Good morning! Today I’m sharing one of my favorite bread recipes: Banana bread! This is vegan, doesn’t use refined sugar, and can be made gluten free. It’s a great for breakfast or for dessert.
GC and I had a great weekend at my parent’s house up in PA, where we cooked up a storm. After having friends over for dinner Saturday night, on Sunday we wanted to make brunch but still had so many leftovers from our feast. We compromised with whipping up a loaf of banana bread and some pancakes to compliment the savory risotto, barley, polenta fries, and morrocan spiced chickpea cakes we had leftover. Momma Z hasn’t been eating any refined sugar for the past 3 months (you go, girl!) so the chocolate chip-free version was given to her.
GC and I always buy bananas every week, but never are able to get through them. Personally, I am a bit grossed out by the raw banana texture. Is that just me? I can (barely) tolerate a raw banana if it is coated in peanut butter and vegan chocolate chips. This still uses those same chocolate chippies, but by making it into a bread any off-putting banana texture disappears completely.
We’ve been snacking on this all week for breakfast. It keeps really well in the fridge, and you can even freeze it, pre-sliced, if you want to store it longer term.
You can even make it gluten free if you’d like–I sometimes make this with a 50-50 mix of whole wheat and oat flour, but you could use all oat flour or another gluten free mix.
If you need another reason to try this recipe? You just need a bowl and a blender to make it all. The prep time is super quick, and you can busy yourself with other things while this is baking. That’s a win-win in my book 🙂
- 2 c whole wheat flour (can sub for 2 c gluten free flour)
- 1 ts baking soda
- 1 ts cinnamon
- 3/4 ts baking powder
- 3/4 ts salt
- 1/3 c almond milk
- 1/2 c maple syrup
- juice from 1 lemon
- 2 bananas
- 1/2 c vegan chocolate chips
- 1/2 c raw walnuts
- Preheat the oven to 350 F.
- In a large bowl, mix the flour, baking soda, cinnamon, baking powder, and salt by hand.
- Blend the almond milk, maple syrup, and lemon juice until fully mixed in a blender.
- Add the banana to the blender and blend on low until the banana is roughly chopped but still has chunks.
- Chop the walnuts into small pieces.
- Mix the walnuts and chocolate chips into the dry mixture.
- Pour the wet mixture into the dry mixture and mix until incorporated.
- Spoon the mixture into a loaf pan and gently shake the pan back and forth until the dough is evenly spread out.
- Bake at 350 for 35-40 minutes. Test to see if the loaf is done by inserting a knife into the center of the loaf. If it comes out clean, the loaf is ready.
- Let it cool for 10-15 minutes, and then flip the loaf onto a cooling rack.
- Slice and enjoy!
What do you think of this recipe? Leave a comment below if you like it!