I am so excited to be able to share one of my all-time favorite bread recipes with you today.
You will love this one if you are a fan of sweet bread like pumpkin bread, lemon bread, or zucchini bread!
This recipe is special because it doesn’t contain cow milk or eggs and uses minimal honey and oil to get that perfect “cakey” texture.
And you know the best part?
You can easily make it vegan as well!
You must replace the honey with agave syrup, use almond milk instead of cow’s milk, and leave out the chocolate.
That way, everyone can join the banana bread party and enjoy a slice of this delicious loaf!
This bread is a breeze and the perfect treat on a rainy day.
It’s also a great addition to your breakfast or brunch spread if you skip the chocolate.
You’ll have the perfect start to even the longest days by toasting a slice and serving it with a hot cup of coffee.
So this is the recipe for you if you’re in the mood for a cozy and indulgent treat that’s also healthy!
Indulge in a slice (or two) of this amazing banana bread for yourself and your loved ones.
Trust me; you won’t regret it!
Banana Bread
Ingredients
Banana Bread (adapted from My New Roots)
- 5 medium/large ripe bananas
- 1 cup refined flour
- 1 cup whole grain flour
- 30 g oil
- 50 g honey maple syrup
- 60 g milk any kind will work
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract beans from 1/2 pod
- 100 g nuts and seeds I normally use hazelnuts, pumpkin seeds & walnuts
- 100 g chopped chocolate optional
Instructions
- Preheat oven to 350 °F/175 °C.
- Combine milk, oil, honey, vanilla and banana and use a hand held blender to blend everything together, or add it to a regular blender and pulse until creamy.
- Mix all of the dry ingredients and add them to the banana mix while stirring. Add chopped nuts and chocolate and mix well.
- Pour batter into a lined loaf pan (4 x 8) and bake in oven for 50 – 60 min. Start checking the cake at 40 min, it will be done when a pin comes out clean.
