We're in the middle of lockdown while the coronavirus crisis keeps on keeping on, and every person & their cat is making banana bread. So why on earth am I doing a Banana Bread Recipe? I mean it's not like there aren't a bazillion recipes for the exact same thing already out there?
Well, it's because this recipe is the Basic, Easy Vegan Banana bread that I turn to time & time again. It's endlessly adaptable. (yay) It can be made gluten-free (double yay) and obviously as it is vegan uses no butter or eggs. So you don't have to worry about them not being to hand!
This simple vegan recipe comes together really quickly too. All you need is a couple of overripe bananas, a bowl, a few ingredients and your vegan banana bread is nearly done!
But what makes this easy recipe so adaptable? Well, you can use whole-wheat or ancient grain flour. It turns out perfectly when you use gluten-free flour (something I found out when I purchased a pack of gluten-free flour & didn't realise until after the fact!) You can even use whole-wheat bread flour, which is what I resorted to using when making my last batch, as it was the ONLY flour I had in the house & the shops have been very short on. I'd hazard a guess that if you ground up oats to make flour, it would probably work just fine too.
Also, you can add other fruit if you don't have enough bananas. The loaf that is in the pictures was made with 3 bananas & 1 finely chopped apple because that's what I had. It would be fabulous to add some berries, or even some chocolate to it (nice!). Also, feel free to top it with whatever you like. (maybe not cheese. That would be weird) But add any kind of nut or seed for an extra yummy crunch and I think your banana bread will turn out just fine.
Also, last but not least, this Easy Vegan Banana Bread recipe is even nicer when you toast slices & slather them with butter to drink with a cup of coffee. Yummmmm...
Once you've mastered this basic recipe, you really need to try my fabulous carrot cake! It's a total winner!
Easy Vegan Banana Bread
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 4 medium ripe bananas (You can also sub one banana with pear or apple or other soft fruit.)
- 60 ml vegetable oil (I use sunflower usually)
- 60 ml plant milk (you could also use vegan yoghurt or just water)
- 100 g light brown sugar (I use dark brown sugar or coconut sugar usually)
- 2 teaspoon pure vanilla extract
- 240 g flour (You can use any kind of flour. If using self raising, omit the baking powder. )
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- nuts to top
- 50 g choc chips or chunks
- Preheat the oven to 175C/ Gas Mark 5.
- Line a loaf tin with baking paper or parchment. Leave some over the edges, you will use this to pull the cake out of the tin later.
- Roughly mash the bananas in a large mixing bowl
- Add the sugar, oil, vanilla, and plant milk, and give it a good stir. You want the sugar to start to dissolve.
- Sift in the flour, baking soda, salt, and cinnamon, and mix.
- Transfer the banana cake mix to the lined tin.
- Add the nuts or any extra bits of sliced banana on top & pop in the oven.
- Bake for about 35 mins. Then test the cake with a skewer. If it comes out clean, then the cake is done. If not, put it back in your oven for another 5-10 mins.
- Let the cake cool & use the paper you cleverly left hanging over the edges to remove it from the tin.
- This banana bread will keep for around a week in an airtight container. It also freezes well!