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Vegan Snickerdoodle Banana Bread

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For bread:

2 very ripe bananas

2 tbsp chia seeds + 2 tbsp warm water (let sit for 5 minutes)

1/2 cup Perfect Keto Snickerdoodle nut butter

1 cup almond flour

1/2 cup gf oat flour

1 tsp baking powder

1 tsp cinnamon

1/4 cup chopped walnuts

granola of choice

For the glaze:

1/2 cup powdered monkfruit

a few tbsp of plant milk

(Mix together until a thick drizzly texture is achieved!)


Preheat oven to 350 degrees F and line a bread pan with parchment paper. In a high speed blender or food processor, combine bananas, nut butter, and chia ‘egg’. Pour mixture into a medium bowl and stir in flours, baking powder, and cinnamon. Stir until just combined. Fold in walnuts and mix until evenly distributed. Sprinkle with granola.

Pour mixture in the prepared bread pan and bake for 30 minutes. Remove from oven and let cool completely before drizzling glaze on top. Store in the fridge for up to a week!

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