Vegan Recipe For Banana Bread

Introduction

Ingredients

• 3 ripe bananas
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 1/4 cup unsweetened almond milk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 3/4 cups whole wheat flour
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with coconut oil.
2. In a large mixing bowl, mash the ripe bananas with a fork until smooth.
3. Add the melted coconut oil, maple syrup, almond milk, baking soda, vanilla extract, and salt to the bowl and mix until well combined.
4. Slowly add the whole wheat flour to the bowl, stirring until just combined. Do not overmix.
5. If you are using chopped walnuts, fold them into the batter.
6. Pour the batter into the greased loaf pan and smooth out the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes.
9. After 10-15 minutes, remove the bread from the pan and let it cool completely on a wire rack before slicing and serving.

Nutrition

• Calories: 180
• Protein: 3g
• Fat: 8g
• Carbohydrates: 26g
• Fiber: 3g
• Sugar: 11g

Tips

• Make sure your bananas are very ripe. The riper the bananas, the sweeter your bread will be.
• You can substitute the whole wheat flour with all-purpose flour or gluten-free flour if you prefer.
• If you don't have maple syrup, you can substitute it with honey or agave nectar.
• If you don't have unsweetened almond milk, you can use any plant-based milk you prefer.
• If you want to add some extra flavor to your banana bread, you can add some cinnamon or nutmeg to the batter.
• Make sure you let your bread cool completely before slicing. If you slice it too soon, it may fall apart.
• If you have any leftover banana bread, you can store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Conclusion