Vegan Banana Bread

Vegan Banana Bread

One of my favourite ways of eating bananas is by putting them into a fluffy, moist, and rich bread.  This recipe will work best with overripe bananas, though I have made it successfully with just-ripe bananas, when the craving hit, and there were no shops open!

If you like chunks of banana in your bread (like me), then squish the bananas with clean hands, until they're mostly gooey, with a few chunks of the size you prefer left.  If you like your bread to be smoother (like Lucy), then use a blender or mixer to make the bananas into a kind of paste.  Either way, the results will be delicious!

Vegan Banana Bread

Serves: makes about 8 slices

Total Time: 1 1/2 hours

4 overripe bananas

1/4 cup coconut oil, melted

3/4 cup brown sugar

1 tsp vanilla extract

1 tsp baking soda

1/4 tsp salt

1 1/2 cups flour

1/2 cup chopped nuts (optional)

Preheat your oven to 375F/190C.  Blend or squash the bananas, according to your preference.  Mix with the oil, brown sugar, vanilla, salt, and baking soda.  Add the flour, and stir until just combined.  Pour into an oiled and floured loaf pan (mine is 9x5in).  Pour nuts over the top of the batter, and combine with a spoon.  Bake for 30 minutes, then reduce the heat to 350F/175C, and bake for a further 20-30 minutes, checking towards the end.  When a toothpick inserted into the centre comes out clean, and the top is a nice golden brown, the bread is done. Serve warm or cold, if you can manage to keep it around long enough!