This Vegan Banana Bread is moist, fluffy, and full of natural sweetness, thanks to ripe bananas and maple syrup. With a base of whole wheat flour and flax seeds, it’s packed with fiber and nutrients, making it a healthier option for breakfast or a snack. You won’t miss the eggs or dairy in this recipe, as the bananas provide plenty of moisture and binding power. Perfect for using up overripe bananas, this banana bread will quickly become a favorite in your vegan baking repertoire.

Ingredients:
2 ripe bananas, mashed
1/4 cup maple syrup
1/4 cup almond milk
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup ground flaxseeds (optional)
1/2 cup chopped walnuts (optional)

“Cooking is an art, but all art requires knowing something about the techniques and processes.” — James Beard

Instructions:
Preheat the Oven:

Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.

Prepare Wet Ingredients:

In a large bowl, mash the bananas until smooth. Stir in the maple syrup, almond milk, and vanilla extract.

Combine Dry Ingredients:

In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, salt, and ground flaxseeds (if using).

Mix the Batter:

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If desired, fold in the walnuts.

Bake the Banana Bread:

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!

Nutritional Information (per slice, based on 10 slices):
Calories: 150
Protein: 3g
Carbohydrates: 32g
Fat: 4g
Fiber: 4g
Sugar: 12g
Sodium: 150mg