A couple of weeks ago I tried banana bread for the first time. I know I’m a late bloomer with this, but don’t worry, I had the same amount banana bread in a few weeks, which you have had over a couple of years.
After that first slice I wanted to make it myself, so I started searching for a good vegan banana bread recipe. I found one at Lisa Goes Vegan, which forms a really good base, but I wanted to spice it up a little and that formed my own recipe. I even prefer this one over the one I had at the restaurant, it’s that good!
- 250 grams of speltflour or oatflour
- 1/2 a teaspoon of bakingpowder
- A pinch of salt
- 4 ripe bananas
- 2 tablespoons of soft coconut oil
- 5 medjool dates
Trick to get your bread fluffy
- 1/2 a teaspoon of apple cide vinegar
- 1/2 a teaspoo of baking soda
- 1 teaspoon of cinnamon
- 1 teaspoon of gingerbread spice mix
- 1/2 a teaspoon of ginger
- a little amount of vanilla powder
- A handful of mixed nuts. I used cashews and walnuts
- Unsweetend dried apricots cut in smaller cubes
- Set your oven to 180 ºC and cover your baking tin with greaseproof paper
- Mix all dry ingredients in a bowl
- Blend all you liquid ingredients in a blender and mix this with the dry ingredients.
- Add the mixture of bakingsoda and apple cider vinegar, all your spices and the rest of the filling.
- Put the batter in the baking tin and bake this for 40 to 45 minutes in the middle of the oven. I prefer to bake it around 40, so the bread doesn’t get too dry. If you really want a bread texture, you should bake it around 45 minutes.
I love to cut two big pieces for breakfast or take this with me while traveling, so I always have something on hand.
Let me know if you tried it and love it as much as I do!