This recipe is vegan, egg- and dairy-free. Moreover, this banana bread is healthy, moist, and easy to make.
Tips for the best banana bread:
Bananas: banana act as a binder, so eggs can be replaced by adding more bananas. Additionally, this also helps reduce the amount of sugar since bananas are naturally sweet. The trick is to use very ripe bananas. The riper the banana, the less sugar you need. This recipe calls for 75 grams of sugar. However, you can adjust this amount to your taste.
Fats: in this recipe, oil is used. It is also possible to use half oil and half unsweetened almond milk, which has received excellent results. In addition, unsweetened applesauce can also be used instead of oil.
Flour: This recipe calls for spelt flour. Nonetheless, it is possible to use a different type of flour. The weight of flour varies by type, so when using a different type of flour, make sure to convert the measurements written in this recipe to the correct weight.
Add-ins and toppings: for example, you could add in up to one teaspoon of cinnamon, fold in chocolate chips, and add nuts (such as walnuts and pecans) to the batter. Once the batter is in the loaf pan, you can decorate it with additional toppings, such as chopped walnuts, pecans, sesame seeds, rolled oats, or sunflower seeds. These add-ins and toppings add texture and protein to the banana bread.
Don’t overmix the batter: When making any type of quick bread, it is best to practice not to overmix. Overmixing will cause the gluten proteins to create an elastic batter that might not rise properly. To prevent this, mix the batter until there are no visible flour streaks.
How do I serve the banana bread?
To make the bread slice taste even better, you could add cashew sweet cream or triple-berry chia jam. However, the banana bread is already delicious without these additions.
How do I store the banana bread?
Make sure that the banana bread is covered well; this helps to maintain moisture. When covered up, the banana bread can be stored on the counter for up to 3–4 days. In the refrigerator, it will stay fresh for up to one week. It is also possible to store this banana bread in the freezer. If stored in a freezer-safe bag or container, it will stay fresh for up to two months. Let the banana bread thaw in the refrigerator before consuming it.
Recipe
The preparation time for this dish is approximately 10 minutes, and the cooking time is 55 minutes. You could yield 8–10 slices out of this recipe.
Ingredients:
210 grams of spelt flour,
75 grams of sugar (it is also possible to use 1 or 2 chopped dates),
1 teaspoon baking powder,
1 teaspoon baking soda,
75 ml oil,
1 teaspoon vanilla extract,
4 small or 3 large overripe bananas (338–410 grams), mashed,
56 ml of almond milk (use only if needed) ,
a pinch of salt.
Optional add-ins:
59–78 grams chopped walnuts,
43–85 grams of chocolate chips,
1 teaspoon cinnamon.
Instructions:
Preheat the oven to 177 degrees Celsius and grease a loaf pan.
In a medium-sized bowl, mash the bananas. After, add the oil and vanilla extract. Mix this mixture well.
Then, add the flour, sugar, baking soda, baking powder, and salt. Mix just enough until the flour is combined; make sure not to overmix the batter. The batter will be slightly thick and contain a few lumps; this is completely fine. If the mixture seems too thick, add almond milk.
Pour the batter into the greased loaf pan and bake for about 50 minutes. Do the toothpick test in the center of the bread before getting the banana bread out of the oven. If the toothpick comes out clean, it should be ready. When ready, remove the pan from the oven and let it cool for ten minutes before slicing.
Sources:
https://simple-veganista.com/vegan-banana-tea-bread/
