Vegan Banana Bread Recipe
Hands up if you have been making your bread during the lockdown! When a friend decided to organize a surprise virtual party for his wife, he asked what would be the easiest thing we could all prepare. Our group unanimously chose banana bread. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas. We don’t want to draw similarities here but after being inspired by many very talented cooks, we present you with this moist, sweet, cake-like quick banana loaf recipe.
It’s a great recipe to use up ripe bananas that are getting spotty plus is vegan & gluten-free (feel free to remove walnuts if you want to also go nut-free)! It makes an incredible breakfast served straight out the oven or as an afternoon snack.
Total Time: 1 h 15 m I Prep: 15 m I Cook: 1 h I Difficulty: Easy
Serves 4-6
Ingredients
- 300gr self-raising flour
- 1 tbsp baking powder
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- pinch of salt
- 2 tbsp agave syrup
- 1 tsp vanilla extract
- 200ml water
- 3 or 4 ripe bananas
- 60gr walnuts, roughly crushed
- 60gr pitted dates, finely chopped
- 60gr coconut oil
Method
- Lightly grease the loaf tin or muffin tray. Preheat the oven to 180C
- In a large bowl, combine the flour, baking powder, ground ginger, cinnamon and salt, stirring gently. Then add the water, maple syrup, vanilla & coconut oil.
- Mash the bananas (saving one for cutting into coins or slicing lengthways to lay on top)
- Add to the flour mix together with the walnuts and dates. Mix until well blended.
- Pour in the mix & top with cut banana slices and bake for about 60 minutes until well risen and golden.
- Leave the cake to cool in the tin for a few minutes, then loosen with a small knife. Slice thickly to serve
