Vegan Banana Bread is one of my favourite things – great warm out of the oven, lovely toasted, and just an all round fabulous cake (no…it’s not really bread but it is lovely toasted with a bit of vegan butter). The Banana gives lots of moisture so there’s no need for dairy free milk to be added. I’ve added pecans, but you can add walnuts, or leave the nuts out completely and add raisins or chocolate chips if you prefer.
It takes a long time to bake, a good 50 minutes. To avoid a burnt top, pop a piece of foil over top part way through the baking to protect the crust. You can put a row of pecans along the top, or sliced banana’s. I’m sure some people manage to get the nuts to line up beautifully but mine always go wonky. Be aware, if you use whole nuts like I did then you’ll have to cut thick slices (oh the horror). You can leave the top bare if you like.
Vegan Banana Bread
Ingredients
- 4 Ripe Banana's
- 1/2 Cup Brown Sugar
- 1 tbsp Molasses or Dark Treacle You can use Golden syrup if that's all you have
- 1/4 Cup Vegan Butter, melted
- 2 tsp Vanilla
- 2 Cups Self Raising Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt Any more and the combination with the Baking Soda makes the loaf too salty
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1 cup Pecans Or Walnuts, Raisins, or vegan chocolate chips
Instructions
- Preheat your oven to 170°C, 340°F. Grease your baking loaf tin. I like to put a strip of greaseproof paper across the middle with the ends hanging out the side to make lifting the loaf out easier.
- Mash the banana's
- Melt the margarine (I just zap it in the microwave). Add the margarine, brown sugar, molasses, and vanilla to the mashed banana's and mix.
- Mix the cinnamon, nutmeg and baking soda with the flour
- Add the flour mixture to the banana mixture and combine. Add in any nuts and stir.
- Pour into your prepared loaf tin and bake for 50 minutes, or until a toothpick comes out clean. After the first 25 minutes, cover the loaf with a loose piece of tin foil to prevent burning.
- Cool in the tin on a wire rack for 15 minutes, using the greaseproof paper lift the loaf out of the tin and allow to cool fully on the wire rack.
If you fancy a cupcake version here you go!
