The Best Vegan Banana Bread
I know, I know.... The world is FULL of Banana Bread recipes. There are thousands of it, and so, why would you try mine? Because this recipe is different from others that are gummy and mushy, have no rise and taste more like "Banana Fudge". My recipe is just more like a proper sweet bread recipe.
Not to mention that is wonderfully delicious, thanks to the cocoa powder and the banana flavor, fluffy and packed with good fat coming from walnuts.
When I baked and tasted this recipe for the first time, I knew I would never go back. And now every time I get craved for banana bread, I know I don't have to search anymore. I open my notebook of the "recipes of my heart", and here it is. Easy, fast, yummy.
How to make vegan Banana bread
First thing it to smash the ripe bananas in a mixing bowl, add the remaining wet ingredients and mix well. When everything is well incorporated, add the dry ingredients and mix with a spoon until you get a slightly thick batter. Try to not overmix.
Can I make muffins with Banana bread batter?
Absolutely yes! The only thing to pay attention to, is the baking time: normally one loaf of banana bread takes one hour-ish to bake, but muffins being smaller are much quicker. I'd say around 30-35 minutes. Anyway, the toothpick trick is always a good way to know that: if it comes out clean, muffins are ready!
Can I freeze Banana bread?
Of course you can, and that's something I always do! Indeed, I normally bake two loaves of banana bread, I cut one into slices, and store them in the freezer in a freezer safe cantainer or bag. And when I crave for a nice slice of my banana bread for breakfast or simply for an afternoon snack, I let it thaw in the refrigeratore before eating.
It can also be stored on an airlight container for up to 4 days. Anyway, I assure you it won't last so long ;)
200 g whole meal flour (or 150 g wholemeal + 50 g all purpse);
50 g potate starch;
90 g unrefined sugar / coconut sugar;
50 g chopped walnut (sub. with chocolate chips);
80 g coconut / sunflower seed oil;
130 g soy milk;
125 g soy yoghurt;
2 ripped bananas;
A pinch of salt;
3 tsp baking powder;
Chopped hazelnut to garnish;
2 tbsp cocoa powder
LET'S DO IT
Preheat the oven to 375°F / 180°C and line a loaf tin with parchment paper, or grease it with oil or vegan butter;
Wet ingredients: in a mixing bowl, smash the ripe bananas with a fork, then add the yoghurt, soy milk and the oil, mix well to combine. It's ok if small banana lumps form;
Dry ingredients: in another bowl sift flour, sugar and potato starch, then add salt and baking powder, and mix with a spoon or a whisk. Now a little at a time pour the powders into the bowl of liquids, always stirring, until the mixture is thick and a little sticky, but homogeneous. Add the chopped walnuts to the bowl too;
Take out 1/3 of the dough mix it with two tablespoons of cocoa powder;
Pour the mixture into a loaf pan, alternating the two doughs. With a toothpick create curves and circles to mix the two colors creating a nice spiral effect. Spread a handful of chopped hazelnuts on the surface;
Bake for 45 minutes. After this time, do the toothpick trick: if it comes out clean, the banana bread is ready. If necessary, continue baking for other 10 minutes.
How to store & freeze Banana Bread
Banana bread can be stored in a container or under a clean towel for up to one week. It also freezes so well. Cut it in slices and wrap each in transparent film before freezing.
Should you try my Banana Bread at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)
Love & Enjoy.
Cristiana & the Cabbages