Extra Indulgent Vegan Banana Bread
Course: Breakfast Servings: 10-12
Prep time: 10 min Cook time: 40 min
Difficulty level: Easy
Vegan
Gluten Free
Author: Jennifer Sargison
Banana bread has got to be one of my favourite things to eat. It can be sliced and frozen so you can simply take a slice out of the freezer and leave to defrost over night to enjoy for a quick breakfast in the morning.
The banana bread is even better the next day as the sweetness from the banana seems to intensify overnight. You can choose to add a delicious peanut butter topping to make the banana bread really tasty and cake-like for a nice treat, or a gift to take to family and friends….or just to add a little extra hint of deliciousness. The ingredients here are a little more indulgent than many regular banana bread recipes but it’s worth splashing out if you want something extra special.
This banana bread can be enjoyed as a mid morning snack or as a treat with a cup of tea in the evening. It’s so versatile and loved by most people.
To make this delicious banana bread you’ll need a large mixing bowl and a lined bread tin or you can use muffin cases to make individual banana bread muffins.
Ingredients
4 ripe bananas
Handful of pecans and choc chips (vegan)
150 g ground almonds
125 g self raising flour - Sub for buckwheat or gluten free flour for GF options)
2 tsp baking powder
1 tsp cinnamon powder
190 ml maple syrup
1 flax egg (mix 1 tbsp flax powder with 3 tbsp water and leave to rest for 5 mins to thicken)
1 tbsp of apple cider vinegar (to help with the rise and added fluffiness)
For the peanut topping (optional but delicious)
50 g smooth peanut butter
50 g vegan spread
50 g icing sugar
Method.
Prepare flax ‘egg’ and leave to rest
Mash the ripe bananas
Add the chopped pecans and mix together.
Add the chocolate chips and mix again.
Add the ground almonds, self raising flour, baking powder and cinnamon powder and mix together.
Finally add the maple syrup, flax ‘egg’ and apple cider vinegar.
Bake for between 40-50 mins for a large tin (20 mins for muffins) You may find the top of the banana bread looks brown before the middle has cooked. If this happens simply cover the tin with kitchen foil to prevent the top from burning.
Insert a clean, sharp knife/skewer to check if the middle is cooked, if it comes out clean then it’s ready.
Leave to cool in the tin for 10 mins and then on a wire rack
Whilst the banana bread is cooling mix the topping ingredients together in a bowl until fully combined and smooth
Once the banana bread has cooled completely add the peanut topping. If you’d like to make this banana bread more indulgent then sprinkle with some grated vegan chocolate.
If you do make this then I hope you love it
Any thoughts or comments?
Please leave your message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)