Anyone else obsessed with persimmons around the holidays? I can’t get enough of them! Another thing I can’t get enough of right now- banana bread. I mixed the two together and this vegan spiced persimmon banana bread was born. It’s super moist (anyone else really dislike that word!?) and flavorful with a hint of gingerbread mixed in. So good!
Spiced Persimmon Banana Bread (Vegan)Print Recipe
- 4 ripe bananas
- 1/3 cup coconut oil, melted
- 1/3 cup almond milk
- 1/2 cup coconut palm sugar
- 1 tsp vanilla extract
- 2 cups spelt flour
- 2 tbsp ground flax
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 2 tbsp cinnamon
- 1 tbsp ground ginger
- 2 ripe hachiya persimmons, peeled and chopped (approx. 1 cup)
Preheat the oven to 350 degrees.
Mix wet ingredients, then add to dry ingredients.
After mixed, fold in the chopped persimmon and pour into a lightly greased bread pan.
Bake for 50 minutes or until a toothpick comes out clean.