Healthy Vegan Banana Nut Bread

I’ve been playing around with vegan recipes for ages now, trying to bake healthy snacks that actually taste good. I’ve attempted to create a healthy version of Sasha’s favorite dessert – banana nut bread. After many failed tries, I baked a delicious loaf that is vegan, gluten-free and refined sugar-free. And yes, it tastes amazing! I have made it successfully three times now – twice with a loaf pan and once with a muffin tray. Sasha and I both agreed that the muffins were the most moist, but both are good.

I highly recommend this banana nut bread if you’re tagged for bringing a dessert to a party or even if you’re hosting one yourself. This dish works for breakfast, lunch or dinner. Sasha loves to top it with his favorite jam – Bonne Maman Raspberry Preserves, and I love it plain.

I make the bread using my KitchenAid mixer that we received as a wedding gift. I love it! If you don’t have one, I would quickly add it to a birthday, Christmas or just-because list.

Please let me know in the comments if you give this recipe a try. Happy baking!

Ingredients

• 2 medium ripe bananas
• 2 flax eggs (2 tablespoons of flaxseed meal, 6 tablespoons water)
• 1/2 cup old-fashioned oats
• 1 tsp coconut oil
• 1 tsp honey
• 2 tbsp almond butter
• 1 tsp baking powder
• 2 tsp cinnamon
• 3 tbsp chia seed
• 1/4 cup walnuts
• 1/4 cup pecans
• 1/4 cup light vanilla almond milk
• 1/3 cup of finely sliced pitted dates

Instructions

1. Preheat oven to 320 degrees
2. Mash ripe bananas in a bowl
3. Add milk and flax eggs to bowl and mix thoroughly
4. Add coconut oil, honey, and slightly melted almond butter to the mix
5. Add oats, baking powder, chia seeds, walnuts, pecans, and dates to the bowl and continue to stir until no lumps exist
6. Bake for 25-27 minutes if you are using a muffin tray and 33-35 minutes if you are using a bread loaf tray, then enjoy!

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