Vegan Endurance Banana Bread Recipe Is Plant-based Fuel for Your Body by Nichole Dandrea-Russert, MS, RDN

Debunking the myth that a plant-based diet and high-intensity athleticism just don’t mix, The Vegan Athlete's Nutrition Handbook is a comprehensive guidebook for anyone looking to dive deep into the science behind plant-based eating and peak performance. Making the choice to switch to a plant-based diet shouldn't mean giving up your gains. In fact, incorporating more plant-based foods may even give you an athletic advantage, provided you know how to properly fuel your body while eating vegan. 

A key component to good nutrition and staying fueled is having whole, unprocessed food ready to-go whenever you need it. This Endurance Banana Bread fits the bill. Serve this vegan banana bread as a snack, for breakfast or for dessert.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

Plant-Based Buttermilk 

• 1/4 cup plant-based milk, unsweetened 
• 2 teaspoons apple cider vinegar

Dry Ingredients

• 2 cups oat flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon cinnamon
• 1/2 teaspoon salt

Wet Ingredients

• 1 1/2 cups mashed banana (about 3 medium ripe bananas)
• 1/4 cup maple syrup
• 2 teaspoons vanilla extract
• 3/4 cup chopped walnuts

Helpful Products

• The Vegan Athlete's Nutrition Handbook
• Mixing Spoon
• Measuring Cups
• Measuring Spoons
• Whisk
• Rubber Spatula
• Mixing Bowl
• Blender
• Loaf Pans
• Nonstick Cooking Spray
• Parchment Paper
• Airtight Containers

Recipe Notes

• Soy milk seems to work best for this recipe.

• Store in the refrigerator for up to five days. To store in the freezer, slice the bread into individual pieces and wrap them separately in parchment paper before storing in the freezer for up to 30 days.

Here's how to make it: 

1. Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan (or similar size) by lining it with parchment paper or spraying it with oil.
2. To make the buttermilk, in a small bowl, add the milk and the apple cider vinegar. Stir then set aside while you prepare the remaining ingredients.
3. Add the dry ingredients to a large bowl and stir. Set aside.
4. Mix the mashed banana, maple syrup and vanilla together in a medium bowl.
5. Pour the wet ingredients into the large mixing bowl with the dry ingredients. Add the buttermilk and stir. Don’t overmix! A little lumpiness is OK.
6. Stir in the walnuts (omit for nut-free).
7. Pour the batter into the baking dish and bake for 45 minutes or until browned on top and cooked through the center (baking time may vary depending on your oven).

Nutrition Facts Per Serving

Calories: 315

Total Fat: 11.6g

Saturated Fat: 1.1g

Cholesterol: 0mg

Sodium: 413mg

Total Carbohydrate: 46.2g

Dietary Fiber: 5.8g

Total Sugars: 15.8g

Protein: 8.7g

Vitamin D: 0mcg

Calcium: 74mg

Iron: 2mg

Potassium: 505mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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