For a long time now my freezer has been full of old bananas. We would buy bananas, forget to eat a few, and in the freezer they went. Luckily I have a partner who loves banana bread and so every few months I would chuck a few bananas into a bowl and make a mix of banana bread…this may have been his plan all along. Nevertheless, this recipe is the one that has stuck. It is the perfect texture, easiest to make (no need for flax eggs or fancy ingredients) and tastes delicious. Plus there is only half a cup of sugar but is still lovely and sweet.
Recipe: 8 ingredients
I have tweaked this, but the original recipe can be found here. If you want to make more then just double up on the ingredients and the only change will be the cooking time.
4-6 bananas (depending on size, overripe bananas that have lived in the freezer are best)
1.5 cups of flour
Half cup of coconut oil (or sunflower or other vegetable oil)
Half cup of sugar
1 teaspoon of vanilla extract
Cinnamon powder (as much as you want really, I sprinkle it all over the mixture)
1.5 teaspoons of baking powder
half teaspoon of baking soda (bi-carb of soda)
Extras: You can use any extra ingredients you want such as walnuts or vegan chocolate chips.
1. If your bananas are frozen, place them into a bowl of warm water (unpeeled) so they can defrost while you prepare the dry ingredients. This will make it a lot easier when you need to blend or mash the bananas.
2. Pre-heat the oven to 180 degrees. If using a metal baking tin/tray add some greaseproof paper or use some of the coconut oil to grease.
3. Mix all of the dry ingredients together in a big bowl (flour, sugar, cinnamon powder, baking powder, and baking soda)
4. In another bowl or a blender; mashup or blend your bananas until they are smooth, if there doesn’t seem to be enough liquid then pour in a small amount of vegan milk (I used oat, you probably won’t have to use any milk if you defrosted the bananas at the beginning).
5. Add the wet ingredients to the dry mixture (bananas, coconut oil which may need to be heated up if solid like mine, and vanilla extract) and stir it all together until they mix well. Don’t worry if it seems oily, keep stirring and it will blend in.
6. EXTRAS: I used vegan chocolate in one of mine and it was delicious. My latest batch had a cup of walnuts and it was my best bake yet! Add in any extras now (more are recommended on the original recipe page).
7. Pour into your baking tray or tin. Put your beautiful mixture into the oven for 30-40 minutes. I ended up baking for 35 minutes and leaving it in the oven (with the oven turned off) for another 10, to make sure the inside cooked and the outside didn’t burn. If you doubled up on ingredients it may take longer to cook so keep checking on your banana baby.
And you’re done! The kitchen smells amazing and the family all rush in to see what is going on…But it’s too late! you’ve eaten it all. They should have made their own 😉
Let me know if you tried this recipe and if you added anything to it. I think it would be beautiful with a vegan caramel sauce.