This fruity little number is an ever-popular crowd pleaser, and with good reason. It benefits from the natural sweetness of the banana and if you’ve never made one before you won’t believe how good it smells as it cooks. Traditional versions of this bake aren’t vegan or low-fat but we have found a way to make a healthy vegan version that we think tastes just as amazing. It’s also the best way to use up ripe bananas, and who doesn’t like the task of mashing bright yellow fruit into submission? You will also be pleased to know that there are ways to stop the loaf burning while cooking, and that you can prevent the cake being too dense. We hope this recipe and our tips will help you bake the banana bread of your sweetest dreams.
For the banana bread:
3bananas (10.5oz peeled)
½ cupcane sugar (4oz)
11.3ozall-purpose/plain flour
4.9ozalmond milk
1 tbspbaking powder
⅛ tspcinnamon
For the topping:
1banana (3.5oz)
Instructions
- Preheat the oven to 170°C (340°F).
- Roughly chop the bananas, place them into a bowl and thoroughly mash them with a fork to obtain a thick puree with no large pieces.
- Add in the sugar, the milk, the cinnamon and stir well to incorporate them.
- Add in the flour and mix it in a little at the time; we like to add it in 3 times to make sure it disperses properly before adding more. Whilst you are adding the second part of the flour, tip in the baking powder. At the end of this process you want to obtain a homogenous batter.
- Grease a 2 pound (900g) loaf pan, pour in the batter and level it with a spatula.
- For the topping, cut a few 1cm (half an inch) slices of banana, cut them in half, and press the pieces slightly into the batter.
- Place the pan into the oven and start counting the cooking time. You want to cook the bread for 70 minutes, rotating the pan every 10 minutes to allow for even browning and cooking.
- To prevent the surface of the bread from burning, remove the bread from the oven after 40 minutes of cooking time and cover it with aluminium foil.
- At the end of the cooking process, pierce the bread with a toothpick to ensure it is cooked. If it is cooked, the pick will come out dry and with no mixture on it.
Yield, Times and Info
Makes: 5/6 servings - 2lb loaf - 900g
Preparation Time: 10m
Cooking Time: 1h 10m
Total Time: 1h 20m
Cooking Temperature: 170°C - 340°F
Storage Times: Keeps for 4 days in the fridge and it can be reheated to bring it back to its original consistency.
Preparation Time: 10m
Cooking Time: 1h 10m
Total Time: 1h 20m
Cooking Temperature: 170°C - 340°F
Storage Times: Keeps for 4 days in the fridge and it can be reheated to bring it back to its original consistency.
Nutritional Info
Serving Size: 100g - 3.5oz Calories: 212kcal Carbohydrate: 48g Starch: 2g Sugar: 17g Fiber: 3g Fat: 0.6g Saturated Fat: 0.2g Unsaturated Fat: 0.4g Protein: 4.2g Sodium: 2mg Water: 45g
