Description
A methodical approach to making a lower sugar whole grain banana bread suitable for a vegetarian diet.
Ingredients
Scale
- 1 ½ cups (360g) very overripe mashed bananas
- ⅓ cup (80ml) pure maple syrup
- ¼ cup (60ml) oil (neutral oil such as avocado oil recommended)
- ¼ cup (60ml) non-dairy milk
- 1 tsp (5ml) apple cider vinegar
- 2 cups (240g) whole wheat flour (be sure not to pack the flour)
- 1 tsp (5g) baking soda
- ½ tsp (3g) fine sea salt
- ½ tsp (1g) cinnamon
- 1 tsp (5ml) pure vanilla extract
- ½ cup (90g) chocolate chips (optional)
Instructions
- Step 1: Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat. Spray a 9×5 inch loaf pan with cooking spray and line with parchment paper to ensure easy removal of the bread later.
- Step 2: Make Vegan Buttermilk: In a small bowl, combine ¼ cup (60ml) non-dairy milk with 1 tsp (5ml) apple cider vinegar. Stir gently and set aside for a few minutes. This mixture acts as a vegan buttermilk to help the bread rise.
- Step 3: Mash Bananas: Place 1 ½ cups (360g) very overripe mashed bananas in a large mixing bowl. Mash well with a fork until smooth and even in texture for consistent sweetness and moisture throughout the bread.
- Step 4: Combine Wet Ingredients: To the mashed bananas, add ⅓ cup (80ml) pure maple syrup, ¼ cup (60ml) oil, 1 tsp (5ml) pure vanilla extract, and the milk and vinegar mixture. Whisk well to combine all wet ingredients thoroughly but avoid over-mixing.
- Step 5: Add Dry Ingredients: Gradually add 2 cups (240g) whole wheat flour (lightly scooped, do not pack), 1 tsp (5g) baking soda, ½ tsp (3g) fine sea salt, and ½ tsp (1g) cinnamon to the wet mixture. Stir gently with a wooden spoon until just barely combined, leaving a few flour streaks for a light texture.
- Step 6: Fold in Extras: If using, gently fold in ½ cup (90g) chocolate chips or nuts at this stage. Mix only a few more times to avoid over-working the batter which can result in a denser bread.
- Step 7: Prepare for Baking: Pour the batter into the prepared loaf pan lined with parchment paper. Smooth the top lightly with a spatula if needed.
- Step 8: Bake with Covering: Bake on the center rack for approximately 1 hour and 15 minutes. When about 25 minutes remain, cover the bread loosely with foil to prevent over-browning while allowing the loaf to cook fully inside.
- Step 9: Cool Before Slicing: Remove from oven and allow to cool in the loaf pan on a wire rack for 10 minutes. Then carefully lift the bread out using the parchment paper and cool completely on the wire rack before slicing. Proper cooling helps set the texture and prevents crumbling.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days, avoiding direct sunlight or heat sources.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap slices tightly in plastic wrap or aluminum foil and store in a freezer-safe container for up to 3 months. Thaw at room temperature prior to eating.
- To avoid dense bread, mash bananas thoroughly until smooth for even batter incorporation.
- Cover the bread with foil after 50 minutes to prevent excessive browning while baking through.
- Do not overmix batter after adding dry ingredients to maintain a light texture and prevent sinking in the middle.
- For moister bread, add an additional tablespoon of oil to the wet ingredients.
- Optionally, add ½ tsp nutmeg with the flour for aromatic warmth.
- Serve slices with almond butter or coconut yogurt as spreads.
- Pair with mixed berries or a light fruit salad for a balanced breakfast or snack.
- Incorporate into banana bread French toast or smoothies for different uses.
- Top with a drizzle of honey or sprinkle cinnamon or shredded coconut for added flavor notes.
- Substitute chocolate chips with chopped nuts or seeds (such as walnuts or chia seeds); lightly toast nuts before folding in for extra flavor.
- This recipe is vegetarian but not vegan due to the inclusion of Greek yogurt (note: original recipe calls for Greek yogurt but provided ingredients do not list it; follow listed ingredients exactly).
- This recipe is not gluten-free; it uses whole wheat flour.
- Use very overripe bananas heavily speckled for maximum natural sweetness and moisture.
- Opt for white whole wheat flour for a milder flavor and increased fiber content.
- Use pure vanilla extract rather than imitation to keep natural flavor integrity.
- Neutral oils like avocado are recommended to keep the bread’s flavor clean and balanced.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg