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Vegan Banana Bread


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1 h servings 218 cals
Original recipe yields 24 servings (2 loafs)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.
  2. Process pecan halves in a food processor until a flour forms; transfer to a bowl. Process oats in the food processor until a flour forms; add to pecan flour. Mix bananas and sugar together in a bowl; add to pecan flour mixture. Stir white whole wheat flour, baking powder, coconut oil, and salt into pecan flour mixture until batter is thick and well mixed. Spoon batter into prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.


  • Cook's Note:
  • Keep coconut oil just at melted and not too warm. It melts at 77 degrees F (25 degrees C).

Nutrition Facts

Per Serving: 218 calories; 14.1 g fat; 22.9 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 135 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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I've made it twice now and my family loves it! It tastes as good or better than non-vegan bread.

Halved the recipe and made these into 12 muffins, had to substitute walnuts for pecans because that's what I had on hand. Baked for about 25 minutes, turned out moist and delicious.

No drastic changes just added walnuts with the pecans and usd only two large bananas only because I do not like an over powering flavor of banana. :) Yes I will be making it again

Surprisingly as good as regular banana bread!