Easy Banana Bread Recipe
Mix in 10 minutes, and let the oven do the rest!
Dessert / Snack
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About This Recipe
By: Noriko Shindo
Got some bananas going black? Or looking for an easy snack to prepare for the week? This easy banana bread takes 10 minutes of work, but gives you a loaf that is rich, moist, and delicious for a few days! Bake this and say goodbye to dry ‘vegan’ bakes. If you can get your hands on whole wheat flour, this bread will be a great source of dietary fiber and Vitamin B6!
- 4 medium ripe bananas (same length as an iPhone)
- 85ml vegetable oil
- 85ml almond milk or soy milk
- 150g brown sugar (or 60ml maple syrup or agave)
- 2 teaspoons pure vanilla extract
- 260g flour (We like to get whole wheat flour)
- 1 teaspoon cinnamon powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- (Optional) 2 tablespoons of carob nibs, or cacao nibs, or chocolate chips
For variety, switch the carob nibs for 2 spoon fulls of frozen blueberries!
This recipe is a major source of manganese for people on a plant-based diet, and has many health benefits due to its healthy and simple ingredients. It will aid with constipation, help with blood circulation and reduce your blood cholesterol level.
- Manganese (Prevent Osteoporosis & Inflammation) 60% 60%
- Dietary Fiber (helps lower blood cholesterol) 20% 20%
- Vitamin B6 (Pyridoxine, helps with movement & memory) 10% 10%
Step by Step Instructions
With a kitchen paper, dab some vegetable oil on the paper and grease the pan. Preheat oven to 180℃
Peel all the bananas and place in a large bowl. Crush them with a fork (see photos below). Then, add the oil, milk, sugar (or syrup), vanilla extract, cinnamon powder and mix together.
Add the flour, salt, baking powder (and any optional add-ons like carob nibs) to the bowl and mix thoroughly until you cannot see any floury powder in the batter (the white bits in photo below). Once completed, put the batter in the pan and place in oven. Set at 160℃ for 50 min.
(To minimalize burn) After 15 minutes, place a sheet of tin foil over the pan to cover the bread and continue baking. This ensures that your bread is cooked, without over burning the surface.
After 50 min, stick a wet toothpick in the side of the bread to check it is cooked. Cook for additional 10-15 min at 170℃ if the toothpick gets some uncooked batter on it (repeat until the toothpick can be pulled out clean).
After the toothpick no longer gets any batter, take out of oven to cool. Slice, and enjoy with a cup of coffee or tea!