Despite being made with whole wheat flour and containing no added sugar or animal products whatsoever, this Vegan Banana Bread is so moist, so soft, so sweet, so rich and buttery and so deliciously yummy, it'll have everyone completely, positively bamboozled!
Course Bakery, Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 12
Calories 355kcal
Author Sonia! The Healthy Foodie
Ingredients
Wet Ingredients
4large over-ripe bananas
3/4cupalmond milkor other non-dairy milk of your choice
Preheat the oven to 350°F; grease and flour a one pound loaf pan.
In a large mixing bowl, combine the ripe bananas, almond milk, melted coconut oil, date paste and vanilla extract. Mash/mix well with a whisk until smooth and well combined; a few small lumps of bananas in the mixture is acceptable and even desirable.
In a separate bowl, combine the flour, ground flaxseed, cinnamon, baking powder, baking soda and salt and mix well with a whisk until fully combined; add this to the wet ingredients and stir with a spatula until well combined, no more.
Stir in the dates and walnuts, then transfer the batter to your prepared loaf pan.
Bake for 65-70 minutes, or until a toothpick inserted in the center of the cake comes out practically clean.
Remove the cake from the oven and let it cool in the pan for about 30 minutes, or at least until the pan and cake can be safely handled with your bare hands.
Remove the banana bread from the pan, then slice and serve.