Out of all the baked goods that exist, I don’t think you can quite beat the smell of banana bread, baking in the oven. The best thing is, banana bread is that sort of bake that you don’t really plan for, it just occurs when you happen to have some old bananas leftover in the fruit bowl that are so ripe and covered in brown spots, no-one likes to eat them.
While I have made many banana bread recipes in the past, this is the first one that I have made that is vegan. That doesn’t mean, however, that you need fancy ingredients to be able make it, so it may just be that you have all of the ingredients on hand to be able to make some perfectly moist, sweet and ever so moreish banana bread, suitable for everyone.
This recipe is a very simple; dry ingredients get mixed into wet and that gets poured into a tin. Within the hour (give or take) your overripe bananas will have turned into a beautiful loaf cake that will make your house smell amazing. I always find banana bread tastes better the next day, if you can wait that long!
Ingredients for 1 loaf:
- 125ml dairy free milk (such as almond milk)
- 1/2 tsp lemon juice (or apple cider vinegar)
- 125ml sunflower oil (or any flavourless oil you have to hand)
- 3 large bananas, mashed
- 1tsp vanilla
- 125g plain flour
- 110g wholemeal flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- pinch of salt
- 130g brown sugar
- Preheat the oven to 170oc and line a standard loaf pan with greaseproof paper
- Mix the almond milk and lemon juice together and leave for 5 minutes to curdle. Once curdled add the oil, mashed bananas and vanilla
- Sift the dry ingredients, to the wet and fold gently to combine
- Pour into the loaf tin, smooth over so its even and bake in the centre of the oven for 50 minutes to 1 hour, or until a skewer in the middle comes out clean.
- Leave to cool completely before cutting into slices. Tastes even better the next day!