Dear foodie, I spent my Monday in our country-house kitchen catching up with a life-long friend…and that meant baking and eating what we baked. When I bake, I try to be creative and see if I can eliminate the number of animal products I put into what I am creating. I found a recipe from one of my favorite vegan bakers: Bianca Zapatka (https://biancazapatka.com/en/) who made a vegan banana bread with chocolate chips. The recipe looked so easy and that was the immediate winning factor for me to make it… so off we went.
ALBUM BEING LISTENED TO WHILE COOKING: ULTRAVIOLENCE BY LANA DEL REY ;)
To start off the recipe, here's what you will need:
4 tbsp of coconut oil or vegan butter
4 tbsp of plant-based milk
1 tbsp of apple cider vinegar
70 g fine oats
170 g whole-grain or whole-wheat flour
2 tbsp of walnuts
2 tbsp of cashew nuts
1½ tsp baking powder
½ tsp cinnamon
1 pinch of salt
25 g chocolate chips (optional)
2 ripe bananas
120ml maple syrup
Making any banana bread is super easy and the key ingredient is to make sure your bananas are brown and soft, to the point where you aren’t going to want to even touch them…if you hate over-ripe bananas as much as I do. The riper the sweeter, and better.
So here's the real story:
Preheat the oven to 180°C. Grease a 20 cm loaf pan with oil and set aside.
Mash the bananas in a large bowl until smooth and mix with all other wet ingredients (plant-based milk, melted coconut oil, maple syrup, apple cider vinegar).
Then crush the walnuts and cashew nuts and mix with the other dry ingredients (oats, whole-grain flour, baking powder, cinnamon, salt) in the wet mixture until well combined.
Stir in the chocolate chips.
Fill the dough into the loaf pan and spread out evenly.
Bake the bread uncovered for 30 minutes. Then reduce the heat to 150°C and bake for another 20 minutes. (If it gets too dark, you can cover with baking paper or tin foil).
Allow cooling for approx. 30 minutes and then carefully remove from the loaf pan.
Once the bread has cooled, you can garnish it with more chocolate chips if you like.
The bread will keep wrapped in the fridge refrigerated for about 3-4 days, or it can be frozen for 4-6 weeks.
*When baking, make sure to blast your tunes and dance around to kill time. Black beauty by Lana Del Rey was playing at this point.
When the bread starts to smell and the top has a golden brown appearance, test it with a skewer and when the skewer comes out clean take it out of the oven. This banana bread is super easy to make and I hope you enjoy it as much as I did… and my family who ate it within 2 hours of it being made.
That’s all for now,