Here you go, a super easy, healthy and quick vegan banana bread recipe for your next chill weekend!
Prep Time 15minutes
Cook Time 47minutes
Total Time 1hour2minutes
1 large bowl
1 hand blender or food processor (for the date paste)
1 hand mixer
1 rectangular loaf pan (23 x 13 x 6cm - I'd say this is the "standard" size)
330gmashed very ripe banana(about 4 medium or 3 large)
80mlplant-based milk(I used the Alpro coconut milk)
90mlcoconut oilsoft or melted
30mlmaple syrup(or agave but I recommend maple syrup since it seems to be the healthier option in terms of syrups)
4pitted dates(to be used as date paste)
30gsteel cut oats
1/2teaspoonsea salt flakes(or normal fine salt)
40gdark chocolate drops
1handful of crushed walnuts
Pre-heat the oven to 180°C.
Have a large bowl ready, we're going to add the wet ingredients first:
Mash the very ripe bananas (you can see, mine were almost black outside, inside were the sweetest and softest bananas ever!) inside the bowl, add the ground flax seed, the coconut oil, the syrup and the coconut milk.
Blend the dates with the hand blender or food processor (whatever you have) until a thick paste forms and add that as well.
Stir with the hand mixer until everything is combined and smooth. This might take a little because the date paste tends to ball up at first. Make sure that it spreads evenly.
Now, we're going to add the dry ingredients and stir them with the hand mixer - one by one - until we have a nice and moist dough without any dry ingredients sticking to the bowl.
After that, it's time for the add-ins: Distribute these evenly throughout the dough using the hand mixer (feel free to switch nuts and seeds if you prefer other combinations).
Either spray the pan or use a tiny bit of coconut and spread it evenly across the pan (I do that by using a fresh paper towel).
Fill the dough into the pan, it should fill it up almost entirely.
Crush a good handful of walnuts and put them on top of the dough. Gently press them into the dough so they won't fall out once baked.
Put the pan inside the oven for about 45 - 50 minutes and enjoy how your kitchen is starting to smell like banana bread. I have a slightly unpredictable gas oven to deal with at the moment, but my perfect baking time is 47-48 minutes. Please don't ask me why it's that specific, I have no clue :D
Once baking is done, let the banana bread cool in the pan. When the pan is not too hot to touch anymore, carefully use a blunt knife (anything that won't destroy your pan!) to loosen the banana bread and get it out of the pan. Let it cool down a bit more on a baking sheet.
Enjoy it slightly warm with a piece of margarine or butter (depending on your diet) or completely by itself!
If you (and your family, friends or roommates) don't eat it within a day, wrap it in aluminium foil or put it into a food container. Don't store it in the fridge but on the counter. Otherwise the banana bread will loose its moist much quicker.
It's good too eat up to 4 days - and honestly I don't believe it'll survive much longer anyway :)