Banana bread is a favorite nosh in our household. Try out this easy recipe!
My friends group eating habits vary by person, from vegan to plant-based to meat-eater to dabbler. Most of my friends will at least try the foods I prepare (some dishes are welcomed with open mouths while others are passed on with a shrug). No worries though! It encourages me to keep trying to create delicious plant-based meals that EVERYONE can love. And well, THIS is definitely one of those recipes that pleases any crowd. We especially love to make it on Sunday and eat it for breakfast over the next few days.
I modified this recipe from http://ohsheglows.com/2016/10/07/vegan-banana-bread/
Feel free to add/remove any toppings or spices. Get creative! Look through your cabinets, what can you throw on top or mix in for a flavor twist? This recipe is my ultimate, add all the things, love all the toppings, go-to if my cupboard is stocked. The reality is, that’s not always the case. Part of living this lifestyle is figuring out how to make it good with what you got, and that’s how you discover new favorite flavor combinations and easy pleasing meals.
Let me know what you think of this recipe! What did you add to make it unique?
- 3 large very ripe bananas (starting to brown is best)
- 2 tablespoons ground flax seed
- ⅓ cup plant-based milk
- ⅓ cup coconut oil
- 2 tablespoons 100% maple syrup
- 1 tablespoon pure vanilla extract
- ¼ cup coconut sugar
- ½ cup rolled oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1½ cups spelt flour
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup golden raisins
- ½ cup chopped walnuts
- ¼ cup cocoa nibs or dark chocolate chunks
- ¼ cup pumpkin seeds
- Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.
- In a large bowl, mash the bananas until smooth.
- Mix in the remaining wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla).
- Stir in the dry ingredients one at a time in the order listed (sugar, oats, baking soda, baking powder, salt, flour, spices, raisins). Make sure there is no flour stuck to the bottom of the bowl.
- Use a spatula to scrape the mixture into the pan, spreading evenly.
- Add the toppings and gently press them into the dough to adhere.
- Bake the loaf, uncovered, for 45 (more moist) to 55 minutes (more firm). The top of the loaf should slowly spring back when touched.
- Place the loaf pan on a cooling rack for 30 minutes. Then, use a knife or spatula to loosen the edges of the bread from the pan.
- Remove the loaf and wrap it in foil to keep in the fridge. Cut off a slice each morning for breakfast!
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