Ingredients

50g coconut oil (plus extra oil to line the baking tin)
200g self-raising flour
1 teaspoon of baking powder
75g light muscovado sugar (this can be swapped for a light brown sugar if you cannot find light muscovado sugar)
3-4 overripe bananas
3 tbsp soya milk or another non-dairy milk alternative
75g walnuts, coarsely chopped into pieces
75g vegan chocolate chips or chocolate pieces. You can use dark chocolate for this, as this is usually vegan

Vegan banana bread

Name: Vegan banana bread
Cook time: 1 hr 20 mins
Total time: 1 hr 20 mins
Yield: Serves 8 Slices
Ingredients: 50g coconut oil (plus extra oil to line the baking tin); 200g self-raising flour; 1 teaspoon of baking powder; 75g light muscovado sugar (this can be swapped for a light brown sugar if you cannot find light muscovado sugar); 3-4 overripe bananas; 3 tbsp soya milk or another non-dairy milk alternative; 75g walnuts, coarsely chopped into pieces; 75g vegan chocolate chips or chocolate pieces. You can use dark chocolate for this, as this is usually vegan

1 hr 20 mins

Easy

Serves 8 Slices

Just because you are following a vegan diet does’ not mean that you have to miss out on your favourite sweet treats.

Just because you are following a vegan diet does't mean that you have to miss out on your favourite sweet treats. And those with a sweet tooth, whether vegan or not, will love this recipe for a delicious vegan banana, walnut and chocolate bread.

Banana bread is one of the easiest vegan cakes to make, without using any animal products, since bananas make a good substitute for eggs which are used in a traditional cake recipe. This is because they have excellent binding qualities.

This is one of the simplest vegan recipes to make, as there are only a few steps to creating a delicious cake. This loaf easy vegan banana bread can be enjoyed as an afternoon snack with a cuppa or shared with visiting guests.

The best bananas to use

One of the most important things with any banana bread recipe is to ensure that the bananas are at the right stage of ripeness to use.

Your bananas should be overripe, with the skins turning brown. Look for brown spots and freckles for signs that your bananas are good to bake.

Some people even use bananas which have gone black. These have a stronger smell and are oozy inside – just look out for any signs of mould (in which case, avoid).This will mean that they have a soft consistency, making them easy to mash and therefore mix into the cake batter. They are also sweeter and have a stronger banana flavour, making them tastier to use in baking.

This is a good recipe for reducing waste as you can use up any bananas that you have which would not otherwise get eaten before going off.

How to speed up the ripening of your bananas

If you do not have overripe bananas available, you can buy ripe bananas and speed up the ripening process. Simply pop the bananas in a paper bag or perforated plastic bag and leave them overnight.

They should be ready to use by the next day as bananas give off ethene gas which makes them ripen, by converting the starch they store into sugar. Putting them in a bag will trap this gas and speed up the ripening process

Ingredients

50g coconut oil (plus extra oil to line the baking tin)
200g self-raising flour
1 teaspoon of baking powder
75g light muscovado sugar (this can be swapped for a light brown sugar if you cannot find light muscovado sugar)
3-4 overripe bananas
3 tbsp soya milk or another non-dairy milk alternative
75g walnuts, coarsely chopped into pieces
75g vegan chocolate chips or chocolate pieces. You can use dark chocolate for this, as this is usually vegan

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