I remember growing up and smelling the aromas of fresh baked banana bread coming out of the oven. I couldn’t wait to run to the kitchen and indulge in several pieces. Today that feeling still remains but the single difference is, the banana bread doesn’t contain any butter, eggs, refined flour or sugar. The bananas themselves can be an egg replacer or you can use other substitutes such as flax seeds or apple sauce.
Even before I adapted a whole foods ways of eating, I baked with whole wheat flour. I was never a fan of white flour. It’s funny how in my younger years, I felt like consuming white flour was unhealthy. I guess those years in my late teens and early twenties were setting the course for where I would end up today.
I have tried many banana bread recipes since I adapted a plant-based lifestyle. It’s important to me that the ingredients stay as whole as possible. Many people think that the taste of a meal suffers when there is an absence of animal products or sugar, but I tend to differ from this opinion. Don’t knock it until you try it as I always say. Sure, our taste buds are conditioned to eat certain foods but sometimes it’s good to step out of your comfort zone and try something different. These foods may not only end up tasting better, but your body will feel better as a result.
So I really wanted a comfort food for that crisp, fall day that would not only taste great, but be healthy as well. I looked on-line for some recipes but my taste buds told me that something was missing. I love bananas, I love bread, I love nuts, but most of all, I love that kick of taste when eating a dessert. For myself, that kick is all about the spice.
Here’s what I came up with for this banana spice nut bread. No oil, no refined sugar, no eggs, no dairy, and no refined flour. Just pure goodness! If you find that the bread isn’t sweet enough, you can add some sucanat but the maple syrup (a natural sweetener) should suffice.
TIP: over-ripe bananas work the best. Go to your local grocery store and purchase bananas from on the discount shelf. Not only are they cheaper but more than often they haven’t fully ripened yet. Bring them home, freeze them, and when you’re ready to use them for baking, leave them out to thaw.
Banana Spice Nut Bread
- 1 1/2 cups over-ripe mashed bananas (appox. 3 large)
- 1/3 cup almond milk (or non-dairy unsweetened milk)
- 1/2 cup maple syrup
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 cups whole wheat pastry flour (or whole wheat flour)
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup walnuts (chopped finely)
- ¼ cup sucanat (optional)
- ¼ cup walnuts (for garnish)
- Preheat oven to 350 F/177 C.
- Mash the bananas. If you are adding sucanat, then add the sucanat to the bananas.
- Combine the bananas with the almond milk, maple syrup, apple cider vinegar, and vanilla extract and thoroughly mix.
- Combine the dry ingredients into a bowl and mix together.
- Add the dry ingredients to the wet ingredients and stir until combined. Add the nuts and combine together without over mixing.
- Pour batter into a non-stick loaf pan. Sprinkle additional cinnamon on top if desired and/or more walnuts.
- Bake for 45-50 minutes until a knife in the middle comes out clean.
- Cool & serve.
There’s nothing more delicious than serving up some warm vegan banana bread with some non-dairy milk. Try a go at making your own almond milk. All you need is some almonds, water, and a good blender. Want to sweeten up the milk? Add some dates. The almond milk should last about 2-3 days in your fridge in an air-tight container.
Eat Clean & Live Green!
Your Compassionate Coach,