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Easy Vegan Banana Bread

easy vegan bread

I made *and photographed* this while holding my 8 month-old daughter. Which, as far as multi-tasking is concerned, lands north of drinking and driving - though still not ideal by any means. 

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The point is - this recipe is next-level EASY. 

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Which I debated not including in the title, for fear that its simplicity might be mistaken for mediocrity. But let me assure you, good people. This is not your average sweet bread. 

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Made without refined sugar, butter, oil or eggs, this hearty loaf is rich in fiber, low-glycemic and fit for an on-the-go breakfast or healthy snack any time of day. 

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Denser than normal banana bread (but still moist) - this bad boy is intended to be more of a filling & substantial sweet treat as opposed to fluffy, sugary dessert. 

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So if you're looking for a prophylactic pastry you can whip up with a pediatric on your forearm, look no further.

Prep time: 10 miN

Bake time: 55-60 min

Total time: 1 Hr 10 min

Ingredients:

Yeilds 1 loaf

  • 1.5 cups oat flour

  • 1/2 cup garbonzo bean flour (or more oat flour)

  • 1 tsp cinnamon

  • 1/2 tsp cardamom

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 cup pitted medjool dates

  • 1/2 cup unsweetened non-dairy milk

  • 2 tsp vanilla extract

  • 3 large very ripe bananas

  • 1/3 cup walnut pieces

  • 1/3 cup dark or semi-sweet chocolate chunks

Directions:

Preheat oven to 350 degrees F and grease or line a 4 x 8 loaf pan with a bit of oil or parchment paper. 

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In a large mixing bowl, whisk together the dry ingredients (oat flour through the salt) and set aside. 

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Using a blender or food processor, blend together the dates, non-dairy milk, vanilla and bananas until smooth. 

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Add the blended wet ingredients into the dry, and mix until just combined.

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vegan banana bread

Fold in the walnuts and chocolate chunks and stir to combine into the batter. Scoop/pour the batter into the prepared loaf pan and bake for 55-60 minutes. 

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In the last 10 minutes, check the bread by inserting a fork or toothpick in the middle. If it comes out clean, the bread is done. 

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Allow the bread to cool on a cooling rack for 5 minutes. Remove the bread from the pan and allow it to cool another 10 minutes before slicing. 

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ENJOY!

vegan bread
vegan bread

Store at room temp in an airtight container for 2-3 days, or in the refrigerator in an air-tight container for 3-4 days. 

 

Because this loaf is made with such fresh ingredients and lacks the shelf-stable sugar, flour, and refined fats used in most other baked goods, it requires some special treatment.

 

But don't worry - it'll be gone in no time. 

vegan bread

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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