One Bowl Vegan Banana Bread

Don’t be fooled by the word vegan; this banana bread is AMAZING! Angela Liddon has done it again with this tasty, healthy recipe that is quick and easy. The hardest part is not eating the whole thing when it comes out of the oven. But don’t take my word for it, try it yourself! It went so fast I didn’t even have time to get a picture…

With thanks to Angela Liddon at ohsheglows.com

vegan, nut-free, refined sugar-free, soy-free

yields one loaf

Ingredients:
for the wet ingredients
1 1/3 cups (320g) mashed very ripe bananas (about 4 medium or 3 large)
2 Tbsp (15g) ground flaxseed
1/3 cup (60ml) plant-based milk (Angela likes almond milk and so do I)
1/3 cup (60ml) coconut oil, melted*
2 Tbsp 915ml) pure maple syrup**
2 tsp (10ml) pure vanilla extract
for the dry ingredients
1/4 cup plus 2 Tbsp (60g) coconut sugar ***
1/2 cup (50g) rolled oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
1 1/2 cups (210g) light/white spelt flour or whole-grain spelt flour****
sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)
  1. Preheat the oven to 350 degrees. Lightly spray a 9×5 inch loaf pan with oil and set aside. (I brushed mine with coconut oil)
  2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
  3. Stir in the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
  4. Stir in the dry ingredients (sugar, oats, baking soda, baking powder, salt and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl. (I missed the one by one part and mixed all my dry ingredients together and added them to the wet. I don’t think it changed anything…)
  5. Spoon the dough into the loaf pan and spread out evenly. Add you desired toppings and gently press them into the dough to adhere.
  6. Bake the loaf, uncovered, for 45-55 minutes (Angela bakes for 47 to 48 minutes, but your time may vary. Mine only needed 45 minutes), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
  7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes.)
  8. Slice the loaf once cooled. Angela loves to spread hers with vegan butter or cocnut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.

Angela’s Tips:

*I have not tried it yet, but you can probably swap melted vegan butter for the coconut oil.

**If you don’t have any maple syrup on hand, feel free to swap in another 2 Tbsp of cocnut sugar. The loaf won’t be quite as moist, but it’ll still work.

***Coconut sugar can probably be swapped for natural cane sugar.

****I tried this recipe with light/white spelt flour, all=purpose white flour, and whole-grain spelt flour. My preference is light/white flour because it lends a great flavour while still feeling quite light in texture. The whole-grain spelt flour version is my second favourite; it is heartier in texture that the light/white spelt flour version (and cracks more on the top of the loaf), with a slightly earthier flavour. It doesn’t rise as much, though, and it is more dense. If your whole-grain spelt flour is quite course, I recommend sifting it prior to use for the best results.

Kathryn’s notes:

If the ingredients seem a little daunting in terms of where to find them do yourself a favour and head to the bulk food store. It is my new favourite place to find things that just aren’t at the regular grocery store or aren’t easy to find. And, you can pick your quantity.

My first attempt at this was made with whole-grain spelt flour. As I mentioned, no time for a picture. It was teenage boy approved.

 

 

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