This vegan banana bread is loaded with flavor from ripe bananas, tahini, and maple syrup. And it's easy to cook up in an under an hour, with just six simple ingredients. Easy & gluten-free.
Just because summer is almost here, that doesn’t have to mean that baking season has to come to an end.
In fact, in my opinion there’s no such a thing as a ‘baking season’. Baking sweet treats is a luxury one should get to enjoy throughout the whole year.
And so I bring you my latest baking creation - this beautiful vegan banana bread.
What makes this banana bread so amazing? Perhaps it's the perfectly fluffy texture, the natural sweetness of banana and maple syrup, or the deliciously crunchy crust.
Despite being vegan and gluten-free, this banana bread is full of so much flavor that you'll keep coming back for more slices.
This vegan banana bread is:
- Gluten-free, but requires no difficult-to-find ingredients.
- Oil-free also.
- Incredibly fluffy and moist: just the perfect characteristics for banana bread!
- Super easy to make, even as a beginner in the kitchen.
- Perfect for sharing with friends and family.
- Crunchy on the outside and soft on the inside.
- Full of flavor.
- Perfect as either dessert, breakfast or snack.
So let's get baking!
FAQs
How do I serve vegan banana bread?
The possibilities are really endless. It’s flavorful and sweet enough to eat just as it is. But if you want to take things to the next level, you can go wild with your toppings.
I like to have mine slathered with homemade raspberry jam (let me know if you would like the recipe!), peanut butter and banana. It would, however, work with any nut butter and jam of your choice. Also perfect with fruit and berries!
Do I have to use gluten-free flour?
Nope! If you’re not avoiding gluten, simply replace it with ordinary all-purpose flour.
What can I add to this banana bread?
I kept it quite simple and only added chopped walnuts to the basic batter, but you can add other nuts or seeds of your choice, berries or even chocolate chips!
How should I store this banana bread?
Make sure you store it covered or in an airtight container to ensure that it does not go dry. It lasts on the countertop for 2-3 days, in the fridge for up to a week and up to a month in the freezer.
How to Make Vegan Banana Bread
Preheat the oven to 180 degrees C/350 degrees F.
Add the mashed bananas to a large mixing bowl together with the tahini and maple syrup. Whisk until well-combined.
Add the flour, baking powder and chopped walnuts. Pour in up to ¼ cup of almond milk if the dough seems too sticky.
Pour the batter into a loaf tin. You can sprinkle a few nuts over the top if you like.
Bake in the preheated oven for around 35-40 minutes, until a toothpick comes out clean.
Store covered on the countertop for 2-3 days, in the fridge for up to a week, or frozen for up to a month.
More Vegan Desserts
If you love this vegan banana bread, be sure to check out these other delicious recipes:
- Vegan Chocolate Cake
- Vegan Chocolate Chip Cookies
- Banana Oatmeal Cookies
- Healthy Breakfast Banana Split
- Vegan Peanut Butter Cookies
Recipe
Ingredients
- 3 large ripe bananas mashed
- 1.5 tbsp tahini
- ½ cup maple syrup
- 2.5 cups gluten-free flour
- 1 tsp baking powder
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 180 degrees C/350 degrees F.
- Add the mashed bananas to a large mixing bowl together with the tahini and maple syrup. Whisk until well-combined.
- Add the flour, baking powder, cinnamon and chopped walnuts. Pour in up to ¼ cup of almond milk if the dough seems too sticky.
- Pour the batter into a loaf tin and bake in the preheated oven for around 35-40 minutes, until a toothpick comes out clean.
- Store covered on the countertop for 2-3 days, in the fridge for up to a week, or frozen for up to a month.
Comments
No Comments