Recipe⌗

Source : The perfect {vegan} banana bread - Valentina | The Baking Fairy

This took about an hour to prepare and bake, and is not too hard to make.

Ingredients⌗

  • 4 medium ripe bananas
  • 60ml vegetable oil
  • 60ml unsweetened nondairy milk
  • 125g light brown sugar
  • 2 teaspoons pure vanilla extract
  • 260g unbleached all-purpose flour (in France : T80 flour)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • A sliced banana, for topping

Steps⌗

  • Preheat the oven at 175°C. Spray a 9x5 loaf pan with oil, then flour.
  • In a large mixing bowl, roughly mash the bananas. Add the brown sugar, oil, vanilla and almond milk, and whisk to incorporate.
  • Mix in the floor, baking soda, salt, and cinnamon and stir until combined. Do not overmix, or the banana bread can come out dense and gummy.
  • Transfer the batter to your prepared pan, and top with the extra banana slices.
  • Bake for about 45min, until a tootpick inserted in the center comes out with just a couple crumbs.The original recipe recommends baking the bread again with foil on top, for 10-15 minutes longer. We didn’t find that this was necessary, as the bread seemed cooked enough for us.

Results⌗

The bread was really good! The top was perfectly cooked, but the bottom was maybe too soft. Overall, I’d give it a 4.5/5.

It wasn’t really hard to unmold, but adding a baking sheet between the bread and the mold may be a good idea.