Banana Flour Vegan Sandwich Bread Recipe Made Easy

Looking for a wholesome and delicious vegan bread that’s both nutritious and uniquely flavorful? This banana flour vegan sandwich bread recipe is exactly what you need!

Banana flour, made from dried green bananas, is a fantastic gluten-free alternative packed with resistant starch and fiber. This bread offers a soft, tender crumb with a subtle hint of banana earthiness that pairs perfectly with your favorite sandwich fillings.

Whether you’re vegan, gluten-sensitive, or just curious about alternative flours, this recipe is a delightful way to enjoy homemade bread without eggs, dairy, or wheat.

Not only is this bread simple to make, but it also uses minimal ingredients and requires no fancy equipment. It’s perfect for beginners and seasoned bakers alike who want to experiment with plant-based, nutrient-rich baking.

Plus, it freezes well and makes for excellent toast or sandwich bread any day of the week. Ready to bake?

Let’s dive into why you’ll love this recipe!

Why You’ll Love This Recipe

This banana flour vegan sandwich bread is a game-changer for several reasons. First, it’s naturally gluten-free and vegan, making it accessible to people with various dietary restrictions.

The use of banana flour provides a unique texture and boosts the fiber content, promoting better digestion and sustained energy.

The bread has a pleasantly mild flavor that doesn’t overpower your sandwich fillings but adds a subtle depth that’s truly satisfying. It’s also incredibly soft and moist thanks to the combination of plant-based milk and olive oil, making every bite enjoyable.

Best of all, this bread is made without complicated rising times or yeast fuss, thanks to baking powder as a leavening agent. This means you can whip it up quickly on a busy day and still enjoy fresh homemade bread.

Ingredients

• 2 cups banana flour (green banana flour works best)
• 1 cup all-purpose flour (or gluten-free blend if needed)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tbsp maple syrup or agave nectar
• 1 1/4 cups unsweetened plant-based milk (almond, soy, oat, etc.)
• 3 tbsp olive oil
• 1 tsp apple cider vinegar

Equipment

• Mixing bowls (medium and large)
• Whisk or fork
• Measuring cups and spoons
• Loaf pan (8×4 inch recommended)
• Parchment paper (optional, for easier loaf removal)
• Cooling rack
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Grease your loaf pan with a little olive oil or line it with parchment paper for easy removal.
2. Mix dry ingredients: In a large bowl, whisk together the banana flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
3. Combine wet ingredients: In a separate medium bowl, whisk the plant-based milk, maple syrup, olive oil, and apple cider vinegar until smooth.
4. Make the batter: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon. Mix just until combined—avoid overmixing to keep the bread tender.
5. Transfer to loaf pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake: Place the pan in the oven and bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

“For an extra fluffy texture, sift your flours before mixing. If you want a sweeter loaf, add a teaspoon of cinnamon and a mashed ripe banana for natural sweetness and moisture.”

– To make this bread gluten-free, simply substitute the all-purpose flour with a gluten-free blend of your choice.

– For a nutty twist, add 1/4 cup chopped walnuts or pecans to the batter before baking.

– Experiment with seeds like chia or flax by sprinkling them on top before baking to add crunch and nutrition.

– If you prefer a slightly denser bread perfect for sandwiches, reduce the plant-based milk to 1 cup.

– Make sure to store the bread in an airtight container or wrapped tightly in plastic wrap to keep it fresh for up to 4 days, or freeze slices for longer storage.

Nutrition Facts

Serving Suggestions

This banana flour vegan sandwich bread is incredibly versatile. Slice it thick for hearty sandwiches filled with your favorite veggies, hummus, or vegan deli slices.

Toast slices lightly and spread with almond butter and jam for a quick breakfast.

It also pairs beautifully with savory dishes like soups and stews or makes a fantastic base for vegan grilled cheese sandwiches. For a sweet treat, try it toasted with vegan cream cheese and a drizzle of agave syrup.

For more creative bread ideas, check out our Green Chile Cheese Bread Recipe or the soft and fluffy Hamburger Bun Sourdough Recipe. And if you’re in the mood for a sweet baked good, don’t miss the delicious Kodiak Banana Muffins Recipe—perfect for banana lovers!

Conclusion

This banana flour vegan sandwich bread is a nourishing and tasty addition to your baking repertoire. It’s easy to prepare, allergen-friendly, and packed with the unique benefits of banana flour.

The soft texture and mild flavor make it a perfect canvas for both sweet and savory toppings, ideal for everyday meals or special occasions.

Baking with banana flour not only diversifies your pantry but also introduces you to a sustainable and healthful ingredient that supports digestion and energy levels. Whether you’re new to vegan baking or a seasoned pro, this recipe offers a delightful way to enjoy fresh homemade bread without compromising on dietary preferences.

Give it a try today and savor the wholesome goodness of banana flour bread!

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