This banana bread is both vegan (so dairy and egg-free) as well as paleo (which means also grain and gluten-free!). PLUS, it has absolutely NO added sugars! The sweetness comes 100% from the bananas. It may be hard to believe that this vegan, paleo, sugar-free banana bread can still taste good, but it is INSANE. As in, I’ve literally made this recipe at least 4 times AFTER finishing recipe testing (which is a lot considering I’m always making and trying new recipes!).

I’m SO excited to share today’s recipe with you! About time we had something sweet around here. 🙂 Although, if you haven’t tried this fig fall salad with this homemade fig balsamic dressing, you are MISSING OUT. Have you tried either recipe yet?!

I finalized recipe testing this vegan, paleo, sugar-free banana bread about a month ago, and am just now getting around to sharing it with you! While I love these banana peanut butter oat muffins, I had a personal challenge to myself to try creating a new recipe that was vegan (so couldn’t use regular eggs this time), as well as paleo/grain-free (so no oat flour this time around). Baking with grain-free flours (such as coconut, almond, etc.) can be a bit tricky! I’m so pleased with the results, and as usual I’ve tested this recipe to include substitution ideas!

Flour Options: Grain-free or Whole-wheat

As written, the recipe uses almond flour which provides a very moist, dense texture (which is what is pictured). I have found through personal experience I actually love the batches made with almond flour straight from the freezer! Because of the higher (heart-healthy!) fat content, it doesn’t freeze rock solid like with wheat flour. It’s seriously SO tasty; you should definitely try it with leftovers (if you have any!).

However, knowing that many of you may not regularly buy and have almond flour on hand at home like me, I also tested this recipe using 1 cup of all-purpose (or white-whole wheat) flour in place of the 1.5 cups almond flour. Less wheat/all-purpose flour is needed since it has a much drier and absorbent texture than the almond flour. You will also need to add in 2 tablespoons of milk if using the all-purpose/wheat flour. This version will still be vegan and sugar-free, but obviously not grain-free anymore. Using all-purpose/wheat flour gives the muffins a more traditional/fluffy texture.

Coconut oil substitution ideas

I have also used almond butter in place of the coconut oil, and you could likely sub in melted butter as well. OR try cashew butter, which I love to use in baking for the very mild taste.

Natural Sweetness

I love that this recipe doesn’t require any added sugar! This allows the pure banana flavor and natural sweetness from the fruit to shine through. I personally loved these served with cinnamon butter on top. Feel free to get creative and add in chocolate chip, chopped pecans or walnuts, etc. if you want!

5.0 from 1 reviews

Vegan Paleo Sugar-free Banana Bread

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

This banana bread is both vegan (so dairy and egg-free) as well as paleo (which means also grain and gluten-free!). PLUS, it has absolutely NO added sugars! The sweetness comes 100% from the bananas. It may be hard to believe that this banana bread can still taste good, but it is INSANE.

Author: Audra's Appetite

Recipe type: Breakfast, Snack

Cuisine: Vegan, Grain-free, Gluten-free, Dairy-free, Paleo, Sugar-free

Serves: 7-9 muffins

Ingredients

• 1 cup mashed banana
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 flax egg (1 tablespoon ground flax + 2.5 tablespoons water)
• 1 ½ cups almond flour*
• ¼ cup ground flaxseed
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Instructions

1. Preheat oven to 350 degrees and spray a mini loaf pan or muffin pan with nonstick spray. Set aside.
2. In a small bowl, stir together mashed banana, melted coconut oil, vanilla extract, and flax egg.
3. In medium bowl, stir dry ingredients together. Fold wet ingredients into flour mixture gently until combined.
4. Scoop batter into prepared pan (I use an ice-cream scoop; so easy!).
5. Bake at 350 degrees for about 20-25 minutes, mine took 23 minutes. Makes 7 mini loaves, or about 8-9 muffins.

Notes

*Or substitute 1 cup all-purpose or white whole-wheat flour + 2 tablespoons milk in place of the 1.5 cups almond flour

3.5.3251