Description
This moist and flavorful banana bread is made without eggs or dairy, making it completely vegan. It’s perfect for a snack or a quick breakfast and can be customized with your favorite add-ins like walnuts or chocolate chips.
Ingredients
Dry Ingredients:
- 1 ¾ cups (210 g) spelt flour (or substitute whole wheat, all-purpose, or a gluten-free blend)
- 1/3 cup (75 g) organic pure cane sugar (or ½ cup finely chopped dates)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of mineral salt
Wet Ingredients:
- 1/3 cup (75 ml) neutral-flavored oil (e.g., avocado, coconut oil in liquid state, vegan butter, or applesauce)
- 1 teaspoon vanilla extract
- 3 large or 4 small overripe bananas (about 1 ½ – 1 ¾ cups or 338–410 g), mashed
- ¼ cup (56 ml) almond milk (use only if needed)
Optional Add-Ins:
- ½ – ⅔ cup chopped walnuts
- ¼ – ½ cup chocolate chips (mini or regular)
- 1 teaspoon cinnamon
Instructions
1️⃣ Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
2️⃣ Mash the bananas: In a medium-sized mixing bowl, mash the bananas with a fork until mostly smooth.
3️⃣ Combine wet ingredients: Add the oil (or applesauce) and vanilla extract to the mashed bananas. Stir until well combined.
4️⃣ Add dry ingredients: Add the flour, sugar, baking powder, baking soda, and salt to the wet mixture. Gently mix until just combined. Avoid overmixing; a few lumps are okay.
5️⃣ Adjust consistency: If the batter feels too thick, especially if using whole wheat or spelt flour, stir in almond milk a little at a time until the desired consistency is reached.
6️⃣ Optional add-ins: Fold in walnuts, chocolate chips, or cinnamon if desired.
7️⃣ Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes to 1 hour, depending on your oven. Check for doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
8️⃣ Cool and slice: Remove the banana bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. Slice once fully cooled.
Notes
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 1 week.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the microwave or toaster oven before serving.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
Nutrition
- Serving Size: 8-10 slices