… make banana and walnut bread! Don’t be sad when your lovely bananas go brown, this is probably one of my happiest moments (not that it happens very often, I eat a lot of bananas…) because it’s when they’re perfect for making some delish banana bread! I’ve been craving it so badly lately and have been waiting for my bananas to slowly fade into a brown (doesn’t sound too appetising but it’s true).
Today it was like our neighbour could feel my desperate wait for my bananas. When Jamie and I opened the front foor to our flat there was a bag of food waiting for us. When our neighbour goes away on holiday he so thoughtfully gives us food that he hasn’t had a chance to finish. So much better than throwing it out and us students love free food 😉 It’s everything from organic eggs to unopened packages of tomatoes and yoghurts. Today he had left us a lovely note saying he had some overripe bananas amongst the wonderful things he left for us, that he thought we maybe wanted to make banana bread with. What are the odds of that happening? Really strange! So now I had no choice but to try out the vegan banana bread recipe I’ve been so excited to try!
The recipe is from a fellow Swede, Rachel Brathen (a.k.a. Yoga Girl). I really love following her on Snapchat, Instagram and occasionally pay a visit to her blog. Her lifestyle on Aruba seems like a dream. A while ago she uploaded a recipe of a vegan chocolate chip banana bread and I was in love. The original recipe calls for chocolate chips. Since I didn’t have any chocolate chips I swapped it for walnuts (because I love walnuts in banana bread). I also swapped the vanilla for cinnamon (just put as much as I felt like, depends on how cinnamony you want it to be) and the brown sugar for coconut sugar (a natural sugar).
- 4 large overripe bananas
- 1 3/4 cup spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon Himayala Salt (or regular sea salt)
- 1/3 cup melted coconut oil
- 1/3 cup coconut sugar
- 1 tbsp chia seeds
- 1 tbsp chopped almonds
- chopped walnuts (about just less than a handful)
Put the oven on 180 degrees (Gas mark 4 or 350 F). Thoroughly mix the dry ingredients apart from the cinnamon (spelt flour, baking powder, bicarbonate of soda and salt).
Mash the bananas (I use a plate to mash my bananas on but it’s up to you whether you prefer a bowl or a plate). Add the melted coconut oil and cinnamon to the bananas.
Mix the two separate mixtures together and then fold in the chopped walnuts. Grease your bread tin with coconut oil and put the batter in it. Sprinkle the top with the chopped almonds (or any nut you like).
Leave the banana bread in the oven for about an hour but check up on it from time to time so the top doesn’t get burnt! I have a gas oven and I had mine in for just over an hour to be on the safe side.
I was worried mine wouldn’t be nice and fluffy but it turned out incredible. Beautifully fluffy on the inside with that slight moistness that banana bread gets. I loved that it’s not overly sweet. If you want a more sweet bread I would suggest you to put in slightly more coconut sugar. I probably should’ve had a little more sugar in the batter as I skipped the chocolate chips.. Oh well you learn 🙂
This was incredibly easy and quick to make! So treat yourself with something super tasty, you won’t regret it!