Description
This vegan banana bread is moist and has just the perfect amount of sweetness!
Ingredients
Scale
- 1/3 cup extra virgin olive oil
- 1/2 cup 100% pure maple syrup
- 2 flaxseed eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water)
- 1/4 cup unsweetened almond milk
- 1 cup mashed banana (about 2 bananas), the riper the bananas, the sweeter the loaf
- 1 teaspoon lemon juice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 3/4 cup all purpose flour or whole wheat flour
- 1/2 cup chopped walnuts or pecans
Instructions
- Make your flaxseed eggs and set aside to allow time for the ground flaxseed to absorb some of the water.
- Preheat oven to 325ºF
- Grease a 9×5 bread or loaf pan.
- In a large bowl, whisk in oil, maple syrup and slowly add flaxseed eggs.
- Whisk in almond milk, mashed bananas and lemon juice.
- Add baking soda and ground cinnamon and slowly stir in flour until mixture is smooth. It’s okay if there are a few lumps.
- Stir in the walnuts and pour batter into the pan and bake for 55 minutes.
- Place a toothpick in the center of the loaf – it’s ready if it comes out clean. Otherwise bake for an additional 5-10 minutes.
- Take the loaf out of the oven and let cool to room temperature. Slice and serve.
Notes
This vegan banana bread will keep refrigerated for up to 1 week.
Dip in a little pure maple syrup for more sweetness!
Nutrition
- Serving Size: 1 slice
- Calories: 251
- Sugar: 12.6 g
- Sodium: 133.5 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Carbohydrates: 34.2 g
- Fiber: 2.1 g
- Protein: 3.3 g
- Cholesterol: 0 mg
