Fluffy Vegan Banana Bread

By Jennifer

10 Person

75 Minutes

0 Calories

This Vegan Banana Bread is fluffy, gluten-free, and absolutely delicious. Plus, it’s actually healthy — and you only need 9 ingredients to make it! Personally, I have always loved it. I could eat it for breakfast, toast it up for an afternoon snack, and put some peanut or almond butter on it for an easy dessert.

Ingredients

1/2 tsp. Salt
1 tsp. Vanilla Extract (Optional, but recommended)
2 tsp. Apple Cider Vinegar
1 tsp. Baking Soda
2 tsp. Baking Powder
2 tbsp. Ground Flax OR Ground Chia Seeds + 6 tbsp Water
1/4 cup Nut or Seed Butter*
1/2 cup Coconut Sugar
2 1/2 cups Rolled Oats, divided (not Instant)
3 Medium Bananas (make sure they are very brown and spotty!)

Method

01

Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 6 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
02

Add 2 cups of the Rolled Oats into a blender or food processor and blend until they form a fine flour, about 45-60 seconds.
03

Place the Oat Flour into a medium-sized bowl and add the Baking Powder, Baking Soda, remaining 1/2 cup of Rolled Oats, and Salt. Mix well and set aside.
04

Add your ripe Bananas to a separate, large bowl, and mash with a fork until they form an even, runny texture. Add the Nut Butter, Coconut Sugar, Apple Cider Vinegar, Vanilla Extract, and Flax or Chia Egg to the bowl. Mix well.
05

Slowly incorporate the dry flour mixture into the wet Banana mixture, stirring well and until all clumps have dissolved.
06

Pour the batter into a parchment paper-lined or greased 8″ bread pan, smoothing the top off with a spatula.
07

Bake at 350F for 60-70 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and let cool for 10 minutes in the pan, then remove from the pan and allow to cool completely before slicing.
08

Store in a container at room temperature for up to one week.

Related Tags

Fluffy Vegan Banana Bread

4.6

( By Jennifer )

01 Information

Grade easy
Serving 10 servings
Prep Time 15 Mins
Cook Time 60 Mins
Total Time 75 Mins

02 Ingredients

1/2 tsp. Salt

1 tsp. Vanilla Extract (Optional, but recommended)

2 tsp. Apple Cider Vinegar

1 tsp. Baking Soda

2 tsp. Baking Powder

2 tbsp. Ground Flax OR Ground Chia Seeds + 6 tbsp Water

1/4 cup Nut or Seed Butter*

1/2 cup Coconut Sugar

2 1/2 cups Rolled Oats, divided (not Instant)

3 Medium Bananas (make sure they are very brown and spotty!)

03 Method

Step 1

Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 6 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.

Step 2

Add 2 cups of the Rolled Oats into a blender or food processor and blend until they form a fine flour, about 45-60 seconds.

Step 3

Place the Oat Flour into a medium-sized bowl and add the Baking Powder, Baking Soda, remaining 1/2 cup of Rolled Oats, and Salt. Mix well and set aside.

Step 4

Add your ripe Bananas to a separate, large bowl, and mash with a fork until they form an even, runny texture. Add the Nut Butter, Coconut Sugar, Apple Cider Vinegar, Vanilla Extract, and Flax or Chia Egg to the bowl. Mix well.

Step 5

Slowly incorporate the dry flour mixture into the wet Banana mixture, stirring well and until all clumps have dissolved.

Step 6

Pour the batter into a parchment paper-lined or greased 8″ bread pan, smoothing the top off with a spatula.

Step 7

Bake at 350F for 60-70 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and let cool for 10 minutes in the pan, then remove from the pan and allow to cool completely before slicing.

Step 8

Store in a container at room temperature for up to one week.

04 Author