Ingredients
Equipment
Method
- Preheat your oven to 350°F and spray a loaf pan with non-stick spray.
- In a large bowl, mash the ripe bananas with the vegan sugar and vanilla extract until creamy and well-combined.
- Add the water to the banana mixture and stir to incorporate. For a smoother consistency, you can use a blender for this step.
- In a separate smaller bowl, sift together the whole wheat flour, baking powder, baking soda, and cinnamon.
- Add the dry ingredients to the wet mixture and stir just until combined. Be careful not to over-mix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for one full hour, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
This banana bread gets all its moisture from the bananas, making it completely fat-free. For variations, try adding dairy-free chocolate chips, chopped walnuts, or shredded coconut for extra texture and flavor.
The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week. It also freezes beautifully - just slice before freezing for easy single servings.
For a more indulgent serving suggestion, try toasting a slice and topping with almond butter or a drizzle of dark chocolate.