4 Tasty Ideas for Vegan Banana Bread
For many people, banana bread is a remnant of the pandemic. I've also heard that some people see this "I-bake-banana-bread-now" period as a separate phase of the quarantine, during which millions of people participated. And not without reason. Banana bread combines a variety of factors that can be a great support in difficult times: Occupation, creativity and, let's not forget, a warm, delicious product, which can satisfy sweet cravings in an instant. Moreover, you probably already have the ingredients at home, and, in the best-case scenario, you can use up old bananas that you might otherwise have thrown away.
Of course, recipes for vegan banana bread are now a dime a dozen, which can easily be overwhelming. So here is a basic recipe that is quick, easy and sure to succeed. It is also practical that, besides the typical baking ingredients such as flour, plant-based milk, sugar and baking powder, there is no need for any vegan egg substitute, as the bananas bind the batter perfectly and give the cake a moist consistency.
If you're wondering why creativity is one of the benefits of banana bread, the basic recipe is perfect for spicing it up to suit your taste. So, if you've had enough of the classic version or want to try something new, we've also provided you with four ideas for different banana bread variations. For the cheesecake lovers among you, there's a recipe for a cheesecake banana bread, a berry and crumble, or an apple and walnut version for those who want to use even more fruit and, of course, a double chocolate interpretation – I don't need to explain why. No matter which version you choose, you'll end up with a fluffy and moist cake that's perfect for any occasion and will ensure that this delicious pastry is never forgotten.
And if these four variations are still not enough for you: We also have vegan chai banana bread and pumpkin banana bread with crumbles to offer.
4 Tasty Ideas for Vegan Banana Bread
Ingredients
For the basic dough:
- 3 large ripe bananas
- 60 ml (0.25 cup) vegetable oil
- 50 ml (0.25 cup) plant-based milk
- 250 g (2 cups) wheat flour (type 405)
- 2 tsp baking powder
- 60 g (0.25 cup) sugar
- 1 pinch of salt
For the cheesecake banana bread:
- 200 g (7 oz) soy curd
- 1 tbsp vanilla sugar
- 25 g (0.2 stick) vegan butter (melted)
- 20 g (0.75 oz) vanilla pudding powder
For the berry crumble banana bread:
- 100 g (3.5 oz) dried berries
- 0.5 tsp ground vanilla or vanilla pulp
- 40 g (0.25 cup) sugar
- 50 g (0.33 cup) wheat flour (type 405)
- 40 g (0.35 stick) cold vegan butter
For the double chocolate banana bread:
- 30 g (1 oz) unsweetened cocoa powder
- 50 ml (0.25 cup) plant-based milk
- 50 g (1.75 oz) vegan chocolate of your choice
For the walnut-apple-banana bread:
- 50 g (1.75 oz) walnuts (chopped)
- 2 apples (cut into cubes)
- 2 tsp cinnamon
Instructions
For the basic dough, place the ripe bananas, vegetable oil and plant-based milk in a bowl and roughly mash or mash with a fork and mix. Add the flour, baking powder, sugar and salt and mix everything briefly.
For the cheesecake banana bread, mix the soy quark, vanilla sugar, melted margarine and vanilla custard powder. Pour two-thirds of the base mixture into the baking tin. Then, pour the cheesecake filling on top and cover with the remaining base batter.
For the berry crumble banana bread, carefully mix the dried berries into the batter. Knead the flour, sugar and cold vegan butter into a crumble mixture and spread the crumble over the dough in the baking tin.
For the double chocolate banana bread, add baking cocoa and plant-based milk to the base batter. Roughly chop the vegan chocolate and mix it into the batter.
For the walnut-apple-banana bread, mix the chopped walnuts, apples and cinnamon into the base dough.
Preheat the oven to 180 °C / 355 °F (convection heat). Grease the loaf tin with vegan butter and dust with flour. Pour the batter into the loaf tin and bake for approximately 50 minutes. Then, leave the banana bread to cool and turn out of the tin.
