One of my favorite smells is when a rising loaf of banana bread is at its last quarter of baking.
Who knew that spotted bananas would be able to bring a ribbon of aromas that makes home feel a little more like home.
Banana bread serves as a special treat at our home, since it’s typically baked when our frigid apartment can use some warmth from the oven and a good use of our tender, ripe bananas.
With a slice of homemade banana nut bread and a spread of creamy, vegan butter – I am in heaven. Oh, and you cannot forget a cozy mug of green tea of black coffee.
What Makes This Banana Bread Different
First, we already know this banana bread is 100% vegan. We’re leaving the eggs, oil, and milk out.
In replacement of oil or butter, we’re using full-fat canned coconut milk. If your canned coconut milk is clumpy and has separated – simply whisk together until there’s a more consistent texture.
Coconut milk separated is very normal.
To add, the coconut milk will not impact the flavor of the banana bread. It’s hardly noticeable and the ripe bananas are the central flavor in this bread.
Additionally, we will be using a chia “egg” as our plant-based binder.
To make a chia “egg,” all you will need are a tablespoon of chia eggs and 3 tablespoons of water.
As it sits, the chia seeds will become gel-like. This will be our vegan egg replacement.
Additions To Banana Bread
This recipe has chopped walnuts, but you can either omit or include other ingredients. Here are some of your options:
Chopped Nuts – Pecans, Almonds, Cashews
Sweets – Chocolate chips
Fruit – Raisins, Blueberries, Cranberries, Dates, Apricots, Dry Plums Cherries
Butters & Sauces – Date paste, Peanut Butter, Almond Butters
Moist Banana Nut Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup canned coconut milk full fat
- 1 cup brown sugar
- 1 chia egg see notes
- 1 cup mashed ripe bananas about 2 bananas
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Lightly grease, spray, or line with parchment paper an 8-inch loaf pan. Set aside.
- In a bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- In a second large bowl, whisk together coconut milk, sugar, chia seed egg, and mashed bananas.
- Add the wet ingredients to the dry ingredients and mix together with a spatula until combined. Fold in walnuts.
- Pour banana bread mix into the prepared loaf pan. Bake for 50-60 minutes. Cool for 10 minutes, transfer to a metal rack to cool for another 30 minutes.
Notes
- To make chia “egg” stir together 1 tablespoon of chia seeds and 3 tablespoons of water. Allow to gel up for at least 5 minutes. Stir again.
- I used a standard-size loaf pan, which is about 9×5.
- There is some wiggle room for the additions. I used 1 cup of walnuts, but you can choose to omit nuts or even chocolate chips.
- To store this bread, first, allow it to completely cool. Then, wrap with plastic wrap. It’ll keep for up to 3 days on the counter and up to 5 days in the refrigerator.
Did you try out this Moist Banana Nut Bread Recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!
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