When life gives you black bananas…you make banana bread. The internet probably doesn’t need another banana bread recipe but this one’s a good’n, it’s also vegan! Use over ripe bananas, the type that risk explosion in your hands when handling.
Vegan Banana Bread
Course: Dessert, CakesDifficulty: Easy10
servings10
minutes1
hourA killer banana bread recipe that can easily be adapted to make both vegan and gluten free.
Ingredients
- Wet Ingredients
3 large overripe bananas
1/4 cup coconut, sunflower, canola, vegetable or olive oil
1/4 cup alternative milk such as coconut or almond. Use regularly dairy milk if you aren’t fussed about being vegan friendly
2 tsp vanilla extract
- Dry Ingredients
1/2 cup muscovado sugar
1 cup almond flour
1 cup flour. Use GF flour if you’d prefer to make this GF
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 cup chopped dark chocolate/ raisins/ chopped nuts/ a mixture of your choice
sliced bananas for topping
Directions
- Preheat oven to 180°C and line your loaf tin.
- In a large bowl mash the bananas with a fork. Add in the rest of the wet ingredients and mix until combined.
- Add in the dry ingredients, aside from the cup of chocolate/ nuts/ dried fruit. Mix but don’t over mix to stop your batter from getting rubbery.
- Finally, fold in the cup of chocolate/ nuts/ dried fruit.
- Scrape your batter into your lined tin and top with your sliced bananas. I like cutting them straight down the middle like a banana split but this is your time to add your own flourish.
- Bake for around an hour, covering the loaf with foil in the last 10 minutes. A toothpick should come out almost clean, with just a few crumbs when inserted in the centre.
- I like to enjoy this with lashings of butter (a smear of coconut oil to keep it vegan) and a sprinkling of Maldon sea salt.
