Plant-Based Blender Banana Bread is the perfect treat! This banana bread is sweetened only with bananas and filled with healthy ingredients. Ready in an hour and made only in your blender!
Yum, banana bread. Am I the only one who gets extreme nostalgia about banana bread. I have so many good memories of my mom making banana bread. My sister and I would help mash up the bananas or stir the batter. Something about banana bread makes me think about the simpler days.
This Plant-Based Blender Banana Bread is definitely healthier than the one I had as a kid (read: no added sugar, no eggs, no dairy), but it's still delicious and it still brings back the memories.
Plus, my love for bananas has grown exponentially since I was younger. Frozen bananas are a daily snack for me and Banana Nice Cream is definitely one of my favorite treats. Nature's candy is so delicious, I'll eat bananas in anything!
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Recipe Video
Why I love Plant-Based Blender Banana Bread
- Dietary needs - this banana bread recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
- Made in a blender - you don't even need a bowl! All you need is a blender or food processor.
- Sweetened with bananas - there's no sweetener in this recipe besides bananas! Not even date sugar (which I often use in baked goods). Very ripe bananas are super sweet and also come with fiber and nutrients that you don't typically find in sugar.
Ingredient Notes
Plant-Based Banana Bread is filled with healthy ingredients.
- Bananas: for best results, use bananas that are very brown and spotty. The bananas are the only sweetener in this bread, so maximize the sweet flavor with the ripest bananas you can get your hands on.
- Almond Butter: I used my homemade almond butter, but a store-bought almond butter with no added sugar or added oils is also fine. You could also use any other neutral tasting nut butter like mixed nut butter or walnut butter.
- Baking Powder & Apple Cider Vinegar: the combination of an acid (ACV) and a base (baking powder) creates a reaction that allows the bread to rise properly. The reaction causes air bubbles to form, leaving your bread light and airy. Don't skip these ingredients!
- Cinnamon
- Flours: Oat Flour & Almond Flour. I've used a combination of flours in this recipe to achieve a perfect texture! Banana breads with all oat flour turn out very mushy while banana breads with almond flour aren't soft enough. Using both oat flour and almond flour helps create a soft bread consistency
- Ground Flaxseed: flax serves as replacement for an egg. It helps bind the bread together. You could also use ground chia seeds.
How to make Plant-Based Blender Banana Bread
To make this delicious Plant-Based Banana Bread all you need is a blender or food processor!
Step 1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.
Step 2. In a blender or food processor, process four of the bananas until they reach a liquid consistency.
Step 3. Add in the almond butter, baking powder, and apple cider vinegar and cinnamon and process until smooth.
Step 4. Pulse in (or blend until just combined) the oat flour, almond flour, and ground flaxseed until combined.
Step 4.5 If you want, you can stir in some chocolate chips, walnuts, almonds or whatever add-ins you love. I recommend using about ⅓ cup of whatever you're adding.
Step 5. Spread the mixture into the lined loaf pan. Cut the remaining banana in half lengthwise and place the slices on top.
Step 6. Bake for 55-60 minutes or until the top is lightly brown and a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and allow to cool for at least 15 minutes.
FAQ & Expert Tips
Since this banana bread is made from whole food plant-based ingredients, it will not last very long on the counter. Store your leftovers in the fridge wrapped in foil for up to a week.
Yes! If you have any sort of blender, food processor, or immersion blender that is ideal. Use whatever you have.
Even if you don't have a blender you can still make this banana bread. When mashing your bananas spend a few minutes making sure every lump and bump is smoothed out. The goal is for your bananas to be as close to liquid as possible. When you add the other ingredients, just be sure to stir well.
Recipe Prayer
Lord thank you for bananas. Thank you for teaching us to transform them into delicious, healthy banana bread. Amen.
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📖 Recipe
Plant-Based Blender Banana Bread
Equipment
Ingredients
- 5 Medium Very Ripe Bananas divided
- ¼ Cup Almond Butter
- 1 Tablespoon Baking Powder
- 1 Tablespoon Apple Cider Vinegar
- ½ Teaspoon Cinnamon
- 1 Cup Oat Flour gluten free, if necessary
- ¾ Cup Almond Flour
- 2 Tablespoons Ground Flaxseed
Instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper.
- In a blender or food processor, process four of the bananas until they reach a liquid consistency.
- Add in the almond butter, baking powder, and apple cider vinegar and cinnamon and process until smooth.
- Pulse in (or blend until just combined) the oat flour, almond flour, and ground flaxseed until combined.
- Spread the mixture into the lined loaf pan. Cut the remaining banana in half lengthwise and place the slices on top.
- Bake for 55-60 minutes or until the top is lightly brown and a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and allow to cool for at least 15 minutes. Store leftovers in the fridge for up to a week. Enjoy!
Nutrition
Nutrition information is an estimate.
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