With the weather cooling down, I’ve been finding myself not wanting my typical protein and fruit smoothie for breakfast. It makes sense, right? If it’s cool outside, a cold smoothie just doesn’t sound refreshing.
With my recent weather-induced aversion to smoothies, I found myself with a lot of very ripe bananas on the counter. And what better to make with those perfectly ripe bananas than banana bread?
I love this banana bread for breakfast or for a healthy dessert. It’s not super high in protein, but it does have simple, natural, plant-based ingredients. That’s something I can feel good about.
So here it is, my veganized version of banana bread. It’s simple to make. It’s lightly sweetened. It’s really just delicious.
I hope you find this recipe as easy and delicious as I do.
A vegan meathead's simple, veganized version of banana bread.
Author: Brianna Wright
1 cup whole wheat flour
3/4 cup white bread flour
1/4 cup oatmeal
1/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda
2 tsp cinnamon
1/3 cup crushed walnuts
3 extremely ripe bananas, mashed (1 1/4 cup)
1 tsp lemon juice
1 tsp vanilla extract
1/4 cup applesauce
1/2 cup agave nectar
1/4 cup unsweetened plant milk
- Preheat oven to 350º.
- Combine all dry ingredients (flour-walnuts) in a medium mixing bowl and mix well.
- Mash bananas in a large mixing bowl.
- Combine all other wet ingredients with the mashed bananas.
- Slowly add dry ingredients to wet ingredients and mix gently.
- Pour batter into a parchment paper lined loaf pan.
- Bake for 40 minutes. Check by inserting a toothpick in the center. If the toothpick comes out clean, the loaf is ready. If not, continue baking in 5 minute increments, checking to see that the loaf is completely cooked.
- Allow loaf to cool completely on a wire rack before slicing.