Cozy vegan banana bread with chunks of walnuts, whole wheat pastry flour, and maple syrup. A much healthier alternative to normal banana bread, with plenty of banana flavour!
Course Breakfast, Snack
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 1loaf
Ingredients
1 ½cupwhole wheat pastry flour
¼cupcoconut flour
2teaspoonsbaking powder
½teaspoonbaking soda
1teaspooncinnamon
½teaspoonnutmeg
3tablespoonsground flax*
½teaspoonsalt
½cupchopped walnuts
¼cupcacao nibschopped dark chocolate, or chocolate chips
Heat the oven to 350F and grease or line a smaller loaf pan (mine is 6×2.5 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.
Notes
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.