Moist Vegan Banana Bread for a Healthy Treat
This vegan bread is a timeless treat that brings back memories of home and warmth. So, let's roll up our sleeves, preheat the oven, and get ready to bake up a batch of the bread.
- 3 large ripe bananas
- 75 milliliters vegetable oil or sunflower oil, plus extra for greasing the tin
- 100 grams brown sugar
- 225 grams plain flour (or self-raising flour with baking powder adjusted)
- 3 teaspoons baking powder (heaped spoons)
- 3 teaspoons cinnamon or mixed spice
- 50 grams dried fruit or nuts (optional)
- Prepare the Ingredients:
Preheat your oven to 200°C (180°C fan) or gas mark 6.
Grease a 2lb loaf tin with vegetable or sunflower oil.
- Mash the Bananas:
Using a fork, mash the bananas in a mixing bowl until smooth.
- Mix Wet Ingredients:
To the mashed bananas, add vegetable oil or sunflower oil and brown sugar.
Mix the ingredients well until thoroughly combined.
- Combine Dry Ingredients:
In a separate bowl, combine plain flour, baking powder, and cinnamon or mixed spice.
- Combine Wet and Dry Ingredients:
Add the dry ingredients to the wet ingredients in the mixing bowl.
Stir the mixture until all ingredients are fully incorporated. Avoid overmixing.
- Optional Add-Ins:
If desired, fold in 50g of dried fruit or nuts into the batter. This step is optional.
- Transfer to Loaf Tin:
Pour the batter into the greased loaf tin, spreading it evenly.
- Bake the Vegan Banana Bread:
Place the loaf tin in the preheated oven.
Bake for 20 minutes, then check the bread. If it's browning too quickly, cover it with foil.
Continue baking for another 20 minutes or until a skewer inserted into the center comes out clean.
- Cool and Serve:
Once baked, remove the banana bread from the oven and allow it to cool in the tin for 10 minutes.
After cooling, carefully transfer the bread from the tin onto a wire rack to cool completely.
Once cooled, slice the moist banana bread and enjoy!
- Swap vegetable oil for unsweetened applesauce for an oil-free option.
- Adjust the amount of brown sugar to taste and based on banana ripeness.
- For a crunchy crust, sprinkle a tablespoon of brown sugar on top before baking.
- Freeze overripe bananas for later use; they're perfect for banana bread.
Have Fun Baking!