In my opinion, there is nothing like a pleasantly sweet and roasty aroma when you remove a homemade bread from the oven. Perfectly moist and fluffy, and loaded with nuts and seeds, this plant-based banana bread is easy to make and oh-so delicious to consume! Feel free to experiment and add your favorite stir-ins such as dried fruits, seeds, scented herbs, and nuts.
This no-rise and no-knead bread turn out perfect every time. It doesn’t require yeast so anyone will be able to make it, using affordable and easily available ingredients.
A piece of vegan banana bread makes great sweet sandwiches, and can also serve as a snack for your family to grab on their way to work or school. A slice of banana bread goes well with a cup of coffee or herbal tea in the afternoon, too.
Preparation Steps :
- 2 tablespoons ground flaxseeds
- 2 tablespoons whole
- 1/4 cup walnut or almond
- 2 cups overripe bananas,
- 2 Cup granulated sugar
- 1/3 cup brown sugar
- 4 tablespoons olive oil
- 2 cups all-purpose
- 2 teaspoons baking soda
- 1 teaspoon ground
- 1 teaspoon Himalayan salt
- A pinch of grated
- 1 cup walnuts, chopped
- Make a flax egg by simply mixing 2 tablespoons of ground flaxseeds with 3tablespoons of water. Set it aside for 15 minutes.
- Then, preheat your oven to 350 degrees F. Spritz the sides and bottom of a loaf pan with a nonstick spray.
- In a mixing bowl, whisk the milk, mashed bananas, sugar, and olive oil.
- In another mixing bowl, thoroughly combine all-purpose flour with baking soda, cinnamon, Himalayan salt, and grated nutmeg. Add dry mixture to the wet mixture and beat them together using a wire whisk; do not over mix it.
- After wards, fold in chopped nuts, flax egg, and whole flaxseeds; mix everything to combine well. Spoon the batter into the prepared loaf pan. Bake in the preheated oven for about 1 hour.
- Take the loaf pan out of the oven. Allow it to cool for at least 10 minutes before un molding. Carefully run a butter knife around the edges of the pan and let the loaf slide slowly onto a cutting board.
Chef’s note:You can use applesauce instead of the flax egg. Further, you can use any type of plant-based milk. However, I prefer to use my homemade walnut milk for this recipe. Always use overripe brown bananas for your bread – the more brown spots, the better!
Storage tips:How to make this bread last longer and stay fresh and pillowy soft? Store your banana bread in a dry, cool place for about 3 days. If you like a meal prep philosophy, you can double the recipe; then, wrap the loaf tightly and store it in your refrigerator for up to a week. My foolproof method for storing banana bread that I have been using for years, would be as follows:
- Carefully cut the loaf into portions.
- Then, wrap a few slices together in a plastic wrap or place them in an airtight container.