- 1 and 1/2 cups mashed very ripe bananas (about 3 large bananas)
- 2 cups whole wheat flour (240 g)
- 3/4 cup brown, cane or coconut sugar (135 g)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1 flax egg
- 1/2 cup unsweetened plant milk of your choice (125 ml), I used soy milk
- 1/3 cup coconut oil (85 ml), melted
- 1 tsp vanilla extract, optional
- Preheat the oven to 350°F or 180ºC with an oven rack in the bottom third of the oven.
- Mash the bananas with a fork and set aside.
- Add the dry ingredients to a large mixing bowl (flour, sugar, ground cinnamon, baking soda and salt) and mix until well combined.
- Add all the remaining ingredients (mashed bananas, flax egg, oil and vanilla extract). Stir until well mixed.
- Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some coconut oil. Add the batter to the pan and bake for 60 to 70 minutes (my banana bread was ready in 70 minutes). Stick a toothpick into the center of the loaf and if it comes out clean, the loaf is done. Cover the top with foil if the banana bread gets browned, but the middle isn’t done yet.
- Let it cool for 15 minutes on the loaf pan before transferring it to a cooling rack and then let it cool completely. If you don’t have a cooling rack, just use a dish or what you have on hand. You can also enjoy it warm if you want, though.
- Keep the banana bread in an airtight container at room temperature or in the fridge for about 4-7 days.
- Serving Size: 1 slice (of 12)
- Calories: 204
- Sugar: 13.2 g
- Sodium: 159 mg
- Fat: 8 g
- Saturated Fat: 7 g
- Carbohydrates: 31.7 g
- Fiber: 3.7 g
- Protein: 3.7 g