This vegan banana bread is healthy, perfectly moist, and irresistibly delicious. Everyone who tries it is shocked to learn that it is low in fat and completely whole grain! While most banana bread recipes require a lot of butter or oil for moisture, this recipe is completely oil-free. Instead, I opted for reduced-fat coconut milk, providing softness and preventing the bread from being overly dense, a common issue with oil-free baked goods. Coconut milk is surprisingly rich in numerous minerals including copper, iron, magnesium, manganese, and phosphorus. I know you will enjoy this healthy banana bread as much as we do!
•4 very ripe bananas (330 g)
•2/3 cup light coconut milk (canned, can use full-fat if preferred)
•2 tablespoons ground flaxseed
•3 tablespoons maple syrup
•1 tablespoon vanilla extract
•1/4 cup coconut sugar
•1/2 cup rolled oats
•1 teaspoon baking soda
•3/4 teaspoon baking powder
•1/2 teaspoon salt
•1 1/2 cups spelt flour
•½ cup walnuts, chopped (optional)
•Preheat oven to 350°F
•Mash bananas until smooth
•Mix in the coconut milk, flax, maple syrup, and vanilla
•Add in the remaining ingredients and stir until combined
•Pour into a lightly greased 9x5 inch pan. Sprinkle chopped walnuts on top and lightly press into the dough
•Bake for 40-50 minutes (ovens vary, mine takes only 40). The loaf should be firm on top and spring back when touched.
•Place the loaf pan on a cooling rack until mostly cool, then carefully remove from pain and allow it to thoroughly cool before slicing.
*Recipe inspired by Oh She Glows