If we were to choose one dish to represent the last few months or maybe even 2020 on the whole, it would have to be banana bread. As most of us had to completely overhaul our daily routines and adjust to spending all our time in the same space, we put our metaphorical hats on and started making banana bread. And more banana bread. And even more banana bread.
Seriously though, I’m not surprised that banana bread has been so popular during lockdown – it’s tasty, easy to make and we all end up at some point with overripe bananas that need using, so that’s a good enough excuse for me!
This is our go-to banana bread recipe. It’s simple, easy to make and delicious. I am currently experimenting with different ingredients to finalise our healthier banana bread recipe, but in the meantime you can’t go wrong with the classic!
Classic Banana Bread
A quick and easy vegan banana bread recipe
- 245g self-raising flour
- 1 level tsp baking powder
- 75g soft brown sugar
- large pinch sea salt
- 1 tsp vanilla extract
- 75g vegan butter – softened 10s in microwave
- 3.5/4 medium overripe bananas
- 5 tbsp oat milk (almond or soya would also work)
- 1 pack vegan dark chocolate chips (~100g)
- Pre-heat the oven to 170 degrees Celsius & very lightly grease and flour a loaf tin
- Mash up the bananas in a large mixing bowl
- Add butter and vanilla to bananas and mix together loosely
- Sift dry ingredients into bowl with wet, ensuring there are no lumps – before stirring in dry ingredients, add chocolate chips (coating them in flour will prevent them from sinking)
- Mix all ingredients together but don’t over mix, just until combined, adding 3-5 tbsp of oat milk if mixture is too dry
- Pour into the tin, bang out any air bubbles and bake at 170 degrees for 30 minutes, then turn down to 160 degrees for a further 30-35 until a toothpick inserted comes out clean
- Let it cool in the oven for 45 minutes, then turn it out onto a dry cutting board and cover it once it has cooled fully