This delicious banana bread is my favorite and I’ve tried quite a few!  I’ve tweaked it to be a nice combination of moist, fluffy and not too sweet. Best of all, it’s vegan and gluten-free! Â
Try it as a snack, for breakfast or as a slightly sweet dessert.Â
Slice it up and serve it plain or with vegan butter, almond butter or coconut butter– scrumptious!
BEST BANANA BREAD
Moist, delicious and completely vegan, this banana bread is my go-to every week for a healthy snack or a not-too-sweet dessert!
Servings 8
Ingredients
- 3 med-large bananas
- 2 tbsp ground flaxseed
- 1/3 cup plant-based milk I use unsweetened almond or oat
- 1/4 cup coconut oil, melted
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup brown or coconut sugar
- 1/2 cup quick oats
- 1 tsp baking soda
- t tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups almond and oats flours
- 1/4 cup ground flaxseed
- Optional stir-ins: chocolate chips, walnuts, pecans,
Instructions
- Preheat the oven to 350 degrees F. Lightly oil a 9x5" loaf pan with oil.
- In a large bowl, mash the banana until it's almost smooth.
- Add all the ingredients in the order listed to the mashed banana, whisking together, and then adding the dry ingredients starting with the quick oats with a large spoon. Stir until combined.
- Stir in optional add-ins if desired. Or, you can sprinkle the add-ins on top of the loaf before baking.
- Bake the loaf for 45-55 minutes until golden and firm on top. The top of the loaf should lightly spring back when pressed.
- Cool the loaf in the pan for 30 minutes. Then, slide a knife around the loaf to loosen and gently remove it from the pan. Place on a cooling rack until completely cool.
- You can slice and spread the loaf with vegan butter or coconut butter, or it's wonderfully moist and delicious on its own. Wrap tightly and keep in the fridge. Enjoy!