Yep, I know, another banana bread recipe – but hear me out!
After the success of my recent mini egg cookies recipe, I thought I would continue to share some of my favourite bakes on my blog! I’ve been using this particular banana bread recipe for the past 2 years. I’m not usually a massive baker in all honesty. However, this banana bread is easy to make, you don’t need any fancy kitchen equipment, always turns out bloody delicious and it’s relatively healthy compared to other bakes. I started taking this into work and it always went down a treat, so that reassured me it was worthy of posting on here.
If there’s ever *finally* been a time to push this live, it’s now. So, if you’re yet to jump on the bandwagon, then I hope you love this Vegan Walnut And Banana Bread.
Some helpful hints to achieve the best vegan banana bread
Cover your bread with tin foil 35 minutes into the bake
This stops the top of the bread from catching while the middle can continue to cook. Just simply place tin foil over the top of the loaf tin and out it back in the oven. The bread definitely needs the hour in the oven otherwise the banana won’t be cooked through in the middle.
Make sure your bananas are ripe, but not off
There’s a fine line between bananas that are super ripe then off, if they’re already a little mushy and they’re probably too far gone. It’s hard because it’s just a judgement rather than set rules, but once your bananas are brown, try and get the bread made asap.
You can add anything you want!
I’ve made this before and added chocolate chips (it was delish), but you could add other nuts, blueberries (never tried this, but I guess it would work). If you are thinking of adding any other nuts I would just make sure you toast them first. You also don’t have to use the vegan milk if you don’t want to, it works exactly the same with cows milk.
- 40g coconut oil, plus extra for the tin
- 200g self-raising flour
- 1 tsp baking powder
- 40g light muscovado sugar (can change this depending on how sweet you want the bread to be, 75g would be the maximum I would add)
- 4 dates, finely chopped (medjool dates are the best, but any dates will work well)
- 3-4 very ripe bananas, mashed
- 3 tbsp soya milk (or any vegan milk will work)
- 75g walnut, pieces, toasted (toasted definitely makes a difference to taste in a good way!)
- Preheat your oven to 200℃
- Add all of the coconut oil into a 450g loaf tin, pop this in the oven for 3-4 minutes until it’s melted
- Mash the bananas and add in the melted coconut oil mixing the two together. Don’t clean your loaf tin, as any left over coconut oil in the tin will be used to stop the mixture from sticking
- Add the flour, baking powder, sugar & dates together into the same bowl as the bananas (you can use a separate bowl to weigh out the flour etc, but I just do it all in one to save on washing up!)
- Mix the ingredients together
- Add the soya milk to loosen the mixture
- Add the toasted walnuts
- Scrape the mixture into the roasting tin, as I mentioned the remaining coconut oil should be enough to stop the mixture from sticking
- Bake for one hour, covering the top with tin foil when it starts to look brown (usually 35 minutes in)
- To make sure the bread is ready, use a knife or skewer in the centre and check if it’s clean, if not pop it back into the oven for another 10 minutes.
So there you have it, my vegan banana and walnut bread recipe! I love having this in the house, it makes the perfect mid morning or afternoon snack with a fresh coffee…
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