When it comes to banana bread, this is the nutritional super hero. The almond butter, flax seed, and whole wheat flour not only keep the recipe 100% plant-based, but they also bring protein and fiber to help keep everyone full. Of course, it’s delicious too! Is it a snack or is it a dessert? It’s both and that’s why it’s the best!
Yield: 1 9x5 Banana Bread Loaf (the loaf will be short)
Cook time: 1 hour
Ingredients
2 Tbsp flaxseed
1 cup mashed bananas (~2 large ripe bananas)
½ cup high-quality vegetable oil (you can use olive oil) or melted coconut oil
½ cup maple syrup
½ cup almond butter or other nut butter
1 tsp vanilla
1 and ½ cups whole wheat flour
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
Preparation
Step 1: Preheat your oven to 350°. Using a small amount of oil, grease a bread pan. Combine the flaxseed and 5 Tbsp warm water in a small bowl. Set aside to thicken for ~5 minutes. This will make your flax eggs.
Step 2: In a large mixing bowl, mash up the bananas. Add in the oil (make sure to melt the coconut oil if using), maple syrup, almond butter, and vanilla. Stir well to combine breaking up the almond butter clumps as much as possible.
Step 3: In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Mix with a fork until well combined. Add the dry ingredients into the bowl with the wet ingredients and mix well to create the batter.
Step 4: Add the batter into the bread pan and bake in your preheated oven for 50-55 minutes. Check to see that the banana bread is done by inserting a toothpick into the center of the loaf. If it comes out clean, the bread is done baking. Remove from the oven. Leave the bread in the pan and set on a cooling rack to let cool completely. Remove the bread from the pan and slice. The bread can be kept in an air tight container at room temperature for 3 days.
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