Having found out three years ago that I had a pretty severe allergy to eggs, I really haven’t been able to enjoy baked goods since then. Occasionally I will come across a good vegan cupcake at a bakery, but more often than not eggless recipes that I find on the internet aren’t very good. I’m just being honest. The few eggless recipes that we do feature on our blog are recipes that Allison Reyna (Cheer Up Buttercup’s Owner & Nutritionist) and myself have adapted and created from other recipes and are, of course, delicious!

I had been dying for some banana bread and I had a few bananas I had been saving for a day where I felt daring enough to create a recipe. I can’t wait to make this again and again!

Vegan Banana Bread

Ingredients:

• 4 overly ripened bananas
• 1/3 c coconut oil
• 1 c spelt flour
• 1 c brown rice flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum
• 1/2 tsp cinnamon
• 1/2 tsp pure vanilla
• 1/3 c honey (optional)
• 1/4 tsp sea salt (optional)
• 1/3 c crushed pecans (optional)
• 1/2 cup dark chocolate chips (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Mash well ripened bananas in a small bowl. Add coconut oil, honey and vanilla. Stir well.
3. In a separate, larger bowl mix flour, baking soda, baking powder, cinnamon and salt.
4. Add the banana mixture to the flour mixture and mix (but don’t over mix).
5. Fold in the crushed pecans leaving a few to sprinkle on top of the bread at the end.
6. Spoon mixture into a greased loaf pan or muffin tins and sprinkle some pecans on top.
7. Bake approximately 40-45 minutes or until an inserted toothpick comes out clean.

Note: You can also make these as muffins, but they come out a little bit dense (you can always add one egg to the batter if you aren’t vegan). Cook for 20 minutes.