Walnutty Banana Bread

You will got nuts for this perfect banana bread! And it's vegan and refined sugar free!

Ok, wow. Just take that in for a second. The perfectly brown edges, the pieces of walnut peaking out at the top, and the sliced banana placed at the center! We're just obsessed with banana bread!

They're so versatile and easy to make. You can choose to bake the original loaf (simple, clean, banana goodness), a chocolate loaf (rich and indulgent), a pumpkin loaf (if you wanna get in the fall spirit), and they're so much more!

Today we're sharing our walnutty loaf (filled with a perfect crunch).

how to achieve the PERFECT loaf

Ripe Bananas, this is what bring sweetness to your loaf.

• Unripe Banana: If you really want to make banana bread but your bananas aren't brown yet we've got you're back. Bake your bananas in the oven (with the skin on) at 300F to 350F, keep and eye on them. Once they're brown take them out.

• Frozen Banana: If you have frozen bananas just let them thaw and you can use them in this recipe!

Aquafaba, aka chickpea water, is the secret to a fluffy loaf

• Tip: To always have aquafaba on hand, we always freeze the aquafaba when we make something with chickpeas (never throw our the liquid)

• Substitution: Flax egg, a suitable substitution. 1 tbsp ground flax seed and 3 tbsp water. Chia egg, 1 tbsp of grounded/blended chia seeds and 3tbsp water.

Apple cider vinegar, works with the plant-milk to create a "buttermilk" and is used to activate the baking soda.

• Lemon juice is a perfect substitution

If you try this recipe, tag us on Instagram @daoeats so we can see your delicious re-creations and feature them! We also love when you share your reviews in the comments below, and if you make any fun substitutions, let us know how it worked out!

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Serving Size: 8 slices

Prep Time: 30 mins

Cook Time: 1hr 15mins

Total Time: 1 hr 45mins

Description

You will got nuts for this perfect banana bread! And it's vegan and refined sugar free!

Ingredients:

3 tablespoons aquafaba*

1/4 cup + 2 tablespoons (90 mL) almond milk, or unsweetened plant-based milk of choice

1 tablespoons apple cider vinegar (optional but helps create a fluffy banana bread)

1/3 cup (75 mL) avocado oil, or any neutral-tasting oil

1/2 cup coconut sugar or organic brown sugar, loosely packed

1 teaspoon vanilla extract

3 medium very ripe bananas (+1 for topping)

2 cups (240g) all-purpose flour, spooned and leveled

1/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon cinnamon (optional)

1 cup of walnuts

Instructions:

1. Preheat your oven to 350F. Line a 8x4-inch loaf pan with parchment paper or aluminum foil

2. Pour the aquafaba into a medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed until uniformly foamy.

3. In a small bowl combine the almond milk, lemon juice, and vanilla together. Set this aside for 5 minute.

4. In a large mixing bowl, add the oil and sugar. Mix using the electric mixer or a whisk until well combined. Add the whipped aquafaba and mix until well incorporated. Add in the plant-based milk mixture and stir until smooth

5. Peel and mash the banana in the medium bowl used before. Then combine with the liquid mixture

6. Sift flour, salt, baking soda, and cinnamon (if using) to the mixing bowl. Gently stir with a spatula until barley combined (it's ok to see some pieces of flour, you don't want to overwork your mixture)

7. Gently fold in half of your walnuts

8. Then pour the batter into your loaf pan. Decorate with the remaining walnuts and slice a banana in half, length wise.

9. Bake for 40-45 mins or until a toothpick comes out clean. Dust with cinnamon and allow the loaf to cool in the pan for 10 mins, then gently remove from the pan onto a wire rack and let it cool for an additional 30 mins before slicing. **

10. Drizzle some peanut butter (or any nut butter) on top and enjoy!

11. To store banana bread, place in an airtight container in the fridge for up to 5 days.

Notes

* if you don't have aquafaba substitute with a flax egg (1 tbsp ground flaxseed and 3 tbsp water)

** don't slice early, we know it's hard but waiting for your loaf to cool ensures that it stays together when slicing.

Serving Size: 1 slice

Calories: 395

Sugar: 26.2g

Sodium: 194mg

Fat: 18.7g

Saturated Fat: 2.2g

Carbohydrates: 54.5g

Fiber: 3.7g

Protein: 7g

Calculated through MyFitnessPal