Healthy Banana Bread
Warm and moist, this healthy banana bread is made with whole wheat flour, soft ripe bananas and the sinfully delicate sweetness of maple syrup.
Ingredients
- 1 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 overripe bananas
- 1/2 cup maple syrup
- 6 tbsp melted butter
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- 2 flax eggs
- 2 tbsp plant milk
Instructions
- Prepare the flax eggs by mixing 2 tablespoons of ground flax meal with 5 tablespoons water. Set aside for 10 minutes to thicken.
- Preheat oven to 350 and grease a 9x5 bread loaf pan or line with parchment paper.
- In a medium bowl, combine all of the dry ingredients and mix.
- In a large bowl, mash the bananas with a fork or potato masher. Then add the maple syrup, butter, vinegar, vanilla, milk and flax eggs. Mix until combined.
- Add the dry ingredients to the wet and mix until just incorporated. Don't overmix.
- Pour the batter into the bread pan and bake for 45 - 55 minutes.
Notes
For a gluten-free version, a 1:1 ratio of gluten-free flour should work although I have not tested it out yet. You may require less flour or more liquid depending on the consistency of the batter.
The batter should be thick, not runny but not dry. If you have a runny batter, add 1/4 cup of flour at a time. For a too thick/dry batter, add 1 tbsp of plant milk at a time.
If the bread is getting too brown at the halfway point of the cooking time, you can cover with aluminum foil and then let it finish baking.
To add chocolate chips, blueberries or nuts, start with 1/2 - 3/4 a cup and fold in at the end with a spatula, before pouring batter into the pan.
In place of vegan butter, you can use a 1:1 ratio of coconut or vegetable oil.