I have a favorite banana bread recipe. It’s heavenly.

But it has 8 tablespoons of butter, 2 cups of all-purpose flour, and 3/4 cup brown sugar. It tastes incredible, but it’s not exactly guilt-free. I’ll share the recipe some other time. In the mean time, you guys should make this banana bread.

No butter, all-purpose flour, or brown sugar. Super healthy.

And guess what? It tastes pretty damn good.

This recipe doesn’t have too many ingredients either!

Banana bread in general is just pretty great. I mean, c’mon, it has overripe bananas. Need I say more?

Even the non-bakers can bake banana bread, too. Well, as long as they don’t accidentaly substitute the flour for powdered sugar or something.

  

I really love mashing bananas. Is that weird?

Subs: I used buckwheat flour, but I suppose you could try subbing part of it for another type of flour. I think it’d be good to sub it for a lighter flour, but I haven’t tried yet. Also, you could substitute 2 bananas for a cup (240ml) of unsweetened apple sauce.

Other notes: Personally, I can never wait for my baked goods to cool unless they’re cakes or cupcakes, but seriously, this banana bread tastes soo much better after you leave it for a while. It was good warm out of the oven, but the next day, it was just perfect. The bread will stay moist for days. I kept mine in an airtight container at room temperature.

Vegan Banana Bread

(Adapted from Green Kitchen Stories)

Serves 10

Ingredients:

• 2 cups (280g) buckwheat flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 5 very ripe bananas, mashed
• 1/2 cup (120ml) milk of choice
• 3 tbsp olive oil
• 1 tsp vanilla extract
• 1/2 cup (100g) chopped nuts and/or seeds of choice (I used pecans, hazelnuts, almonds, and walnuts)

Method:

1. Preheat oven to 175C or 350F
2. Mix the buckwheat flour, baking powder, baking soda, and salt in a medium bowl
3. In another medium bowl, mix the mashed bananas, milk, olive oil, vanilla, and nuts/seeds
4. Fold the wet mixture into the dry mixture and stir to combine
5. Pour into a greased 25x10cm (10×4 inch) loaf pan or 20cm (8 inch) round bundt pan
6. Bake for 1 hour to 1 hour and 10 minutes
7. Remove from pan and let cool completely for a few hours
8. Serve