VEGAN BANANA BREAD RECIPE | BBC GOOD FOOD
Use up your ripe bananas in our vegan banana bread – the perfect breakfast treat to enjoy with your morning cuppa. We love it toasted with peanut butter
Provided by Member recipe by Helen Rothwell
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.
- Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.
- Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
- Bake for another 20 minutes, or until a skewer comes out clean.
- Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.
Nutrition Facts : Calories 218 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium
VEGAN BANANA BREAD RECIPE - BETTYCROCKER.COM
Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough. Happy ending alert: This vegan banana nut bread recipe is “just right” in every way.
Provided by Betty Crocker Kitchens
Total Time 3 hours 30 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
- In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.
Nutrition Facts : Calories 190 , CarbohydrateContent 29 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 6 g, ServingSize 1 Slice, SodiumContent 135 mg, SugarContent 15 g, TransFatContent 0 g
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