Hello everybody! I have always loved banana bread ever since I was a little girl. I have come across countless recipes and tasted many as well. Finally, over the years I have come to master this perfect banana bread recipe. And since I am a nutritionist, I’ve been able to accomplish making this recipe healthy, delicious and surprisingly vegan! Today, I present to you… The Perfect Banana Bread Recipe!
I love this vegan banana bread recipe! For starters, it has quite a few variations which make it incredibly versatile to fit your needs. Secondly, it’s incredibly simple, using all natural and whole ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet!
This bread has the additional benefit of being vegan, which of course is great if you are a vegan. But, it’s also great if you’re out of eggs, or if you and your family are just trying to cut back on animal products. I love this recipe because it’s ridiculously simple and fast to make because you just need one bowl, and it yields the most perfect, moist, dense banana bread ever.
Banana bread in particular, is easy to ‘veganise’ by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers like ground flax seeds or chia seeds. Also, as an extra bonus, it also helps to reduce the amount of sugar needed. The trick is to use very ripe bananas, because the riper the bananas are, the fewer sweeteners you’ll need. This recipe only calls for 1/2 cup of sugar, but it’s always adjustable depending on your taste.
Like I said, this recipe is vegan, but truthfully this banana bread is marvelous no matter what your dietary restrictions are. You can make it egg-free or use dairy milk if that’s what you prefer. What I like the most is that this recipe can be improved with basically any add-ins you want. For instance, you can throw in some dark chocolate chips and chopped nuts or for a different texture, you can add a swirl of natural peanut butter or homemade nut butter for extra creaminess.
Now, instead of using butter or vegetable shortening, I prefer using oil. But you’ll find this banana bread recipe has the option of using vegan butter or shortening if you prefer. You can also try using half oil and half unsweetened almond milk. Furthermore, you can skip the fats all together and use unsweetened applesauce. It’s a great substitute!
Needless to say that any other additional add-ins and toppings are more than welcomed in this recipe. I like to add in 1 teaspoon of cinnamon, or once the batter is in the loaf pan, you can sprinkle some sesame seeds, rolled oats, or sunflower seeds over top before baking, they will add a nice crunch and extra protein.
Last but not least, and before moving on to the recipe, it’s very important that you do NOT over-mix the batter! Over-mixing the ingredients will cause the gluten proteins to create a gummy batter that may not rise well. You only want to mix until you don’t see any more strips of dry flour in the batter.
And voilà, perfectly golden, moist and tasty vegan banana bread made easy and healthy!
You can store your banana bread, covered for up to 3 – 4 days on the counter or in the fridge.
So without further ado, let’s bake…
Ingredients
- 4 medium ripe bananas
- ¼ cup coconut oil, vegan butter or vegetable oil
- ¼ cup unsweetened almond milk or unsweetened plant-based milk
- ½ cup coconut sugar, panela or light brown sugar
- 2 tsp pure vanilla extract
- 2 cups coconut flour, oat flour or whole grain flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp pink Himalayan salt
- sliced bananas, for topping
Instructions
Preheat the oven to 350F or 180ºC. Spray a 9×5 loaf pan with nonstick spray, then flour.
In a large mixing bowl, roughly mash the bananas. Add the sugar, oil, vanilla, and almond milk and whisk to incorporate.
Mix in the flour, baking soda, salt, and cinnamon and stir until combined. Do not over-mix or the banana bread can come out dense and gummy!
Transfer the batter to your prepared pan, and top with the extra banana slices.
Bake for about 45 minutes, then cover with foil and bake for 10-15 minutes longer, until a toothpick inserted in the center comes out clean.
For more recipes like this one and healthy tips don’t forget visit me…
@nutricionistagloriacontreras
@natuyenutricion
