This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 15 minutes to get into the oven. A great way to use up some overripe bananas, great for entertaining or just an afternoon snack! Top with nuts for extra protein, too.
For the wet ingredients:
- 1 1/3 cups mashed ripe banana (about 3 large)
- 2 tbsp ground flaxseed
- 1/3 cup plant-based milk
- 1/3 cup coconut oil, melted
- 2 tbsp pure maple syrup
- 2 tsp pure vanilla extract
For the dry ingredients:
- 1/3 cup coconut sugar
- 1/2 cup (50 g) rolled oats
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 1/2 cups (210 g) light/white spelt flour or whole-grain spelt flour
- Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with oil and set aside.
- In a large bowl, mash the bananas until almost smooth
- Stir the rest of the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
- Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in that order.
- Spread out dough evenly in the loaf pan. Add your desired toppings (nuts, chocolate chips) and gently press them into the dough to adhere.
- Bake the loaf for 45 to 55 minutes until lightly golden and firm on top.
- Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled.
- Slice the loaf once cooled. The loaf will keep in the fridge for 3 to 4 days, or frozen for 4 to 6 weeks.