You know the “How do you know if somebody’s vegan? Don’t worry, they’ll tell you” meme? It’s a dumb joke, but true to a degree. It’s pretty unavoidable while making new friends unless you never want to eat or drink around them (equally unavoidable). I have no problem with people asking why I’m vegan, but sometimes it’s phrased as “You’re vegan to be healthier, right?” and even “If you’re vegan, shouldn’t you be skinnier?”. To avoid any further assumptions: no, I’m not vegan for health reasons. Often times it’s a bonus, but you can make a vegan version of anything! Including banana bread. Oh god, this banana bread. I had a bad craving and just went for it.
This recipe is vegan, gluten-free and soy-free. It can easily be modified to nut-free and refined sugar-free as well.
- 3 medium ripe bananas
- 2 cups all purpose gluten-free flour — I used Bob’s Red Mill.
- 2/3 cup coconut oil — must be liquid, so keep at room temperature.
- 1/2 cup vegan chocolate chips (to make refined sugar-free: substitute for carob chips or cacao nibs)
- 1/4 cup raw walnuts (to make nut-free: substitute for pumpkin seeds or rice crisps to add crunch)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of raw pink salt
- Standard 9×5 inch loaf pan, either non-stick or foil
- Large mixing bowl
- Medium mixing bowl
- Potato masher, if not fork will work as well.
- Preheat oven to 375 F.
- In large mixing bowl, sift flour to make everything mix more easily by whisking flour for 30 seconds.
- Add baking soda and baking powder to mixing bowl. Whisk it on in as well.
- Peel bananas, slice into chunks and add to medium mixing bowl. Mash until thoroughly combined.
- Add mashed banana to larger mixing bowl, then add coconut oil, cinnamon and pinch of salt. Incorporate using a fork until a cookie dough-like consistency is reached.
- Break raw walnut pieces up into smaller pieces, then add to large mixing bowl with chocolate chips. Gently mix together, but be careful not to overdo it.
- Oil pan with coconut oil. Spoon batter in evenly, then flatten out on top. Pan should be a bit more than halfway full of batter. Sprinkle additional chocolate chips and walnuts on top if desired.
- Bake in oven for 20 minutes or until top is lightly browned. Test with toothpick by inserting — if it comes out clean, it’s ready to eat!
- Let cool at least 1 hour before slicing.
Dig in! Makes approximately 8 slices.