So I have this thing for bananas. Ripe bananas to be exact. The browner, the better. Yellow ones taste ‘meh’ to me. Seriosuly tho, ripe ones are better frozen, turned into ice-cream, thrown into smoothies and YAAAAS made into banana bread.
You see, my fam always has a loaf of banana bread floating around. It’s one of my favourite things to make (also one of the only things i can make). And even though I always tend to burn the outside (I swear it’s our oven HA) they always tend to taste yum. BUT the one I made last week was extra special.
I don’t even know how, but it just turned out perfectly and the goo factor was to die (that doesn’t always happen.) Which is why I needed to pop up what I did up on the blog. Plus, it didn’t burn which was like WOAH.
Anyway, this recipe is vegan too. And no, I’m not vegan but I like to make vegan things. Plus, we were running out of eggs but I’m sure you could replace the flax in this recipe with an egg instead? (I haven’t tried it, but you know…I’m sure you’ll be fine!)
It’s also on the lower side of sugar…which is way funner than it sounds.
BUT let’s stop chatting and start baking. Below is my super easy vegan banana bread recipe for you all.
VEGAN BANANA BREAD
What you need:
4 large spotty brown bananas
1/3 cup coconut milk
1/3 cup coconut oil
2 Tbs ground flaxseed
1 Tsp vanilla extract
¾ cup of spelt flour
¾ cup of buckwheat flour
½ cup of rolled oats
1 tsp baking soda
1 tsp baking powder
What you do:
Mix all the wet ingredients in a bowl. Then add all the dry ingredients to the wet ingredients. Pour into a loaf pan lined with baking paper and bake uncovered at 180C for 30 minutes. After 30 mins poke your banana bread with a knife and it should come out a little gooey – this is good! Take the loaf out and let it cool. It’ll keep cooking a little, and get a little firmer – but won’t end up too dry. This results in the ultimate goo factor success for your banana bread! And all in under 30 mins – go you!
Seeeeee. So easy.
Tell me babez, how do you make your banana bread?