Are you tired of the same old boring banana bread recipes? Looking for a plant-based option that will knock your socks off? Look no further, because we've got the ultimate recipe for the best, most tender plant-based banana bread you've ever tasted!
What Makes This Banana Bread So Special?
This banana bread is not your average loaf. It's packed with wholesome ingredients that will make your taste buds do a happy dance. Plus, it's so tender and moist that you'll be coming back for seconds (and maybe even thirds).
Why You'll Love This Recipe
Not only is this banana bread incredibly delicious, but it's also good for you! It's packed with fiber, vitamins, and minerals, making it a guilt-free treat that you can enjoy any time of day. Whether you have it for breakfast, as a snack, or for dessert, this plant-based banana bread will satisfy your cravings without weighing you down.
So, what are you waiting for? Get your apron on, preheat that oven, and whip up a batch of the best, most tender plant-based banana bread you've ever tasted. Your taste buds will thank you!
- 1 1/4 cup of chickpea flour
- 1/2 cup of almond flour
- 1/2 cup of finely chopped dates (cleaner version do not use)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of mineral salt
- 1/3 cup of coconut oil
- 1-2 teaspoon vanilla extract
- 4 overripe bananas
- 1/2 – 2/3 cup chopped walnuts
- 1 teaspoon cinnamon
DIRECTIONS
- Preheat oven to 350 degrees F. Grease your loaf pan or line with parchment paper.
- One bowl method: In a medium sized mixing bowl, mash bananas, add oil and vanilla extract, mix again. Add the flour, dates, baking soda, baking powder, cinnamon, walnuts, salt, and mix well.
- Pop it in the oven and let the magic happen. Bake for about 50 min – 1 hour.
Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
-Special note if using a cast iron baking pan, try cooking for 46-48 minutes to start and use only almond flour 1 3/4cups.
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