
About the bake
This vegan banana bread recipe is really easy to make. The vegan banana bread is a really great consistency and contains pecans which add a great bite. Juliet Sear has developed this recipe for us and she and her vegan daughter Ruby have perfected the recipe and given this the thumbs up.
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 dry to wet, 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 pan, and bake for about 45- 50 minutes, until a toothpick inserted in the center comes out clean. If you wish to glaze, brush the top with agave about 10 mins before the end of the baking time.
Step 8:
Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.
For more vegan baking hacks, watch this video.
Ingredients
For the Bread
- 30g Ground flaxseed
- 75ml Hot water
- 2 Ripe bananas
- 80g Vegan butter or spread (softened)
- 120g Billington's light muscovado sugar
- 60ml Almond milk
- 240g Allinson's plain white flour
- 1 tsp Baking powder
- 1 tsp Salt
- 1 tsp Fresh ground nutmeg
- 100g Chopped pecans plus a few to decorate
- 2 tbsp Agave syrup (optional)
Utensils
- 2lb loaf tin
Recipe Reviews
So easy to make and freezes well too. Lovely with a cuppa!!
Ingredients
For the Bread
- 30g Ground flaxseed
- 75ml Hot water
- 2 Ripe bananas
- 80g Vegan butter or spread (softened)
- 120g Billington's light muscovado sugar
- 60ml Almond milk
- 240g Allinson's plain white flour
- 1 tsp Baking powder
- 1 tsp Salt
- 1 tsp Fresh ground nutmeg
- 100g Chopped pecans plus a few to decorate
- 2 tbsp Agave syrup (optional)
Utensils
- 2lb loaf tin