Vegan Banana Bread
I put off making this blog for a long time for many reasons. In my mind, it was just excuse after excuse, thrown in with a little bit of laziness – I made up a million reasons not to do it. Self-doubt always crept in and the inevitable question of ‘what do I have to share?’ and ‘why would anyone want to read another food blog?’
Something that I’m constantly faced with in my 20’s is a simple yet powerful truth. Everyone has something to share. Whether it be a talent, a song, a painting, a joke or a recipe, someone will listen and someone will love it.
Think about it, if you’re going through something and you hear someone else with the same problem – it is comforting to know that there are other people out there that share similar struggles. We find comfort in other people’s struggles – it is as simple as that. Or we find joy in people’s stories. And truthfully, the world would be a better place if we all shared our skills, lives, struggles and triumphs with each other.
So, whether that be the 100th banana bread recipe you’ve ever read or a more deep and personal post (which I aim to share here one day), I’d like to share a touch of my life with whoever would like to listen or read.
While I know banana bread is a bit been there, done that – I also know this is a must-have vegan recipe for your repertoire. It is so simple with cheap ingredients, no fancy oils or expensive flours and very versatile.
Vegan Banana Bread
Makes 1 loaf tin (roughly 10-12 serves)
3 medium-large ripe bananas, mashed
1 flax egg (see notes)
3 tbsp rice bran oil
¾ cup almond milk unsweetened
1 tbsp apple cider vinegar
1 tsp vanilla essence
1 cup buckwheat flour
1 cup SR flour
¼ cup dessicated coconut
½ cup brown sugar
2 tsp cinnamon
1 tsp baking powder
pinch of sea salt
1. Pre-heat oven to 160 degrees fan-forced and line a 20 x 10 cm loaf tin with baking paper and a spray of oil. Set aside. (I’m lazy and this always ends up being my second last step but you just gotta make yourself look good sometimes, ya know).
2. Mix all dry ingredients in a large mixing bowl, leaving a well in the centre.
3. In another bowl, make the ‘almond buttermilk’ but adding almond milk and vinegar together. Mix and allow to curdle and thicken.
4. Add the mashed banana, vanilla, oil and flax egg to the almond buttermilk.
5. Incorporate the wet ingredients into the well of the dry ingredients and mix until smooth. You don’t want any lumps, but careful not to overmix. A baking oxymoron :’)
6. Pour the mixture into the lined tin and bake for 60-70 minutes depending on your oven temperature and size of tin. Banana bread will be raised, golden and a metal skewer should come out clean when done.
7. Store in an air-tight container for up to 3 days or freeze.
Flax eggs: Mix a tablespoon of flax seed meal with 3 tablespoons of water to make one ‘egg’. It simply acts as a binder as the consistency imitates an egg. Nifty stuff! (it’s important that the flax seeds are ground into a meal).
Don’t have a tin or need some snacks? This recipe makes great banana muffins too!
50-100g of dark chocolate chopped on top doesn’t go astray, just saying! Or a handful of nuts and seeds. The world is your oyster.
You can use oil of your choice. I would steer clear of olive oil as it’s too strong in flavour – I like rice bran for its light body and neutral taste.
This freezer SO well. I often freeze half the loaf and cut a piece off whenever a craving hits.