Vegan Banana Bread Healthy
Discover the ultimate guilt-free treat with this **Healthy Vegan Banana Bread** recipe, a moist and naturally sweetened delight that's perfect for any time of day! Made with wholesome **overripe bananas**, **whole wheat flour**, and **maple syrup**, this recipe skips refined sugars and dairy without sacrificing flavor. Infused with the warm aroma of **cinnamon** and lightly enriched with **almond milk** and **coconut oil**, every bite is packed with plant-based goodness. Customize it to your liking with a sprinkle of **dark chocolate chips** or crunchy nuts for added texture. Ready in just over an hour, this easy-to-make banana bread is a nourishing option for breakfast, a midday snack, or a dessert that pairs beautifully with your favorite vegan spread. Whether you're looking for a healthier baking option or a crowd-pleasing vegan treat, this recipe delivers on all fronts!
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Recipe Information
Ingredients
- 3 medium Overripe bananas
- 60 ml Unsweetened almond milk
- 60 ml Coconut oil (melted) or neutral vegetable oil
- 80 ml Maple syrup or agave syrup
- 1 teaspoon Vanilla extract
- 190 grams Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 75 grams Dark chocolate chips or chopped nuts (optional)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9x5-inch (23x13 cm) loaf pan with oil, or line it with parchment paper.
In a large bowl, mash the overripe bananas until smooth. A few small lumps are fine.
Add the almond milk, melted coconut oil, maple syrup, and vanilla extract to the mashed bananas. Stir well until combined.
In a separate medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
If using chocolate chips or chopped nuts, fold them into the batter with a spatula.
Pour the batter into the prepared loaf pan, spreading it out evenly with the spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve as is, or spread with vegan butter, nut butter, or your favorite topping. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2258 mg | 98% | |
| Total Carbohydrate | 340.1 g | 124% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 145.8 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 359 mg | 28% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2606 mg | 55% | |
*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.
