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Best Ever One Bowl Vegan Banana Bread

Yields9 Servings

The perfect way to clean out your pantry and use up those browning bananas in your fruit basket - feel free to substitute away; banana bread is surprisingly forgiving.

Vegan Banana Bread Cooling on a wire rack

Wet Ingredients
 2 overly ripe/browning bananas, peeled and mashed
 ⅓ cup avocado oil
 ¼ cup plant milk
 1 tbsp vanilla extract
Dry Ingredients
 1 cup all purpose gluten free (or traditional) flour
 ¾ cup almond meal - or sub flour of choice
 ½ cup brown sugar
 1 tbsp ground flax seed
 1 tsp baking soda
 1 tsp ground cardamom (ideally freshly ground!)
 1 tsp cinnamon
 ½ tsp salt
Add-Ins
 ½ cup chocolate chips
 ¼ cup chopped pecans
Optional for Serving
 Miyokos Cultured Vegan Butter, Salted
1

Preheat your oven to 350°F.

Prepare your bread tin by brushing down with oil (I'm using a 9.5" X 5.5" tin). *NOTE* If your bread tin is old or isn't a non-stick tin, be sure to line with parchment paper to prevent sticking.

2

In a large bowl, mash your bananas with a fork. Next, add in your remaining wet ingredients and stir to combine.

3

Add in your dry ingredients and then stir very well until fully combined and well mixed.

4

Lastly, fold in your chocolate chips and pecans.

5

Transfer to your prepared bread tin and bake in the center of the oven for ~45 - 50 min. Check your bread using the toothpick method for doneness.

6

Remove from the oven and allow to cool for 10 minutes in the pan and then transfer to a wire rack to finish cooling.

7

Serve warm with Miyokos butter ♥

Nutrition Facts

Serving Size 1" slice

Servings 0