I’ve been playing around with vegan recipes for ages now, trying to bake healthy snacks that actually taste good. I’ve attempted to create a healthy version of Sasha’s favorite dessert – banana nut bread. After many failed tries, I baked a delicious loaf that is vegan, gluten-free and refined sugar-free. And yes, it tastes amazing! I have made it successfully three times now – twice with a loaf pan and once with a muffin tray. Sasha and I both agreed that the muffins were the most moist, but both are good.
I highly recommend this banana nut bread if you’re tagged for bringing a dessert to a party or even if you’re hosting one yourself. This dish works for breakfast, lunch or dinner. Sasha loves to top it with his favorite jam – Bonne Maman Raspberry Preserves, and I love it plain.
I make the bread using my KitchenAid mixer that we received as a wedding gift. I love it! If you don’t have one, I would quickly add it to a birthday, Christmas or just-because list.
Please let me know in the comments if you give this recipe a try. Happy baking!
- 2 medium ripe bananas
- 2 flax eggs (2 tablespoons of flaxseed meal, 6 tablespoons water)
- 1/2 cup old-fashioned oats
- 1 tsp coconut oil
- 1 tsp honey
- 2 tbsp almond butter
- 1 tsp baking powder
- 2 tsp cinnamon
- 3 tbsp chia seed
- 1/4 cup walnuts
- 1/4 cup pecans
- 1/4 cup light vanilla almond milk
- 1/3 cup of finely sliced pitted dates
- Preheat oven to 320 degrees
- Mash ripe bananas in a bowl
- Add milk and flax eggs to bowl and mix thoroughly
- Add coconut oil, honey, and slightly melted almond butter to the mix
- Add oats, baking powder, chia seeds, walnuts, pecans, and dates to the bowl and continue to stir until no lumps exist
- Bake for 25-27 minutes if you are using a muffin tray and 33-35 minutes if you are using a bread loaf tray, then enjoy!
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