Just like that, I’m back!
It’s been a while but I am finally back and ready to share recipes with you all again – today we’re kicking things off with a vegan banana bread.
This is one of the most basic recipes I’ll ever share here on baking with Elliot but let me promise you one thing, it will become your new favourite and added to your collection of regular bakes.
Much like a regular banana bread, this is in a loaf form and packs a real banana punch, without being too much – even better, its not as heavy as the usual version, making it a little lighter but with all the banana goodness you know and love from banana bread!
Anyway, lets get started, shall we?
90ml alternative milk.
1.5 tsp white vinegar.
135ml vegetable oil.
1 rsp vanilla extract.
200g granulated sugar.
285g self raising flour
1 tsp bicarbonate of soda.
3-4 large bananas, ripened.
Befor ego get started on the recipe, you’ll want to do some prep work. I like to start with weighing up all of the ingredients, lining my loaf pan with some parchment paper, preheating my oven to 180˚c/350˚f and get any equipment IU may need ready, such as a stand mixer and spatula.
To start on the recipe, take the alternative milk and add in the vinegar – mix well, then set aside until needed a little later on .
Take the mixing bowl from your stand mixer and place in the flour, sugar and raising agents, then mix well until well combined. Then, gradually add in the oil, milk mixture and vanilla extract, one after another until they have all been added – you will find its quite thick in consistency.
Now add in the ripe banana – the more ripe your bananas are, the better the flavours will be in the loaf. You will also find as the bananas are incorporated, the consistency of the loaf starts to look like a regular banana bread batter.
Don’t forget to give the bowl a good scraping down, this is just to incorporate any bits that may not have been fully incorporated – make Sure you set the top outer edge and the very bottom of the bowl – thats where I find the most unincorporated bits.
Transfer the batter into a lined 2lb loaf pan and level it out as best as you possibly can – then transfer into your a preheated oven and bake for 45-50 minutes or until a tester comes out can when inserted into the centre comes out clean.
Once baked, allow to cool fully and then slice up into generous wedges or slithers, the choice is really yours!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.