Comforting Banana Bread (Vegan, Whole Wheat, Refined Sugar-free, Low Fat)

December 01, 2014
That title is a little ridiculous. I'm going with it.

I am in full-swing Christmas planning now. The house is sort of decorated, but we're moving partway through the month, so it's not as exciting as usual. Candles are being made, soaps are being packaged, and baking is being planned. I've been watching Christmas cooking specials like no one's business. Holiday Baking Championship is on right now. Hee hee hee. 

Banana bread is one of my ultimate comfort foods. Plus, you can eat it at every meal! It might be the perfect food. This recipe doesn't sacrifice any of that comforting quality while seriously cutting down on sugar and fat. It's also higher in fibre and vegan to boot. There's a little bit of coconut flour in here, which you can leave out*, but I really recommend it. It adds a nice depth of flavour and increases the nutritional content of the bread. This is a hearty banana bread. None of that fluffy sugary shit here.

1 1/2 cup whole wheat pastry flour
1/4 cup coconut flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons ground flax*
1/2 teaspoon salt
1/2 cup chopped walnuts
1/4 cup cacao nibs, chopped dark chocolate, or chocolate chips
1/3 cup maple syrup
1/3 cup melted coconut oil
1/3 cup almond milk
1 teaspoon pure vanilla extract
1 tablespoon apple cider vinegar
3 spotty bananas, mashed (about two cups)

Heat the oven to 350F and grease or line a smaller loaf pan (mine is 6x2.5 inches).

In a large bowl, combine the pastry flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ground flax, salt, walnuts, and cacao nibs*. Make a well in the centre.

In a smaller dish, mix the maple syrup, coconut oil, almond milk, vanilla, and apple cider vinegar. Stir in the mashed bananas.

Pour the wet ingredients into the well in the dry ingredients and mix until just combined. Scoop into the prepared loaf pan and bake for about one hour or until a toothpick comes out clean. Place it on a cooling rack for about ten minutes before removing from the pan and cooling completely. It lasts a few days on the counter, and tastes better at room temperature.

1. If you want to use 100% whole wheat pastry flour, just up that to 2 cups and leave out the coconut flour. 
2. You can use chia seeds instead of the ground flax. I prefer flax because it's way cheaper. 
3. I know most recipes say to fold add-ins like nuts in at the end, but there's no point in a recipe like this. Avoid rubberiness and just mix them in with the dry stuff.

4 comments on "Comforting Banana Bread (Vegan, Whole Wheat, Refined Sugar-free, Low Fat)"
  1. Hi, Made this and loved the deliciousness! This is the best banana bread I have made so far! So couldn't help commenting. Thank you for this recipe!

    1. Wow, I'm so happy to hear that! Thanks for letting me know :)

  2. Hi, can i replace the whole flour for oat flour in the same amount ???
    Thanks :)

    1. Hi Carolina! I haven't tried it so I can't be sure - readers have told me that they've used buckwheat flour with good success in another banana bread recipe I have ( so I would perhaps try buckwheat or a mix of oat and buckwheat and see how it goes.