Banana bread is my go to weekly meal prep breakfast. It tastes delicious, it's easy to make on a Sunday night, the entire house smells like a bakery, and I get excited every morning when getting out of bed to have a thick slice of banana bread for breakfast!
Choosing The Right Banana
Crafting this spiced dream begins with the choice of bananas. Go for the super ripe ones, their skins speckled with black. This promises a natural sweetness and a perfect moist texture to the bread. These bananas minimize the need for added sweeteners. This recipe just has a hint of maple syrup to elevate the richness without relying on refined sugars. That's right, it's refined sugar-free and still tastes delish! I do like a less sugary breakfast than others so feel free to play around with the maple syrup content if you like things a bit more sweet. Honestly, the riper the banana, the sweeter it will be and the more moist the loaf. The secret lies with the bananas (not Charlotte- any National Treasure fans here??).
How Is It Vegan?
Despite this banana bread being vegan and containing no eggs, it has the perfect moist and fluffy texture. I mean look at that, come on!! It's mouthwatering! This fluffy texture is from 2 things: 1. the vegan buttermilk made by combining apple cider vinegar and almond milk and waiting 5-10 minutes for it to curdle. And 2. the flaxseed and water combo creating a flax egg (the vegan replacement to an egg).
Meal Prep Banana Bread
Every Sunday night (or Monday night if I'm too lazy on Sunday) I make a banana bread loaf for the week. I sometimes go with an OG loaf like this one, and other times I switch it up and make a unique loaf! A few of my favorites are:
Regardless of what flavor you choose, it's perfect to have for breakfast the entire week! I love cutting thick bakery type slices and pairing with whatever fruit is in season. Keep it on the counter for 2 days after you bake it then move to the fridge for an additional 3 days. Enjoy!
Vegan Banana Bread
Ingredients
- ⅔ cup of Almond Milk
- 1 tablespoon of Apple Cider Vinegar
- 4 Bananas (mashed and suuuuuper ripe)
- ½ cup of Maple Syrup
- 2 tablespoon of Ground Flax Seed
- 2 - 3 tablespoon of Almond Butter
- 1 teaspoon of Pure Vanilla Extract
- 1 cup of Whole Wheat Flour
- ½ cup of White Flour (can do all wheat or white if preferred)
- 2 teaspoon of Cinnamon
- 1 teaspoon of Baking Soda
- ¾ teaspoon of Baking Powder
- ½ teaspoon of Sea Salt
- [Optional] Chocolate Chips & a Banana to top it
Instructions
- Preheat the oven to 350F
- Combine milk and apple cider vinegar and let it sit for 5 minutes. Meanwhile, mash your bananas and combine with all other wet ingredients.
- Add your milk mixture and ground flax seeds then mix.
- Add your dry ingredients and mix until combined.
- Add your chocolate chips then pour into a parchment paper/greased bread pan. Slice a banana and put on top for an additional flair!
- Bake for 45-55 minutes then let it cool for 30 minutes before enjoying!
I hope you enjoy this recipe as much as I do! Please rate the recipe below and share your own tips when baking this!
[…] If you’re looking for a toned down chocolate version of this banana bread, check out my OG vegan banana bread recipe! […]