Hey beautiful people, I hope you’re all doing really well 🥰
I’ve always been a big fan of a nice thick slice of banana bread; it’s the perfect no-fuss breakfast or snack food in my books.
Needless to say I’ve experimented and created many a banana bread recipe in the past; click on the link below to find one of my ultimate faves: Banana Bread 2.0 🍌
The recipe I’ve linked above is AMAZING but not vegan as it uses eggs. I came up with this new version yesterday – I had 4 bananas about to go bad, a peaceful sleeping baby (winning) and no eggs.
The result was beyond what I expected and when I asked you guys if you wanted the recipe on stories, the response was both unanimous and huge so here it is 😊
Prep time: 10 mins; baking time 45-55mins EASY
4 overripe small to med bananas
1 teaspoon vanilla
1.5 teaspoons baking powder
0.5 teaspoon baking soda
1/4 cup date syrup (or liquid sweetener of choice)
1/4 cup neutral oil (I used sunflower)
2 cups wholemeal spelt flour
Pinch of salt
1/4 cup milk of choice (I used almond)
Preheat your oven to 180 Celsius. In a large bowl, mash bananas and add date syrup, vanilla and oil. Mix with a fork then add salt, baking powder and baking soda. Mix again and add flour. Reserve the milk and use only if you need it; this depends on how ripe and “liquid” the bananas are. Add milk if needed to form a cake batter consistency.
Then add to a greased / parchment lined or silicone bread dish and bake for 45 to 55 minutes.
That’s it from me for today – I’ll be back with a new blog post Every Single Saturday (hopefully) 🙂
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Thank you for taking the time to be here and read this ❤️
Until next week, be well xXx