Banana bread has always been a favourite of mine. It’s comforting, delicious warmed with some vegan spread (nuttelex is a winner) & a perfect friend to a mug of coffee.
My partner always make the joke about the fact that it’s not actually a banana bread per say.. more like a banana cake in disguise as some kind of bread.
Making meals & baked food vegan has always been a mission of mine since transitioning to a plant based diet. So here is my version of the faithful banana bread (cake!)
INGREDIENTS:
3 ripe medium bananas (mashed with a fork)
2 cups whole grain flour
1/2 cup coconut oil
1/4 cup plant based milk (rice, almond, soy)
1/2 cup coconut sugar
3/4 tsp baking soda
1 tsp vanilla
1 tsp apple cidar vinegar
1/2 tsp salt
1/2 cup Chopped pecans or walnuts
1/2 tsp cinnamon powder
1/2 cup sultanas (optional)
A handful of Vegan choc chips (optional & delicious!)
A handful of desiccated coconut
METHOD:
Heat your oven to 180d/350f & grease a 3x5 loaf tin.
Start by mashing your bananas in a bowl, they don’t have to be super mushed, sometimes it’s nice to have some chunky pieces of banana through the slices so this can be done to personal preference.
Mix in a large bowl the bananas, coconut sugar, melted coconut oil & vanilla until the mixture has a nice consistency.
Next stir through the plant-based milk with the apple cider vinegar.
Add the flour, baking soda, cinnamon & salt until the mix is moist. Fold through the pecans/walnuts, sultanas & choc chips.
Pour into the loaf tin, sprinkle with dessicated coconut, I also like to make it pretty with a few pecan nuts in a line. Pop into the oven to bake for approximately 1 hour.. I usually leave mine until it’s a little cracked on top & nicely browned.