Description
A moist, flavorful, and nutritious banana bread that’s 100% vegan and features a delightful almond crunch perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sliced almonds
- Optional: 1/2 cup chocolate chips
- Optional: 1/4 cup shredded coconut
- Optional: 1 teaspoon cinnamon
- Optional: 1/4 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas until smooth. Add the almond milk, melted coconut oil, maple syrup, and vanilla extract. Stir until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the sliced almonds and any optional add-ins you choose.
- Pour the batter into the prepared loaf pan, and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use very ripe bananas for maximum sweetness and flavor. Don’t overmix the batter to keep it light and tender. Customize with nuts, chocolate chips, or spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan banana bread, healthy banana bread, almonds, plant-based dessert