vegan banana bread recipe | Best & Easy recipe

Vegan banana bread with no added sugar

Banana bread is the solution to the waste of black bananas lying around the counter. It happens a lot with us, It seems like I'm either not buying enough or not too bad. In that time it gives me a good excuse to prepare my vegan banana bread recipe.

There are two ways to make this recipe; with sugar or with times. The second option is better for you because dates are whole foods and packed with fibre. Note that the bread will be denser than the sugar. But hey, if you ever don't have some on hand when your bananas are about to throw themselves in the trash, you can always put sugar. See the Notes section in the recipe.

The great thing about this recipe is that you can prepare several in advance and freeze them, so you always have vegan banana bread on hand! It’s a convenient and great lunchtime snack for kids. It makes me feel so much better about myself to give my children healthy meals and snacks… because we should all base our self-esteem on the quality of the food we make… an emoji for sarcasm because I would need one right now ...

Preparation: 20 min

Cooking: 1 hour

Total time: 1 hour 20 min

Servings: 1 loaf

Ingredients

10 Medjool dates pitted and soaked in room temperature water for about 10 minutes

To make buttermilk:

¼ cup unsweetened almond milk

½ tsp. tablespoons of white vinegar

Liquid ingredients:

Three ripe bananas

1 C. 1 tbsp ground flax seeds

1 C. pure vanilla extract

½ cup of applesauce

Dry ingredients:

1½ cup whole wheat flour

1 C. baking soda

1 C. baking powder

⅓ cup vegan dark chocolate chips + 2 tbsp. Extra tablespoon to sprinkle on top of the bread.

or

⅓ cup of chopped walnuts + 8 more nuts to add on top of the dough.

Instructions

Preheat the oven to 350 ° F.

For the dates to mix well without leaving small pieces, they should be soaked in a bowl of water at room temperature for about 10 minutes.

Meanwhile, prepare vegan buttermilk by mixing the almond milk and vinegar. Leave to rest at room temperature for 15 minutes.

Line the bottom and sides of a loaf pan with parchment paper. It's not easy I'll tell you right away.

 

When the buttermilk is ready, pour into a powerful blender along with the dates (without the liquid), bananas, ground flax seeds, vanilla extract, and applesauce. Mix well until uniform consistency (see photo).

In a large bowl. Mix the dry ingredients. Pour the liquid mixture into the dry mixture and mix well (see photo). Then fold in the chocolate chips or walnuts.

Pour into the loaf pan and sprinkle with chocolate chips or nuts.

Bake for about 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean.

Wait 5 minutes before unmolding and place on a rack to cool. Let stand for at least 15 to 20 minutes before cutting and serving. Banana bread is better cold and also easier to cut.

Notes

• Alternatively, you can replace the dates with ¾ cup of sugar. The texture of the bread will be lighter.
• This bread can be kept for two days at room temperature, one week in the fridge and freezer (preferably in individual slices).

Have you tried this recipe?

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