Wholefood Vegan Banana Bread
Banana bread is typically full of sugar, so I created a paleo vegan banana bread recipe that's gluten-free, naturally sweetened and uses 100% whole foods.
Makes 900 g loaf (12 serves)
Calories 209kcal
Ingredients
- 2 cups almond meal (250g)
- 1 tsp baking soda
- 1/2 tsp vanilla bean powder or 2 tsp vanilla extract
- 1/4 cup medjool dates (60g)
- 1/2 cup water (125g)
- 4 tsp lemon juice (20ml)
- 1/3 cup hemp seeds / hearts , heaped (60g)
- 3 med bananas , mashed (350g)
- 1/3 cup flaxseed / linseed meal (80ml)
Method
- (If required) Grind almonds into meal and pass through a sieve to remove lumps.
- Place almond meal into a large bowl and add baking soda and vanilla powder. Mix thoroughly.
- Put dates, water and lemon juice into a blender. Blend until dates are finely chopped.
- Add hemp seeds to blender, and blend until smooth.
- Mash bananas thoroughly by hand and pour date-hemp mix on top. Mix thoroughly.
- Add flax meal to banana-date-hemp mix and combine thoroughly. Leave to sit for 5 mins for flax to begin thickening up.
- Add wet ingredients to dry ingredients and fold through until ingredients are well combined, but no more.
- Spoon/pour mixture into a small loaf tin, lined with baking paper.
- Cover loosely with foil and cook at 180ºC/356ºF for 45 minutes, then remove foil and cook for a further 60 minutes.
- Leave on rack to cool for at least 1 hour, then slice and serve.
Preparation
- Before: -
- During: 30 mins
- After: 105 mins + cooling time
- Need: Blender, oven
Nutrition Information
Serving: 76g (1 slice); Calories: 209kcal; Carbohydrates: 16.3g; Protein: 7g; Fat: 14.4g; Saturated Fat: 1.1g; Polyunsaturated Fat: 3.5g; Monounsaturated Fat: 6.7g; Sodium: 2mg; Potassium: 376mg; Fiber: 4.8g; Sugar: 7.9g; Vitamin A: 50IU; Vitamin C: 5mg; Calcium: 70mg; Iron: 1.6mg