The Perfect Vegan Banana Bread
Finally, you can now the recipe for the perfect fluffy, moist, and beautiful banana bread that is jam-packed with flavour yet vegan, gluten free and wholesome.
- Yield: 12 hearty slices 1x
Ingredients
Scale
- 120g / 4,2 oz buckwheat flour
- 100g / 3,5 oz oat flour
- 1,5 tbsp milled flax or chia seeds
- 2,25 tsp baking powder
- 1 tbsp baking soda
- A hearty pinch of salt
- 200ml / 1 cup minus 3 tbsp milk of choice
- 60g / 2,1 oz nut butter of choice
- 60g / 2,1 oz coconut sugar or other granulated sweetener
- 100g / 3,5 oz pitted dates (I peeled mine for looks)
- 1 tsp vanilla extract
- 1,5 tbsp white balsamic vinegar*
- 225g / 8 oz / around two medium, ripe bananas, mashed
- 1 extra banana sliced lengthwise for topping
- A handful of walnuts and chocolate chips for topping
Instructions
- Preheat the oven to 150ºC / 300ºF. Grease and line a one liter loaf tin with parchment paper.
- In a large bowl, mix the buckwheat flour, oat flour, milled flax seeds, baking powder, baking soda, and salt.
- In a blender, blend the milk, nut butter, sugar, dates, vanilla, and vinegar smooth.
- Add the wet and the mashed banana to the dry and mix until combined.
- Quickly transfer to the prepared loaf tin. Top with the sliced banana with its cut side up, walnuts, and chocolate chips. Push the toppings slightly into the batter. Bake for 60-75 minutes or until a toothpick runs clean. Let cool, slice, serve, and enjoy!
Notes
*You can probably use another kind of vinegar, but since I’ve not tried any other myself I can not promise the same results.
Keywords: Banana bread, chocolate, walnut, gluten free, vegan, healthy, whole grain, oil free, refined sugar free
Find it online: https://hannaekelund.com/the-perfect-vegan-banana-bread/