What I’m Baking: Vegan Banana Bread

Maybe it’s because I ate an insane amount of Sticky Buns last week, but for some reason, today I’m craving something a little healthy.  One of my favorite healthy snacks is a recipe for Vegan Banana Bread I came up with last year.  Banana Bread is a pretty great thing in general.  It’s super quick to make, infinitely adaptable, uses up old bananas that would otherwise go to waste, and tastes delicious – it really doesn’t get much better than that.

When I was in high-school, my Dad made a really great healthy Banana Bread.  It was one of my favorite treats and for a long time, I always used his recipe.  One day last year when I was on a rare health kick, I got a little bored and decided to overhaul my Dad’s recipe.  My goal was to create something with no dairy and no refined sugars and something that would provide some nutritional benefits.  I wasn’t kidding when I said I was on a health kick.  What I ended up creating was a super awesome, super delicious, and super healthy Banana Bread.

The bread is vegan (which I hope doesn’t scare you off this recipe!), has very little oil in it, and has a good amount of flax in it to provide some fiber and a nice dose of Omega 3 Fatty Acids.  There are a couple ingredients in the recipe that you might not have stocked in your kitchen, like spelt flour and coconut palm sugar.  Both of these can usually be found at your local grocery store, but just in case you can’t find them, I’ll also note the substitutions.

I hope you’ll give this Banana Bread a try and if you do end up making it – let me know how it turns out.  I always love getting your feedback!

(Pictures coming soon…..)

Vegan Banana Bread

Note: The bananas for this recipe need to be extremely ripe.

Makes one loaf

¼ cup canola oil
½ cup coconut palm sugar (you can also use dark brown sugar)
¼ cup maple syrup (preferably Grade B)
2 cups mashed very ripe bananas (about 4 bananas)
1 teaspoon vanilla extract
1 cup whole grain spelt flour*
1 cup white spelt flour*
1 teaspoon baking soda
½ teaspoon kosher salt
¾ cup ground flaxseed meal
½ cup chopped nuts (I like to use walnuts, but pecans are another good option)

* If you can’t find spelt flour, you can substitute 2 cups of all-purpose flour for the spelt flours.

Preheat oven to 350°F.  Grease a 9-by-5 inch loaf pan.

In a large bowl mix together the mashed bananas, canola oil, coconut palm sugar, maple syrup, and vanilla.

In a separate bowl whisk together the spelt flours, baking soda, kosher salt, and flaxseed meal.

Add the dry ingredients into the wet ingredients and stir until just combined. Then fold in the chopped nuts.

Pour the batter into the prepared pan.  Bake for 50 to 60 minutes, until the bread is golden brown and a toothpick inserted into the center comes out clean.

Let bread cool in pan for about 15 minutes.  Then remove bread from pan and let cool completely on a wire rack.

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2 responses

  1. This looks really good. i’m making it today. i used your Dad’s recipe for healthy muffins for years! This looks like a winner also. Thanks.

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