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Super Easy, Accidentally Vegan, Banana Bread

March 29, 2013

Update: I forgot to list the quantity of baking soda in my original post – it is now included here. Thanks for pointing this out, Grandma!

Last weekend, I promised a banana bread recipe. And it may have taken me a little while to post it, but I haven’t forgotten.

I seriously over-bought bananas recently, and I have now made this banana bread three or four times in the past week or so. The problem is, this bread is so delicious that I think I am going to start purposely over-buying bananas every week!

This banana bread is the quickest and easiest banana bread I have ever made, it is relatively healthy, and it can be made with very few ingredients, all of which will probably be in most of your kitchens already!

To top it all off, it is vegan without any of the scary vegan baking ingredients. This is mostly because I simply forgot to add the eggs I had planned to use and found that it turned out perfectly anyway!

Super Easy, Accidentally Vegan Banana Bread

Banana Bread

Super Easy, Accidentally Vegan Banana Bread

Ingredients:

3 small ripe/over-ripe bananas

1/4 cup rapeseed/canola or olive oil

1/4 cup white sugar

1/4 cup brown sugar

1 tsp vanilla extract

1 1/2 cups plain flour

1 tsp baking soda

Optional: walnuts or chocolate chips

Instructions:

Pre-heat oven to approximately 170 degrees C fan assisted, or approximately 340 degrees F.

Peel bananas and place in a medium sized mixing bowl. Mash with a fork.

Add oil, white sugar, brown sugar, and vanilla extract. Mix thoroughly.

Add flour, then baking soda, and gently mix the baking soda into the flour slightly before folding everything together.

Add nuts or chocolate chips, if using.

Pour into an ungreased (non-stick) loaf tin, and cook for approximately 60-75 minutes. Starting after around 50 minutes, check whether it is done every ten minutes or so by poking a toothpick or wooden skewer in the middle.  When it comes out clean, the bread is done.

Banana Bread

Allow it to cool for a few minutes in the pan until it is cool enough to handle, then tip the bread out into your hand and place on a plate or cutting board.

Banana Bread

Slice and serve plain or smeared with butter or non-dairy spread.

Banana Bread

P.S. In Wednesday’s post, I promised a picture of what it looked like here a year ago… These pictures are from one year and four days ago.

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You wouldn’t know it was the same country, let alone the same city that we’re in now!

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6 Comments leave one →
  1. annakrause permalink
    March 29, 2013 2:31 pm

    you just have a delicious blog, your cake looks delicious. Maybe you also want to check my blog out?

    • April 2, 2013 4:37 pm

      Hi Anna. Thanks very much. I’m glad you like my blog. What is the address from your blog? I’d love to check it out. 🙂

      • annakrause permalink
        April 7, 2013 3:03 pm

        my address is annaauga.wordpress.com it is in Danish, but I’m working on getting a function that can translate it into English.

        • April 8, 2013 5:59 pm

          I have just had a quick look at your blog and it looks fantastic! I love the photos, and I love the idea you posted for storing dry foods like flour. I have lots of those jars but I haven’t labelled any of them. And I actually studied Norwegian for a year at university so I can make out some of what you have written, but I will have to take some more time to read it carefully. 🙂 It is good practice for me!

          • annakrause permalink
            April 8, 2013 6:24 pm

            I’m glad you found my blog interesting. You are always welcome to stop by again;) I will continue to post diy projects both my own but also others.

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