This vegan banana bread is moist, flavorful, and perfect for breakfast or as an afternoon snack. The ripe bananas add natural sweetness, while the coconut oil provides a hint of tropical flavor. Serve it warm or toasted with a dollop of vegan butter for an extra indulgence.
Ingredients:
- 3 ripe bananas
- 1/4 cup of plant-based milk
- 1/4 cup of melted coconut oil
- 1/2 cup of maple syrup
- 1 teaspoon of vanilla extract
- 2 cups of whole wheat flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
Instructions:
- Preheat your oven to 350°F (180°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas until smooth. Add the plant-based milk, melted coconut oil, maple syrup, and vanilla extract. Mix well.
- In a separate bowl, whisk together the whole wheat flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
I am neither a doctor nor am I attempting to provide medical advice. Please consult with your doctor or other health care professional before changing your diet or adding any new aliments to your routine. For more information please read my disclaimer.