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Vegan banana bread

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Ingredients

Adjust Servings:
100 ml Coconut oil
4 tbsp Almond milk
1/2 tsp Cider vinegar
175g Light muscovado sugar
3 Bananas very ripe
1 tsp Vanilla extract
200g Plain flour
75g Wholemeal flour
1/2 tsp Ground cinnamon
1 tsp Baking powder
1/2 tsp Bicarbonate of soda

Nutritional information

326
Kcals
11.4g
Fat
9.5g
Saturates
51.2g
Carbs
29.7g
Sugars
2.3g
Fiber
0.3g
Salt
3.4g
Protein

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Vegan banana bread

This recipe is super moreish and easy to make, it goes perfectly with your morning tea.

Ingredients

Directions

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Heat the oven to 180C/fan 160C/gas 4. Oil a 450g loaf tin with coconut oil and line with a long strip of baking paper.

Mix the almond milk and vinegar. In another bowl, mix 100ml coconut oil and sugar until well combined. Add the milk mixture, bananas and vanilla to the oil and beat with electric beaters. Mix the flours, cinnamon, baking powder and bicarb with ¼ tsp salt.

Add the flour mixture to the wet mixture and stir thoroughly. Pour into the lined tin and bake for 45 minutes or until risen and springy, and a skewer poked into the middle comes out clean. To finish, mix the icing sugar with the lemon juice and drizzle over the vegan banana cake. Scatter with the banana chips.


 

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Steps

1
Done

Heat the oven to 180C/fan 160C/gas 4. Oil a 450g loaf tin with coconut oil and line with a long strip of baking paper.

2
Done

Mix the almond milk and vinegar. In another bowl, mix 100ml coconut oil and sugar until well combined. Add the milk mixture, bananas and vanilla to the oil and beat with electric beaters. Mix the flours, cinnamon, baking powder and bicarb with ¼ tsp salt.

3
Done

Add the flour mixture to the wet mixture and stir thoroughly. Pour into the lined tin and bake for 45 minutes or until risen and springy, and a skewer poked into the middle comes out clean. To finish, mix the icing sugar with the lemon juice and drizzle over the vegan banana cake. Scatter with the banana chips.

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