Banana Nut Bread - Vegan
Good morning! Today I'm sharing an awesome banana bread recipe. So good!
This banana bread is flavorful and moist and freezes well. Oh and it's vegan and dairy free. Plant based, yeah! (I think some people hear the word "vegan" and they get uncomfortable and think the food is going be gross. It's really not that weird. It's healthier and makes me feel better eating it. I just switched out regular cow's milk for almond milk and instead of eggs there is more baking soda and baking powder to give it that leavening ability. It's delicious. )
This recipe for banana nut bread is one of my go to breakfast breads. It has the perfect hint of sweetness and is incredibly moist. It uses spelt flour which isn't commonly used so definitely try it and see if you like cooking with it. I've made this bread many times and each time is just as yummy as the last.
I also really love it because it keeps so well in the freezer so on those mornings where I don't have a lot of time or am not that hungry, I can just pop a slice in the toaster and it's ready in minutes. So convenient!
It's great paired with some coffee and fruit or as a side to a veggie scramble! Mmmmm!
I hope you enjoy this recipe!
Sweet Banana Nut Bread Recipe - Vegan and Dairy Free
1/3 cups mashed very ripe bananas (about 4 medium or 3 large bananas)
1/3 cup unsweetened regular almond milk
2 T dark maple syrup
2 tsp vanilla
1/4 cup plus 2 T sugar
1/2 cup oats
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Optional topping ideas: chopped walnuts, chocolate chips, and/or sliced bananas
1. Preheat oven to 350F.
2. Spray a 9x5 loaf pan with cooking spray.
3. In a large bowl, mash up all of the bananas with a fork until smooth and combined.
4. Stir wet ingredients in to dry ingredients and stir until well mixed; don't over mix.
5. Pour dough into the loaf pan and smooth out top with spatula or back of spoon.
6. Add toppings if you want them.
7. Bake for 50 minutes.
8. Cool on a rack for 30 minutes and then take a knife to loosen sides before you remove it from pan. Let loaf cool more on the cooling rack before eating.
I topped mine with some vegan butter by Earth Balance! It keeps fresh for about 3 days.
STORAGE TIP: I have also froze mine with great success! It's hard for me and Matt to eat a lot of bread in a 2-3 day period so freezing it really helps prolong the enjoyment of this bread.
Just slice it and put a piece of parchment paper between each slice so it wont stick together, and seal in a large container. When I'm ready to eat it, I just take a slice out of the freezer and pop it in the toaster on "toast" for 5 minutes. It's still just as fresh and delicious in my opinion!
I really hope you enjoy this delicious vegan and dairy free Sweet Banana Nut Bread!
And of course, check out my YouTube video I made for this recipe and subscribe to my channel + give it a thumbs up if you liked it. :)