Moist, sweet and wonderful tasting banana bread. Despite being vegan. Not that I have anything against eating vegan, I try to keep it vegan at least 2 days a week, but you should have seen the looks people gave me after hearing about a vegan cake. A mixture of pity and disbelief whilst still trying to remain polite. But after trying the cake there was absolutely no one complaining, everybody took at least a second slice and the cake was gone within the hour.
This was requested by a friend of mine, but I didn’t actually think that I would like it much. Not because of it being vegan, but because of it being banana bread. I had tried making banana bread a couple of times before, but was never impressed by the result. I found the banana taste too domineering (even though I love bananas), plus that the cakes were always way too sweet. But this time it worked. I really really enjoyed eating this and I am sure I will be making it again. My little girl also loved it, I think she ate 3 slices before I could stop her.
I found the recipe here and changed it a bit to suit me. I reduced the sugar quantity like I almost always do when following an American recipe. You can double the quantity of sugar if you wish, like in the original recipe. ½ cup sugar was enough for us, but my bananas were also very dark and sweet. Just taste the batter before baking and judge for yourself.
Otherwise check from time to time while baking, not that the crust of the bread becomes too dark like mine did. If it threatens to do so, lay a piece of foil loosely on top and bake it to the end.
Serves: 1 loaf
- 60 ml/ ¼ cup almond/soy milk
- 1 teaspoon vinegar
- 240 g/ 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 100 g/ ½ cup coconut oil
- 45 g/ ¼ cup brown sugar
- 50 g/ ¼ cup white sugar
- 3 medium very ripe bananas
- 1 teaspoon vanilla extract
- Preheat the oven at 180 degrees Celsius/ 350 degrees Fahrenheit. Line a small loaf pan (20 x 10 cm/ 8 x 4 inch) with parchment paper and grease the paper lightly. I used a silicon form so I left all this out.
- Combine the almond milk and the vinegar and set aside.
- Combine the flour, baking soda, salt and cinnamon in a large bowl. Mash the bananas very well using a fork. Cream together the coconut oil and the sugar, add the bananas, the vanilla extract and the milk mixture. Mix well, add the flour slowly and incorporate it, taking care not to over mix the batter.
- Pour the batter into the prepared loaf pan and bake for about 70 minutes until a toothpick inserted in the middle of the cake comes out clean. Don't forget to check from time to time, if the crust of the bread starts getting too dark too soon, cover it loosely with a piece of foil. Place the pan on a rack for about 15 minutes, take the cake out and let it cool completely on the wire rack.
- Dust it with icing sugar before serving, if you wish.