This easy vegan banana bread is sweet, hearty and comforting. Perfect for enjoying on a rainy day!
The other day, I forgot to pack my umbrella before heading to the train station. The other day, I also forgot that I was in Scotland. Even though it’s summer, it rains A LOT here.
Arriving home, soaked from head-to-toe and looking like a drowned rat, I quickly changed and put the kettle on. I began searching my cupboards for a sweet treat that I could have with my cup of tea to comfort myself from the miserable weather. Nothing. I did, however, have a big bunch of bananas lying out that were starting to get all brown and spotty.
Banana bread time.
Easy vegan banana bread
Banana bread is one of the foods I love eating the most when it’s rainy outside. I don’t know why, but I just love the feeling of eating sweet, comforting baked goods and sipping something warm whilst listening to the wind and rain outside.
I also just love the process and overall experience of baking when it’s dull out. It’s something I’ve always found very relaxing. Especially when the house fills up with the sweet smells of baked goods. When I was making this vegan banana bread recipe, every room in the house smelled like sugar and cinnamon. Deee-lightful.
Bananas not ripe enough? You can still make this vegan banana bread!
To make this easy vegan banana bread, you’ll need 5 ripe bananas (ones with brown spots). But if you’re looking over at your fruit bowl full of green bananas with a heart full of sadness, don’t panic! Here’s a cool trick you can use to ripen bananas quickly: simply place them onto a baking tray, in the skin, and bake at 180°C for 5 minutes until they turn black. Then just leave them to cool, unpeel them and use as instructed in the recipe. Genius!
An easy and classic recipe
I truly believe that banana bread is one of those classic, staple recipes that every baker, no matter how novice, should know how to make. It’s a recipe that always seems to be a total crowd-pleaser no matter what the occasion. Everyone just seems to love it! Plus, it’s a great way to use up over-ripe bananas. It will last for at least 3 days when stored in an airtight container, but I honestly couldn’t tell you if it lasts any longer than that- we always eat it up within the first 3 days! It’s just too irresistible not to have a slice with an afternoon cuppa.
Tip: it also tastes amazing served warmed up with some almond butter on top!
I hope you love this recipe and if you make it, be sure to leave a comment to let me know what you think!
- 3 Tablespoons Chia seeds
- 85 g Vegan butter
- 200 g Brown sugar
- 1 Teaspoon Vanilla
- 5 Ripe bananas mashed to a puree
- 200 g Plain flour
- 2 Teaspoons cinnamon
- 80 g Chopped walnuts optional
- Agave nectar to drizzle, optional
Preheat oven to 180°C/gas 4 and line a loaf tin.
Mix chia seeds with 9 tablespoons water and set aside to thicken.
In a large bowl, mix together the butter, sugar and vanilla to form a paste.
Stir in the mashed bananas, flour, cinnamon and chia seed mixture until well combined.
Add in the chopped walnuts, leaving a few to decorate with if desired.
Bake for 1 hour 15 minutes and leave to cool.
Take the banana bread out of the tin and decorate with remaining walnuts. Drizzle with agave nectar if desired.