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Ingredients
• 3 ripe bananas
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 1/4 cup plant-based milk
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour or all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup walnuts or pecans, chopped (optional)
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, mash the ripe bananas with a fork until smooth. Stir the melted coconut oil into the mashed bananas.
- Mix in the maple syrup, plant-based milk, and vanilla extract. Combine these wet ingredients thoroughly.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir just until combined. Be careful not to overmix.
- Fold in the chopped walnuts or pecans, if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from oven and let the banana bread cool in the pan for about 10 minutes.
- Transfer the loaf to a wire rack to cool completely before slicing and serving.
Q1: Can I use a different type of flour instead of whole wheat flour or all-purpose flour?
A1: Yes, you can substitute whole wheat flour or all-purpose flour with a gluten-free flour blend if you prefer a gluten-free version of the banana bread.
Q2: Can I omit the nuts from the recipe?
A2: Absolutely! If you have a nut allergy or simply prefer the bread without nuts, you can omit them from the recipe without compromising the overall texture and flavor of the banana bread.
Q3: Can I replace the coconut oil with another type of oil?
A3: Certainly! You can use melted vegan butter or a light-flavored oil, such as avocado oil, as a substitute for the melted coconut oil for a slightly different flavor profile in the banana bread.
