This vegan banana bread has the most amazing taste. It’s perfectly sweet, with a banana flavour coming through beautifully, it’s moist and deliciously satisfying. In contrast to my vegan chocolate banana bread, it doesn’t have added chocolate pieces or banana pieces in the batter. Instead, it’s wonderfully plain, which makes it perfect for spreading peanut butter and strawberry jam on top. It’s incredibly tasty on its own, though. You can have a glass of warm plant-based milk with it, or coffee or tea. You can serve it as a dessert or as breakfast, perhaps with some vegan yoghurt and berries on a side.
There are some key ingredients in this vegan banana bread. Flax egg is used as a substitute for eggs, vegan buttermilk is used to achieve a soft texture and cashew butter is added for that special flavour. As always with banana bread, it’s important to use very ripe bananas – the ones that have lots of black spots on their skin. This way, the bananas are full of sweetness inside (the natural sugars), which makes this vegan banana bread so yummy.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious bananas recipes:
Vegan Banana Bread
Ingredients
- 7 g (1 tbsp) ground flax
- 37.5 ml (2 1/2 tsp) water
- 3 ml (0.6 tsp) freshly squeezed lemon juice
- 45 ml (3 tbsp) unsweetened soy milk
- 240 g all purpose flour sifted
- 2 tsp baking powder sifted
- 1/10 tsp baking soda sifted
- 1/2 tsp vanilla powder
- 1/4 tsp salt
- 100 g (20 tsp) granulated sugar
- 50 ml (10 tsp) coconut oil
- 100 g cashew butter
- 360 g bananas
Instructions
- Prepare a vegan egg by mixing ground flax seeds with 2 1/2 tbsp of water. Leave it to stand for approximately 5 min.
- In a large bowl (in the end you will combine all ingredients in this bowl), put lemon juice and pour soy milk over it. Leave it to stand for about one minute. This is how you get vegan buttermilk.
- In a separate bowl, sift flour, baking powder and baking soda. Add also vanilla, salt, and sugar to the bowl. Mix together well with a spoon.
- In a smaller pot, put coconut oil and cashew butter. Heat them over low heat so that cashew butter incorporates into the coconut oil and you get a creamy consistency. Pour the mixture over the vegan buttermilk.
- Heat the oven to 180 °C.
- Put peeled bananas on a wooden board and mash them with the back of a fork. Add them to the buttermilk, coconut oil and cashew butter mixture. Mix together.
- Add also flax egg to these wet ingredients and mix together.
- Grease a baking dish (I used one measuring approximately 29×10 cm at the top) with melted coconut oil.
- Add dry ingredients to the wet ones and mix together with a spoon. Mix until there are no dry spots left but don't overmix.
- Pour the batter into the greased baking dish and even out the surface on top.
- Put the loaf into a preheated oven on the middle rack for 50-60 minutes. After 50 min of baking, test with a knife if the bread is done. If the knife comes out clean from the centre, then you can take the bread out of the oven. If the centre is still wet put the bread back in the oven for a few more minutes. If the top is getting too brown, cover it with aluminium foil. (My bread was done after exactly 50 min though.)
- Leave the bread to cool on the cooling rack for 20 min before turning the baking dish carefully around and taking the bread out.
- Then leave the bread on the cooling rack for at least an hour before cutting into it.
- Eat this vegan banana bread as it is or you can serve some warm plant-based milk, tea, or coffee with it. You can make vegan yoghurt with berries along with vegan banana bread. You can spread peanut butter and strawberry jam on it.
No Comments