Today started off as a banana bread day, you know the one where you wake up to a bunch of over ripe bananas judging you from the fruit bowl. They threw down the gauntlet and I responded by turning them into some deliciousness.
I’ve had a lot of banana bread in my life, my Ouma used to make it and in turn my mother used to make it. All versions turned out spectacularly. Their recipes obviously had eggs in and were eaten with lashings of real butter so I have adapted it for the herbivorous of us.
Some notes before I put down the recipe.
In the recipe I have pecan nuts, these can be substituted for walnuts or cashews, both would be nice I reckon.
The egg replacer I used is Orgran No-egg Egg replacer. I got this at wellness warehouse, it’s pretty affordable for the amount of “egg” you get out of it. You could also use a flax egg instead of the Orgran.
Get some vegan butter for serving. There is just something special about having some melty butter on a warm, fresh out the oven, slice of banana bread.
What you’ll need:
4 ripe bananas (It comes to about 350g), also one extra for decoration
240 g white cake flour
200 g brown sugar
2 ½ tsp baking powder
5 ml cinnamon
½ tsp salt
125 ml almond milk
60 ml coconut oil (room temp)
10 ml egg replacer powder mixed with 30 ml water and left to sit for about 5 mins
65 g pecans, roughly chopped
Preheat the oven to 180°C and generously spray a loaf tin with non-stick spray.
In a medium mixing bowl, add the flour, sugar, baking powder, salt and cinnamon. Mix it up a little with a wooden spoon.
In a blender (you could probably also use a stick blender, I haven’t tried, but probably) blend the bananas, coconut oil and almond milk until smooth. You can mash the bananas but I find the blending method just works better.
Pour the banana mix into your dry ingredients and combine.
Add the mixed egg replacer and stir through.
Stir in the pecan nuts until evenly distributed.
Pour batter into the lined loaf tin make sure it’s spread to the corners. Top the batter with some sliced banana and a sprinkling of brown sugar.
Bake at 180°C for an hour. Let cool in the pan for 10 minutes, then remove from the pan and eat immediately. I mean you don’t have to eat it immediately but I challenge you not to.
When it’s cooled completely you can wrap in in foil and it’ll last for about a week in the fridge. (But if you still have a full loaf after a week, what’s wrong with you?)
I really hope you enjoy making and eating this bread as much as I did!
As always, please let me know how it turned out for you and what you thought!