Banana Bread

Monday, 25 April 2016
Vegan Banana Bread

Banana bread is something I have been working on perfecting for a long time and I think I might have cracked it with this recipe. It's definitely the best one I've baked so far so I'm really excited to share it with you. It's got the perfect amount of banana, it's not too stodgy (a problem I often encounter with banana bread) and has just the right amount of cinnamon and spices, or in other words: delicious. I really am proud of this one.

I wanted to use dates as a sweetener as when I've baked loaves in the past and relied just on the sweetness from the bananas I've found they just haven't been quite sweet enough. I created this recipe before I bought my food processor so I had to find a different way to break down the dates. Turns out that soaking them in boiling water for 10 minutes and then mashing them with a fork works perfectly.  So, this recipe is even better because not only is it incredibly yummy but you don't need any fancy equipment at all to make it - just a few bowls and a good old fork. And, it's not got any flour in it at all, just lots of almond and oat goodness!

Vegan Banana Bread

You will need (makes one loaf): 
4 over-ripe bananas 
1 cup ground almonds 
1 cup finely ground oats
1/2 cup oats  
2 tablespoons coconut oil 
5 Medjool dates 
1 teaspoon cinnamon 
1 teaspoon mixed spice 
1 teaspoon vanilla extract
1 teaspoon baking powder 

Method: 
- Pre-heat the oven to 180 degrees celsius.
- Line a loaf tin with greaseproof paper and grease with a small amount of coconut oil.
- Pit the dates and pop them in a small bowl of boiling water. Leave them aside while you prepare the rest of the ingredients.
- Mash the bananas using a fork and add to a bowl.
- Melt the coconut oil over a low heat on the hob and add this to the mashed bananas along with the vanilla extract and give everything a good stir.
- In a separate bowl combine together all the dry ingredients - ground almonds, ground oats, oats, cinnamon, spice and baking powder.
- Now, go back to the dates and remove them from the water. They should be nice and soft so you can mash them easily using a fork, if not you can give them a little longer in the water. Mash them all up into a paste and add to the banana mixture and mix well.
- Finally, pour the wet banana mixture into the dry mixture and fold together. Once combined add the mixture into the loaf tin. At this stage you can add a topping to your bread, I went for flaked almonds this time but pumpkin seeds or pecans also work really well.
- Bake in the oven for 45-50 minutes. Make sure you keep an eye on the loaf while it's baking and use a knife to check it's cooked through, mine took 50 minutes but this will differ depending on your oven. If the top starts to get too brown but the inside still needs a little longer you can cover the loaf with tin foil for the last little while to stop it from burning.

I really hope you enjoy this recipe because it is one of my favourites. Let me know if you give it a go!

Download recipe

Vegan Banana Bread

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