My journey began when I felt like I had no control over my eating habits or my health. I’d try eating “healthy” and exercise, but results were not what I needed them to be. I felt tired and ill more often than what was considered normal. That’s when I decided to change my life and invest in my health. I shifted to a plant-based diet and haven’t turned. This has helped me lose over 70 pounds and keep it off.
Along with being healthy overall, a plant-based diet can change your life. You’re feeding your body foods our ancestors survived on without the numerous amounts of health conditions we deal with now. I found I had more energy. I learned I was at less risk for developing chronic diseases.
Food became my friend and medicine, rather than my enemy and suppressor. Going vegan was one of the best decisions I ever made. It brought me life, vitality and love.
We’ve reached the end of the summer and that means it’s time to get ready for favorite fall foods. As colder weather looms, it can be easy to derail from our healthy eating habits. Along with a strategic weight management/loss program, you can create your own scrumptious foods without the unnecessary processed ingredients. You can develop healthy habits for diet success. It’s also possible to find delicious and healthy meals that fit your path towards a vegan lifestyle or support your current one.
Healthy vegan banana bread!
I specifically like this healthy vegan banana bread recipe because it incorporates a “guilty pleasure” in one healthy snack: bread! Bread is taboo with all of the low-carb talk. You may wonder; how is it possible to have healthy vegan banana bread on a vegan diet? The answer is the right ingredient substitutions. Using oats and spelt is a great way to substitute traditional refined wheat. This healthy vegan banana bread with raisin recipe is something everyone can enjoy!
The great aspect about fruits is that even as they begin to become too ripe, we can still use them for baking. Who wants to waste perfectly good produce? I love being able to repurpose items in my kitchen and not throw money away.
Breads specifically are a great option for using overripe fruits as they can be eaten for breakfast, lunch or dinner. If you don’t have no time in the mornings, a slice of this makes it to start your day with nutritious foods. When an afternoon slump hits, a slice can rev your energy levels back up. The bananas and oats provide a balanced dose of complex carbohydrates and fiber while still eating healthy and vegan.
Most of all, I like baking at home. I control my own ingredients, which means this recipe has minimal to no added sugar and little to no added salt. This healthy vegan banana bread is perfect for those watching their blood sugar and/or cholesterol levels. Banana bread with raisin is one of my all-time favorites.
Joe at Village Bakery made this recipe for my website. He suggests the recipe serves up to 8. “Of course, you can always enjoy it all for yourself throughout your busy week!” he says.
I divided this loaf into 12 slices and was satisfied with the size of each serving. Thanks for the recipe, Joe! This is my new go-to easy vegan banana bread recipe.
This healthy vegan banana bread recipe gives you a crispy outer layer and hearty flavor in your mouth every time. Yummy! My mouth is watering just describing it with you now! You’ll be pleasantly surprised by how sweet the vegan banana loaf is with the small amount of healthy sugar in the recipe.
Vegan and free of added sugar, refined grains, oil/butter and nuts. Soy-free and salt-free option available.
Reasons to love this recipe: uses overripe fruit, simple to make, freezer-friendly
Yields 8-12 slices of simple vegan banana bread
- 2 cups spelt flour
- 1 cup rolled oats
- 1 tablespoon cinnamon
- 1 tablespoon baking powder
- ⅛ teaspoon salt (Sara’s note: I omitted)
- 1 cup flax seed meal
- ½ tablespoon sugar substitute
- ½-1 cup non-dairy milk* (Sara’s note: I needed 1 cup)
- 2 teaspoons vanilla extract
- 2 ripened bananas, mashed (Sara’s note: between 260-300 grams, after peeling)
- ½ cup raisins (optional)
- Preheat oven to 375 degrees F (190 C).
- Sift dry ingredients in large mixing bowl.
- Mix wet ingredients in a small bowl.
- Add wet ingredients to dry ingredients mix. Mix well.
- Fold in mashed banana and optional raisins.
- Pour batter into a greased loaf pan.
- Bake for 45 minutes.
- Allow bread to cool before removing from pan.
Enjoy for any meal of the day. Village Bakery recommends topping it with coconut shavings for an extra crisp. They say you can place it in the fridge and toast it up later!
I sliced up my healthy vegan banana bread loaf and then froze it. I toasted each slice right before eating. This kept the bread fresh and moist before each serving.
* The recipe Village Bakery gave me said the recipe only needed 1/2 cup of liquid. I tried it with just that the first time but I couldn’t get it to come together, so I added another 1/4 cup. It was on the drier side.
The second time I added another 1/2 cup to make the batter a little wetter but still thick. I asked them about it but they insisted the recipe works with just 1/2 cup of liquid. Use your best judgement when making this recipe.
About the Author
Joe Hughes, known by most as the Village Baker, is an expert in homestyle cooking techniques, with a primary interest in baking. He runs the very popular website, which provides the latest homestyle cooking news, techniques, tricks, and recipes. He can be reached at [email protected]