How to Cook Appetizing Low-fat vegan banana bread

Low-fat vegan banana bread. If you'd like to try a low-fat vegan banana bread recipe, this is a great one to try. Vegan Banana Bread (no oil, low fat) - walnuts for crunch, or substitute vegan chocolate chips for a dessert bread! Another way to make this banana bread is to substitute the walnuts for vegan (dark chocolate) chocolate chips.

Add the bananas to the bottom of a medium mixing bowl and mash well, add in the remaining wet ingredients and mix well. Add the dry ingredients to the wet ingredients and mix until just until incorporated. I eat regular vegan banana bread, Paleo banana bread, Paleo vegan banana bread, low fat banana bread, and all sorts of banana breads, with oils, nut butters (a fun one), and ones like this one! You can have Low-fat vegan banana bread using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Low-fat vegan banana bread

1. Prepare 2 cups of whole meal flour.
2. It's 3 of over-ripe bananas (mashed).
3. You need 1/3 cup of caster sugar.
4. Prepare 1/3 cup of chopped walnuts.
5. Prepare 2 tsp of baking powder.
6. You need 2 tsp of vanilla extract.
7. Prepare 2 tbsp of almond milk (if required).
8. It's 1/3 cup of olive oil (though I sometimes go in with 1/4 cup oil if the bananas are so ripe that the skin is black 😬).

Some people need low fat, whereas others may need low carb or whatever your necessities are in order for you to live a healthy life! Banana bread is a breakfast staple for many and a welcome treat at tea time, as well. For vegans, banana bread is usually a no-go without the appropriate substitutions. While most banana bread recipes contain dairy and eggs, this vegan banana bread variation uses neither, yet it's still moist and delicious.

Low-fat vegan banana bread step by step

1. Preheat the oven to 180C / 350 F.
2. Mix the dry ingredients on a large mixing bowl. Now add the vanilla extract, and gently fold in the mashed bananas and olive oil to make into a smooth batter..
3. Line a baking tin with grease-proof paper. Pour the batter in the tin and bake for 40 minutes. [As ovens tend to vary, do the toothpick test in the centre of the loaf. If the toothpick comes out clean means the loaf should be ready). Once cooled to room temperature, enjoy the goodness of your freshly baked banana bread. Store in an airtight container. It keeps for roughly a week in the refrigerator and about 3 days at room temperature..

Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough. Happy ending alert: This vegan banana nut bread recipe is "just right" in every way. The addition of yogurt to the recipe adds even more softness without weighing this bread down, and it's sweetened with pure maple syrup instead of refined sugar. Thanks to the extra banana, the bread needs just half a cup of sweetener for the entire recipe—half of what is called for in banana bread recipes from Martha Stewart, Food Network, Rachael Ray.