Name: Lucia's Banana Bread
Prep time: 15 min
Cook time: 45 min
Ingredients: 3 medium ripe bananas (or 1 1/2 cups); 2 tbsp chia seeds; 1/3 cup oat milk; 1/3 cup coconut oil; 2 tsp vanilla extract; 1/2 cup oat flour (Whole rolled oats work too, but give a different (but still delicious) texture.); 1 1/2 cup whole grain spelt flour (other wholemeal flours can work); 1/4 cup brown sugar; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup chopped walnuts

Lucia’s Banana Bread

When I first went vegan over 5 years ago, this is one of the first plant-based recipes I baked! Since then I think I've really nailed down this recipe. It's fluffy, sweet but not too sweet, and the ingredients are so wholesome you can even have it for breakfast. I love making it for family and friends, everyone always loves it! It's also not difficult to make, since it can be made in one bowl. I feel like everyone has their own way of making banana bread, so this is mine! I hope you love it as much as we do <3

Course Breakfast, Dessert, Snack

Servings 8

Prep Time 15

Cook Time 45

Ingredients

Wet Ingredients

3 medium ripe bananas or 1 1/2 cups
2 tbsp chia seeds
1/3 cup oat milk
1/3 cup coconut oil
2 tsp vanilla extract

Dry Ingredients

1/2 cup oat flour Whole rolled oats work too, but give a different (but still delicious) texture.
1 1/2 cup whole grain spelt flour other wholemeal flours can work
1/4 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts

Instructions

Preheat the oven to 180°C. Line the loaf tray with baking paper (we use a 9×5-inch tray).
In a large bowl, peel and mash the bananas until almost smooth.
Add all the other wet ingredients and stir to combine.
Add all the dry ingredients (except for the walnuts) and stir until the flour is fully combined. Be careful not to over mix.
Add the walnuts and fold to combine.
Pour the mixture into the loaf tray and spread out evenly. If you would like to add extra toppings, you can do so here!
Bake the banana bread mixture uncovered for around 45 minutes. (you may find you need an extra 10 minutes depending on your oven). The loaf should be firm and slightly browning on top.
Once the loaf is baked, leave to cool on a cooling rack for 30 minutes, and then slice and serve.

Notes

We like to top our banana bread with a bit of high-protein soy yoghurt, but you can also top with vegan butter, nut butter, jam, or whatever else you may like.
To check if your banana bread is fully baked, insert a toothpick or a knife into the loaf’s thickest part and if it comes out clean, it’s ready!
If you don’t have sugar, you can swap to out for 2 tbsp agave syrup instead.
Ps. If you would like to make it with no added sugar, feel free to ommit it! I’ve tried it and it comes out just as well if the bananas you use are ripe.

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