Maple Cinnamon Banana Bread

It is officially fall here in Virginia. The leaves are falling and the colors are changing and the temperatures are sweater worthy!!! I love to bake and create this time of year! I wanted to create a vegan banana bread that truly had a rich, moist decadent taste that would blow me away!

Well, I believe I succeeded when my children and I ate the entire loaf as soon as it came out of the oven! The next day I made another loaf and my boyfriend ate half the loaf with a cup of tea!!! I can say this banana bread is a crowd pleaser and completely vegan!!!

Happy baking and enjoying and sharing this amazing banana bread!!!

Here is what you will need:

Dry Ingredients: 1¾ cups white whole wheat flour 3/4 cup coconut sugar 2 teaspoons baking soda 1/8 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon pumpkin pie spice

Wet Ingredients: 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoon warm water) 3 medium ripe bananas, mashed 1/4 cup agave syrup 1/2 cup almond milk, unsweetened 1 teaspoon vanilla extract 1/4 cup melted coconut oil

For the Topping:

1/2 teaspoon of cinnamon

4 tablespoons of pure maple syrup

Preheat the oven to 350ºF and grease a 9-inch loaf pan with coconut oil.

First, prepare your flax egg. Place 1 tablespoon ground flaxseed and 3 tablespoons of warm water into a small bowl. Whisk and set aside for 15 minutes to thicken.

Next, mix all of the dry ingredients into a medium-sized bowl. Mix until combined and set aside.

Check your flax egg. If it has thickened and become goopy, you’re ready to rock and roll! If not, wait a few more minutes.

Place bananas into a separate large bowl and use a fork to mash, making sure to leave some nice larger chunks of banana.

Then, add the flax egg and mix. Add the rest of the wet ingredients (except for coconut oil) to the bowl and mix again.

Slowly add dry ingredients to the wet ingredients and mix until combined.

Finally, add melted coconut oil to the batter and mix again.

Transfer batter into the loaf pan and make sure that batter is evenly spread out.

Bake banana bread at 350ºF for 45-50 minutes, covering the banana bread with tin foil at about 30 minutes.

Remove from oven, let cool for around 15 minutes and then remove from the loaf pan to continue cooling.

Mix together the cinnamon and maple syrup and drizzle evenly over the top! You are ready to enjoy!!!