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Vegan Banana Bread by Juliet Sear

Celebrity recipe

1 Reviews

  • Egg Free
  • Dairy Free
  • Vegetarian
  • Vegan

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. 

1Total Time
15Prep Time
45Bake Time
8Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180ºc  and grease a  2lb loaf tin.

  2. Step 2:

    In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your "egg".

  3. Step 3:

    In a large bowl, mash the bananas with a fork until smooth. Stir the melted vegan butter into the bananas.

  4. Step 4:

    Now add the brown sugar, almond milk and flax eggs. Mix well to combine.

  5. Step 5:

    Mix dry ingredients with a whisk. Add dry to wet, Stir gently until just combined, making sure you don't over mix.

  6. 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).

  7. 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.

  8. 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

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