5-Ingredient Vegan Banana Bread
I created this amazing banana bread a few days ago on our Instagram stories and the messages I received were overwhelming but awesome! As always, you ask and I listen, so here is the recipe PLUS a video tutorial!
I have spent quite a while trying to perfect this banana bread because I absolutely love the pure and honest ingredients inside. I knew I could make it oil-free and I knew it would be delicious. Well, folks, I finally did it! Woohooo!!!
Watch how to make it at home here:Â
The only thing that I wish I could change is the number of redcurrant berries; I should have added 1 cup vs 1/2 cup. Next time my bread will be FULL of red-currants! haha. Enjoy, loves.
5-Ingredient Vegan Banana Bread
I created this amazing banana bread a few days ago on our Instagram stories and the messages I received were overwhelming but awesome! As always, you ask and I listen, so here is the recipe PLUS a video tutorial!
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Servings: 8 slices
Calories: 230kcal
Ingredients
- 5 VERY ripe bananas *I want them super spotty. The uglier the better!*
- 3 tbsp chia seeds
- 2 cups flour whole wheat / all-purpose / gluten-free
- ¼ cup maple syrup
- 2.5 tsp baking powder
- 1 tsp sea salt
- A dash of non-dairy milk if needed
- 1 tsp cinnamon
- 1 cup Nuts, berries or seeds of choice A mix of all three would be wonderful
Instructions
- Preheat oven to 350F/175C.
- Peel your ripe bananas and begin to mash with a potato masher until nice and creamy. From here, add the maple syrup, and chia seeds. Stir up and taste.
- Next, add in 2 cups flour, 2.5 tsp baking powder, and sea salt. If using cinnamon or vanilla extract for taste preference, go ahead and add those now. Mix until combined. Add a dash of non-dairy milk if needed.
- From here, add in your extras. As you can see in the video, I chose to add some beautiful redcurrants that are famous here in Italy. Go ahead and add in vegan chocolate chips, crushed walnuts, or anything else you wish. Lightly fold the mixture a few times and then pour into a 9-inch loaf pan.
- *If it is not non-stick, be sure to line it with parchment paper before pouring inside.*
- Bake for 40-45 minutes. Be sure to check in around the 35-minute mark just in case.
- Pair with some delicious tea for a morning treat. Enjoy!
Notes
Storage
Store in an airtight container on our countertop for 3 days. Best when served fresh.
If You Liked This....
You may also enjoy our Vegan Vanilla Cranberry Bites!
Nutrition
Sodium: 295mg | Calcium: 115mg | Vitamin C: 6mg | Vitamin A: 47IU | Sugar: 15g | Fiber: 4g | Potassium: 496mg | Calories: 230kcal | Saturated Fat: 1g | Fat: 2g | Protein: 5g | Carbohydrates: 50g | Iron: 2mg
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Does it need the maple sirup at all? The bananas should give enough sweetness, no?
I have tried it both ways and I prefer the maple syrup but you can do as you wish! They are both delicious
Can you substitute wheat flour with coconut flour?
Hi Maria! The rule of thumb for coconut to wheat flour is to only use 20% coconut to wheat. Do you have an allergy? Let me know and I’ll try to give you a few options for substitution