Fancying yourself a sweet treat but trying to ‘be good’, ‘eat clean’ or partake in any other popular social media hashtag?
I have the solution in the form of this amazing vegan banana bread recipe. It’s sweets, its ‘clean’, natural and totally worth letting your bananas over-ripen for.
Though this is a vegan recipe that doesn’t mean it’s exclusively for vegans. Non-vegans will also find it delicious, don’t tell them it’s vegan and they won’t even notice the difference. It is cruelty free, contains no hate, no harm and no nasties. What’s not to love?
What you’ll need
- 4 overly ripe bananas. The riper the better!
- 1 cup rolled oats
- 1.5 cups almond milk
- 2 tablespoons ground linseeds or flaxseeds
- 3 tablespoons agave syrup
- 2 tablespoons melted coconut oil
- 5 cups coconut or spelt flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Vanilla extract
Optional extras for decoration
- Choc chips
- Coconut cream/ yoghurt
- Mash the 4 ripe bananas in a large mixing bowl.
- Stir in the milk, oil, flax or linseed, agave syrup and vanilla extract and combine.
- Add the flour, baking powder, bi-carb and the oats and stir to create a thick mixture (try and make sure there are no traces of flour dust left over)
- If you chose to decorate the top on the cake do it now. Walnuts and cinnamon are a wonderful decorative addition.
- Spray your baking tin with your chosen oil spray (I use coconut oil spray)
- Heat your oven to about 190/ 175 fan assisted.
- Place the baking tin on the top shelf for 30 minutes
- The bread should bounce back when you press it, this means you’ve got the perfect consistency.
- Leave to cool on a wire rack.
- Once ready to serve decorate with your chosen ingredients. I like blueberries and coconut cream (or if you’re being really good leave out the cream, #bikinibody)
This is a wholesome and healthy vegan bread that can be enjoyed as a sweet treat or as a breakfast. It’s so simple and speedy to make and it will be enjoyed by everyone, not just vegans!