Enjoy in slice, or two without remorse as a snack, for breakfast or even for dessert. Except for your own needs, you can bake banana bread as a gift to a loved one. Especially when you can’t come “empty-handed” and you don’t know what to bring to someone.
This vegan banana bread is a healthier version of the classic, made from vegan ((whole-some) ingredients and spelt flour, date sweetened, with a hint of cinnamon, and you would never notice it. There is nothing as tempting as a warm slice of vegan banana bread. It will evoke your childhood memories and create new happy memories.
It is a crucial that the bananas are ripe. The bark should be from very freckled to even black. Ripe bananas are crucial because they are very sweet, it means that the starches have turned into sugar. It is easier to mash them and incorporate into the dough, and have a deeper banana flavor, which means your banana bread will be more aromatic. Banana not only acts as a sweetener, but also as a moisturizer and volume booster for this bread.
How To Store This Vegan Banana Bread?
Vegan Banana Bread can be stored (coated with plastic wrap) at room temperature up to 5 days. If your kitchen is warm, I recommend keeping the bread in the refrigerator. Stored in refrigerator it can last up to one week. This loaf freezes well. Store in a airtight freezer-safe storage container in the freezer for up to 1 month.
If you try this Vegan Banana Bread, please let me know. Leave a comment and rate it below. I would love to hear feedback from you.
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- 1 3/4 cups spelt flour (or whole wheat flour)
- 2 tsp baking powder
- 1 tsp cinnamon
- pinch of sea salt
- 3 handfuls of raisins
- 1/2 - 3/4 cups medjool dates (pitted)*
- 4 medium or 3 large overripe bananas (mashed)
- 1/4 cup sunflower oil (or grapeseed oil, or coconut oil in liquid state)
- 1 handful of roughly chopped hazelnuts
- Preheat the oven to 350 F. Grease lightly with oil 9x5 inch loaf pan (or lay out the parchment paper).
- In a medium sized bowl combine all dry ingredients except hazelnuts.
- Place the dates to your food processor and process on high speed until the paste forms.
- In another mixing bowl, mash the bananas. Add in date paste and oil. Mix until combined.
- Slowly add the dry ingredients to wet, mixing with spoon (or silicone spatula). Mix until combined, but don’t overmix.
- Pour the batter into prepared loaf pan. Top with chopped hazelnuts.
- Bake for about 1 hour or less (do the toothpick test, if it comes out clean it is ready).
- Remove from the oven and let cool for about 3 hours before slicing.
*The amount of dates depends on the ripeness of bananas, and amount of sweetness that you prefer.
*Nutritional information on Know2How is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
This information is a product of online calculators and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. If the accuracy of any nutritional information is important to you, reliance on such information provided on the website is not suggested.
Serving Size:1 slice
Amount Per Serving: Calories: 238Total Fat: 6.9gCarbohydrates: 43gNet Carbohydrates: 38gFiber: 5gSugar: 19.5gProtein: 5.2g