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 3/4 cups (210 g) flour (I use 1 1/4c of Chickpea flour and 1/2c of almond flour)
- 1/3 cup (75 g) organic pure cane sugar (or 1/2 cup of finely chopped dates) (I skip this for an even cleaner version)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of mineral salt
- 1/3 cup (75 ml) neutral flavored oil (or coconut oil in liquid state, vegan butter at room temp or applesauce (I use coconut oil)
- 1 teaspoon vanilla extract
- 4 overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g)), mashed
- 1/4 cup (56 ml) almond milk, use only if needed (I never need it)
optional tasty add-ins:
- 1/2 – 2/3 cup chopped walnuts
- 1/4 – 1/2 cup chocolate chips (mini or regular)
- 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 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).
Pop it in the oven and let the magic happen. The aroma of freshly baked banana bread will fill your kitchen, making it hard to resist sneaking a slice before it's even cooled down. 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.
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