Woohoo! Today is the second anniversary of An Unrefined Vegan and I would really love to be celebrating in person with my friend, Somer, instead of virtually – but the next best thing is guest-posting on her blog, Vedged Out. Today I’m sharing a super easy, crazy delicious recipe for banana bread that would be absolutely perfect for sharing with a good friend over a cup of cocoa. No special occasion necessary.
1) If you haven’t signed up for the Virtual Vegan Potluck, you have until midnight ET on November 9. Sign up here.
2) Todd’s Seeds is hosting a giveaway that is really great: ONE POUND of a mix of broccoli, alfalfa, and radish sprouting seeds. I’m not a paid spokesperson (though Todd’s Seeds does sponsor the VVP), but these are the brand of seeds I buy and I’ve never had a failure. This is a great deal! Please enter this giveaway and show Todd’s Seeds some sproutin’ love. The giveaway is open until midnight October 31. Enter here.
- 3 large, very ripe bananas, mashed
- 1 Tbsp. flaxseed meal + 3 tbsp. water (whisk together then let sit for a few minutes)
- 1/3 cup natural almond butter
- 1/2 cup coconut palm sugar
- 1 full stopper of liquid stevia (I used NuNaturals Alcohol-free Stevia Pure Liquid)
- 1 tsp. vanilla extract
- pinch salt
- 1 tsp. baking soda
- 1 1/2 cups whole wheat pastry flour
- 1 cup vegan, stevia-sweetened semi-sweet chocolate chips (I use Lily's Sweets)
- 1/2 cup pecans or walnuts, chopped
- Preheat the oven to 350 degrees F and lightly spray a 9-inch x 9-inch baking pan with oil - or line w/ parchment.
- In a large bowl, combine the bananas, flaxseed meal, almond butter, sugar, and stevia. Stir well.
- Add the remaining ingredients and mix until the dry ingredients are fully incorporated. Pour mixture into prepared pan and bake for 35-40 minutes or until golden brown and firm on top. Let cool before slicing.