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Introduction
Banana bread has long been a beloved comfort food, with its origins dating back to the Great Depression when resourceful home cooks sought ways to use overripe bananas. This vegan twist on the classic recipe pays homage to those roots while embracing modern dietary preferences and health consciousness. By replacing traditional ingredients with plant-based alternatives and swapping refined sugar for pure maple syrup – a nod to North American indigenous cultures who first harvested this natural sweetener – we've created a loaf that's not only delicious but also aligned with contemporary wellness goals. Whether you're a committed vegan or simply looking to incorporate more plant-based options into your diet, this maple-sweetened banana bread offers a perfect balance of nostalgic flavor and mindful eating.
Ingredients
• 3 medium ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup melted coconut oil
• 1/2 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 2 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped walnuts (optional)
• 1/4 cup unsweetened almond milk
Step 1:
Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper.
Step 2:
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
Step 3:
Add melted coconut oil, maple syrup, and vanilla extract to the mashed bananas. Whisk until well combined.
Step 4:
In a separate bowl, whisk together whole wheat pastry flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg.
Step 5:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 6:
Fold in the chopped walnuts (if using) and almond milk until evenly distributed.
Step 7:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 8:
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 9:
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Q: Can I use regular whole wheat flour instead of whole wheat pastry flour?
A: Yes, you can use regular whole wheat flour, but the bread may be slightly denser. For a lighter texture, you can use half whole wheat and half all-purpose flour.
Q: How ripe should the bananas be?
A: The bananas should be very ripe with brown spots all over the skin. This ensures maximum sweetness and flavor.
Q: Can I make this recipe oil-free?
A: You can replace the coconut oil with unsweetened applesauce for an oil-free version, though the texture may be slightly different.
• Use very ripe bananas with brown spots for the best flavor and natural sweetness.
• Coconut oil can be substituted with canola oil or melted vegan butter.
• For a gluten-free version, use a 1:1 gluten-free flour blend.
• Almond milk can be replaced with any other plant-based milk.
• Add 1/2 cup of dairy-free chocolate chips for a chocolatey twist.
• This recipe is naturally vegan and can be made nut-free by omitting the walnuts.
• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Slice the cooled banana bread and serve at room temperature. Optionally, toast slices lightly and spread with almond butter for a delicious breakfast or snack.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can be frozen for up to 3 months when wrapped tightly in plastic wrap and placed in a freezer bag.
Mash the bananas and prepare the dry ingredients while the oven is preheating to save time.
- Use overripe bananas with brown spots for the best flavor and natural sweetness.
- Do not overmix the batter to ensure a tender crumb.
- Check the bread 5-10 minutes before the end of baking time to prevent over-baking.
For a gluten-free version, substitute the whole wheat pastry flour with a 1:1 gluten-free flour blend. Add 1/2 cup of dairy-free chocolate chips for a chocolatey twist.
Enjoy with a cup of hot coffee, chai tea, or a glass of cold almond milk.
Year-round, but especially comforting in fall and winter months.
Contains wheat and tree nuts (walnuts). May contain traces of soy depending on the plant-based milk used. Free from dairy, eggs, and peanuts.
