Delicious Vegan Golden Banana Bread

High fiber | anti-inflammatory • Yields: 10 servings 

Ingredients

Coconut oil, for pan 

Dry Ingredients 

• 2 cups (190 g) almond meal (ground almonds) 
• 1 cup (80 g) certified gluten-free rolled oats 
• 1⁄4 cup (42 g) ground flaxseeds
• 2 Tbsp (10 g) whole psyllium husk 
• 2 tsp (5 g) ground cinnamon
• 1⁄2 tsp ground turmeric
• 1⁄2 tsp Himalayan pink salt 

Wet Ingredients 

• 4 very ripe bananas 
• 1⁄4 cup (60 ml) Date Syrup  
• 3 Tbsp (45 ml) raw agave nectar 
• 1 tsp vanilla bean powder 

suggested add-ins (optional) 

• 1 cup (150 g) diced banana
• 1⁄2 cup (75 g) raisins
• 1⁄2 cup (50 g) chopped walnuts 

• garnish (optional) 

• 1 very ripe banana, sliced 
• 1⁄4 cup (44 g) chopped vegan dark chocolate 
• Preheat the oven to 375°F (190°C). Coat the bottom and sides of an 81⁄2 x 41⁄2–inch (21.5 x 11.5–cm) loaf pan with coconut oil. 
• Prepare the dry ingredients: In a high-speed blender or food processor, combine all the dry ingredients. Pulse together until well mixed, keeping some of the oats whole. Set aside. 
• Prepare the wet ingredients: Place the 4 bananas into a large bowl and, using a fork, mash until smooth. Add the date syrup, agave, and vanilla bean powder and mix well. Next, add the dry mixture and mix until well combined. It should form a doughlike texture due to the ground flaxseeds and psyllium husk. 
• Mix in your choice of add-ins. 
• Scoop the dough mixture into the prepared pan and press firmly down to remove any air pockets. If you wish, slice a ripe banana into 4 pieces lengthwise and place them side by side on top of the loaf. 
• Bake for 50 minutes. Check to be sure it is thoroughly done by poking it with a toothpick in the center. The toothpick should come out clean. 
• When done, remove it from the oven and allow it to cool in the pan. Garnish with banana slices or chocolate, if using.

• This Golden Vegan Banana Bread tastes great on its own or is served with vegan butter or nut butter!

  Reprinted with permission from Plant-Powered Athlete by Zuzana Fajkusova and Nikki Lefler, Page Street Publishing Co. 2020. Photo credit: Nikki Lefler