WFPB Banana Bread

Spotty bananas are basically an invitation to bake banana bread, and this whole food plant-based version does not disappoint. It’s soft, lightly sweet, and made with wholesome ingredients—no oil, eggs, or dairy needed. Keep it simple or toss in some chocolate chips and walnuts for extra fun!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings - 12 slices

Calories 275kcal

Author Rachel

Ingredients

2 tablespoons ground flax seeds + 5 tablespoons water
2 cups white whole wheat flour *
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
3 medium bananas ~1 ¼ cup mashed
¾ cup unsweetened non-dairy milk I used almond milk
½ cup coconut sugar packed
¼ cup all-natural peanut butter * room temperature, drippy consistency
1 teaspoon vanilla extract
½ teaspoon apple cider vinegar

Optional Mix-ins:

½ cup walnuts optional, chopped, plus more for topping
½ cup dairy-free chocolate chips optional

Instructions

Preheat the oven to 375°F (190°C) and line a standard size loaf pan with parchment paper. In a small bowl, mix the flax seeds and water. Set aside for at least 5 minutes to thicken into a flax "egg".
In a large bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
In a medium-sized bowl, mash the bananas, then add the milk, coconut sugar, peanut butter, vanilla extract, apple cider vinegar. Whisk to combine.
Add these wet ingredients to the dry ingredients and mix until everything is evenly combined; careful not to over-mix. Some lumps are ok. Fold in the walnuts and chocolate chips, if using.
Pour the batter into your prepared loaf pan. Sprinkle with extra walnuts if desired. Bake for 40-50 minutes, until the entire loaf is a deep, golden brown color and a toothpick inserted into the bread comes out mostly clean. Check the bread at 35 minutes for doneness and continue checking until it's fully baked. If you feel that the bread is getting too dark while baking, you can cover it with tented foil.
Transfer the loaf to a cooling rack and allow it to cool for 20-30 minutes. Gently remove the loaf from the pan and allow it to cool to room temperature before cutting into slices. Enjoy!

Notes

*White whole wheat is a whole wheat flour made from white wheat kernels. It’s lighter in color, milder in flavor, and has a sweeter taste than regular whole wheat flour. Regular whole wheat flour can be used but it will be darker in color and have a nutty, hearty taste.

For gluten-free, use an all-purpose gluten-free flour. Replace by volume (cups) rather than weight (grams) as whole wheat flour tends to weigh less than white flour.
Spoon the flour into the measuring cup and level off, do not pack it in or use the measuring cup to scoop the flour. This will result in too much flour, causing the banana
bread to be dry and crumbly.

*In order to be nut-free, use sunflower seed butter instead and omit the optional walnuts.

Store leftovers in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 5 days. Freeze for longer in individual slices separated by parchment paper.

Nutrition