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Banana Bread
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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!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Vegan Banana Bread, Gluten -Free Banana Bread, Vegan Quickbreads, Gluten-Free Breakfast
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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!