Vegan Banana Bread (Soy Free, Dairy Free, Refined Sugar Free)

Usually I make half of this recipe, but I wanted to make a big banana bread (and some banana bread muffins too), so I decided to double the "normal" recipe. I have never shared this vegan banana bread recipe with you, so I have decided to do it now.

This banana bread is fluffy, but firm at the same time, it is sweet because of the bananas and maple syrup, if you are a "real" sweet tooth, you can add more maple syrup😂

Makes: a very big banana bread

Ingredients

- 2 cups (160 gram) almond meal - 2 cups (240 gram) whole wheat meal - 6 bananas - 3 flax eggs (3 tablespoons ground flax seeds + 6 tablespoons water) - 2 tablespoons maple syrup (I think it is sweet enough when you use 2 tablespoons, but you can use more if you like it really sweet).

- Handful of nuts (I used walnuts and pecans)

- 2 teaspoons apple cider vinegar - 2 teaspoons baking soda

- 2 teaspoon baking powder

- 1 teaspoon cinnamon - Pinch of salt

Method - Pre-heat the oven to 180 degrees (350F) - Make the flax eggs by mixing 3 tablespoons of flax seeds with 6 tablespoons of water and let this stand for about 10 minutes. - Place the dry ingredients in a bowl and stir well. - Place the wet ingredients (also the flax eggs) in a bowl and stir well.

- Put the 2 batters in a bowl and stir well. - Put baking paper in the loaf pan. - Put the batter into the loaf pan. - Bake the banana bread for about 30 minutes, but check regularly because every oven is different. - When your banana bread is ready you can take it out of the oven and let it cool.

Enjoy!

Storage - You can keep the banana bread in the fridge for a week - You can keep the banana bread in the freezer for two/three months

Did you make this recipe? I would love it if you let me know how it turned out! Leave a comment below and share a picture on Instagram with @healthy_foodlover__