Ever finally get around to watching that show that EVERYONE kept pestering you to watch? “Oh my gosh, Ben, you HAVE to watch [insert once popular show]! It’s the best!” That’s the way I feel about vegan banana bread. But, unlike GOT, this won’t leave you with a bad case of helpless rage.
Let it begin.
LET’S GET COOKIN’
- GF Flour [though regular flour works a treat as well, I know, this is the GF post, whatever]
- baking powder
- baking soda
- avocado oil
- obscenely overripe bananas
- milk substitute
- chopped walnuts [optional]
Let’s start with a Top Tip
Bananas. You need to let them OVERRIPEN. You do. Just trust me. Why do you put vanilla extract and not vanilla beans into cookies? Because the flavor in extract is concentrated. It’s the same with bananas. For this vegan banana bread, and all banana baking, black and smushy bananas are your friend.
A paper bag will seal in some of the ethene [the gas responsible for banana ripening] and ripen them a bit sooner. They’ll smell ripe, almost alcoholic when they’re good and ready.
Now is a good time to preheat oven to 350*F [176*C]
Use your baby food processor to blitz up your dates, oil, bananas and cow-fee milk. The larger the date pieces, the less appealing your vegan banana bread will be. And we want appealing vegan banana bread, right?
Of course, right.
Scrape that sweet, sweet banana puree into a large bowl and get your sift on. Sift those dry ingredients together so there are no clumps of baking soda or salt. Clumps are the worst.
Combine the wet and dry ingredients. Stir those until smooth. Don’t go crazy, just get rid of the clumps. You know how I feel about clumps.
Grease a 9×5 bread pan with avocado oil spray Pour in your vegan banana bread batter, and smooth it out. I usually give it a good smoothing with a spatula, but a few drops on your counter will wake the baby and net you a death-stare from your amazing wife.
Cook in oven for 35-minutes. Remove and quickly stab THE CENTER with a toothpick. When it comes out clean… you’re done. If it’s got gunk on it, your vegan banana bread is still incubating. Throw it back in the oven and wait.
When it’s done, let it cool for five minutes before turning your bread onto a towel.
Enjoy it warm with some vegan butter, or coconut oil.
Can I make this with regular flour?
Absolutely. This recipe works perfectly with regular glutenously gluteney flour.
Can I freeze this and eat it later?
I’m gonna say yes with a little asterisk. So, *yes. It will dry out a bit in the freezer which will make it crumble a BIT more. Nothing troweling on some vegan butter can’t fix.