It all started with those 4 overripe bananas that stayed in the kitchen for quite some time. On one hand, I just didn’t want to use them for smoothies (don’t like the smell of them when they are sooo overripe). On the other hand, I do my best to avoid throwing away food. (And not to mention all the free time thanks to the Corona virus lock down and me loosing a serious chunk of my work projects.) So I decided to make a vegan banana bread.
Cooking has been my therapy lately. Especially after the 8 months of travel I did in 2019, I was missing it a lot! So now I am catching up, experimenting and using every occasion to cook for the people around me.
It turned out quite delicious (according to two other independent respondents), plus it’s super easy to make. Hence, here I am sharing the recipe. “Unfortunately” I have just few pictures of the final result. I left it cooling down in the kitchen but just several hours later, it was all gone…
250 grams of flour – I used gluten free multipurpose flour and I think that almond, coconut and spelt ones are also good options.
2 and a half teaspoons of baking powder
70 grams of sugar – I chose stevia but any replacement or option is okay. You can also put finely chopped dates or date syrop.
75 grams of oil – I usually use melted coconut oil because of it’s neutral flavor, but you can substitute it with sunflower oil or vegan butter again melted and with no taste.
1 teaspoon vanilla extract
1 teaspoon almond extract
4 teaspoons vanilla cinnamon sugar
100 ml almond milk
4 overripe bananas
a pinch of salt
First, I smashed the bananas with a fork in a big bowl, as I tried to leave some bigger chunks. Second, I added the melted coconut oil and vanilla and almond extracts, and mixed again.
Then, I added the flour, the baking powder, the milk, the salt, and mixed one more time. The aim is to get a thick chunky mixture. I poured it in a banana loaf with parchment paper, but I also think that it can be used for banana bread cupcakes too (if possible, use reusable ones).
Once in the loaf, I baked it in preheated oven at 350F for one hour. It came out very moist inside with nice crusts on the sides and the bottom.
I really wanted to put walnuts inside, but I didn’t have any, so instead, I decorated it with several raw hazelnuts on top.
In the next few days I will experiment with making vegan carrot cake and vegan tiramisu, so stay tuned for some more new recipes.
Peace and Love
Self-love and courage! Yeah, all that!