Vegan Banana Bread
Banana bread is a cake that my mum has made regularly for years. It has always been my go to for bananas that have gone past their best for eating. Whilst it is easy to chop up and freeze overripe bananas, for use in a smoothie, for example, I’ll take any excuse to make a cake. Especially a cake as simple as this. No mixer or arm-aching beating needed.
As part of my overall endeavour to eat more vegan food, I thought I should expand my baking repertoire to suit. Banana bread seemed like a good place to start and the adaptions I made worked surprisingly well here. Coconut yoghurt is used in the place of eggs and sour cream, and butter is replaced with vegetable oil. The result of silky coconut yoghurt and creamed bananas is a close-textured loaf that is soft and comforting. To compliment these flavours I’ve used wholemeal spelt flour to give a slightly nutty taste. Despite having no eggs, this cake rises beautifully. In fact, those who have tried it said they wouldn’t have guessed it was vegan if I hadn’t already told them.
Vegan Banana Bread Recipe
Makes one 900g (2lb) loaf cake
3 ripe fairtrade bananas
150ml vegetable oil
225g fairtrade golden caster sugar
150ml coconut yoghurt
1/2tsp fairtrade vanilla bean paste
285g wholemeal spelt flour
2tsp baking powder
1tsp bicarbonate of soda
50g fairtrade cacao nibs
1 Heat the oven to 180°C/160°C fan/gas 4. Grease and line a 900g (2lb) loaf tin.
2 Mash the bananas in a small bowl and set aside.
3 Stir the vegetable oil, sugar, coconut yoghurt and vanilla in a large bowl until combined.
4 Add the flour, bicarbonate of soda and salt and fold in gently. Stir in the mashed banana and the cocao nibs.
5 Pour the mixture into the loaf tin and bake for 50 minutes – 1 hour, until a skewer comes out clean. If, after 45 minutes it has browned on top but not cooked through, cover the cake with a piece of baking parchment.