There will be no leftovers, which is a statement by which our family tries to live by when it comes to our food and that is why we create recipes like our vegan potato cakes. We cannot always buy the exact measure of something we need from the store, or maybe the only bananas left on the shelf were already ripe before you got them home, and perhaps you didn’t need the whole sack of potatoes for last night’s bangers and mash.
We often glance in the fridge and realize that we have several vegetables that are not going to get used up unless we get a little creative, and from soups to sides, smoothies to sweet treats, there is always something to be made from what would otherwise find its way to the bin. And for every leftover meal you make, it’s one less you’ve had to pay for.
Who doesn’t want to make their money go further? If this time you do have a few over-ripened bananas that are fast on their way to being thrown out, then this banana bread recipe with nuts is exactly what you need.
If you’ve made your own delicious banana bread before and fancy trying something else, how about trying a scrumptious pumpkin loaf cake instead. Not just for fall this nutritious treat is great anytime. So whether you’re looking for a new breakfast or different dessert you can enjoy this autumnal goodness any way.
Vegan Banana Bread Ingredients
3 large overripe bananas
75 ml coconut oil (or vegetable oil)
100 g brown sugar
225 g plain flour
3 tsp of baking powder
1 tsp of vanilla extract (or 1 tsp cinnamon powder)
50 g chopped walnuts (or dried fruit)
Vegan Banana Bread Recipe
Not only are we going to reduce our food waste by cooking a delicious dessert like this, but we are also going to make sure we keep it simple in the process. One bowl, one baking tray, and as little of your precious time as possible.
The prep time is going to be so short that you can just go ahead and preheat your oven to 200°C / 180°C Fan / 390°F / Gas Mark 6. Starting with the over-ripened bananas, peel them, chop off the tips, throw them into a mixing bowl, and then mash them with a fork until you have a fairly smooth paste.
If you are using coconut oil you will want to make sure it’s in liquid form, before measuring out the 75 ml you need. Just grab a scoop and briefly melt it in the microwave if needed. Toss this and 100 g of brown sugar into the mixing bowl and mix well with the banana paste you just made.
Now you can weigh 225 g of plain flour and 2 teaspoons of baking powder, and add this to the bowl. In the ingredients list, we did provide some options regarding some additional flavour choices. Firstly, we prefer to include 1 teaspoon of vanilla extract if you are using coconut oil, because we think the two flavours complement each other nicely. Secondly, we think that adding 50 g of walnuts, and the texture that brings just levels up this recipe perfectly, plus banana and walnuts is a classic combination.
However, this is optional and the smooth, rich flavour of this banana bread is more than enough without the extras. But if you have got an unfinished bag of raisins in the baking cupboard, why not throw them in? Combine all the ingredients slowly with a wooden spoon.
It’s baking time. Using a brush, or a piece of kitchen roll will suffice, lightly oil a 2 lb loaf tin to help release your final bake once it’s cooled. Pour your mixture into the tin, but before you put it into the oven, if you do want to go for an even sweeter loaf with a bit of crunch, you can sprinkle two tablespoons of brown sugar on top of the uncooked batter, which will crystallize and make a sugary crust. Otherwise, go ahead and place your loaf tin in the centre of the oven and let it bake away for 40 minutes.
Once your timer goes off, take the loaf out and with a small sharp knife, or skewer if you have one, poke the centre of your loaf down to half its depth, pull it back out and if it’s clean, with no uncooked dough on it, and only a few crumbs then you are finished. Otherwise, put it back in for another 5 minutes at a time and repeat the checks.
Once you are satisfied, set it on the side to cool for 10 minutes before attempting to remove it from the tin and cut a slice. At first, you will have an almost fluffy texture fresh out of the oven, and it only gets better as the day after it’ll become even more gooey. Goes great with coffee too.
VEGAN BANANA BREAD
Ingredients
- 3 large overripe bananas
- 75 ml coconut oil or vegetable oil
- 100 g brown sugar
- 225 g plain flour
- 3 tsp of baking powder
- 1 tsp of vanilla extract or 1 tsp cinnamon powder
- 50 g chopped walnuts or dried fruit
Instructions
- Pre-heat your oven to 200°C / 180°C Fan / 390°F / Gas Mark 6
- Peel the bananas, chop off the tips and throw them into a mixing bowl, and mash them into a smooth paste with a fork
- Add 75 ml of liquid coconut oil and 100 g of sugar to the bananas and mix well
- Measure out and add to the mixing bowl 225 g of plain flour and 2 teaspoons of baking powder, 1 teaspoon of vanilla extract and 50 g of walnuts and combine everything slowly with a wooden spoon
- Lightly oil a loaf tin with a brush and pour in your banana bread mixture
- Add 2 tablespoons of brown sugar over the top if you want a sweet and crisp top
- Bake in the middle of the oven for 40 minutes
- Using a knife pierce the middle of the loaf and check that when you take the knife back out there is no uncooked dough on it
- Once cooked through set it on the side to cool for 10 minutes before slicing
Recipe FAQs
How do I prevent my vegan banana bread from becoming too dry or too moist?
To prevent dryness, don’t overmix the batter, and be sure not to overbake it. To avoid excess moisture, make sure your bananas aren’t too watery and use the correct measurements.
Can I reduce the sugar in vegan banana bread?
Yes, you can reduce the sugar or use natural sweeteners like maple syrup or agave nectar. Keep in mind that it may affect the texture and sweetness of the bread.
What can I add to my vegan banana bread for extra flavor and texture?
You can add chocolate chips, chopped nuts (such as walnuts or pecans), dried fruits (like raisins or cranberries), or spices (like cinnamon or nutmeg).
