VEGAN BANANA WALNUT BREAD

Vegan Banana Bread

Without a doubt, banana bread must be one of the most baked goods this spring - it seems that suddenly it is a comfort food that we simply cannot do without. Truth be told, I hadn’t actually made banana bread in quite a while, but then a few weeks ago I did indeed have a surplus of overripe bananas, and what better to bake … But it was time to update my recipe, and the result is this gorgeously delicous vegan Banana & Walnut Bread, moist and with a bit of crunch. Hugely satisfying on it’s own (the way my husband prefers it) or with a drizzle of tahini (my preference).

Banana Bread & Tahini

NOTES

• OIL - I use rapeseed oil for its health benefit (low in saturated fats, rich in Vit E and a good balance of omega 3-6-9), but coconut or olive oil work as well

• MAPLE SYRUP - you can use other sweeteners such as honey or sugar, although I haven’t tried these for this recipe

• BANANAS - if your bananas are not ripe enough, you can give them a quick blitz in the microwave. Banana bread is a great way to use up frozen bananas too, just make sure they are fully defrosted

• FLOUR - the recipe states spelt flour, but I have also tried this with regular flour and rye flour and both work well

• NUTS - walnuts are great for their nutritional value, but other nuts like cashews, pecans or hazelnuts would work just as well here

• FLAX/CHIA EGG - per flax egg, mix 1 tablespoon milled flax or chia seeds with 3 tablespoons water. Set aside for 5 minutes to let the mixture thicken

Banana Bread Coffee Break

Vegan Banana Bread, Banana Walnut Bread

Baked Goods

Yield: 1 loaf

Author: Beatrice Caffrey | The Nourished Bowl

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Banana Walnut Bread

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M

Vegan Banana & Walnut Bread, the best way to use up those overripe bananas in your fruit bowl. Rapeseed oil and walnuts provide extra vitamins and a good balance of omega 3-6-9.

Ingredients

• 250g mashed bananas
• 70ml rapeseed oil
• 160g maple syrup
• 2 flax eggs (see notes above)
• 1 tsp vanilla extract
• 50 ml milk of choice
• 2 cups flour (see notes above)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 75g chopped walnuts
• 1 banana for decoration

Instructions

1. Preheat the oven to 170 degrees Celcius (325 degrees Fahrenheit). Grease a 9x5” (2lb) loaf tin.
2. In a bowl, mash the bananas. Add in the oil, maple syrup, flax eggs, vanilla extract and milk. Mix well.
3. Add in flour, baking soda, cinnamon and salt. Combine everything with a spoon. Only stir until everything is just about combined, no need to whisk.
4. Gently stir through the chopped walnuts.
5. Pour the batter into the loaf tin
6. Cut the extra banana lengthwise and place the two halves on top of the batter.
7. Bake in the oven for 50-55 minutes, until a wooden stick comes out clean.
8. Let the bread cool down in the tin for a few minutes, then remove and let it cool down completely before cutting.
9. This bread will keep outside the fridge for 2-3 days depending on ambient temperature. After that it is better to place it in the fridge, as it is quite moist. It also freezes well, ideally cut it into slices before freezing so you can then take out individual slices.

Notes:

OIL - I use rapeseed oil for its health benefit (low in saturated fats, rich in Vit E and a good balance of omega 3-6-9), but coconut or olive oil work as well MAPLE SYRUP - you can use other sweeteners such as honey or sugar, although I haven’t tried these for this recipe BANANAS - if your bananas are not ripe enough, you can give them a quick blitz in the microwave. Banana bread is a great way to use up frozen bananas too, just make sure they are fully defrosted FLOUR - the recipe states spelt flour, but I have also tried this with regular flour and rye flour and both work well NUTS - walnuts are great for their nutritional value, but other nuts like cashews, pecans or hazelnuts would work just as well here FLAX/CHIA EGG - per flax egg, mix 1 tablespoon milled flax or chia seeds with 3 tablespoons water. Set aside for 5 minutes to let the mixture thicken

Calories

2944.10

Fat (grams)

132.03

Sat. Fat (grams)

13.12

Carbs (grams)

403.88

Fiber (grams)

28.35

Net carbs

375.53

Sugar (grams)

145.49

Protein (grams)

53.28

Sodium (milligrams)

2555.42

Cholesterol (grams)

190.14

Nutritional info is for one loaf. Please note the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

https://www.thenourishedbowl.com/blog/veganbananabread

Did you make this recipe?

Tag @thenourishedbowl on instagram and hashtag it #thenourishedbowl

Created using The Recipes Generator

MAPLE SYRUP - you can use other sweeteners such as honey or sugar, although I haven’t tried these for this recipe BANANAS - if your bananas are not ripe enough, you can give them a quick blitz in the microwave. Banana bread is a great way to use up frozen bananas too, just make sure they are fully defrosted FLOUR - the recipe states spelt flour, but I have also tried this with regular flour and rye flour and both work well NUTS - walnuts are great for their nutritional value, but other nuts like cashews, pecans or hazelnuts would work just as well here FLAX/CHIA EGG - per flax egg, mix 1 tablespoon milled flax or chia seeds with 3 tablespoons water. Set aside for 5 minutes to let the mixture thicken

Calories

2944.10

Fat (grams)

132.03

Sat. Fat (grams)

13.12

Carbs (grams)

403.88

Fiber (grams)

28.35

Net carbs

375.53

Sugar (grams)

145.49

Protein (grams)

53.28

Sodium (milligrams)

2555.42

Cholesterol (grams)

190.14

Nutritional info is for one loaf. Please note the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

https://www.thenourishedbowl.com/blog/veganbananabread

Did you make this recipe?

Tag @thenourishedbowl on instagram and hashtag it #thenourishedbowl

Created using The Recipes Generator