This is one of those very handy recipes to have up your sleeve. A vegan banana bread. I have made many over the years, this one is the simplest, and the best. And yet another one of those ones that you’d be hard pressed to tell the difference between a vegan or conventional one. Even if you’re not a vegan, it’s still worth a try, especially if you’re out of eggs but have a bowl full of black bananas. For some reason I always find myself in this situation.
It is also worth noting that young Clancy loves this in his lunch box. He is ultra fussy with his food, so it’s a testament to how delicious it really is. And I’d have to agree. Yesterday I ate a chunk, toasted, with my Choc-Tahini Spread smeared on top. It pretty much blew my mind.
Simple Vegan Banana Bread
Makes one loaf
Note: I used coconut oil but I am certain that any mild flavoured vegetable oil will do. Just make sure it’s cold-pressed, so it’s not harmful to your body. Or not. These are just the crazy codes I live by, sometimes I feel I might be the only one.
- 4 medium overripe bananas
- 1 1/2 cups plain flour (I used a mixture if wholemeal and white)
- 1.5 tsp baking powder
- ½ tsp baking soda
- pinch of salt
- ½ cup raw caster sugar
- ⅔ cup coconut oil, melted
- 1 tsp vanilla concentrate
- 1/2 cup chopped Medjool dates
- Preheat your oven to 180 degrees C.
- Place the overripe bananas into a mixing bowl and beat until pureed. Add the vanilla, coconut oil, and sugar, and beat again until combined.
- Fold in the flour, raising agents, and salt, until thoroughly combined.
- Fold in the chopped Medjool dates, and pour the batter into a loaf tin lined with baking paper.
- Bake for 45 mins to an hour, or until skewer comes out clean.