Description
This super-healthy, super-delicious, Get Nutty Vegan Whole Wheat Banana Bread is packed with the goodness of whole grains, nuts, and seeds.
Ingredients
Scale
- 3 ripe medium bananas, peeled, mashed
- ½ cup plant-based milk, plain, unsweetened (i.e., soy milk or oat milk)
- ¼ cup vegetable oil
- 2 tablespoon chia seeds
- 1 teaspoon vanilla
- ¼ cup brown sugar
- 1 1/4 cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch salt (optional)
- 2 tablespoons sunflower seeds
- 2 tablespoons coconut, unsweetened, shredded
- 2 tablespoons sliced almonds
- 3 tablespoons chopped pistachio kernels
- 3 tablespoon chopped walnuts
Instructions
- Preheat oven to 350 F.
- In a medium mixing bowl, whip together bananas, plant-based milk, vegetable oil, chia seeds, vanilla, and brown sugar for two minutes. For best results, use an electric mixer.
- Stir in whole wheat flour, baking soda, baking powder, cinnamon, salt (if using), and mix only until well combined. Do not overstir.
- Add sunflower seeds, coconut, sliced almonds, pistachios, and walnuts and gently fold into mixture. Do not overstir.
- Spray a loaf pan with nonstick cooking spray.
- Pour batter into the loaf pan and bake for about 60-65 minutes, until toothpick inserted in center comes out clean.
- Remove, cool slightly before slicing.
- Slice into 12 slices.
Notes
You may substitute other nuts and seeds for those listed, such as sesame, hazelnuts, pecans, flax, and pumpkin seeds.
How long does banana bread last? This recipe will last up to 7 days in the refrigerator or 1 month in the freezer in airtight container.
To make this recipe gluten-free, substitute gluten-free flour blend for whole wheat flour.
- Prep Time: 12 minutes
- Cook Time: 1 hour 5 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 221
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 5 g