Moist, fluffy and nutty…this is banana bread heaven! Plus it’s loaded with all the good stuff, avocado oil, chia, oats, nuts – so you can have your cake and eat it too!
Wholewheat Banana-Walnut Bread
Prep time
Cook time
Total time
Healthy wholewheat banana bread with lots of fibre, protein and healthy fats
Author: Shalu
Recipe type: Bread
Cuisine: Western
Serves: 10 slices
Ingredients
- ⅓ cup avocado oil
- ¼ cup maple syrup + 2 Tbsp brown sugar
- 3 ripe bananas
- 2 Tbsp soy milk or almond milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 ¼ cups whole wheat flour
- 1 tsp baking soda
- ½ cup rolled oats
- 1 Tbsp chia seeds
- 3 Tbsp chopped walnuts, plus extra for topping
- 2 tsp Ogran egg replacer powder mixed with 2 Tbsp water (optional)*
- 1 tsp coconut sugar
Instructions
- Preheat oven to 165°C and grease a 9×5 inch loaf pan.
- In a large bowl, whisk oil, maple syrup and sugar together.
- Puree bananas with milk and vanilla then stir into bowl. Add salt and cinnamon.
- Sift flour with baking soda.
- Blend oats with chia seeds until it resembles fine breadcrumbs. Combine with the flour.
- Mix in the flour into banana mixture and stir until combined.
- Fold in chopped walnuts.
- Add egg replacer if using, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
- Sprinkle with coconut sugar and chopped walnuts.
- Bake for 45 to 55 minutes. Check that the bread is done baking by inserting a toothpick in the top. It should come out clean.
- Let the bread cool in the loaf pan for 5 minutes, then remove from pan and let it cool for 20 minutes before slicing.
Notes
*It makes the texture slightly more moist but is not essential to the recipe
Looks awesome! Can i replace the egg replacer with flax eggs?
I don’t see why not! Please try and let me know 🙂