Whole-wheat vegan banana bread
This easy whole-wheat vegan banana bread is nice and soft and low in sugar and fat. It's the perfect back-to-school snack!
Ingredients
- 3 bananas medium-sized, very ripe
- 1/2 cup plain unsweetened vegan yogourt
- 1 tablespoon flax seeds ground
- 1 teaspoon baking soda
- 1/4 cup organic canola oil*
- 1/3 cup raw cane sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Optional, but recommended
- 1/4 cup walnuts chopped
- 1/4 cup dark chocolate chips vegan
Instructions
- Preheat the oven to 350F (180C).
- In a mixing bowl, mash the bananas with a fork until you reach a nice puree with as little chunks as possible. Add the yogourt, flax seeds and baking soda and mix well. Set aside for 5 minutes.
- Mix in the oil, sugar and vanilla. Add the flour, baking powder and salt and mix just enough to combine. Fold in the nuts and chocolate chips.
- Pour the mixture into an oiled loaf pan and bake for 1h, rotating the pan at 180 (half-turn) after 30 minutes. The bread is ready when a toothpick comes out clean.
Video
Notes
If your bananas are too big, the bread won't cook well
*You can use any oil or even better runny natural peanut butter).
**You can keep at room temperature for 1 or 2 days but if you plan on keeping it longer, than store in the fridge.
*You can use any oil or even better runny natural peanut butter).
**You can keep at room temperature for 1 or 2 days but if you plan on keeping it longer, than store in the fridge.
Nutrition
Calories: 185kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 1mgSodium: 181mgPotassium: 201mgFiber: 3gSugar: 11gVitamin A: 19IUVitamin C: 4mgCalcium: 55mgIron: 1mg
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