Easy Vegan Banana Bread
I made *and photographed* this while holding my 8 month-old daughter. Which, as far as multi-tasking is concerned, lands north of drinking and driving - though still not ideal by any means.
The point is - this recipe is next-level EASY.
Which I debated not including in the title, for fear that its simplicity might be mistaken for mediocrity. But let me assure you, good people. This is not your average sweet bread.
Made without refined sugar, butter, oil or eggs, this hearty loaf is rich in fiber, low-glycemic and fit for an on-the-go breakfast or healthy snack any time of day.
Denser than normal banana bread (but still moist) - this bad boy is intended to be more of a filling & substantial sweet treat as opposed to fluffy, sugary dessert.
So if you're looking for a prophylactic pastry you can whip up with a pediatric on your forearm, look no further.
Prep time: 10 miN
Bake time: 55-60 min
Total time: 1 Hr 10 min
Ingredients:
Yeilds 1 loaf
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1.5 cups oat flour
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1/2 cup garbonzo bean flour (or more oat flour)
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1 tsp cinnamon
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1/2 tsp cardamom
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1 tsp baking powder
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1/2 tsp salt
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1 cup pitted medjool dates
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1/2 cup unsweetened non-dairy milk
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2 tsp vanilla extract
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3 large very ripe bananas
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1/3 cup walnut pieces
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1/3 cup dark or semi-sweet chocolate chunks
Directions:
Preheat oven to 350 degrees F and grease or line a 4 x 8 loaf pan with a bit of oil or parchment paper.
In a large mixing bowl, whisk together the dry ingredients (oat flour through the salt) and set aside.
Using a blender or food processor, blend together the dates, non-dairy milk, vanilla and bananas until smooth.
Add the blended wet ingredients into the dry, and mix until just combined.
Fold in the walnuts and chocolate chunks and stir to combine into the batter. Scoop/pour the batter into the prepared loaf pan and bake for 55-60 minutes.
In the last 10 minutes, check the bread by inserting a fork or toothpick in the middle. If it comes out clean, the bread is done.
Allow the bread to cool on a cooling rack for 5 minutes. Remove the bread from the pan and allow it to cool another 10 minutes before slicing.
ENJOY!
Store at room temp in an airtight container for 2-3 days, or in the refrigerator in an air-tight container for 3-4 days.
Because this loaf is made with such fresh ingredients and lacks the shelf-stable sugar, flour, and refined fats used in most other baked goods, it requires some special treatment.
But don't worry - it'll be gone in no time.
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: