11am on a rainy Sunday. I walk out of the gym after a cardio session, and my friend sends me picture of his delicious looking banana bread. Seed planted. I had to have banana bread. Today.
Now when I look at recipes online, especially vegan ones, they sometimes have such crazy ingredients, or are full of sugar, that it puts me off even trying! But after some searching today, I decided to just go with the flow and make it up. I knew kind of what works together, and headed to the shop for a few staples. I already had some very ripe bananas at home – which are perfect for this!
Luckily, the only shop open in my neighbourhood on a Sunday, had everything I needed. Which proves you don’t need to hike to the top of a mountain and collect the nectar of a rare tree for any of these ingredients… it’s actually really simple, and you most probably will have everything in the cupboards, or at your local Sunday shop.
Let’s do this!
- 1 3/4 cups whole wheat flour, spelt flour, unbleached all-purpose, or gluten free blend (whichever you prefer!)
- 1/3 cup finely chopped dates
- 1/4 cup of dessicated coconut
- 2 teaspoons baking powder
- 1/3 cup coconut oil in liquid state (you can also use unsweetened natural apple sauce for this if you prefer)
- 1 teaspoon vanilla extract
- 1 teaspoon of cinnamon powder
- 4 small or 3 large overripe bananas, mashed
- 1/4 cup oat milk (almond or rice would also work fine)
- Handful of crushed walnuts (don’t need to add them if you’re nut free)
- Preheat oven to 350 degrees F. Grease your dish/loaf pan/cake dish – whatever you have in! I used a glass casserole dish, because it’s all I had in, and greased with some vegan butter – but you can use a little oil for this too.
- In a medium sized mixing bowl, mash the bananas, add the oil/applesauce and vanilla extract, mix again.
- Add the flour, dates, coconut, cinnamon and baking powder, and mix well, but don’t over mix, just enough until the flour is combined.
- Add the almond milk and the walnuts.
- Pour batter into your dish of choice & bake for about 50 min – 1 hour.
It turned out amazing – moist in the middle, and crumbly on top. Deliciousness! It will last about 5 days in the fridge, and is definitely suitable for freezing too.
Totally hit the spot, and now I have to resist eating the rest…