The other day I made the most delicious banana bread – a recipe from cookieandkate.com – recipe here. If you’re looking to veganise her recipe, then substitute the eggs for 2-3 TB flaxmeal and 1/2 cup warm water. I made the bread and I was super impressed. Picture above ^^ is cookieandkate’s recipe for bread.
Below is the version I’ve made, with slightly less fat and more banana. I wanted to use at least three bananas. I used four instead. And Spelt flour.
For a while now, I’ve been craving a delicious slice of banana bread. I wanted the flavour of one particular banana bread I would buy pre-vegan-days. It was thickly sliced, seasoned well, dense and moist. I felt this should be easily replicated at home. However, while I can easily purchase something deliciously naughty, I can’t help but struggle to make something like that at home. It might be easy to buy a single cupcake, but once you start making 12 of them and start pouring a cup or two of sugar into a bowl, plus fats and refined carbs, it starts to become problematic. It becomes hard to enjoy the treats, and your body isn’t particularly grateful about it, either.
Spelt flour is a beautifully flavoured, almost nutty flour. It is moist and delicious, and there’s a nice dose of banana in this bread – 4 of the things! Plus the cinnamon, ginger and walnut, it’s all very lovely.
- ¼ c milk
- 1 tsp apple cider vinegar
- 1 TB flaxmeal
- ¼ c vegan margarine or cold coconut oil
- ½ c brown sugar
- 4 bananas, medium sized, mashed
- 1 tsp cinnamon
- ½ tsp ginger powder
- 1 tsp baking powder
- 2 cups spelt flour
- ½ cup walnuts, chopped
- Preheat the oven to 200*C and prepare a loaf tin.
- In a large bowl, combine the milk, vinegar and flaxmeal. Set aside for 5 minutes to soak.
- Take some beaters, and add the brown sugar, margarine and mashed bananas to the milk mix. Beat together until fluffy - but only for about 1 minute.
- With a big spoon, stir through the spice, powder and flour. Once combined, finish by stirring through the walnuts. Sprinkle a few extras on top if you like.
- Pour into your loaf tin, and bake for approximately 55 minutes. Check with a skewer.
- Once cooked, set to cool on a rack for 10-15 minutes before flipping out onto the rack to cool completely.