Vegan, Healthier Banana Bread or Mini Muffins
Makes 1 loaf (or a few dozen mini muffins)
Pre-heat oven to 350 degrees F., and oil a loaf pan or mini muffin tins with coconut oil.
In a mixing bowl, mash bananas with a fork. Add nut or oat milk, vanilla, cinnamon, maple syrup, coconut sugar, + melted coconut oil, and mix thoroughly.
In another mixing bowl, whisk together spelt flour, baking powder, baking soda + salt.
Pour wet ingredients into dry ingredients, and mix until batter just comes together (try not to over-mix!).
If adding nuts, gently fold them into the batter.
If making banana bread, pour batter into the prepared loaf pan. Bake 40-45 minutes, or until baked all the way through (check for doneness by poking a toothpick in the middle — bread is done when toothpick comes out clean).
If making mini muffins (my personal preference!), fill each muffin tin 3/4 of the way full with batter. Bake about 9 minutes, do a toothpick check. If done, remove from oven. Otherwise, continue to bake, checking with a toothpick after each additional minute in the oven. Different ovens will vary for baking times. Muffin tops should be light and springy when done.
3 small very over-ripe bananas
1 c. almond or oat milk
1 Tbsp. vanilla extract
1/4 c. melted coconut oil
1/4 c. maple syrup
1/4 c. coconut palm sugar
1 Tbsp. cinnamon
2 c. spelt flour (or white flour)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Optional: 1/2 c. chopped (and toasted!) pecans or walnuts
Loaf pan or mini muffin tins
2 mixing bowls
Fork + mixing spoon
10 minute active cook time
40 - 45 minute inactive cook time
Vegan, dairy-free, refined-sugar free, nut-free option
I developed this banana bread recipe after trying multiple recipes for “healthy” banana bread. I tried paleo loaves, loaves sweetened only with banana, gluten free loaves, vegan loaves — you name it, I’ve tried it. Unfortunately, none of these even came close to comparing to my favorite full sugar, full dairy, full gluten loaf of delicious banana bread. So I created my own version of vegan and refined-sugar free banana bread. My healthy-ish loaf IS still sweetened with more than just banana because I want my banana bread to be sweet! As a substitute for the refined sugar, I found that I liked the combination of maple syrup and coconut sugar best. Additionally, I swapped the flour for whole spelt flour, and I made the loaf vegan, and voila! Healthy-ish banana bread. Could it be healthier? Probably. But honestly, everyone’s definition of healthy is different. So here’s my recipe for what tastes great to me while also making me feel good, and I hope you enjoy it as much as I do! By the way, I enjoy this recipe most in mini muffin form, but that’s all personal preference, too.
**Note: I myself actually am NOT vegan — I even eat meat on occasion. But I try to eat mostly vegetarian and vegan, and I enjoy creating vegan recipes!