Vegan Banana Bread with Coconut and toasted Walnuts 1 Bowl
User Reviews
5
Vegan Banana Bread with Coconut and toasted Walnuts 1 Bowl
Description
The Vegan Banana Bread with Coconut and Toasted Walnuts is made by blending ripe bananas, maple syrup, coconut sugar, coconut oil, non-dairy milk, and lemon juice, which provide moisture and natural sweetness. The dry ingredients include a mix of spelt and white whole wheat flour, shredded coconut, oats, baking powder and soda, salt, and a warming spice blend of cinnamon, cardamom, nutmeg, and cloves. Toasted walnuts add a crunchy texture and a toasty flavor.
After combining wet and dry ingredients into a thick batter, the mixture is poured into a parchment-lined loaf pan and baked first at 365°F then finished at a slightly lower temperature to ensure thorough baking without overbrowning. The resulting bread is a flavorful, textured vegan treat ideal for breakfast or snacks, with a lightly spiced profile balanced by the sweetness of banana and coconut.
This recipe can be adjusted to make muffins, and oil can be substituted with nut butter for an oil-free version.
Ingredients
Dry:
- 1¾ cup flour I use 1 cup spelt/white whole wheat + ¾ cup unbleached white flour
- 1/4 cup coconut shredded
- 1/4 cup oats
- 2¼ tsp baking powder
- ¼ tsp baking soda
- 1 1/4 tsp Ground Spices I use 3/4 tsp cinnamon, 1/4 tsp cardamom, 1/4 tsp tsp nutmeg, a big pinch of ground cloves, or spice blend of choice
- ¼ tsp salt
- toasted walnuts plus more for garnish, or pecans, a few tablespoons
- vegan chocolate chunks dried fruit like currants, chopped dates or other additions, a few tablespoons
Wet:
- 1/4 cup maple syrup
- 1/4 cup non-dairy milk
- 1 tsp lemon juice
- 2 banana 1 cup if well mashed, heaping 1 cup if sliced, large ripe, or 3 medium
- 3 to 4 tbsp coconut sugar depends on the sweetness of the bananas, or other sugar
- 3 tbsp coconut oil or other oil or use smooth nut butter, melted
- 1 tsp vanilla extract
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
- To make oil-free, replace coconut oil with melted nut butter.
- For muffins, pour batter into a lined muffin pan and bake at 365°F for 27-30 minutes until a toothpick comes out clean.
- Nutritional values are based on one serving and may vary.
- Toast walnuts and coconut gently in a dry skillet before mixing to enhance flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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