This vegan and dairy-free banana bread recipe is really easy to make. It's got a lovely consistency and contains pecans, which add a scrumptious nutty bite.
Juliet Sear has developed this recipe, and she and her vegan daughter Ruby have perfected the recipe for us and given this the thumbs up - so get ready to enjoy your best vegan banana bread yet.
12 ingredients8 steps
Egg-Free Recipes
Dairy Free Recipes
Vegetarian
Vegan Recipes
Method
Step 1
Preheat the oven to 180ºc and grease a 2lb loaf tin.
Step 2
In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your "egg".
Step 3
In a large bowl, mash the bananas with a fork until smooth. Stir the melted vegan butter into the bananas.
Step 4
Now add the brown sugar, almond milk and flax eggs. Mix well to combine.
Step 5
Mix dry ingredients with a whisk. Add the dry ingredients to wet, and stir gently until just combined, making sure you don't over-mix.
Step 6
Fold in the pecans or alternative chopped nuts (you can even change this for chocolate chips if you want to be a bit cheeky).
Step 7
Pour into the prepared greased pan, and bake for about 45- 50 minutes or until a toothpick inserted in the centre comes out clean. If you wish to glaze your vegan banana bread, brush the top with agave about 10 mins before the end of the baking time.
Step 8
Let the loaf cool in the pan for a few minutes, then transfer it to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.
Ingredients
MetricImperial
For the Bread
30gGround flaxseed
75mlHot water
2Ripe bananas
80gVegan butter or spread (softened)
120gBillington's light muscovado sugar
60mlAlmond milk
240gAllinson's plain white flour
1 tspBaking powder
1 tspSalt
1 tspFresh ground nutmeg
100gChopped pecans plus a few to decorate
2 tbspAgave syrup (optional)
Utensils
2lb loaf tin
2 Baker Ratings
Probably the best vegan banana bread I've I've tried - will be making this again.
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So easy to make and freezes well too. Lovely with a cuppa!!
