During the Coronavirus pandemic, there has been a clear favourite when it comes to baking- banana bread.
From social media feeds, it seems like everyone has been baking a lot more than usual.
Banana bread is a classic and warming bake - but this is the ultimate vegan recipe. A plant-based twist on the original sans eggs or milk.
This does take a little longer than our usual recipes due to the time in the oven, but if you're staying at home or have got the time to bake, you won't be disappointed.
We like to add walnuts to ours to give it an extra crunch. And walnuts contain the good kind of fats to promote brain function, heart health and much more. Nuts can also be a great source of protein- whether you are plant-based or not.
You could also add any other nuts you already have at home or prefer to walnuts- such as pecans.
Our recipe makes 8-10 slices, so you can be sure you'll have a tasty snack waiting for you when you are feeling peckish. The buckwheat flour and bananas provide a kick of energy - just right for an afternoon lift.
This is also a great way of making use of any bananas slightly past their best. The riper they are the better. Bananas on the softer side work perfectly for this recipe as they are easier to mash.
Bananas are naturally rich in a multitude of nutrients, including electrolyte-balancing potassium, fibre, and natural sugars. Because of the natural sweetness bananas provide, it reduces the amount of added sugar you need to use in the recipe.
We've also added equal parts plain flour and buckwheat flour- to provide higher fiber content to support digestion and slower energy release. If you don't have any buckwheat flour in the cupboards, feel free to double up on the plain flour instead.
You'll want to bookmark this recipe, so let's get started.
Vegan banana bread
Serves: 8-10 slices
Total time: 1 hour 20 minutes
Ingredients:
120g plain flour
120g buckwheat flour
3 bananas
100g coconut oil, melted
1 tsp cinnamon
1 tsp vanilla extract
125ml maple syrup
2 tsp baking powder
½ tsp baking soda
50g chopped walnuts, optional
2 tbsp almond milk
Method:
1. Preheat the oven to 350°F/ 180°C.
2. Line a loaf tin with baking paper
3. Mash the bananas in a mixing bowl.
4. Stir in the melted coconut oil, vanilla extract, maple syrup and almond milk to the bananas.
5. In another bowl, mix the flours, cinnamon, baking powder and baking soda.
6. Fold in the wet ingredients into the dry ingredients.
7. Fold in the walnuts.
8. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow to cool in the tin before lifting out and slicing.
Nutritional Information
Per serving: ⅛ of the recipe
Calories: 330 kcalCarbohydrate: 40g
