Healthy Vegan Banana Bread
Transform your overripe bananas into a delicious treat with this Healthy Vegan Banana Bread recipe! Packed with wholesome ingredients like whole wheat flour, ripe bananas, and a hint of maple syrup, this plant-based banana bread is naturally sweetened and free from dairy or eggs, making it perfect for a vegan lifestyle. Moist, flavorful, and lightly spiced with cinnamon, this one-bowl recipe is easy to whip up in just 15 minutes of prep time. Optional add-ins like crunchy walnuts or gooey vegan chocolate chips elevate it to a whole new level of indulgence. Whether you enjoy it for breakfast, a snack, or dessert, this guilt-free banana bread is a satisfying option that will delight vegans and non-vegans alike.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.25 cup maple syrup
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil (melted)
- 1.75 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup vegan chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. You should have about 1 and 1/4 cups of mashed bananas.
Add the maple syrup, almond milk, vanilla extract, and melted coconut oil to the mashed bananas. Mix well until the ingredients are fully combined.
In a separate mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, gently folding the mixture with a spatula until just combined. Do not overmix.
If desired, fold in the chopped walnuts or pecans and vegan chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 16% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 15.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
