Bananas are a delicious source of so many healthy vitamins and minerals, and their naturally-occurring sugars and smooth consistency make them a great choice for baking with.
I keep bananas on hand to use with plant-based milks and a high-quality protein blend for what some might call a protein/meal replacement shake but what I consider a nutrient-dense snack to enhance my daily meals. (I use Sunwarrior protein products for their high-quality organic, non-gmo, raw and vegan options.)
These big bunches of bananas tend to ripen and go brown and soft faster than I can eat them, so I wanted to come up with a good way to use them up (and preferably come up with an easy breakfast option at the same time).
With some trial and error, this recipe emerged. A soft, moist, delicious banana loaf that can be topped with just about anything you want! I’ve tried vegan dark chocolate bits (pictured above) and raw pumpkin seeds (pictured below).
I also had as many (non-vegan, non-macro) friends and family try both variations… the feedback was overwhelmingly positive. Success!
You could probably even use this exact recipe to make 12 banana muffins but I have yet to test the batter for use in that form.
Makes approximately 8 large or 16 small servings
– 1.5 cups brown rice flour
– 2 tbsp. arrowroot starch
– 1 ½ tsp. baking powder
– ½ tsp. baking soda
– pinch salt
– 1 tsp cinnamon
– 4 very ripe bananas, mashed
– ¼ cup safflower oil
– ⅓ cup maple syrup
– ½ cup plant-based milk (soy, almond, etc.)
– 1 tbsp. vanilla extract (homemade if possible)
– ¼ nuts, seeds, chocolate bits, etc., to garnish
Preheat the oven to 350 degrees F and line a bread pan with parchment paper for easy removal and clean up.
In a large glass bowl, mix the flour, starch, baking powder, baking soda, salt, and cinnamon until thoroughly combined. Make a well in the center for pouring the wet mixture into.
In a separate large glass bowl, mix mashed banana with oil, maple syrup, milk, and vanilla. Immediately pour the mixture into the flour mixture and, with a spatula or wooden spoon, gently bring the batter together without over-mixing. You do, however, want to make sure that all the flour at the bottom gets incorporated in.
Pour the batter into your parchment-lined pan and top with topping of your choice, evenly distributing it across the loaf. If you choose to use seeds or nuts as a topping, use them raw as the baking process will toast them for you.
Bake for about 45 minutes or until toothpick inserted comes out clean. Remove from oven and let sit, covered, for about a half hour or an hour, to take form. Then you can remove it from the pan, peel off the parchment paper, and continue to let it cool.
You can certainly cut into the loaf while it is still warm, but I warn you it will be very soft and probably crumble apart. The longer it cools, the firmer it gets. You could probably cool it in the fridge to make it quicker and have a firmer loaf, but I find that hungry on-lookers get their hands on it while its warm and devour it regardless!