Description
Comfort meets innovation in this luscious vegan banana bread, where ripe bananas and plant-based ingredients unite for a moist, wholesome treat. Subtle sweetness and rich texture invite you to savor each delightful slice of this classic reimagined.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups (210 g) spelt flour
- 1/3 cup (75 g) organic pure cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch mineral salt
Optional Flour Substitutes:
- Whole wheat flour
- All-purpose flour
- Gluten-free flour blend
Optional Sugar Substitutes:
- 1/2 cup finely chopped dates
Instructions
- Preheat the oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper or lightly greasing the surface to prevent sticking.
- In a spacious mixing bowl, thoroughly mash ripe bananas using a fork until they reach a predominantly smooth consistency with minimal chunks.
- Incorporate oil (or applesauce) and vanilla extract into the mashed bananas, stirring until the wet ingredients are thoroughly integrated.
- Gradually introduce flour, sugar, baking powder, baking soda, and salt into the banana mixture, carefully folding until ingredients are just combined. Maintain a gentle mixing technique to preserve the bread’s tender texture.
- Evaluate the batter’s consistency, especially when using alternative flours like whole wheat or spelt. If the mixture appears too dense, gradually introduce almond milk, stirring incrementally until achieving an ideal, smooth texture.
- For enhanced flavor and texture, consider gently folding in optional ingredients such as chopped walnuts, chocolate chips, or a sprinkle of ground cinnamon.
- Transfer the prepared batter into the lined loaf pan, smoothing the surface evenly with a spatula to ensure uniform baking.
- Place the pan in the preheated oven and bake for approximately 50-60 minutes, monitoring closely. Test for doneness by inserting a toothpick into the bread’s center—a clean removal indicates the bread is fully baked.
- Once removed from the oven, allow the banana bread to rest in the pan for 10 minutes, promoting structural stability before transferring to a wire cooling rack.
- permit the bread to cool completely before slicing to maintain its structural integrity and optimal moisture content.
Notes
- Use super ripe bananas with lots of brown spots for maximum natural sweetness and deeper banana flavor.
- Consider swapping some all-purpose flour with whole wheat or almond flour for added nutrition and interesting texture.
- Test bread’s moisture by pressing gently in center – it should spring back and not leave an indentation when perfectly baked.
- Replace oil with unsweetened applesauce to reduce fat content while maintaining incredible moisture.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg