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The best, healthy vegan banana bread recipe from Nourish & Glow by Jules Aron! Perfectly moist and bursting with flavor.
Disclaimer: I received a copy of Nourish & Glow by Jules Aron for review. All opinions are my own.
Soooo…… don’t you just want to curl up with a hot cup of coffee or tea and a giant slice of this just-out-of-the-oven banana bread? I know I do. This entire loaf was gone in just 24 hours, and now I’m thinking I need another batch cooked ASAP!
It seems like every spring and fall I make a promise to myself to get better at baking. It’s something I’ve never really practiced, but I always love having homemade baked goods on the counter.
This vegan banana bread is so so easy, and full of so many healthy ingredients, it’s basically guilt free. Mega-score.
I am so happy to be able to share this recipe with you from Nourish & Glow, a book full of naturally beautifying foods and elixirs, by Jules Aron. She creates the most beautiful books, seriously. They look like vintage classics! Along with Nourish & Glow, I received a copy of Fresh & Pure, a book full of organically crafted beauty balms and cleansers. All made at home. How cool is that?
I naturally gravitated towards the cookbook (obvs), and was blown away with some of the recipes! Some that I am going to try:
- Jeweled rose latte
- Golden milk ice cream brownie sandwiches
- Saffron cauli-rice with currants and pine nuts in baked tomatoes
- Kale Thai salad with spicy cashews
- Vegetable beauty broth
Man, I could go on and on and on.
I decided on this vegan banana bread recipe because for some reason, banana bread just makes it feel like spring. Like tea time on the porch with the sun shining, but the air is still cool. The description of the bread in the book reads “this perfectly moist banana bread, bursting with flavor is a nourishing breakfast option with a macronutrient balance of fiber, protein, carbohydrates, and healthful fats that regulate your blood sugar and, in turn, support beautifully healthy skin aging.”
Alright, now onto what you really want: let’s cook this bread!
Some tips about this vegan banana bread recipe:
- Use ripe bananas for the most banana flavor. Those browning, speckled bananas on your counter- those are perfect!
- I made my own oat flour by blending oats in a blender. The ratio is almost 1:1, maybe just add an extra 1/8 cup of oats to make the flour. You can go this route or buy pre-made oat flour.
- I added some sliced bananas to the top to give it a nice presentation, which isn’t in the recipe. You can do this too, or make it your own with other toppings. Although, full disclosure: the bananas turned a little brown and mushy after a few hours.
- On that note: this would be amazing with walnuts or chocolate chips baked in. Or any ingredient you love adding to banana bread!
The best, healthy vegan banana bread recipe from Nourish & Glow by Jules Aron! Perfectly moist and bursting with flavor.
- 1/4 cup melted coconut oil, plus more for pan
- 4 ripe bananas, peeled
- 1/4 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 1/2 cups certified gluten-free oat flour
- 3/4 cup almond meal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Preheat the oven to 350 degrees F. Grease an 8-inch loaf pan with coconut oil and set aside.
Combine the bananas, coconut oil, maple syrup, and vanilla in a blender and blend.
Transfer to a medium bowl and add the oat flour, almond meal, baking powder, baking soda, and salt. Whisk together and pour the batter evenly into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool before enjoying.
To get the bananas on top, just thinly slice a banana and arrange the slices on the batter before baking.
A giant thank you to Jules Aron for letting me share her amazing recipe!
Trish
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April says
What can I substitute the Oat Flour with?
Patricia Bozeman says
Hello! You could try rice flour, although I haven’t tested the recipe with that.
Fay says
I just made this. It is absolutely delicious. I also added a little bit chocolate chips. My husband can’t get enough of it. Thank you.
Patricia Bozeman says
Oh, so glad to hear, Fay! You just made my day. This would be fabulous with chocolate chips. YUM!
Alexis Grettenberger says
Can you just use more oats instead of almond flour or maybe flax seed or chia or something along the lines of that without it getting too gummy?
Patricia Bozeman says
Using more oats would make the bread soak up a lot more liquid, so I don’t think you could swap the almond flour for more oat flour. You could certainly try it out, maybe add another banana to keep it from drying out? I haven’t tested it though, so I can’t say for sure. Let me know how it goes!
Pascale says
Best banana bread ever!!! I put 5 bananas with nuts and dark chocolate, so good!! Thanks a lot for the recipe.
Patricia Bozeman says
This would be so good with chocolate! Gotta try it once the weather cools off a bit. Thank you so much for trying out the recipe. 🙂
Sarah says
I’ve made this recipe more times than I can count in just the couple of weeks since I first tried it. It’s awesome with nuts, chocolate chips, cinnamon and honey on top! Total winter for us!!
Patricia Bozeman says
Yay! So glad you like it! It’s become a favorite of ours too, and I definitely have to try it out with some walnuts and chocolate chips. ❤️
natalie says
Hi!
I am dying to try this recipe… but I am allergic to almonds. Is there something I can use to replace the almond meal??
Thank you!
Patricia Bozeman says
Hi Natalie! You can actually just use all-purpose flour if that works for you. I’ve also heard that sunflower seed flour works great too. I haven’t tested this recipe with either, so let me know how it goes if you try it!
Stacie says
Could you add zucchini? If so what adjustments need to be made?
Patricia Bozeman says
Hi there! I haven’t tried adding zucchini, but there is a lot of water in zucchini. You might try looking up some vegan zucchini recipes on Pinterest or google before trying this one.
Chelsea Kordas says
Currently eating my FOURTH slice this morning. We had a surplus of bananas in my office this week and I couldn’t let them go to waste. We have a lot of intolerances and dietary restrictions in the office so I wanted something that was inclusive to everyone. THIS RECIPE IS PERFECT. I made two loafs, one chocolate chip and the other walnut and chia. Both came out perfectly. They took a bit less time to cook than expected which was perfect because I wasn’t up way too late. My house smelled exactly what I imagine Heaven to smell like while these were cooking. Super, super easy to make. It is only 8:45 am (I get in at 8:30) and we’re down to half already. Thank you for sharing this recipe, this has made it into my permanent recipe box. Will be making this again soon!
Patricia Bozeman says
Oh my gosh, AWESOME! So glad it was a hit! This is actually a recipe from Nourish and Glow cookbook, that Jules Aron let me share with my readers. I’m so glad she did because it’s such a keeper!
Bonnie says
What can you replace the almond flour with? I am sensitive to almonds.
Patricia Bozeman says
Hi Bonnie! Maybe cassava flour? I haven’t tried that, but I’ve heard it’s a good replacement.
Georgie Mullen says
LOVE LOVE LOVE this idea!!! I will have to try it out and see if it tastes as good as it looks!! Thanks for the inspo 🙂 Have pinned the recipe 🙂 X
Patricia Bozeman says
Yay, thank you Georgie! Be sure to let me know what you think!