Imagine a version that’s not only delicious but also good for you. Inspired by my quest for healthier dessert alternatives, I’ve perfected this vegan banana bread that retains all the moistness and flavor of the traditional recipe without any of the guilt. Combining ripe bananas, whole wheat flour, and natural sweeteners, this bread is your gateway to a healthier indulgence.
Prep & Cooking Time:
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Total Time: 65 mins
Nutritional Breakdown:
- Calories: 210
- Protein: 3 grams
- Carbohydrates: 35 grams
- Fat: 6 grams
- Fiber: 3 grams
- Sugars: 15 grams
- Sodium: 150 mg
Ingredients:
- 3 ripe bananas – high in potassium and vitamins
- 1/3 cup melted coconut oil – a healthier fat that adds moisture
- 1/2 cup maple syrup or honey – natural sweeteners rich in antioxidants
- 1 teaspoon vanilla extract – enhances flavor
- 1 teaspoon baking soda – for rise
- Pinch of salt – enhances taste
- 1/2 teaspoon ground cinnamon – for a hint of spice
- 1 3/4 cups whole wheat flour – packed with fiber
- Optional: 1/2 cup mix-ins such as nuts, chocolate chips, or dried fruit
Instruction:
Prepare Your Ingredients:
Start by gathering all your ingredients. Ensure your bananas are ripe for natural sweetness. Preheat your oven to 350°F (175°C) and grease your loaf pan with a little oil or vegan butter to prevent sticking.
Mix Dry Ingredients:
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and a pinch of salt. This ensures even distribution of the rising agents, which helps achieve a uniform texture in the bread.
Blend the Bananas:
In a separate bowl, mash the bananas until smooth. The smoother the consistency, the more uniform the texture of the bread will be. For an even easier mixing process, use a blender to puree the bananas.
Combine Wet Ingredients:
To the mashed bananas, add plant-based milk, vanilla extract, and any sweetener you’re using (like maple syrup or agave). Mix well until all the wet ingredients are thoroughly combined.
Create the Batter:
Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until the ingredients are combined. Avoid over-mixing, which can make the bread tough. If you like, stir in optional additions such as walnuts, chocolate chips, or a dash of cinnamon for extra flavor.
Pour and Bake:
Transfer the batter to your prepared loaf pan and smooth the top with a spatula. For a lovely touch, slice an additional banana lengthwise and gently press it into the top of the batter. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling:
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is crucial as it stops the cooking process and helps the bread set properly without becoming soggy.
Serving Suggestions:
Slice the cooled banana bread and serve as is, or toast it lightly and spread with vegan butter or a drizzle of honey substitute. It’s perfect as a breakfast treat or a wholesome snack during the day.
Storage Tips:
Keep leftover banana bread in an airtight container at room temperature for a few days or refrigerate for longer shelf life. It also freezes well, so consider slicing it before freezing for easy single servings.
FAQ Section:
Q: Can I use an alternative to whole wheat flour?
A: Absolutely! Try oat flour or almond flour for a gluten-free version, though this may change the texture slightly.
Q: What can I use instead of maple syrup?
A: Agave syrup or high-quality molasses can be great substitutes, offering similar sweetness with varied flavor profiles.
Q: Is there a substitute for coconut oil?
A: Yes, you can use apple sauce or unsweetened yogurt to reduce fat while keeping the bread moist.
Are you ready to enjoy banana bread in a new, healthier way? Bake this vegan delight, share your creations on social media, and join our community of health-conscious bakers. Don’t forget to check our blog regularly for more tasty and wholesome recipes!
