Moist, sweet and healthy: the ultimate vegan banana bread recipe
Now that autumn is showing itself in all its glory and we can get our sweaters out again, we love heading into the kitchen to get baking. And to avoid gaining thirty kilos already (we’ll do that in December), we’re going for this oh-so-healthy yet oh-so-delicious vegan banana bread.
Making baked goods vegan sounds like an impossible task. Butter, eggs, milk: aren’t those exactly what makes everything delicious? (Apart from sugar, of course.) Well, no. Especially when it comes to banana bread, all of these can easily be replaced.
Vegan substitutes
By adding a little extra banana, you don’t need any eggs, milk is easy to replace with a plant-based alternative, and the same goes for butter. Rapeseed oil is an excellent plant-based substitute, and now that Brassica rapeseed oil comes in a buttery flavour, you have the best of both worlds. Perfect.
Deliciously moist
You can also use that oil-instead-of-butter trick for your other bakes. How? There are no hard-and-fast rules, but generally speaking, you can use about three-quarters of the specified amount of butter in oil. So, do you need 10 tablespoons of butter? Then you need approximately 7.5 tablespoons of oil. The result: dry baked goods are a thing of the past.
But do me a favour and try this banana bread first. I promise you won’t regret it.
Here’s how to make it:
- Preheat your oven to 175 degrees.
- Grind the oats into flour in your food processor.
- Cut the bananas and dates into pieces and blend them in your food processor into a smooth batter.
- Add the Brassica rapeseed oil with buttery flavour and the vanilla extract.
- Add the flour, baking powder, baking soda and salt. Mix well, but don’t overmix; make sure everything is just combined. Your batter should be slightly thick. A few lumps are fine.
- Add a little almond milk, but not all at once. Check carefully whether your batter actually needs it.
- Is your batter nicely thick but still pourable? Then you can optionally add extras such as chopped nuts, chocolate chips (note: not all of them are vegan!) and/or cinnamon.
- Pour the mixture into the loaf tin. Optional: place a banana sliced lengthwise on top for decoration.
- Bake your banana bread for about 50 minutes.
- Check whether your vegan banana bread is ready by inserting a skewer. Does it come out clean and dry? Then your bread is ready.
- In any case, let it cool for another 10 minutes before slicing it.
Tip: Is the top getting too dark? Cover it with baking paper.
This article was created in collaboration with Brassica Rapeseed Oil.
Read also:
