Banana bread

Banana bread

By
From
Vegan Goodness
Makes
1 loaf
Photographer
Jessica Prescott

Banana bread has been in my life for as long as I can remember and it’s one of the first recipes I veganised. It’s the perfect way to use up bananas that have gone too spotty.

Ingredients

Quantity Ingredient
4 ripe and spotty bananas
75ml coconut oil, melted
1 1/4 teaspoons bicarbonate of soda
175g granulated brown sugar
185g plain flour
pinch sea salt
teaspoon vanilla powder or extract, (optional)
2 big handfuls chopped nuts
vegan chocolate chips or desiccated coconut

Method

  1. Preheat the oven to 180°C.
  2. Peel the bananas and mash them in a large bowl. Add the rest of the ingredients, one at a time, in the order listed, stirring well between additions. When you get to the nuts, chocolate chips or coconut, add just over half to the batter.
  3. Pour into a lined loaf tin or cake tin or some smaller tins. I use either a 23 x 10 cm or a 28 x 10 cm loaf tin. It works out well in both, though might need a slightly longer cooking time in the smaller pan. I also use a 20 cm round cake tin if baking at the home of a friend who does not have a loaf tin. Top with the remaining nuts, chocolate chips or coconut.
  4. Bake for 1 hour or until an inserted skewer comes out clean. If making muffins or lots of little loaves, they will need 30–40 minutes, cooking time.

Note

  • My favourite nuts to use are walnuts or pecans, but you can use anything you have on hand. You can even use a combination of flavours such as peanuts and chocolate chips.
Tags:
healthy
vegan
vegetarian
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