A recipe I am always asked for is a healthy banana bread, that is vegan. It’s taken a little time to create what I think Is the perfect banana bread. One that has no eggs (because I’m vegan) and one that is not heavy on butter or oil. After much mucking around and many loaves of banana bread baked and eaten I am convinced this is the one you need to try.
This loaf cake is moist and not too sweet, the buckwheat flour adds a lovely and subtle earthiness to the loaf which I find is perfect.
Best enjoyed freshly baked with a cup of tea and some good company or on your own where no one can judge how big a slice you may wish to devour. I sometimes like to enjoy a slice with a blob of peanut butter and a few fresh banana slices. My folks like a blob of vegan butter. But you do you!
If you’re feeling fancy or want to impress at your next social gathering, you can dress the banana bread up by topping it with loads of whipped coconut cream or buttercream and adding a few decorative pieces like nuts and fruit.
This loaf takes approximately 30-40 minutes to cook in a gas oven at 170 degrees. My oven is an older oven and so I make sure to use an oven thermometer that sits on the shelf next to the cake, to make sure the temp is not fluctuating. If you’re new to baking, or have experienced a few baking disasters I would encourage you to invest in a thermometer so you can be sure your temperature is right.
I set my timer for 30 mins at this time, I lightly press the centre of the loaf with my finger. The loaf should ‘bounce back’ (not wobble) slightly that’s how you know it is ready. Once the loaf is cooked, I like to turn the heat off and have leave the oven door ajar for 10 minutes to allow the loaf to gradually cool down instead of removing it straight from the oven.
If after 40 minutes your loaf is still wobbly you may need to cook it for slightly longer. This is ok but if you’re loaf is turning very brown on top or there are cracks, it’s a sign that the oven is too hot. Turn the oven down slightly and extend your cooking time – Please note i’m adding these tips not because i’m not confident in my instructions but to empower those who are new to baking or have had issues in the past.
The recipe yields enough for 1 standard loaf tin.
If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist I would love to see what you’re all getting up to in your kitchens, so stay in touch
Talitha
x
Preheat oven to 170 degrees C and line a loaf tin with baking paper.
In a small bowl, mix the flaxseed meal with 6 tablespoons of water and set aside for 5 minutes. Meanwhile add all remaining cake ingredients into a large mixing bowl and stir to combine.
Mix through the flaxseed paste and stir until evenly mixed.
Pour the cake batter into the lined loaf tin and place in the oven to cook for approximately 30-40 minutes.
Serve with vegan butter or to add a special decorative flair, ice with vanilla buttercream or whipped coconut cream, adding a few pecans on top for decoration.
Ingredients
Directions
Preheat oven to 170 degrees C and line a loaf tin with baking paper.
In a small bowl, mix the flaxseed meal with 6 tablespoons of water and set aside for 5 minutes. Meanwhile add all remaining cake ingredients into a large mixing bowl and stir to combine.
Mix through the flaxseed paste and stir until evenly mixed.
Pour the cake batter into the lined loaf tin and place in the oven to cook for approximately 30-40 minutes.
Serve with vegan butter or to add a special decorative flair, ice with vanilla buttercream or whipped coconut cream, adding a few pecans on top for decoration.
