This banana bread exceeds all expectations. It's moist, sweet from the bananas, nutty, and decadent. Make it for a special treat or gift. I hope you enjoy it as much as I do!

Yields12 Servings
Ingredients
 1 ½ cups whole wheat pastry flour
 ½ cup almond flour (almond meal)
 1 tsp baking soda
 1 tsp salt
 ½ tsp ground cinnamon
 ½ cup apple butter (find a brand with as little sugar as possible or make your own)
 ¼ cup almond butter, chunky preferred
 ¼ cup pure maple syrup
 ½ cup turbinado cane sugar or dry sweetener of your choice
 1 ½ tsp pure vanilla extract
 2 tbsp aquafaba
 3 ripe bananas, mashed (1 cup)
 ½ cup toasted, chopped walnuts
 ½ cup toasted, chopped pecans
 ½ cup dried cranberries (or cherries or any dried fruit you like)
 ¼ cup raw pepitas (pumpkin seeds) or sunflower seeds
 ¼ cup vegan dark chocolate chips (optional if not using dried fruit)
Directions
1

Preheat oven to 350 degrees. Lightly spray 4 mini loaf pans with baking spray by spraying a very small amount in the pan and spreading it with a paper towel or line pans with parchment paper, leaving some overhanging. You could also use a large loaf pan, 9 x 5 inches, also lightly sprayed or lined with parchment paper.
In a bowl, combine flours, baking soda, salt, and cinnamon.
In a large bowl, stir together apple butter, almond butter, turbinado sugar, maple syrup, aquafaba, and vanilla. Mix well. Add the mashed bananas. Add the flour mixture, stirring until just combined. Do not overmix. Stir in the walnuts, pecans, pepitas, and cranberries. Spoon batter into prepared pans. For mini loaves, bake approximately 35 minutes, or until a toothpick inserted in the center comes out clean. For 9 x 5 pan, bake for 1 hour. Let cool in pan on a wire rack for 10 minutes. Lift out of pans using parchment paper overhang. Cool completely before slicing. (except for that little end piece you test)

Ingredients

Ingredients
 1 ½ cups whole wheat pastry flour
 ½ cup almond flour (almond meal)
 1 tsp baking soda
 1 tsp salt
 ½ tsp ground cinnamon
 ½ cup apple butter (find a brand with as little sugar as possible or make your own)
 ¼ cup almond butter, chunky preferred
 ¼ cup pure maple syrup
 ½ cup turbinado cane sugar or dry sweetener of your choice
 1 ½ tsp pure vanilla extract
 2 tbsp aquafaba
 3 ripe bananas, mashed (1 cup)
 ½ cup toasted, chopped walnuts
 ½ cup toasted, chopped pecans
 ½ cup dried cranberries (or cherries or any dried fruit you like)
 ¼ cup raw pepitas (pumpkin seeds) or sunflower seeds
 ¼ cup vegan dark chocolate chips (optional if not using dried fruit)

Directions

Directions
1

Preheat oven to 350 degrees. Lightly spray 4 mini loaf pans with baking spray by spraying a very small amount in the pan and spreading it with a paper towel or line pans with parchment paper, leaving some overhanging. You could also use a large loaf pan, 9 x 5 inches, also lightly sprayed or lined with parchment paper.
In a bowl, combine flours, baking soda, salt, and cinnamon.
In a large bowl, stir together apple butter, almond butter, turbinado sugar, maple syrup, aquafaba, and vanilla. Mix well. Add the mashed bananas. Add the flour mixture, stirring until just combined. Do not overmix. Stir in the walnuts, pecans, pepitas, and cranberries. Spoon batter into prepared pans. For mini loaves, bake approximately 35 minutes, or until a toothpick inserted in the center comes out clean. For 9 x 5 pan, bake for 1 hour. Let cool in pan on a wire rack for 10 minutes. Lift out of pans using parchment paper overhang. Cool completely before slicing. (except for that little end piece you test)

Plant-Based Hippie Banana Bread (Oil and Dairy Free)
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17 replies
  1. Susan Stark
    Susan Stark says:

    If this is ANYTHING like your amazingly delicious Plant-based Oil Free Pumpkin Bread, I am sure we will be making this a weekly treat! Thank you for your INCREDIBLE recipes!

    Reply
  2. Robin Broussard
    Robin Broussard says:

    I have been having some epic baking fails lately and was ready to abandon the WFPB oil-free approach. Thank GOODNESS I decided to try one more time . . . . this banana bread is amazing. In spite of the fact that I had to sub peanut butter for almond butter, and didn’t have any cranberry or pepitas (will definitely have all of those ingredients on hand when I make this again) it is still just what we had been longing for! Thank you for all of the beautiful food you share with us Chef Julia.

    Reply
  3. Kim
    Kim says:

    Would this recipe still work if I omitted the chopped nuts, cranberries, and seeds? My kids prefer plain banana bread.

    Reply
    • chef-Julia.com
      chef-Julia.com says:

      Yes it is. I subbed dried mango for the dried cranberries and subbed chopped blanced almonds for the pecans. I added 1/4 cup shredded unsweetened coconut.

      Reply
  4. Ellen Fife
    Ellen Fife says:

    Just wondering if one could replace the turbinado sugar with brown sugar and use apple sauce for the apple butter. I have everything but these two. Thank you, Ellen Fife

    Reply
  5. Lynn Charland
    Lynn Charland says:

    I made this bread today, replacing egg white for the aquafaba. It was a success. Easy to make and loved by the family. Thank you!

    Reply

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