Vegan Banana Bread with Coconut and toasted Walnuts 1 Bowl
Vegan Banana Bread with Walnuts. Classic Super moist Banana bread with toasted nuts and coconut. No Palm oil. Vegan Recipe. Perfect Breakfast or Snack.
Servings: 6
Ingredients
Dry:
- 1¾ cup flour I use 1 cup spelt/white whole wheat + ¾ cup unbleached white flour
- 1/4 cup shredded coconut
- 1/4 cup oats
- 2¼ tsp baking powder
- ¼ tsp baking soda
- 1 1/4 tsp ground spices or spice blend of choice I use 3/4 tsp cinnamon, 1/4 tsp cardamom,1/4 tsp tsp nutmeg, a big pinch of ground cloves
- ¼ tsp salt
- A few tablespoons of toasted walnuts or pecans plus more for garnish
- A few tablespoons vegan chocolate chunks dried fruit like currants, chopped dates or other additions
Wet:
- 1/4 cup maple syrup
- 1/4 cup non dairy milk
- 1 tsp lemon juice
- 2 large ripe bananas or 3 medium 1 cup if well mashed, heaping 1 cup if sliced
- 3 to 4 tbsp coconut sugar or other sugar depends on the sweetness of the bananas
- 3 tbsp coconut oil melted or other oil or use smooth nut butter
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 365 degrees F / 180ºc. Line a 8.5 by 4.5 or 9 by 5 inch loaf pan with parchment.
- Toast the nuts if you havent already on a dry skillet over medium heat for 3 to 4 mins. Stir occasionally. Mix in the coconut in the last 30 seconds to toast slightly and set aside. This step is optional.
- In a bowl whisk the dry ingredients flour through salt, including salt really well. Add the nuts and other additions if using and mix in.
- In a blender, add all the wet ingredients maple through vanilla extract and blend until smooth. (You can also mash the banana in a bowl until smooth then mix in the rest if the wet ingredients).
- Add to the dry ingredients. Mix until well combined into a somewhat muffin like batter.
- Transfer batter to parchment lined loaf pan. Sprinkle chopped nuts or chocolate on top (optional).
- Bake for 40 minutes at 365 degrees F / 180ºc.
- Reduce heat to 350 degrees F / 170ºc. Bake for 10 to 15 minutes or until toothpick from the center comes out almost clean.
- Cool for 10 minutes in the pan. Remove from the pan. Cool completely before slicing. Store on the counter for the day, refrigerated for upto 5 days, frozen tightly wrapped for upto a month.
Video
Notes
Adapted from my 1 Bowl Banana Apple Bread.
To make this Oil-free: Use nut butter instead of oil.
To make muffins: Pour batter into lined muffin pan. Top with chocolate or nuts. Bake at 365 degrees F for 27 to 30 minutes or until toothpick from the enter comes out clean.
Nutritional values based on one serving
Nutrition
Calories: 446kcal | Carbohydrates: 67g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Sodium: 181mg | Potassium: 467mg | Fiber: 4g | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 3.7mg | Calcium: 161mg | Iron: 3.9mg