This easy and simple banana bread is a delightfully good vegan treat that uses everyday ingredients and tastes like it’s been made in a bakery! Vegans and non-vegans alike will rave about this recipe.
I’m finally back after a bit of time off over the festive season with my first recipe of 2020 and I guarantee that you’ll go bananas for it!
This year I’m partaking in Veganuary, for the 31 days of this month (at least) I’m going entirely vegan and I’m eating a completely plant-based diet. So far I’ve been really enjoying veganism. Before going vegan I’d been vegetarian for a while and wanted a new challenge to take on.
My sister has gone vegan too and as a family we’ve all been thoroughly enjoying sitting down at the end of the day to devour a vegan feast each night for dinner. This is actually the first time in ages I’ve felt super excited about baking/cooking, for a while I’d felt uninspired but going vegan has encouraged me to really think about what exactly I’m eating and where it’s sourced from.
I also wanted to set myself the goal of sharing more vegan recipes on my blog as I only have a few on here and want to expand the collection. I’ve worked hard in my kitchen at home to bake some vegan treats. Whether you’re following a vegan lifestyle, cannot eat dairy/eggs or simply just want to try some vegan food, then I hope you’ll like the recipes I will be sharing.
I’ve trialled this banana bread recipe out a couple of times as I wanted it to be perfect before posting on here. Every time I’ve baked it, it’s disappeared within a couple of days and as soon as the last slice has been eaten, I’ve been craving it all over again!
This vegan banana bread uses no out of the ordinary ingredients that are sometimes found in vegan bakes. You’ll just need overripe bananas, sugar (either caster/granulated or brown sugar), oil, vanilla extract, non-dairy milk (I use soya), apple cider vinegar, flour, bicarbonate of soda and salt. The soya milk was literally the only ingredient I had to go out and buy to make this recipe, but since going vegan my fridge is now full of plant milk!
My taste testers all agreed that this vegan banana bread is identical in taste and texture to my classic banana bread recipe – dare I say it that I think this version is even better! I’ve adapted this recipe slightly from Betty Crocker’s Vegan Banana Bread recipe and highly recommend you give it a try if you’re as crazy for banana bread as I am.
Mix the recipe up as much as you want by adding extra ingredients such as chopped nuts (hazelnuts, pecans or walnuts) or even some good quality dark chocolate.
Also, if you like spices in your bakes, try stirring a touch of ground cinnamon or mixed spice into the batter.
I have one successful vegan sweet recipe ticked off my list, now on to the next!
60ml (1/4 cup) unsweetened plant milk – I like using soya milk
1 teaspoon apple cider vinegar
3 overripe bananas – you’ll want the skin to be spotty and turning black
200g (1 cup) sugar – you can use a mix of caster/granulated or dark/light brown sugar
120ml (1/2 cup) oil – you can use coconut, canola/vegetable or even melted vegan butter
1 teaspoon vanilla extract
240g (2 cups) all-purpose/plain flour
3/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
- Line a 900g / 2lb loaf tin with parchment paper, leaving some paper overhanging the edges of the tin so you can lift the banana bread out easily once it’s baked. Set the tin aside for later. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
- In a small bowl or jug, add the soy milk and apple cider vinegar, stir and leave it for 5 minutes – this helps the cake to rise.
- In a large mixing bowl, mash the bananas until they’re smooth. Add the sugar, oil, vanilla extract and the milk/vinegar mixture and beat until smooth and completely combined. Now sift the flour, bicarbonate of soda and salt over the top of the other ingredients and gently fold until no lumps of flour remain – be careful not to over mix the batter.
- Transfer the batter into the tin and bake for 60-70 minutes or until a cake tester when inserted into the centre comes out clean without any uncooked batter attached to the cake tester. Leave to cool in the tin for 10 minutes, then remove the banana bread from the tin and leave it to cool completely on a wire rack.
- Once the banana bread has cooled to room temperature, slice it up and enjoy. The banana bread will keep stored in an airtight container for up to one week. The banana bread is delicious served as it is or spread with vegan butter, chocolate hazelnut spread or peanut butter.
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