Vegan Banana Bread

Vegan Banana Bread

I love making banana bread, in fact I love making and eating this vegan banana bread!

Bananas seem to be one of those unloved fruits that can end up going black at the bottom of the fruit bowl and everyone refusing to eat them because they’re all squshy and weird.  I, on the other hand, really enjoy a soft banana (no euphemism there!) because they taste way more banana-y.  But I also love making them into delicious moist banana bread too – partly to prove that even the ripest of bananas are tasty.

So I thought that I would revisit the recipe I wrote AGES ago and update it with some nice pictures and things just to bring it back to the forth.

So when you see that bag of sale ‘nanas at the shop, grab them and bake up a cake to share at work, with your friends or with…ahem, yourself, with a brew…

Vegan Banana Bread

 

Ingredients:

4 black or very ripe (very spotty!) bananas

100g brown sugar (I like to use Demerara)

75g olive oil

3 tsp baking powder

1.5 tsp ground cinnamon

1.5 tsp all spice (you can use 3 tsp of either cinnamon or all spice if that is what you prefer or have available)

225 g plain flour

50 g dried fruit, nuts or dried bananas

Pure spread, for greasing the tin

*Preheat the oven to 200C or 180C for fan

banana bread

banana bread

banana bread

Method:

Peel the bananas and mash in a large bowl.

Add the oil and sugar and mix well.

Add the flour, baking powder and spices and combine well.

Mix in the dried fruit or nuts.

Grease and line a loaf tin with baking paper.

Pour the mixture into the tin.

Bake in the oven for 20 minutes, then check for colour.

If the loaf is browning too quickly, cover with foil before returning to the oven for a further 30-40 minutes. I usually check at around 30 so as not to over cook.

Allow to cool slightly in the tin, then remove and place on a wire rack.

This banana bread is deliciously moist and moreish and is perfect warm fresh from the oven or cold with a delicious cuppa.

banana bread

Although an hour might seem like a long time to wait for a cake to bake, I can tell you that this banana bread is seriously worth it and of course it gives you the valid excuse for having another cup of tea (not that I need excuses, of course!)

If you’re having family around this Easter, why not grab your apron and run up a banana cake for afternoon tea?  Everyone loves a fresh cake and as this one takes very little prep you can get it made and in the oven ready t welcome everyone to the delicious smell!

The other benefit of this loaf is that if you’re going away on holiday and can’t take your left over bananas with you, then you can chuck them into the fridge until you get back and then make some banana bread which is a great way to warm back up to home life after a holiday (also saves on buying something to share on your return to work – sneaky, huh?!)

I hope you enjoy it as much as me (and Jit and his colleagues who got the rest of the cake – you can’t really think I ate it all!…)

Have a great weekend and go bananas with your bread! *groan*

Sarah sig

PS: the nutritional information is based on around 10 slices – so not bad considering!  Better than Easter eggs! 😉

PPS: Quick hint!  Don’t try substituting the baking powder with bicarbonate of soda, it makes the bread taste quite sour! I tried this once…never again!

banana bread

label (33)

Banana Bread
Recipe Type: Cakes
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 10
Don’t let those gone off or cheapy bananas go to waste when you can use your store cupboard ingredients to rustle up this delicious, moist and moreish vegan banana bread.
Ingredients
  • 4 black or very ripe (very spotty!) bananas
  • 100g brown sugar (I like to use demerera)
  • 75g olive oil
  • 3 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 1.5 tsp all spice (you can use 3 tsp of either cinnamon or all spice if that is what you prefer or have available)
  • 225 g plain flour
  • 50g dried fruit, nuts or dried bananas
  • Pure spread, for greasing the tin
  • *Preheat the oven to 200C or 180C for fan
Instructions
  1. Peel the bananas and mash in a large bowl.
  2. Add the oil and sugar and mix well.
  3. Add the flour, bicarbonate of soda and spices and combine well.
  4. Mix in the dried fruit or nuts.
  5. Grease and line a loaf tin with baking paper.
  6. Pour the mixture into the tin.
  7. Bake in the oven for 20 minutes, then check for colour.
  8. If the loaf is browning too quickly, cover with foil before returning to the oven for a further 30-40 minutes. I usually check at around 30 so as not to overcook.
  9. Allow to cool slightly in the tin, then remove and place on a wire rack.
  10. This banana bread is deliciously moist and moreish and is perfect warm fresh from the oven or cold with a delicious cuppa.

6 Comments

    • Banana bread is definitely one of those yummy ones that sometimes gets overlooked because of the fancy-pants ones, isn’t it? Let me know how you get on with it, Ruth 🙂

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