Go Back
–+ servings
Moist Vegan Banana Bread with Coconut Sugar and Almonds

Moist Vegan Banana Bread with Coconut Sugar and Almonds Recipe

This Moist Vegan Banana Bread with Coconut Sugar and Almonds is deliciously comforting and nourishing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1.5 cups All-Purpose Flour Can swap for gluten-free blend
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 0.25 teaspoon Nutmeg Optional
  • 0.5 cups Chopped Raw Almonds Substitute with seeds for nut-free
  • 3 medium Overripe Bananas Mashed, about 1½ cups
  • 0.5 cups Coconut Sugar Brown sugar can be used but alters flavor
  • 0.25 cups Neutral Oil e.g., avocado or olive
  • 0.5 cups Unsweetened Plant Milk e.g., almond, soy, oat
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Apple Cider Vinegar

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan.
  2. In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and almonds.
  3. In another bowl, mash the bananas, then mix in coconut sugar, oil, plant milk, vanilla, and vinegar until combined.
  4. Fold the dry mixture into the wet mixture gently until just combined.
  5. Pour the batter into the prepared loaf pan and sprinkle extra chopped almonds on top.
  6. Bake for about 50 minutes, checking for doneness with a toothpick.
  7. Let it cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 28gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 4gSodium: 150mgPotassium: 180mgFiber: 2gSugar: 8gVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Store the banana bread in an airtight container at room temperature for up to 3–5 days. It can also be refrigerated for up to a week or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!