There are countless banana bread recipes on the internet and I am pretty sure there is just about one on every food blog that you come across. So here I am, sharing my favourite version with you 😊
To start, not only is this recipe vegan, it is also gluten-free, refined sugar free and made without any added oil. This is truly just about as healthy as you can get to be honest and what's not to love about a delicious dessert that is made from a list of wholesome ingredients!
This banana bread is so delicious and moist (I don't like using this word but there really isn't a better word to describe it!) and can be customized easily if needed. You can always throw in additional ingredients like dried fruits, chopped nuts or even peanut butter (just to name a few). Or you can add in chocolate chips or cacao powder and nibs to make it a chocolate banana loaf. Yum!!
The secret to making a good banana bread is to use very, very ripe bananas. The spottier the better and this is really important because it will not only be the right texture to mash but will also add enough moisture and sweetness to the batter. Using ripe bananas makes it easy to bake this bread without the need of adding extra oil.
I like to use a blend of oat flour and chickpea flour. You can opt to use all oat flour as well, but I find the texture to be much better when using a blend and it is also less prone to becoming uncooked in the middle. If you’re not avoiding gluten, then just go ahead and use regular flour! However, you might want to keep an eye on the bake time as it may vary slightly. For this recipe, I used maple syrup as the sweetener because not only does it add moisture to the bread, it also eliminates the need to use refined sugars. The recipe does not require adding too much of the maple syrup because the ripe bananas are naturally sweet enough.
Finally, I highly recommend adding a little touch of almond butter to give the banana bread a boost of healthy plant fat! If you are not a fan of almond butter then you can always try another nut butter or tahini works well too.
INGREDIENTS
1/3 cup non-dairy milk + 1 tbsp apple cider vinegar
1/2 cup oat flour
2 tablespoons ground flax seeds
1/2 cup pure maple syrup
1 cup mashed ripe bananas (roughly 3-4 bananas)
2 heaping tablespoons creamy roasted almond butter (or other nut/seed butter)
1 tsp pure vanilla extract
2 tsp ground cinnamon
1 pinch of cardamom
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp baking powder
INSTRUCTIONS
Preheat your oven to 175C and prepare your baking tray by lining it with parchment paper.
In a small bowl, combine your non-dairy milk and apple cider vinegar and allow the mixture to sit for about 2 minutes or until slightly thicker. This creates a mock “buttermilk” effect.
In a large bowl, whisk together all of the wet ingredients (maple syrup, mashed banana, nut butter, vanilla, almond milk mixture) along with your ground flaxseed.
Sift in the remaining of your dry ingredients and mix until combined and a smooth batter forms.
Transfer mixture into lined baking pan and pop into the oven for about 40 minutes (you may need to bake for additional 5-10 minutes if the mixture looks undercooked). I recommend starting with 40 minutes, check by poking a toothpick into the centre, and bake for longer if needed. This time will vary based on the size/shape of the pan you’re using.
Once baked and lightly golden brown on top, allow the loaf to cool for 30 minutes before slicing or enjoying. Once cooled, transfer to an airtight container for storage. It can be kept in the fridge for 5 days or in the freezer for up to a month.
Let me know if you make this recipe! Leave a comment and don’t forget to tag @moniquenikki on Instagram and hashtag it #eatwithmoniquenikki so I can see all the deliciousness!
With love,
MN x
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