I know, I know. There are a million banana bread recipes out there and I’ve tried many of them. Gluten free, oil-free, with or without sugar: I’ve been there. After years of trying, I finally found the magic ingredient. And it’s not banana.
So here’s the thing: every time I see someone posting a banana bread recipe I’m like oh, not another one… But I scroll through the recipe anyway, because I’m curious about what ingredients they use. Mostly: bananas, plant milk and some kind of flour. When it looks good, as in fluffy, moist and risen, I mostly give the recipe a try. I have super ripe bananas laying in my kitchen all of the time anyway. But still no success.
That’s why I’ve been experimenting myself and I found the magic ingredient: plant yoghurt. Plant yoghurt, like soy, almond or oat yoghurt, is what makes the banana bread just perfect. I like to use vanilla soy yoghurt, but I recently tried lemon oat yoghurt and that worked great as well. I’ve done unsweetened yoghurt too and it just never disappoints me.
So there you have it.
But plant yoghurt doesn’t make the banana bread. It is (and you might have heard this a thousand times before, but you just really need to listen to it) important to get your bananas as brown as possible. Dots aren’t enough. You want them to be super dark skinned and soft, but of course not rotten. This makes sure you don’t need that much sugar, although I do find that a little bit of sugar is what brings the banana bread just to that perfect state of sweetness.
This banana bread isn’t supposed to be healthy. It’s something to enjoy, something to blow people’s minds with. I know it blows my mind every time.
MY MAGICAL VEGAN BANANA BREAD RECIPE
- 280 gram spelt flour or gluten free flour*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- 120 gram coconut sugar or organic cane sugar
- 2 egg replacement**
- 3 heaping tbsp coconut oil room temperature
- 125 ml plant yoghurt I prefer vanilla soy yoghurt
- 3 small to medium ripe bananas + 1 for decoration
- 1/2 tsp 1/2 tsp vanilla (optional, I only add this when not using vanilla soy yoghurt)
- toppings, like oats, nuts, seeds and a little more sugar (optional)
Preheat your oven to 175°C.
Make your egg replacement according to the package if you're using one like that, or combine 2 tbsp flax meal with 6 tbsp water and set aside for at least 3min.
Mash the bananas and mix this with the sugar, coconut oil, plant yoghurt and egg replacement. At this point you could add in the vanilla as well if you're using that.
Combine the flour, baking powder, baking soda, cinnamon and salt.
Now add the wet to the dry ingredients. Mix well.
If you want to, you could add in some chocolate chips. I sometimes like to separate the batter into two and add 3-5 tbsp of cacao to one half to make it a marble banana bread. Actually you could go super wild here. How about adding beetroot powder to make it all pink?!
Back to business. Line your cake tin with a baking sheet and fill it with the batter. This should be quite think. NEVER add any more liquid, because then the banana bread won't cook well.
Add toppings if you like. I always slice one banana in half and add this with the inside facing up, but I also like some oats and a little sugar too to make it crunchy.
Bake for 40-55 minutes. Try adding a toothpick at 35min and if it comes out clean, it's done. Otherwise let it bake a little longer. It really depends on your oven. If using gluten free flour, let it bake for 50-70 minutes.
Let it cool and enjoy!
*I’ve tried it with a gluten free flour mix and it worked. Here's the mix I use (it's by Minimalist Baker). I can't recommend using another gluten free flour (mix), since I haven't tried it.
**You could try flax eggs by combining 2 tbsp of flax meal with 6 tbsp water, but I use the orgran egg replacement.
Let me know when you’re trying this recipe!