Those of you who follow me on Instagram know that I’ve been on a mission to create the world’s greatest banana bread. It all started a few weeks ago when the husband came home from work and ever so innocently told me someone brought in the best banana bread ever. I smiled and replied, “Ohhh, really?? That’s cool.” But what I was really thinking was, “Are you freaking kidding me?! I’ll show you the best banana bread ever.” It was totally like that episode of Friends when Monica tells Chandler her new co-worker is the funniest guy ever. And, much like Chandler, I let a completely innocuous statement send me into a tailspin. Because baking is MY thing and there was no way I was going to let some other person (who I’m sure is perfectly lovely and most likely not as insanely competitive as me) steal my thunder. And thus began my quest to create the greatest banana bread that has ever existed ever.
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…..)