Yes, I know. Everyone calls their banana bread recipe the best. I called mine that, simply because it is one of the best things I’ve ever cooked or baked. I could literally prepare and eat it every day. The best thing about it is that both making it and eating are equally pleasing. It is moist, full packed of goodness and above all very delicious and completely vegan.
I cook all my life. Yet I was never really a baker. Until I fell in love with banana bread. Baking this loaf makes me so happy. You could probably tell. Not only I cannot wait for the final result but during the process, the whole house smelles of baked banana, cinnamon and vanilla!
Banana bread goes well with your afternoon tea! That’s exactly how I enjoyed it after preparing this recipe for you. Or have it as a delicious and indulgent breakfast with a cup of milky coffee. Spread some peanut butter over it? Hmmm tempting …. Yet extra indulging!
Few times I also added a couple of scoops of vegan protein powder to the mixture and then used it as my after gym snack. I packed it in a little box, put it in a gym bag and munched on it on my way to work. Oh, memories!
In case you decide to do just that, you would need to remember to take away the equivalent of the flower away so the proportion of dry ingredients stays the same.
This vegan banana bread is delicious with nuts added, yet you can easily omit them to make this recipe nut-free. Add few chocolate chips or poppy seeds to the mixture if you’d like to make it a bit fancier.
Banana bread is not only delicious but also pretty good for you given, this bread is in fact a cake.
Bananas, for example, contain potassium which can help manage blood pressure and reduce strain on the cardiovascular system. Bananas also are rich in folate, fibre and antioxidants, such as vitamin B6 or C. All of these support heart health.
In addition, nuts provide key proteins and nutrients, good fats and antioxidants, helping reduce cholesterol, cut the risk of heart disease and type 2 diabetes and in result help you live longer.
Did you know that in ancient days cinnamon was more valuable than gold? Cinnamon has special healing powers and as such was used not only in ancient Indian Ayurvedic treatment but also in ancient Chinese healing methods.
Used in the past as a digestive aid today is known to reduce blood sugar, LDL cholesterol, and cholesterol overall for those who had type 2 diabetes as published by Diabetes Care. The type of cinnamon we are getting from the supermarket is often of a lesser quality however if cinnamon goodness is something you are after, you can easily get the much better Ceylon variety on line.
So now you that you are fully convinced of all the health benefits of banana bread lets get baking!
This recipe is good for a medium-sized baking dish which makes around 10 slices of the cake. The whole process, starting from peeling the bananas all the way to takiDiabeteready loaf out of the oven takes just a little bit over an hour. This is how simple and quick this recipe is.
- 3 large ripe bananas (use 4 if pretty small)
- 4 tablespoons of vegetable oil (mild flavour)
- 85g of brown sugar (1/3 cup)
- 200g of plain white flour (1 and 2/3 cups)
- 1.5 teaspoons of baking powder
- half a teaspoon of baking soda
- 2 teaspoons of vanilla extract (I use Madagascan Vanilla)
- half a teaspoon of cinnamon powder
- 10 half of walnuts and 10 halfs of pecan nuts.
- In a bowl mash the bananas with a fork. I use fork throughout the whole process to avoid over mixing the batter.
- Add oil, and then sugar. Mix the ingredients. Crumble nuts slightly, in little quarters and also add to the mixture. Combine all.
- In a separate bowl sift the flour together with baking powder and baking soda. It is helpful to sift flour as well as baking soda and baking powder as they tend to form clumps and the whole process will make dry ingredients lighter and easier to combine. Then add to the wet ingredients.
Note: Add flour to wet ingredients gradually. Depending on the original size of the bananas the wet mixture might be more or less liquid. You might want to therefore add just a little bit less or a tiny bit more of flour then the recipe actually calls for. The batter should be nicely gooey but not too dry nor watery. You should be able to slowly pour the mixture into the baking dish rather than scooping it.
- Mix all the ingredients slowly until well-combined
- grease baking pan with vegetable oil. Get rid of all the excess – you don’t want the cake to fry instead.
- Preheat the oven to 200C (390F)
- Pour the mixture to the baking dish, tap gently and even it out.
- Bake for 40 to 50 minutes. I turn the heat slightly down after 40 minutes and do the toothpick test. (Stick a wooden toothpick into the cake and if it comes out dry the cake is ready)
- Bread should be golden brown. It should not take any longer than 50 minutes. In my case, depending on the oven I use, it is usually 40 to 45 minutes.
- Once baked take out of the oven and let it cool down completely before slicing (I know this is the hardest part!)
Here we are! Your delicious vegan banana bread is ready!
This bread can be toasted and spread with butter. Sprinkle with icing sugar for added sweetness, I, however, love it exactly the way it is. Enjoy and please let me know how did it turn up for you!