Posted in Recipes on 02.11.2019
Vegan Banana Bread
prep: 20 mins / cook: 1 hour 15 mins / inactive: 0 mins / total: 1 hour 35 mins / quantity: 8 - 10 slices Print recipe?
Simple, no frills vegan banana bread – an easy to make one bowl mix full of sweet banana flavour with a moist delicate crumb. Perfect for using up ripe bananas too!
I truly believe there’s room in the world for one more banana bread recipe! I’ve made more banana bread in my time than I care to count. There’s something ‘ultimate comfort food’ about it. It smells like home, like grandma, like late summer with hints of the promise of autumn. It smells sweet, sticky, cinnamon-y and oh so very very good.
And it’s perfect for using up those blackening over-ripe bananas that clutter up our fruit bowls from time to time. Unless you’re like me and buy extra bananas just so they go over-ripe and you have the perfect excuse to make all the things that are best with black bananas:
- Pistachio Cake with Orange Caramel Syrup – beautiful light sponge studded with pistachios and drizzled with the most divine fairground toffee smelling caramel sauce.
- Rum and Raisin Ice Cream – the lightest, smoothest vegan ice cream with rich adult flavours 😉
- Chocolate Chip Muffins – bakery style muffins with full flavour and natural sweetness.
- Easy Vegan Pancakes – blended and sizzled to fluffy perfection.
- Healthy Cookies – breakfast, sweet treat or a perfectly healthy lunch box or after school snack.
- Chocolate Peanut Butter and Banana Baked Oats – an absolute breakfast staple for us. Make a couple of trays and keep ’em in the freezer for those inevitable rushed mornings!
This recipe was borne out of running out of vegan chocolate chips. Can you imagine the drama?! I could have just made this chocolate banana bread without the chocolate chips but if you’re going to have something chocolate it should damn well be CHOCOLATE right?
What I did have was walnuts. I debated putting them IN the cake mix but wanted them to be an option and not upset the balance of the recipe in case anyone doesn’t like walnuts or has a nut allergy. So a light sprinkle across the top it was.
We ended up loving this version so much though, I thought it deserved its own post and recipe. So good that we’ve been known to have this for breakfast. Warm, spread with just a schmear of vegan butter. Oh the joys of adulthood.
This vegan banana bread is also just as amazingly moist and ‘just baked’ fresh even from the freezer. It loses absolutely nothing from being defrosted. To freeze, cool the loaf completely before slicing and wrapping. I use foil or small sandwich bags and put 2 slices together before freezing. Defrost thoroughly – it only takes an hour or two at room temperature – before eating.
This is such a great recipe it’s easy to whip up for unexpected visitors – filling the house with with that sweet cinnamon and banana aroma. Pure heaven friends. Don’t forget to invite me 😉
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Vegan Banana Bread
prep: 20 mins / cook: 1 hour 15 mins / inactive: 0 mins / total: 1 hour 35 mins / quantity: 8 - 10 slices
- 2 tblsp ground flax seeds
- 1/3 cup (80ml) unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/4 cup (40g) oil – I used olive oil but can be subbed with avocado or mild nut oils
- 3 large bananas – the riper the better!
- 1/2 cup (90g) coconut sugar
- 1 + 3/4 cups ( 250g) plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 3 tblsp (40g) chia seeds
- 1/4 cup (30g) walnuts – roughly chopped – optional (leave off if you don’t like walnuts or have an allergy)
- Loaf tin – 23 x 13cm (9 x 5 inches)
- Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4. Brush your tin with a little oil and dust with flour, tipping out any excess
- In a small bowl or mug put the ground flax seeds along with 1/3 cup (80ml) cold water and set aside
- In a large bowl put the almond milk, vinegar and oil, whisk and leave to stand 5 minutes
- Peel and break the bananas into chunks and add to the bowl with the milk mixture. Mash everything together with a fork or potato masher
- Stir in the coconut sugar
- Add the flour, baking powder, bicarb, cinnamon and chia seeds and mix everything together really well, stirring up from the bottom of the bowl so no flour pockets remain
- Tip into your prepared tin, smooth the top if necessary and sprinkle with the chopped walnuts if using, pushing them lightly into the batter
- Bake for 1 hour and 15 minutes or until a skewer or long cocktail stick inserted into the centre of the cake comes out clean with no raw cake mixture clinging to it
- Leave to cool in the tin for around 15 minutes before carefully turning out onto a wire rack to cool completely
- Store in an airtight container
- This vegan banana bread also freezes really well - slice once cooled and freeze in small bags
Some products I used in today's post...
MasterClass Carbon Steel Non-Stick 2 lb Loaf Tin, Grey, 23 x 13 cm (9 x 5 Inch)
Price £5.99 Was £6.25
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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