Got a heap of bananas that are rapidly about to expire?
You and me both.
On Sunday evening I realised there was a bunch of them about to go off. There was only one solution, BANANA BREAD! The only thing is, most of the banana bread recipes out there are filled with processed sugar, refined flour and a lot of animal-derived fats. I love treats, especially cake. But I wanted to make one that was vegan & used mostly natural ingredients. So, here’s my recipe, it’s moist, sweet & free from crap.
The flour for this banana bread is made using almonds, oats and buckwheat flour – so, it’s full of fibre, plant-based protein & essential fatty acids. Plus, all the ingredients are naturally gluten-free & unrefined, so it’s kind to your tummy.
100% plant-based, gluten-free + no refined sugars
Ingredients
- 5 medium over ripe bananas (or 3 large)
Replacing the eggs, butter & processed sugars
- 180ml almond milk (or a non-dairy alternative)
- 50ml melted coconut organic oil
- 1 tsp egg replacer (available from most health food/vegan shops)
- 3 tbs cold water
- 2 tsp cinnamon
- 110g coconut sugar
- 60ml golden brown syrup or agave (basically, something that isn’t made from refined sugars)
- 3 + half tsp of baking powder
- 1 tsp vanilla extract
For the ‘flour’
- 140g almond meal (this is just raw almonds blended into a powder in a food processor, I just make mine)
- 150g buckwheat flour (health food shops or online)
- 50g rice flour (if you don’t have any, you can use 200g of buckwheat flour)
- 120g oats/GF oats
- 3/4 tsp of sea salt
Method
To start, preheat your oven to 170 oC and line a loaf tin with greaseproof paper. (You may have your oven a little higher or lower depending on what it’s like, you’ll know your oven best).
Mash your bananas in a bowl.
Next, melt your coconut oil in a saucepan over a low heat. When fully melted, remove from the heat.
In a large bowl, combine the almond milk, melted coconut oil, egg replacer, cold water, cinnamon, coconut sugar, golden brown syrup (or agave), baking powder and vanilla extract. Using a whisk, combine the ingredients together.
In a separate bowl, mix the almond meal, buckwheat, rice flour, oats and sea salt.
Once combined, add to the other bowl & gently fold in using a spatula. Try to get the mixture as smooth as possible.
Finally, fold in the bananas. Now, pour your mixture into the pre-lined loaf tin.
Pop into the oven, on the middle shelf if possible.
Bake for 45 minutes – 1 hour.
You’ll know it’s ready when the top is brown and crisp + if you test it with a knife or cake tester, it should come out clean.
Take it out of the oven & leave to cool for about 15 minutes before you take it out of the tin. Once it’s fully cooled down, you can store it in an airtight container.
I generally find banana bread gets tastier the longer you leave it, so leaving it overnight can make it extra moist before you eat it – that’s if you can wait. We couldn’t.
It’s good for up to 5 days in an airtight container!
The plant girl. 