Vegan Banana Bread with a Pulse Twist
This Vegan Banana Bread with a Pulse Twist recipe is an exclusive from The Vegan Bean Cookbook: High-Protein, Plant-Based Meals That Are Better for Your Body, Schedule and Budget by Andrea Soranidis. Click here to find out where you can order the book.
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Vegan Banana Bread with a Pulse Twist from The Vegan Bean Cookbook by Andrea Soranidis
Ingredients
- 3 large bananas - mashed
- ⅓ cup 80 ml coconut oil, melted
- ¼ cup 60 ml almond or oat milk
- ½ cup 120 ml maple syrup or coconut sugar
- 1 tsp pure vanilla extract
- 1 ⅓ cups 120 g chickpea flour
- 1 cup 120 g whole wheat flour
- 2 tsp 10 g baking powder
- 1 tsp ground cinnamon
- A pinch of ground nutmeg
- A pinch of sea salt
- 3 tbsp 45 g raw walnuts or pecans, chopped
- 4 tbsp 40 g vegan dark chocolate chips
Instructions
- Preheat oven to 360°F (180°C) and arrange the baking rack onto the middle shelf.
- In a large bowl, whisk together the bananas, coconut oil, almond milk, maple syrup and vanilla.
- In another bowl, mix together the chickpea flour with the whole wheat flour, baking powder, cinnamon, nutmeg and sea salt.
- Slowly incorporate the dry ingredients into the wet ones and mix until just combined. Add in the walnuts and chocolate chips and gently stir until combined.
- Transfer the mixture into a 10-inch x 5-inch (25-cm x 13-cm) loaf tin covered with parchment paper, then level the batter surface with a spoon. Bake in the oven for 40 to 45 minutes, or until the loaf is golden on top. Check for doneness by inserting a toothpick into the center. If it comes out clean, the banana bread is ready.
- Remove from the oven, allow to cool completely, then transfer the banana bread onto a serving plate and serve.
Notes
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Reprinted with permission from The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing Co. 2021. Photo credit: Andrea Soranidis
Click here to order your copy.
About the Author
Andrea Soranidis is the founder of the Petite Cook and the author of 20-Minute Italian. She balances her time living between Germany and London.
About the Book
The secret to creating memorable vegan meals that are better for your body, budget and busy schedules? Beans! With 20-Minute Italian author Andrea Soranidis’s easy, cost-effective and filling recipes, you’ll learn to transform the humble bean from a pantry staple to the key to hearty, flavorful meals.
Pump up the protein with lunches like the Next-Level Mushroom Bean Burger, Spring-Perfect Socca Pizza and Smoky and Spicy Chili Sin Carne, which will keep you full and energized all day. Get dinner on the table in minutes with Creamy Edamame Pesto Pasta or Asian-Style Mixed Bean Lettuce Wraps. Indulge in comfort foods like Classic Family Meat(less)loaf, a Sunday Skillet Chickpea Lasagna with Butternut Squash Sauce or Creamy Cannellini Fettuccine Alfredo. Best of all, you won’t taste beans―only deliciousness―in healthier desserts like Banana Bread with a Pulse Twist, Black Bean Chocolate Pudding and PB & Chickpea Chocolate Chip Cookies.
Incredibly accessible, budget-friendly and satisfying, these vegan recipes will change the way you cook with and think about beans in a healthy plant-based lifestyle!
If you loved this Vegan Banana Bread with a Pulse Twist, check out more exclusive recipes from The Vegan Bean Cookbook!
https://bestofvegan.com/easy-vegan-pumpkin-soup-with-hidden-beans-from-the-vegan-bean-cookbook-by-andrea-soranidis/
