In my post on low waste vegan snack ideas, I mentioned that I’d come to the realisation that my baking is rarely, if ever, vegan. I don’t have anything against vegan baking, I just don’t usually have substitutions in the house like applesauce or flax eggs, or coconut sugar and agave nectar. So, I was thrilled to find a recipe for vegan banana bread that was simple and had all ingredients I’d normally bake with, and BONUS relatively healthy!
I’ve heard that you need to be mindful when considering vegan baking. As with all baking, it is a treat and isn’t so healthy you can eat it every day. In fact, vegan baked goods often have a lot of oil and sugar in them, and they can also be high in fat if you put in substitutions for dairy like cashews. I adapted the recipe to make it a bit higher in fibre and less sugary. If you want a naughty banana bread, try my recipe Yes, it is the perfect banana bread, or Chunky Monkey Banana Loaf Cake! 🙂
Adapted from Where You Get Your Protein
- 3 medium ripe bananas (I use thawed freezer bananas)
- 1 cup all-purpose flour
- 1/2 cup wholewheat flour
- 1 and 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- Pinch nutmeg
- Pinch salt
- 1/2 tsp. vanilla
- 1/3 cup dark brown sugar
- 1/4 cup melted coconut oil
- Small handful chopped walnuts
Preheat your oven to 180 °C and oil a loaf tin.
In a medium bowl, sift together flour, baking powder, baking soda, salt, and nutmeg.
In another bowl, mash the bananas. Add the sugar, oil, and vanilla along with a splash of non-dairy milk and mix.
Fold the dry ingredients into the wet until just incorporated. Gently fold in the chopped walnuts.
Pour batter into the loaf tin and bake for around 50 minutes.
The recipe results in a small loaf that has a crunchy crust.
Because it doesn’t have egg, this loaf doesn’t rise as much as regular banana bread. I also used partly wholewheat flour which makes the loaf denser, so feel free to stick with plain flour.
The loaf can be frozen if wrapped in foil and a freezer bag.