New Vegan Banna Bread Recipe: Your New Go To Recipe
Ingredients
Instructions
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Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
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Mix Wet Ingredients
In a large bowl, combine the mashed bananas, almond milk, melted coconut oil, agave syrup, prepared flax eggs, and vanilla extract. Stir until well mixed.
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Combine Dry Ingredients
In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
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Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing.
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Add Nuts (Optional)
If using, fold in the chopped nuts.
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Bake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
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Serve
Slice and serve your diabetic-friendly vegan banana bread. Enjoy as a snack or breakfast treat!
Serving Size 1
Servings 10
- Amount Per Serving
- Calories 200kcal
- Calories from Fat 10kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Sodium 149.99mg7%
- Potassium 2097mg60%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 106g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Frequently Asked Questions
Yes, you can substitute whole wheat flour with other flours like almond flour or oat flour for a lower carbohydrate option. Keep in mind that using different flours can affect the texture and density of the bread.
The recipe already uses agave syrup, a lower glycemic index sweetener, to reduce sugar impact. However, you can further reduce the sugar content by using less agave syrup or substituting it with a sugar alternative like stevia or erythritol. Adjusting the amount of sweetener may affect the overall flavor and moisture of the bread.
Yes, you can add nuts like walnuts or pecans, or even dried fruits like raisins or cranberries. However, be aware that adding dried fruits will increase the sugar content, which might be a consideration for those managing blood sugar levels.
Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate it to extend its shelf life up to a week. You can also slice and freeze it for longer storage, where it can last for up to 3 months.
The recipe as given is not gluten-free because it uses whole wheat flour. To make it gluten-free, you can substitute the whole wheat flour with a gluten-free flour blend. Be sure to check that all other ingredients used are certified gluten-free if necessary.
