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Moist and tender banana bread made without eggs or dairy, using coconut oil and maple syrup for richness and sweetness.
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Preheat oven to 180°C (350°F). Grease a loaf pan with coconut oil.
Mash ripe bananas in a large bowl until smooth.
Stir in melted coconut oil, maple syrup, and vanilla extract.
In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
Fold dry ingredients into wet ingredients until just combined.
Pour batter into prepared pan and bake for 50-55 minutes.
Cool in pan for 10 minutes before transferring to a wire rack.
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Recipe from Macro Kitchen — macro.kitchen/recipes/vegan-banana-bread
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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