I don’t think there’s anyone out there who doesn’t love banana bread, and as my original banana bread recipe was such a hit with you guys, I thought I’d experiment and do a vegan banana bread version. Because why should vegans miss out of the wholesome breakfast fun? Turns out, it’s DELICIOUS. Maybe even more delicious than the original. And I’ve added blueberries to make it even more fruity and sweet. So delicious, and perfect breakfast fuel. Get baking whether you’re vegan or not!
2 cups wholemeal flour or self-raising flour
2 teaspoon baking power
1/3 cup light brown sugar
1/3 cup ground almonds
1/4 cup coconut oil
3 large ripe bananas
tub of blueberries
1 teaspoon vanilla essence
3 tablespoon almond milk
Set your oven to 200 degrees.
Put your flour, baking powder, sugar and ground almonds in a bowl.
Melt your coconut oil so it’s liquid then pour this in to the dry mix, along with the vanilla essence and almond milk.
Mash your bananas using a fork so that they’re mush, and stir these into the mixture. These will help it all stick together.
Once it’s all thoroughly mixed, stir in the blueberries, just lightly so they don’t get squished.
Line your baking tin well with greaseproof paper or coconut oil. Pour in the mixture and even it out, then pop it in the oven for 45 minutes to an hour — until it’s golden brown on top.
Leave it cool for 15 minutes before taking it out of the tin.