Vegan Banana Bread

This banana bread is delicious and very moreish, I make it for guests at the B&B all the time, often for breakfast and they say they would be none the wiser had I not told them. So whether you are vegan or not, why not give this a try as a new breakfast go to? It’s very easy to make, doesn’t require too many special ingredients and also keeps brilliantly in the freezer. If you slice before you freeze you can take a slice out as needed and either let defrost and eat or toast it.

In this loaf I prefer to use a combination of a plain white self raising flour and a wholemeal self raising flour, just because I prefer the texture it gives. This recipe is very forgiving and if you don’t have those flours in, use whatever you do have. I have even made it gluten free before by blending gluten free oats in my food processor to create a flour! The coconut sugar can also be switched out for caster sugar or maple syrup if you do not have it readily available, you will just need to use less for both of those.

My favourite way to enjoy the banana bread is either straight from the oven or toasted and topped with Pip & Nut‘s amazing smooth almond butter and some raspberries…. Yum!

🛒 Ingredients 🛒 

▪️3 large ripe bananas with black spot on the skin

▪️80ml unrefined coconut oil melted 

▪️100g coconut sugar

▪️1 teaspoon baking powder 

▪️1 1/2 teaspoon vanilla esxtract

▪️1 tablespoon ground cinnamon

▪️120g self raising flour

▪️90g wholemeal self raising flour

👩‍🍳 Method👩‍🍳

  1. Preheat the oven 190°C and line your loaf tin ready for later.
  2. In a bowl mash up your three bananas. They need to be mashed enough that you will be able to stir them through the mixture, but I do like to leave a few bigger chunks of banana in my banana bread to give it a nicer texture.
  3. Next add the melted coconut oil, coconut sugar, vanilla extract and cinnamon, and stir it together until combined.
  4. Fold in both flours and the baking powder until it is all mixed together.
  5. Pour the mixture into your prepared tin and bake for 30 minutes. A skewer inserted into the centre will need to come out clean and depending on how ripe your bananas are you may need too leave it for a few extra minutes. Its always best to insert the skewer into a few places incase you hit a big chunk of banana.
  6. Leave to cool in the tin for 10 minutes before removing and leaving to cool completely on a wire rack.

2 Comments Add yours

  1. Leonard says:

    Very nice, great recipe. Thanks for sharing.


    1. rhiabakes says:

      I’m glad you like it! 😃


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