My sister sent me a message today asking if I had a recipe for vegan banana bread. I replied and gave her the recipe I had made a few times recently, and then remembered I had a few ripe bananas that were begging to be used. So I made a loaf of banana bread too :)
Be sure to use very ripe bananas for banana bread: overripe, black spotty bananas are sweeter than ripe yellow ones, so by using overripe bananas you will not need any sugar in this bread. The sultanas also add bursts of sweetness – yay for fruit!
The chopped pecans add a bit of crunch. You could also substitute the pecans for walnuts or macadamias. Nuts are full of goodness and vegans should consume nuts on a daily basis. Pecans have plenty of vitamin E and monounsaturated fatty acids, and also contain several B-vitamins, iron, magnesium, zinc and selenium, just to name a few.
I was a bit fancy and sliced half a banana to decorate the top of the bread before baking. You definitely can skip this step but it does add to the presentation of the bread, and adds some extra banana sweetness!
- 2 large ripe bananas
- 1 cup water
- 2 cups wholemeal spelt flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 tsp chia seeds
- ½ cup pecans
- ½ cup sultanas
- ½ banana for garnish (optional)
- Preheat the oven to 190 degrees Celsius.
- Mash the 2 ripe bananas.
- Mix in the water.
- Combine the flour, baking powder, cinnamon and chia seeds together then mix with the bananas & water.
- Chop the pecans finely and stir in to the bread batter along with the sultanas.
- Scoop the batter into a prepared loaf tin.
- Slice the extra half banana into slices a few mm thick, and place on the top of the batter.
- Bake at 190 degrees Celsius for an hour, or until a skewer inserted into the bread comes out clean.
Enjoy this bread warm from the oven with a slather of vegan margarine, coconut butter, or some nut butter of your choice (lately I am loving Mayver’s Almond-Cacao-Coconut Spread).