1 Bowl Vegan Banana Bread

Written by Published on in Breakfast and Brunch
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banana bread
banana bread
Top it with dark chocolate chunks or nuts for a ultra decadent touch.
vegan banana bread
Great for breakfast or late afternoon snack with a cup of tea or coffee.

This 1 Bowl Vegan Banana Bread has opened a new world to me. I have gone from loathing anything that taste like banana to becoming a lover of baked banana sweets. The other day I made some gluten free banana and oatmeal cookies and whole-wheat banana pancakes that I also loved. I think the trick for me is to combine it with chocolate, and especially with dark chocolate.

I have chosen for this recipe spelt flour because of its mild, nutty flavor and because it provides several essential nutrients, such as iron, magnesium, and zinc.

Consuming spelt and other whole grains may improve heart health, aid digestion, reduce the risk of diabetes, and help people achieve or maintain a healthy weight (1), however, if you want you can use other flours. This would work with all purpose flour, or you could also combine 1.5 cups of spelt/all purpose with half of oat flour.

1 Bowl Vegan Banana Bread
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1 Bowl Vegan Banana Bread

Recipe by NoeCourse: Breakfast and Brunch
Servings

4

servings
Prep time

10

minutes
Cooking time

38

minutes
Calorieskcal

Ingredients

  • 4 very ripe bananas

  • 2 Tbsp ground flaxseed

  • 1/2 cup (125 ml) vegetable milk, I am using oat milk.

  • 1/3 cup (80 ml) avocado oil, or any other vegetable oil.

  • 1 tsp (5 ml) pure vanilla extract

  • 2 cups (250 gr) spelt flour

  • 1/3 cup (60 gr) coconut sugar, or brown sugar

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • Optional

  • 1/3 cup chocolate chunks or chips.

  • Chopped nuts.

Directions

  • Preheat oven to 180C. Grease lightly your loaf pan (I am using a 25 cm one) and put a bit of flour in it.
  • In a large mixing bowl, mash your ripe bananas and stir in the flaxseeds, oat milk, avocado oil and vanilla. Combine after adding each ingredient.
  • Add in the rest of ingredients; sifted flour, sugar, baking soda and powder and salt. Stir gently until incorporated. Do not overmix.
  • Fold in your chocolate chunks or nuts, reserving some to top the banana bread.
  • Pour the batter in the loaf pan and top with nuts or chocolate.
  • Bake until lightly golden (anywhere between 35 and 5 min depending on your oven), and do not try to take out of your loaf can for at least 20 min.
  • After 20 min loosen the sides with a knife and transfer to a cooling rack until it has completely cooled before slicing it or it might break and crumble.

Recipe Video

Notes

  • By the way…
  • This 1 bowl vegan banana bread can be kept in the fridge for up to 4 days or alternatively you could slice it in small portions and keep it in an airtight container or zip lock bag in your freezer for up to a month.






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