Delicious Vegan Banana Bread
Tender banana bread filled with walnuts that will leave you wanting another slice!
Ingredients
- 225 g very ripe bananas, mashed
- 85 g walnuts, roughly chopped
- 240 g all-purpose flour
- 2 tsp baking soda
- 1½ tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp salt
- 90 g neutral oil, (grapeseed, canola, vegetable...)
- 220 g granulated white sugar, make sure it’s vegan
- 40 g chickpea flour
- 135 g water
- 1 tsp vanilla extract
- turbinado sugar or any coarse sugar, optional
Instructions
- Preheat your oven to 170°C or 340°F and line a 9x5 loaf tin with parchment paper. Leave some overhang to make it easier to pull out of the tin once it’s baked.
- Mash the bananas on a flat plate with a fork and set aside.
- Give the walnuts a rough chop and set aside as well.
- Whisk together the flour, baking soda, cinnamon, nutmeg and salt.
- Then whisk together the oil, sugar, chickpea flour, water and vanilla extract until no lumps of chickpea flour remain. Add the mashed bananas and finish whisking.
- Add the flour mixture and when it’s almost all incorporated, fold in the walnuts. Be careful not to overmix. It may cause you to have a gummy banana bread.
- Pour the batter into the loaf tin and sprinkle the top with turbinado/coarse sugar.
- Bake for 60 to 80 minutes or until a toothpick inserted in the center comes out clean. Let it cool around 10 minutes in the tin before removing and placing on a wire rack.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- You can replace the walnuts with any nuts you prefer or even chocolate chips. If you don’t want anything in the bread you can easily omit them.
- The sprinkle of coarse sugar is optional but I like the crunchy top it gives the loaf.
- If you see that the top is browning too fast, you can cover it loosely with aluminium foil and continue baking.