Banana Nut Bread
Well, Katie over at Figgy and Sprout has done it again. I have fallen in love with her delicious and wholesome vegan banana nut bread recipe. Even though I have always loved banana bread, I had never actually made a loaf of it myself. I guess I can’t keep bananas around long enough to use them for baking!
This recipe is very quick and easy to mix up. It’s not too sweet and is very filling. I love how the walnuts get toasted on top! Katie’s original recipe calls for spelt flour, which is full of protein and other nutrients, but I have not been able to find any on the island. Regular all-purpose flour worked great. I also added more walnuts instead of sunflower seeds because walnuts are the one nut I can find here at an affordable price!
1/4 cup soy or almond milk (unsweetened)
6 tablespoons canola oil or olive oil
6 tablespoons maple syrup
1 teaspoon pure vanilla extract
2 1/4 cups ripe mashed bananas (about 4 or 5 bananas)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped nuts and or seeds
Preheat oven to 350°F and lightly oil a 8×8 cake pan or a loaf pan.
In a mixing bowl, mash bananas with a fork and then add the milk, oil, maple syrup, and vanilla. Or, throw these all in a blender and blend until smooth.
In a large mixing bowl, combine all dry ingredients. Add the banana mixture and combine, fold in nuts.
Pour the resulting batter in pan, smooth, and sprinkle nuts on top. Bake for at least 30 minutes (although mine took about 40-45). Bread will be done when a toothpick inserted into the center comes out clean. Let cool and enjoy!