BANANA BREAD | 30 DAYS OF VEGAN

I think I may have found (and adjusted) the most amazing recipe for banana bread! It’s fluffy and moist and extra tasty! And the best part is that it’s vegan! So all you vegan babes can still enjoy this delicious treat without feeling guilty.

One of my favorite things about making bread is that it’s so simple to put the batter into a muffin pan and turn it into a quick and easy, on the go breakfast! No need to change the recipe. Simply grab a muffin pan and you’re good to go!

By the way, this recipe is husband and kid approved! Just in case you have picky eaters 😉 *keep scrolling for the ingredients!

Directions
Preheat oven to 350 degrees. Grease loaf pan or line with parchment paper.

In a medium mixing bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon and salt.

In a separate bowl, mash bananas. Make sure there are no large lumps, small lumps are ok.

Once bananas are mashed, add in brown sugar, coconut oil and vanilla.

Slowly add dry ingredients to the wet ingredients and fold in until just combined. Be sure not to over mix so your bread doesn’t come out stiff. Lastly, add and fold in pecans.

Bake for 30-40 minutes for a standard loaf pan. Use a toothpick to check doneness. Cook for additional 5 minutes at a time until toothpick comes out clean. Let cool completely, cut and serve.

Ingredients
4 ripe bananas
1 1/2c all-purpose flour
1 1/2tsp baking powder
1/2tsp baking soda
dash of nutmeg
1/4 tsp cinnamon
pinch of Himalayan pink salt
1/3c brown sugar
1/4c refined coconut oil, melted
1tsp vanilla extract
chopped pecans (optional)

Let me know if you’ve tried the recipe and if you liked it! If you have Instagram, be sure to share your pictures recreating it and tag me so I can see! @k.ddelgado