Vegan Banana Bread is always popular in our house. I always make more than one loaf of this banana bread at a time as we usually eat most of one warm out of the oven sliced and spread with butter. It`s just so good!!
The hardest bit is letting it cool down enough to be able to cut it without it falling apart!!
Have you tried recipes for Vegan Banana Bread and found them dry or tasteless? Maybe you were not impressed with the lack of banana taste to your bread? Well I have the solution for you!!
This recipe is more like a cake than a bread as it is incredibly moist. It contains no eggs or dairy so it is vegan. They are not needed as the bananas replace the eggs and soya milk can be used instead of dairy milk.
Do you want to know the secret to the best flavour in Vegan Banana Bread?
Well the secret to making good vegan banana bread is to use very ripe bananas!!
You are probably thinking what difference would that make?? Well I cannot emphasise enough how much it changes the taste and texture by using very ripe bananas.
I do not mean when bananas have a few black spots on the skin. I mean you need to let them go mostly black and soft because that is when the flavour is best to use in my Vegan Banana Bread.
You know that stage when you think bananas are only fit to throw out? Well that is when they are perfect!!
You should use bananas this ripe because they will give you a very moist and soft loaf. Also the banana flavour is amazing! Teffia adores this Vegan Banana Bread and loves it reheated in the microwaved for breakfast. I always sprinkle brown sugar on the top before I bake it to give it a lovely crunchy topping. You can add chopped pecans or walnuts to it if you would like some crunch in it.
I add cinnamon into the Vegan Banana Bread as we love the flavour but you could use mixed spice if you prefer.
Just don`t do like I did once when I picked up the cumin instead of the cinnnamon and didn`t notice until after I stirred it in!! The worst bit was I had the mixture for three loaves in the bowl and had to throw it all out. I could have cried!! I always check what I have picked up now!
This Vegan Banana Bread is more like a moist cake than a dry bread so does not need anything spread on it if you would rather not.
You have to treat yourself to a slice warm out of the oven, take my word for it, you will thank me!!
Vegan Banana Bread is best eaten in first two days, it does not keep well because of the amount of soft fruit in it. Unfortunately I find it is not as nice after freezing. It tastes alright but is a bit soggy somehow.
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks__ and tag @aveggiecooks__. I would love to see it!
Vegan Banana Bread
Ingredients
- 2 large Ripe Bananas
- 325g/ 12oz Flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Bread Soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 75ml/ 3 fl oz vegetable oil
- 100g/ 4oz Brown Sugar Extra tablespoon sugar to sprinkle over loaf
- 75ml/ 3fl oz Milk or Soya Milk
Instructions
- Preheat oven to Gas 4/350F/180C
- Mash bananas in a large bowl
- Sieve dry ingredients together
- Mix in the oil and milk with bananas
- Pour into a 2lb loaf tin
- Sprinkle the top with a tablespoon of brown sugar
- Bake for 45 minutes until golden and a knife comes out clean
- Let cool for 30 minutes in tin before turning out onto wire rack
- Treat yourself to a slice of it warm!
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