One of my favorite things to do on a fall Saturday morning is to fill the house with the scent of freshly baked bread…and then eat it, of course. My banana nut bread gets the job done! This recipe yields a loaf that is crunchy on the outside and perfectly moist on the inside. And if you can manage to not eat all of it immediately, it freezes incredibly well! Whether you are going for your regular morning coffee, a pumpkin spiced latte or cinnamon apple tea, this bread is the perfect companion!
What You’ll Need
1 cup whole wheat flour
¾ cup coconut flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup almonds, pecans or walnuts
3-4 medium ripe bananas (about 1 cup mashed)
½ cup softened vegan butter
1 cup brown sugar (sub coconut palm sugar for a less sweet bread)
1 teaspoon vanilla
½ cup coconut milk (or other plant milk)
1 tablespoon ground flax or chia seeds
Cinnamon, nutmeg and chia seeds to garnish
What You’ll Do
- Preheat your oven to 350F.
- Grease a standard bread loaf pan and set aside.
- Mix the whole wheat flour, coconut flour, baking soda, baking powder and salt together in a large mixing bowl.
- Stir in the nuts until coated with flour mixture.
- In a medium bowl, mix the mashed bananas, vegan butter, sugar, vanilla, coconut milk and ground flax or chia seeds together. You can hand mix or use a food processor or blender until the mixture is smooth.
- Mix the wet ingredients into the dry ingredients until just combined.
- Pour the mix into the bread pan. For a crunchy textured top, do not smooth the top of the batter.
- Sprinkle cinnamon, nutmeg and chia seeds over the top of the bread.
- Bake for 40-55 minutes until the top of the bread is golden brown and a toothpick inserted into the middle of the bread comes out clean.
- Remove from oven and cool for about 10 minutes in the pan.
- If eating now, slice the bread and enjoy warm.
- Transfer the bread to a cooling rack after 10 minutes of cooling in the pan.
- Once completely cool, slice the loaf.
- Lay the bread slices flat on a parchment lined baking sheet.
- Place the baking sheet into the freezer for a minimum of 2 hours.
- Once the slices are frozen, store them together in a freezer bag.
- When ready to eat, remove the desired amount from the freezer and warm in a toaster oven or conventional oven on 350F. The bread can be microwaved but oven warming better maintains the desired texture.
Did you make this recipe? Share a pic on Instagram and tag @maternallyspeaking!