This whole wheat banana bread is easy to make and so delicious! Made with whole wheat flour among other clean and nutritious ingredients, this banana bread is also oil-free, refined sugar-free, vegan and wfpb! Make an extra loaf and freeze for an easy, healthy breakfast or snack. Top it with a scoop of nice cream for dessert!
Refer to notes above for help regarding this recipe.
Preheat oven to 350°F. Cover a loaf pan with parchment paper. Set aside.
In a medium sized bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Using a stand or handheld mixer add applesauce, maple syrup, apple cider vinegar, almond extract and peanut butter. Mix together until everything is combined.
Add your bananas to the mixer and mix until they are mashed and incorporated into the wet ingredients.
Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the bread batter.
Chop the walnuts.
Transfer the bread batter to the loaf pan. Sprinkle the chopped walnuts on top and lightly press them into the batter.
Bake for 45 minutes to one hour. Insert a toothpick into the center to make sure the bread is cooked thoroughly. If it comes out clean, the bread it done. *Removing the bread from the oven before it is completely baked will cause the center to sink in the center.*
Allow the banana bread to fully cool before slicing.
Enjoy toasted, topped with almond butter, or simply as it is. Cut the banana bread into slices and freeze for an easy, healthy and quick heat-and-eat breakfast or snack.