My OG VEGAN BANANA BREAD RECIPE is one of my most popular posts on here, which is great as it means you obviously love banana bread as much as I do. And I really do love it. We have it for breakfast toasted with lashings of butter, I’ll often have a slice before a run, and I love to pack Ed up a couple slices to take to work. I’ve never been a huge cake fan and really don’t have a big sweet tooth but banana bread always appeals, feels healthy enough to justify multiple slices on a daily basis, and seems to tick a lot of boxes — in my life at least. We seem to always buy bananas on auto-pilot when grocery shopping and never get through them all (fruit is something I definitely do not eat enough of) so frequently have a ripe couple ready to mash up. I also peel them and freeze them in a Tupperware if I don’t have time to bake, then you can just use those in your baking. I’ve been playing around with my OG vegan banana bread recipe recently and have made a couple of flavour tweaks. My original recipe has blueberries in, which you could always add into this one, or dark chocolate chips either, but it works just as well without. So let’s jump straight into it, here’s vegan banana bread 2.0…
280g wholemeal flour or self-raising flour (option to sub 50g for quick oats)
3 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
50g light brown sugar
50g ground almonds
60ml coconut oil
3 large ripe bananas
1 teaspoon vanilla essence
3 tablespoon almond milk
Preheat your oven to 200C degrees, and grease a loaf tin well. I like to use the loaf-shaped baking parchment inners, which you can pick up at the supermarket.
Weight out all of your dry ingredients and mix together in a mixing bowl.
Melt and mix in your coconut oil, along with your milk and vanilla essence.
Using a fork, mash up your ripe bananas (they definitely need to be ripe!) and stir in.
Once everything is well mixed, spoon the mixture into your loaf tin and spread out evenly. If you’ve got any spare bananas lying about, slice and lay over the top, but it’s only for aesthetics really.
Bake for 40 minutes at 200 degrees, and check it’s ready by lightly poking with a knife and it should come out clean.
Leave to cool for 20 minutes or so before tucking in. I’d recommend having it toasted with butter or peanut butter.