Low-fat vegan banana bread. I love my vegan banana breads, and have quite a few variations in the recipe collection, like this Blueberry Banana Oat Spruce up your banana bread with additional add-ins and toppings! If you'd like to try a low-fat vegan banana bread recipe, this is a great one to try. Or, try adding some vegan chocolate.
You can cook Low-fat vegan banana bread using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Low-fat vegan banana bread
- Prepare of whole meal flour.
- It’s of over-ripe bananas (mashed).
- You need of caster sugar.
- It’s of chopped walnuts.
- You need of baking powder.
- Prepare of vanilla extract.
- It’s of almond milk (if required).
- It’s of olive oil (though I sometimes go in with 1/4 cup oil if the bananas are so ripe that the skin is black 😬).
Our Low Fat Banana Bread has no butter, but it's still incredibly moist and delicious. With our without walnuts, you won't even be able to tell it's healthier for you! There's just something, dare I say, All-American?, about a freshly baked loaf of banana bread. Over the years, I've tested oodles of vegan banana bread recipes and never settled on one that I thought was "it".
Low-fat vegan banana bread instructions
Preheat the oven to 180C / 350 F.
Mix the dry ingredients on a large mixing bowl. Now add the vanilla extract, and gently fold in the mashed bananas and olive oil to make into a smooth batter..
Line a baking tin with grease-proof paper. Pour the batter in the tin and bake for 40 minutes. [As ovens tend to vary, do the toothpick test in the centre of the loaf. If the toothpick comes out clean means the loaf should be ready). Once cooled to room temperature, enjoy the goodness of your freshly baked banana bread. Store in an airtight container. It keeps for roughly a week in the refrigerator and about 3 days at room temperature..
Too dense, too dry, too moist, lacking banana flavour, too sweet, not sweet enough, etc. This version swaps out the butter for oil and the egg for a flax egg. Once baked, you can barely tell the difference from regular banana Butter is the easy switch; it's just a fat for a fat. For this particular recipe, I used walnut oil because I like the light nutty flavor it adds. Lower sugar, lower calories, the same great taste!
