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Prep Time15 Mins
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Cook Time45 Mins
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Serving8-10 slices
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A delicious, moist, and vegan-friendly banana bread perfect for a quick breakfast or snack. This recipe is a twist on the classic banana bread, using plant-based alternatives to satisfy your cravings!
Ingredients
Directions
Preheat your oven to 375°F (190°C) and grease a 9x5 inch loaf pan. In a large mixing bowl, whisk together the mashed bananas, unsweetened almond milk, apple cider vinegar, melted vegan butter, and sugar-free maple syrup or honey (if using). Set aside.
In a separate bowl, whisk together the non-dairy milk, flaxseed meal mixed with water, vanilla extract, baking powder, cinnamon, nutmeg, and salt. Allow it to sit for 2-3 minutes or until it thickens and becomes gel-like.
Add the wet and dry ingredients together. Fold in the chopped walnuts or pecans if using.
Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Conclusion
Tips:For an added crunch, sprinkle chopped nuts or seeds over the top of the banana bread before baking. If using flaxseed, be sure to mix it with water before adding it to the mixture. This will help thicken the batter and create a delicious banana bread. Reheat the banana bread by slicing it and microwaving for 15-20 seconds for a warm breakfast treat!
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