Vegan Banana Bread

There were two black-spotted bananas in the office fruit bowl. They had that sagging look. The kind that means the skin is ready to fall off and the banana is humming with sugar. I felt sorry for them, those poor forgotten bananas. So, in the spirit of no banana being left behind, I made banana bread.

I’ve baked quite a few banana breads, and my favourite is still Fi’s banana bread. I can’t make banana bread without thinking: “Blurge the bananas!” So I blurged the bananas. I blurged them with sunflower oil and linseed goo because our studio runner is and it’s nice to be inclusive when you’re .

Once blurged, all I had to do was fold the banana purée with some flour and spices, then abandon it to the encouraging heat of the oven. 30 minutes later we had breakfast. Isn’t baking magic?

This is the banana bread I used to make when I worked at The Dish and The Spoon. We used to toast it and serve it with butter/spread and jam. Pecan nut butter would be nice with it. Or a big spoonful of tahini. If you don’t want or need to make it vegan, then just swap the linseeds for 1 medium egg.

Spiced Vegan Banana Bread
Serves 8 

80ml sunflower oil, plus extra for greasing
10g ground linseeds (flaxseeds) 
225g plain flour, sifted
1 heaped tsp baking powder

1 heaped tsp cinnamon
1/4 nutmeg 
1 level tsp fine salt
110g caster sugar
400g peeled bananas, preferably very ripe
1 tsp vanilla extract

Preheat your oven to 180°C/Fan 160°C/Gas 4. Brush a 900g loaf tin with sunflower oil to lightly coat it. Line the base with baking parchment.

Place the ground linseeds in a pan with 3 tbsp cold water and simmer, whisking, until it thickens. It will make a kind of goo. Set aside.

Sift the flour, baking powder and cinnamon into a bowl. Grate in the nutmeg. Add the salt and the sugar. Whisk together to combine.

Place the bananas in a food processor with 80ml sunflower oil, the linseed goo and vanilla extract and blurge to make a chunky purée. Scrape the purée into the dry ingredients and fold with a flexible spatula to just combine – don’t over mix it. A few floury lumps is fine.

Scrape the banana bread batter into the loaf tin and bake for 30-45 minutes or until golden and a skewer inserted into the middle comes out clean. Serve warm, or leave to cool and then slice and toast it. The banana bread will keep for about 5 days.

Tagged with: BakingCakesVeganVegetarian

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