In the Kitchen: Vegan Banana Bread.

As soon as the weather cools off all I want to do is make alllll the soup and bake! Do you fall victim to this autumn fever the way I do? Yes? Okay great. Hellooooo fall (almost!).

In the Kitchen: Vegan Banana Bread.

We always have one or two bananas out of the bunch that we don’t get to before they get too ripe to enjoy, so we just throw them into the freezer to use in smoothies or in this case, banana bread!

In the Kitchen: Vegan Banana Bread.

I love that this is vegan, so you don’t have to worry about any eggs (if you NEED to taste some batter) or weird ingredients you might not have on hand. Everything is pantry staples and takes no time to put together.

In the Kitchen: Vegan Banana Bread.

Pro Tip: When I use frozen bananas for baking, I always run hot water over them and let them sit for a little. This makes them easy to get the peels off and to mash up for the batter.


Vegan Banana Bread.

*Very low oil & sugar make this a (fairly) healthy snack!*

Makes: About 5 Mini Loaves Or 1 Big Loaf

Prep time: 10 mins

 

Ingredients:

  • 4 Very Ripe Bananas

  • 1 1/2 Cups Whole Wheat Flour

  • 1 1/2 Teaspoons Baking Powder

  • 1/2 Teaspoon Baking Soda

  • Pinch of Salt, Nutmeg, & Pumpkin Pie Spice (if you have it!)

  • 1/3 Cup of Brown Sugar

  • 1/3 Cup of Coconut Oil (Melted)

  • Assorted Toppings (Chocolate Chips, Walnuts, Slivered Almonds, Pumpkin Seeds, Etc.)

Instructions:

  1. Preheat oven to 350º F. Lightly spray loaf pan with oil or grease lightly.

  2. Combine flour, baking powder, baking soda, nutmeg, salt and pumpkin pie spice. Set aside.

  3. In mixing bowl, or separate bowl, mash bananas. Use the paddle attachment if using mixer, or fork if doing by hand. Try not to leave any large chunks of banana.

  4. Add the brown sugar and oil to mashed bananas. Mix well.

  5. Add in dry ingredients to banana mixture gently, a little at a time.

  6. Now you can either mix in toppings, or put batter in loaf pan and add toppings then.

  7. Bake at 350º for 30-40 minutes and check with a toothpick for doneness. If toothpick comes out with batter on it, bake for 5 minutes intervals until done.

  8. Enjoy!

Should keep in the refrigerator for 1 week or on the counter for 3 days.

In the Kitchen: Vegan Banana Bread.

I love this mini loaf pan because it makes perfect little gifts or you can freeze if you know you won’t get all of them eaten in time!

In the Kitchen: Vegan Banana Bread.

Best enjoyed right out of the oven with butter!

In the Kitchen: Vegan Banana Bread.

Happy baking friends!