Banana Bread – No Eggs, No refined sugar

So here’s the deal…
I had a few banana’s on hand… like 80 lbs on hand.

As you can imagine, it’s only a couple.

There was a local business selling off cases of banana’s, I don’t really why they had so many, I would imagine due to lower sales from all the Covid shut downs, but we got a case of banana’s for $5.00.

Naturally instead of buying one 40 lb case, I bought 2.
There are only so many you can eat as is, so I figured I would start experimenting a little bit.

I have been eating a vegan diet since Jan 2017 and I have a few go too recipes I love to make but haven’t really had time to experiment too much.
To make things a little more challenging my wife gave up refined sugar.

Playing around with a couple recipes and came up with this delicious, relatively healthy alternative to banana bread.
It is vegan and contains no refined sugar – You can change that up a little if you wish but it’s great as it is!

Fragrant, flavourful and simply delicious.

This banana bread is a great comfort treat when you’re trying to satisfy your sweet tooth.

Once cooled off…. If you can wait that long, smother in your favourite vegan butter – or regular butter, and ENJOY!

This banana bread was my favourite of the 2 I made, my wife LOVED the Chocolate version! 

I would love to see your baked creations, share with me on social!

Print Recipe

Vegan and No Refined Sugar Banana Bread

Cuisine

Dessert, Snack

Prep Time

10 minutes

Cook Time

50-55 minutes

Passive Time

45 Cooling

Servings

loaf

Ingredients

• 1.5 cups mashed ripe bananas 4-5
• 2 Tbsp Ground Flax
• 1/3 Cup Non Dairy Milk I use Cashew milk
• 1/3 Cup Coconut Oil, Melted Veg oil could be used here
• 1/4 Cup Honey Pure Maple syrup can be substituted
• 1 Tbsp Vanilla
• 1/2 Cup Rolled Oats
• 3/4 Cup All Purpose Flour
• 3/4 Cup Whole Wheat Flour You can use all purpose here as well
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 tsp Ground Cinnamon
• 1/4 tsp Nutmeg
• 1/8 tsp Clove

Add in options - Add one or both

• 1/2 Cup Dairy Free Chocolate Chips
• 3/4 Cup Chopped Walnuts

Cuisine Dessert, Snack Prep Time 10 minutes Cook Time 50-55 minutes Passive Time 45 Cooling Servings loaf Ingredients 1.5 cups mashed ripe bananas 4-5 2 Tbsp Ground Flax 1/3 Cup Non Dairy Milk I use Cashew milk 1/3 Cup Coconut Oil, Melted Veg oil could be used here 1/4 Cup Honey Pure Maple syrup can be substituted 1 Tbsp Vanilla 1/2 Cup Rolled Oats 3/4 Cup All Purpose Flour 3/4 Cup Whole Wheat Flour You can use all purpose here as well 1 tsp Baking Soda 1/2 tsp Baking Powder 1/2 tsp Salt 1 tsp Ground Cinnamon 1/4 tsp Nutmeg 1/8 tsp Clove Add in options - Add one or both 1/2 Cup Dairy Free Chocolate Chips 3/4 Cup Chopped Walnuts

Instructions

1. Pre-Heat oven to 350F
2. Place milk in measuring cup and add ground flax. Allow to to sit while getting rest of ingredients ready.
3. In a bowl, place mashed bananas, honey, melted coconut oil and vanilla, set aside.
4. In another bowl, mix all dry ingredients, flour, oats, baking soda and powder, salt and spices.
5. Add the milk mixture and other wet ingredients to the your bowl of dry ingredients. Mix until combined.
6. Pour into a prepared bread pan. **
7. Bake for 50-55 minutes, until knife, or toothpick inserted in center comes out clean.
8. Allow to rest for 5 minutes, remove from pan and place on cooling rack to cool completely.
9. Slice and enjoy!

Recipe Notes

**Prepare pan using Goop, or line with Parchment paper

***Chocolate version here

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