New Vegan Banna Bread Recipe: Your New Go To Recipe
- 3 Ripe bananas (mashed)
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil (melted)
- 1/4 cup agave syrup or a diabetic-friendly liquid sweetener
- 2 tablespoons ground flaxseeds mixed with 6 tablespoons water ((flax eggs))
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour or a blend of whole wheat and almond flour for a lower carb option
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
- 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.
- 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.
- Combine Dry Ingredients
In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing.
- Add Nuts (Optional)
If using, fold in the chopped nuts.
- 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.
- Cool
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- 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.