Welcome back everyone! I hope you had fun baking (and polishing off!) our Easy Vegan Milk Bread recipe! Today, I’m back with a sweet treat to make use of any overripe bananas. Sometimes we look at bruised bananas and think they’re inedible. However, the more bruised and overripe the banana, the better the bread! That’s why this Banana Bread recipe is so handy. It helps curb our food waste and its also a great way to get children involved in baking.
Bananas for Banana Bread!
I’ve probably tried a hundred different banana bread recipes – okay, maybe not 100 but you get the idea…But in all honesty, this is the only recipe that I’ve ever made that isn’t unnecessarily stodgy or lacking in any actual bananas. This recipe is a mishmash of all my banana bread efforts to find the ultimate recipe. So, I present this method to you! It has a light, tender crumb and a really good rise with no stodge. There are just enough chocolate chips to know that they’re there without overtaking the banana flavour. There are 4 bananas in this recipe, which is double most other recipes out there. It’s completely vegan, bound together by the flax ‘egg’ and the bananas. There’s no bitter bicarb flavour and it’s just as moist and soft when eaten the next day!
You can bake double the recipe and freeze one loaf if you like – although probably for no more than 2 months. Defrost overnight for a second round of delicious banana bread – made just as it should be!
You can find the rest of our recipes here that range from mesmerizing main meals, scrumptious sides, and snacks, and even more delicious desserts! If you’re struggling with any step, then be sure to check out our video guides on our Instagram page too! Let us know how you get on too!
Vegan Banana Bread
Equipment
- Parchment Paper
- Large Mixing Bowl
- Whisk
- Spatula
- Fork
- oven
- loaf tin
- mixer
Ingredients
- 400 g Plain Flour
- 4 Overripe Bananas
- 1 ½ tsp Cinnamon
- 1 ½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 1 tbsp Ground Flaxseeds
- 3 tbsp Warm Water
- 140 ml Vegetable Oil
- 55 g Soft Light Brown Sugar
- 100 g Granulated Sugar
- 1 tsp Vanilla Bean Paste or Vanilla Bean Extract
- 100 g Vegan Chocolate Chips or Dark Chocolate Chips (optional)
Instructions
- Preheat oven to 175°C/350°F.
- Line a 900ml loaf tin with baking paper and set aside.
- Add 3 tablespoons of warm water to the ground flaxseed and stir well. This is our vegan “egg” mixture.
- With clean hands, break up the bananas into a bowl and mash them roughly with a fork. Don’t over-mash the bananas if you prefer larger chunks.
- Combine the flaxseed egg, both sugars, vegetable oil and vanilla in a bowl. Whisk well until the mixture emulsifies into a thick consistency and can drop off the whisk.
- Add the mashed bananas to the bowl and whisk again until completely combined.
- Next, add the flour, raising agent and cinnamon to the mixing bowl. Whisk slowly to avoid flour flying out the bowl! Increase the speed gradually until it is fully incorporated. The mixture should be quite thick.
- Add the vegan chocolate chips (dark chocolate chips work just as well) and combine them into the batter, taking care to not over-mix.
- Gently pour the mixture into the loaf tin. Using a spatula or similar, level the surface to ensure that it is even.
- Place your banana bread in the oven for 45-50 minutes.
- Around the 45-minute mark, check to see if the banana bread is done by placing a skewer, toothpick or similar in the middle of the banana bread. If the skewer comes out clean, the banana bread is done. If not, cover your banana bread with silver foil and cook for a further 5-15 minutes, depending on your oven.
- Once your banana bread is done, allow to cool for a minimum of 30 minutes, or for as long as you can wait! The banana bread will continue to cook as it is cooling.
- To serve, slice the banana bread into generous slices and enjoy!