocado oil, and vanilla extract.
- In a separate bowl, use a whisk to combine the sugar, flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Transfer the mixture to the prepared loaf pan and bake in the preheated oven for 40-50 minutes, until the banana bread is set and the top spring back when you touch it. (Mine is typically perfect after 45 minutes.) Allow the bread to cool on a rack before slicing.
Notes
*I prefer unsweetened almond milk
**melted coconut oil may be substituted for avocado oil
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: recipe
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 14 grams
- Fat: 19 grams
- Carbohydrates: 31 grams
- Protein: 3 grams