Vegan banana bread without sugar
It is quite the hassle to find a really tasty ( like reeallly tasty) vegan banana bread without sugar. But with this recipe is a gamechanger! Since vegan food is becoming increasingly important and more people want to make an effort to follow this lifestyle, we are more than happy to guide this movement. Our first message: Vegan doesn’t have to be boring, difficult or monotonous in any recipe and vegan food is not just about vegetables: this vegan banana bread recipe without sugar is our living proof!
Vegan, and you don’t taste that!
Whatever lifestyle you pursue, is up to you and you alone. We thought it would be fun to take up the challenge of making an incredibly tasty vegan sugar-free banana bread for vegans and non-vegans. We continue to hear that the perfect vegan banana bread without sugar (and therefore really healthy) has not yet been found. Well.. challenge accepted! After a few complete failures we came up with the winning forumla. In all honesty; perhaps even better than our best banana bread recipe ever! But hey, you are the judge of that 😉
Vegan baking is not complicated at all, although.. we must admit it does take some getting used to. If you are always baking with eggs and butter, a vegan banana bread seems a bit far off. We can asure you, despite the missing butter and eggs, where we’ve got the best replacements for, you will find yourself in a happy place! In fact, this is just a very creamy, tasty healthy banana bread deserves a top rank on your baking list.
The nice thing about banana bread is that you can come up with dozens of variations. So once you’ve mastered this vegan sugar-free banana bread recipe, go crazy with all kinds of different additives like nuts and fruit. Even add chocolate pieces for a delicious healthy chocolate banana bread! Do you consider yourself a true baking Guru? Take things to the next level and try the best banana bread toppings… We dare you!
- 80 ml melted coconut oil (and some extra for your cake tin)
- 320 grams of overripe bananas (about 4 medium ones)
- 15 grams of broken linseed
- 80 ml of almond milk
- 75 grams of maple / maple syrup or medjoul dates (both unrefined)
- 2 teaspoons of vanilla extract
- 50 grams of oatmeal
- 120 grams (whole wheat) spelled flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- a pinch of salt
- Optional: banana slices, walnuts and / or chocolate chips as a topping
HOW TO MAKE IT
- Preheat your oven to 175 degrees and grease your cake tin with coconut oil.
- Mash the banana in a large bowl until almost smooth.
- Add the linseed, milk, melted coconut oil, maple syrup, and vanilla extract and mix to a whole.
- Then stir the “dry ingredients” one by one through your batter in this order: oatmeal, baking soda, baking powder, salt and spelled flour. Stop stirring when everything is mixed well.
- Divide your batter well over your cake tin and add your topping if desired.
- Bake your vegan banana bread for 45 to 55 minutes until it feels “firm”.
- Let your cake tin cool on a rack for about 15 minutes. Then take your banana bread out of the cake tin and let it cool as well. And yes; this is very important for the cooking process!
- There you go .. cut a big slice, if desired, spread with cinnamon butter and sit back: you deserved that after 1.5 hours in the kitchen!
TIP: Keep your banana bread well packed in the refrigerator. This way you can keep it for at least 6 days. If you want to preserve it even longer, cut it in slices and store some in the freezer. Any questions left? You know where to find us!
Written by: Laura Hoogland