This delicious banana bread is not only tasty but also good for you! It is vegan and can be made without sugar. You can even bake it into muffins.
Servings: 8-12
Preparation Time: 10 Minutes
Cooking Time: 1 Hour
Ingredients:
3 medium ripe bananas
¼ cup applesauce
¼ cup unsweetened nondairy milk (I use almond milk)
½ cup brown sugar substitute (affiliate link)
2 teaspoons pure vanilla extract
1 3/4 cups whole wheat flour (or 2 cups all-purpose flour)
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
Sliced bananas, for topping (optional)
Instructions:
Preheat your oven to 350F. Spray a 9×5 loaf pan with nonstick spray, then line it with a strip of parchment paper.
Mash the bananas in a large mixing bowl. Whisk in the brown sugar, vanilla, and almond milk.
Mix in the flour, baking powder, baking soda, salt, and cinnamon and stir until combined. Do not over-mix, or the banana bread can become too dense!
Transfer the batter (see cooking tip).
Bake it for about 45 minutes, then cover it with foil and bake for 10-15 minutes longer, until a toothpick inserted in the center comes out with just a couple of crumbs.
Cooking Tip:
Top with extra banana slices, if desired. Alternatively, you could make 12 regular-sized muffins. If you choose to go that route, bake for 17-20 minutes.
Nutrition Information (With Eight Slices and Whole Wheat Flour):
Calories: 140 (586 Kilojoules), Total Fat: 0.5 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 225 mg, Total Carbohydrate: 28 g, Dietary Fiber: 8 g, Total Sugar 9 g, Added Sugars: 0 g, Protein: 8 g, Vitamin A: 0.3%, Vitamin C: 0%, Calcium: 5.8%, Iron: 2.3%, Potassium: 132mg
💡If you are interested in learning more about bananas and where they come from, check out this (and this) video!