It’s no secret that I love banana bread. With a few brown bananas starring at me, I thought today would be the perfect day to bake a loaf.
There’s nothing more relaxing to me than baking!
This bread is very moist, which I was a little surprised by since I used all whole wheat flour. Typically I used 1/2 whole wheat and 1/2 white flour. If you aren’t crazy about the taste of whole wheat flour, I would use the 1/2 and 1/2 mixture. Your bread may just need a few extra minutes of cooking time if you choose this mixture.
Since I was out to make a vegan bread and did not want to use eggs, I used a “chia egg” by combining 1 Tbsp chia seeds with 3 Tbsp of water. Let the chia and water mixture sit for about 5 minutes or until it gets a “goopy” egg-like consistency! Definitely try this out if you are attempting vegan baking. I think chia seeds have a slight sweetness in taste, which fit in perfectly to my banana bread! Enjoy and happy baking 🙂
Vegan Banana Chia Bread:
- 2 1/2 over-ripe bananas
- 1/2 cup brown sugar
- 1/2 cup unsweetened almond milk
- 2 tsp olive oil
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 chia egg (1 Tbsp chia seeds + 3 Tbsp water)
- 1/2 tsp salt
- 1 1/2 cups whole wheat flour
Pre-heat the oven to 350 degrees. Mash your bananas until they are fairly smooth and gooey. Add the brown sugar and almond milk. Stir until the sugar is well-incorporated and the mixture is smooth.
Add the rest of your ingredients, saving the flour for last. Add your flour slowly to make sure it is completely moistened and there re no lumps or dry spots. In either a loaf pan or small baking dish, spray a light layer of cooking spray and evenly distribute your batter. The batter show be a medium thickness with few lumps. I topped my batter with a few slices of banana, but you may choose other topping or leave it plain.
Bake your bread on 350 degrees for 35-40 minutes. The top of the bread will begin to crack and turn light brown in color. Allow your bread at least 10 minutes to cool before cutting and serving. Enjoy!