Vegan Banana Bread with Coconut and toasted Walnuts 1 Bowl
User Reviews
5.0
48 reviews
Excellent
Vegan Banana Bread with Coconut and toasted Walnuts 1 Bowl
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Vegan Banana Bread with Walnuts. Classic Super moist Banana bread with toasted nuts and coconut. No Palm oil. Vegan Recipe. Perfect Breakfast or Snack.
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Ingredients
Dry:
- 1¾ cup flour I use 1 cup spelt/white whole wheat + ¾ cup unbleached white flour
- 1/4 cup shredded coconut
- 1/4 cup oats
- 2¼ tsp baking powder
- ¼ tsp baking soda
- 1 1/4 tsp ground spices or spice blend of choice I use 3/4 tsp cinnamon, 1/4 tsp cardamom,1/4 tsp tsp nutmeg, a big pinch of ground cloves
- ¼ tsp salt
- A few tablespoons of toasted walnuts or pecans plus more for garnish
- A few tablespoons vegan chocolate chunks dried fruit like currants, chopped dates or other additions
Wet:
- 1/4 cup maple syrup
- 1/4 cup non dairy milk
- 1 tsp lemon juice
- 2 large ripe bananas or 3 medium 1 cup if well mashed, heaping 1 cup if sliced
- 3 to 4 tbsp coconut sugar or other sugar depends on the sweetness of the bananas
- 3 tbsp coconut oil melted or other oil or use smooth nut butter
- 1 tsp vanilla extract
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Instructions
- Preheat the oven to 365 degrees F / 180ºc. Line a 8.5 by 4.5 or 9 by 5 inch loaf pan with parchment.
- Toast the nuts if you havent already on a dry skillet over medium heat for 3 to 4 mins. Stir occasionally. Mix in the coconut in the last 30 seconds to toast slightly and set aside. This step is optional.
- In a bowl whisk the dry ingredients flour through salt, including salt really well. Add the nuts and other additions if using and mix in.
- In a blender, add all the wet ingredients maple through vanilla extract and blend until smooth. (You can also mash the banana in a bowl until smooth then mix in the rest if the wet ingredients).
- Add to the dry ingredients. Mix until well combined into a somewhat muffin like batter.
- Transfer batter to parchment lined loaf pan. Sprinkle chopped nuts or chocolate on top (optional).
- Bake for 40 minutes at 365 degrees F / 180ºc.
- Reduce heat to 350 degrees F / 170ºc. Bake for 10 to 15 minutes or until toothpick from the center comes out almost clean.
- Cool for 10 minutes in the pan. Remove from the pan. Cool completely before slicing. Store on the counter for the day, refrigerated for upto 5 days, frozen tightly wrapped for upto a month.
Notes
- Adapted from my 1 Bowl Banana Apple Bread.
- To make this Oil-free: Use nut butter instead of oil.
- To make muffins: Pour batter into lined muffin pan. Top with chocolate or nuts. Bake at 365 degrees F for 27 to 30 minutes or until toothpick from the enter comes out clean.
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
446kcal
(22%)
Carbohydrates
67g
(22%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Sodium
181mg
(8%)
Potassium
467mg
(13%)
Fiber
4g
(16%)
Sugar
25g
(50%)
Vitamin A
45IU
(1%)
Vitamin C
3.7mg
(4%)
Calcium
161mg
(16%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Sodium | 181mg | 8% |
| Potassium | 467mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 161mg | 16% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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