Description
This bread is moist, fluffy, cakey, and altogether the most perfect healthy vegan banana bread you could ask for.
Ingredients
Scale
- 3 ripe Bananas
- ⅓ cup Tahini or any nut butter
- ⅓ cup Coconut sugar
- ⅓ cup Cashew milk
- 2 tsp Lemon juice
- 1 ½ tsp Vanilla extract
- 1 ½ tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Cinnamon
- 1 ½ cups Spelt flour
Instructions
- Preheat your oven to 350° and grease your loaf pan with cooking spray. I recommend lining the pan with parchment paper, but this is optional if you’re using a non-stick pan.
- In a large mixing bowl, add in the 3 bananas and mash until no lumps remain. I like using a potato masher, but a fork also works well.
- Next, pour in the coconut sugar, tahini, milk, vanilla extract and lemon juice. Whisk together well until the batter looks homogenous. Sprinkle in the cinnamon, baking powder, baking soda and salt and whisk until combined.
- Finally, add in the spelt flour and fold into the batter using a rubber spatula. Mix the batter until the streaks of flour have disappeared — remember that over mixing the batter will make the banana cake turn out rubbery!
- Pour the batter into the prepared loaf pan and smooth out the top. Sprinkle with a generous dusting of coconut sugar for a caramelized crackly top.
- Pop the bread into the oven and bake for 45 minutes. At this point, check if the loaf is done by inserting a cake tester into the center, if it comes out clean it’s done. If not, continue to bake the loaf for another 10 minutes. Additionally, the loaf should be a dark brown and have a large crack in the middle. Once done baking, let the bread cool in the pan for 1 hour.
- Once the hour is up, remove from the pan and slice into the loaf.
- To store the bread, simply wrap it in plastic wrap or foil and store on the counter for up to 3 days or 5 days in the fridge.