I’ve got the baking bug! I never thought I would utter these words. I am really not a baking person. But this being a vegan malarky needs squaring with my love of cake and chocolatey desserts somehow and it would seem that, right now, baking is the answer.
Following on from my super gooey vegan chocolate cake from last week, I have now turned to the wonder that is banana bread. The recipe looks super simple and I had most of the ingredients to hand. Unfortunately, not being at all interested in baking until about three weeks ago, I had no sandwich tin in which to bake the thing. And you can’t make a banana loaf without a sandwich tin. Even I know that much.
So, me and the kids headed to our nearest high street of delight – the fabulous (and award-winning) Bishy Road – to get some dates and a sandwich tin. It was all going swimmingly until my three-year-old son, wearing two foam rollers on his legs, as he is prone to do, dropped our scales.
Quite annoying. I had been thinking about this banana bread all day, had even gone to the shops to get everything we needed, and now we had no scales. Arrrgghhhhhhhhh!
After ten minutes of raging (mostly inside my head) and sweeping up small shards of glass, I decided to just go for it, scales or no scales. Armed with a mixing jug with a measurement for measuring flour and sugar, and a tablespoon and teaspoon measurer, we boldly went where we probably shouldn’t have gone, and set to creating our first ever banana bread of wonder. And a vegan banana bread of wonder to boot.
Vegan Banana Bread
50g coconut oil, and some veg oil to grease the tin
200g self-raising flour
25g ground almonds (we blitzed some whole ones in our Nutribullet)
1 tsp baking powder
4 dates, finely chopped
4 ripe bananas (the riper the better), mashed
3 tbsp plant-based milk (I went with half oat, half almond)
1. Preheat the oven to gas mark 6 or 200C and grease your sandwich tin with oil, before covering it with greaseproof paper.
2. Get a big mixing bowl and chuck in the self-raising flour, ground almonds, baking powder, sugar and chopped dates. Mix well.
3. Grab another large bowl and mash 4 overripe bananas, then add the coconut oil and beat together until your arm hurts.
4. Add the banana/oil mush to the dry mixing bowl and give it a good stir, adding 3 tablespoons of plant-based milk to loosen the mixture a little.
5. Once it is well mixed, add some walnuts.
6. Transfer it to the greased and lined sandwich tin and whack it in the oven for an hour.
7. Lick the bowl 🙂
8. Stab your loaf with a skewer and make sure it comes out clean, then leave to cool in the tin for 15 mins.
9. Cut yourself a slice and enjoy with a blob of natural yoghurt (dairy-free obvs) or on its own with a cup of tea. Heaven!
This banana bread is truly delicious and a great way to use up any bananas that have gone beyond your preferred stage of ripeness (I like mine almost green, so once they start going a bit mushy, they are going into banana bread from now on!) The only downside of this recipe is that it is so amazing, you will want to eat most of the loaf in one sitting. I fear I am going to be making banana bread most days for the rest of my life. Yum!