Embracing a healthier diet doesn’t mean abandoning sweet treats.

Instead you’ll need to incorporate more wholesome ways to satisfy your sweet tooth. Enter homemade banana bread.

Chef Amanda McCreath is sharing her recipe for delicious, healthy banana bread that’s full of flavour from ripe bananas and has fibre from whole wheat flour. And it’s vegan to boot.

Whip up a loaf on the weekend, and you’ll have a quick treat or an easy, healthy option for breakfast ready for during the week. Just slice and go.

Ingredients

• Two to three very ripe bananas
• ⅓ cup coconut oil
• 1 teaspoon baking soda
• Pinch of salt
• ¾ cup sugar (½ cup if you would like it less sweet, 1 cup if you want more sweetness)
• 1 flax egg (1 tablespoon ground flax seeds in ¼ cup of hot water, allow to sit for 15 minutes to thicken)
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour

Method:

1. Preheat the oven to 350°F (175°C), grease a 4×8 inch loaf pan using coconut oil.

2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the coconut oil into the mashed bananas.

3. Mix in the baking soda and salt. Stir in the sugar, flax egg, and vanilla extract. Mix in the flour.

4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to one hour or until a tester inserted into the centre comes out clean.

5. Remove from oven and let cool in the pan for a few minutes, then remove the banana bread from the pan and let cool completely before serving.

Slice, serve, and enjoy!

If you liked this recipe be sure to check out our other quick and easy recipes for busy people: vegan pumpkin soup, lemon garlic gluten-free chicken pasta, and how to make gravlax.