This recipe is vegan, gluten-free, dairy-, egg-, peanut-, tree nut-, soy-, refined sugar-free! It’s also low in fat so it makes for the perfect breakfast on its own or as an accompaniment to your favorite meal.
The total calories are approximately 570 kcal per serving without icing (but including nuts) which can be reduced by omitting them if they aren’t needed for dietary requirements.
In this dish, we use coconut oil because that’s what I had at hand but any type of vegetable/other oil would do as well.
- 2 cups flour
- 1/2 cup almond butter
- 1/2 cup coconut oil
- 1 cups soy milk
- 3/4 cup agave nectar or honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups mashed bananas
- 3/4 cup chopped walnuts (optional)
- 3/4 cup chocolate chips and raisins (optional)
Place the flour, almond butter, and coconut oil in a bowl. In another bowl whisk together soy milk, water, agave nectar or honey, and apple cider vinegar until combined then add to the dry ingredients.
Add vanilla extract and salt if desired.
Stir everything with a spoon for about 30 seconds before adding mashed bananas. Fold in chopped walnuts, chocolate chips (optional), raisins(optional).
Pour batter into a loaf pan lined with parchment paper.
Bake at 350°F/180°C for 45-50 minutes or until golden brown on top*. Let cool completely before removing it from the pan.
Store leftovers in an airtight container at room temperature for up to three days or in the fridge for five.