Arriving home from a 10
day holiday abroad opening the fridge there in front of me were four bananas.
“Hellooooo,” said the bananas.
“Hmmm,” said I.
What do I do with you lot I wondered?
Years ago I always used a recipe, Date with a Banana Cake, from a Co-oP recipe book, 1973, which consisted of eggs, butter, flour, and sugar plus banana and dates of course. Nowadays my preference is for a more vegan lifestyle and gluten-free where possible. So I asked on social media if anyone had a recipe for a vegan banana bread … no one responded.
Heading over to Google I came across the website ‘Oh She Glows’ (ohsheglows.com ) and a recipe for ‘One Bowl Vegan Banana Bread’. The following recipe is based on this recipe. I say based on as I didn’t have all of the ingredients of the Oh She Glows recipe. So what follows are the ingredients I had and put together and Oh, how delicious it turned out.
Black Banana Bread Recipe
Oven Temperature – I set my oven temperature to 180c.
1 loaf tin – Mine is a 9×5-inch one
4 medium ripe bananas (As you can see from the photo, mine were very black)
2 tablespoons ground golden linseeds
1/2 cup plant-based milk. I used almond milk
1/3 cup of melted coconut oil
1 tablespoon rice malt syrup
1 tablespoon date syrup
2 teaspoons vanilla extract
1/3 cup coconut sugar
1/2 cup gluten-free oats
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 cup coconut flour
1 cup buckwheat flour
Options – I added these …
2 tablespoons 100% dark chocolate drops
2 tablespoons chopped pecan nuts (leave this out if there are nut allergies)
Pre-heat your oven taking
into consideration any temperature anomalies that you are aware of.
I have to turn my oven down by at least 10 degrees C compared to most recipes recommendations.
Loaf Tin – grease or line your loaf tin with baking paper.
Mash your bananas well and then add in all the other ingredients – golden linseeds, plant milk, melted coconut oil, syrup of your choice and vanilla extract – stir all ingredients together well.
Add in the dry ingredients gradually and ensure that they are well incorporated until there are no obvious dry ingredients visible.
Add in any optional ingredients you are choosing
Now spoon the ingredients
into the loaf tin and spread the mixture evenly.
Place in the oven for approximately 30-35 minutes.
Depending on your oven you may need more or less time.
The loaf is done when it’s golden on top and springs back when touched.
Allow the loaf to cool before slicing and tucking in.
I particularly enjoyed this for breakfast.
I spread some dairy-free ‘Little Choc Pot’ from the Coconut Collaborative (instead of Nutella) plus lots of berries.
This loaf kept really well wrapped in baking paper and stored in an airtight box in the fridge. With digestive bliss, Denise