Healthy Whole Wheat Banana Bread (WFPB Recipe)

A whole wheat banana bread recipe that is healthy and easy to make with common pantry ingredients. Hearty, comforting and so delicious packed with a handful of toasty nuts for the perfect crunch in every bite. No oil, no dairy, no eggs and refined sugar free, the prefect sweetness of this vegan banana loaf comes simply from pure maple syrup + the bananas.

Course Bread

Cuisine American

Keyword healthy banana bread, vegan banana bread, whole wheat banana bread

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings slices

Calories 168kcal

Author Florentina

Ingredients

2 1/4 cups whole wheat flour (or whole wheat pastry flour)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 cup cashew milk (oat milk or your favorite unsweetened plant milk)
1 Tbsp apple cider vinegar or lemon juice
1/3 cup maple syrup
1 Tbsp vanilla extract
1 Tbsp ground flaxseed meal
3 large bananas
1/2 cup walnuts or pecans + a few for garnish

Instructions

Line a 9 x 5 inch loaf pan with parchment paper.
Preheat oven to 350”F.
In a medium bowl combine the milk with the vinegar. Add the vanilla and maple syrup then stir in the flax. Set aside.
3/4 cup cashew milk, 1 Tbsp apple cider vinegar, 1/3 cup maple syrup, 1 Tbsp vanilla extract, 1 Tbsp ground flaxseed meal
Peel then roughly mash the bananas. Lightly stir them into the wet mixture.
3 large bananas
In a large mixing bowl whisk together the flour, baking powder, soda and cinnamon.
2 1/4 cups whole wheat flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon
Pour the wet mix over the dry ingredients and using a spatula fold them until combined trying not to overmix. Add the nuts and fold again.
1/2 cup walnuts or pecans
Transfer the batter to the prepared loaf pan and garnish with some walnuts on top.
Bake the bread in the preheated oven for 70 minutes until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and allow to cool off for 10 minutes before moving the loaf from the pan.

Video

Notes

The Bananas - You want 3 large ripe bananas here. Roughly mash them with a fork but try not to turn them into complete mush, it's nice to have some texture throughout the loaf.
On Storage - For the first day keep the bread at room temperature on a cutting board so it's available for anyone to help themselves to a fresh slice. Any leftovers at the end of the day just slice them into thick slices (with a sharp serrated knife) and wrap individually in parchment paper or a compostable ziplock bag and store on the counter. This way it's super convenient to pop one in the toaster before you head out the door in the morning. Anything you don't plan to eat within a couple of days just pop in the freezer for up to 4 months and straight into the toaster oven when you crave a slice.

Nutrition