Banana bread has gained massive popularity during the pandemic and experienced a small boom. However, this has long been a good old staple in the vegan kitchen, and after months of trying and experimenting, I have finally developed a recipe that I stick with. Friends and family (neither vegan nor on a gluten-free diet) are absolutely thrilled and love it as well. I enjoy it best freshly out of the oven, but you can definitely also freeze it. Moist, easy, autoimmune-friendly, and the preparation time is only around 10 minutes.
3 medium bananas, mashed
3–4 tbsp non-dairy milk (I love Alpro’s unroasted almond milk)
1 tsp cinnamon
180g oat flour
80g Vanilla protein powder
1 tbs Cinnamon
200g Coconut Yogurt (any plant-based Greek yogurt alternative works)
2tbs baking powder
Optional: chopped Pecan nuts or Walnuts
- Preheat oven to 329°F (165°C)
- Add mashed banana, 3 tbsp non-dairy milk, and cinnamon into a large bowl and whisk until combined. Add in the flour, cinnamon, vegan protein powder, and baking powder. Use a spatula and mix until a thick batter forms. If the batter looks too thick, add an extra tbsp of non-dairy milk.
- Pour the batter into your form. Put your chopped nuts on top.
- Bake for around 40-50 minutes. Check doneness by inserting a toothpick in the center of the loaf; it should come out clean.
- Remove from oven and let it cool in the pan for 5 minutes. Then, carefully transfer to a cooling rack and allow the bread to cool.
Let me know if you tried my recipe and if you liked it!