Well I’m a little late to the banana bread table… but it’s just a classic, a staple perhaps, and one that is most people’s baking rotation regardless of whether or not they’re in lockdown!
I’ve been avoiding baking loaves and also cakes because behind the scenes I was in desperate need of a new oven. Everything over the past 8 or so months has been cooked at 100C because it was overheating so badly. I’m pretty sure I would have thicker lashes and eyebrows if we had replaced it sooner!
The new oven is in place and this is the first cake to be baked. Evenly risen, not burnt, cooked at a standard 180C (350F)… I’m so freakin happy, there are no words! I didn’t realise how much stress it was causing me which is now 100% alleviated. I’m also just so much more excited for all the upcoming baking projects I have lined up!
This is my GO TO EASY PEASY banana bread which happens to be vegan, made with spelt flour, and it’s been given a little special boost into sweet deliciousness with a generous few spoonfuls of Nature’s Charm Salted Caramel Sauce.
It’s coconut based, 100% vegan friendly, and SO SO DELICIOUS!
This is not a sponsored post…all opinions are my own. Recipe was created for Nature’s Charm and products were gifted.
One Bowl Vegan Banana BreadPrint Recipe
- 380 - 400g ripe banana (peeled weight); usually 3 - 4 bananas
- 80ml light olive oil; as in refined olive oil with a lighter taste
- 60ml oat milk
- 1 tsp vanilla extract
- 80g soft brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 245g plain spelt flour
- 1 tbsp milled flaxseed
- ½ tsp cinnamon
- 4 - 5 tbsp of Nature’s Charm Salted Caramel Sauce
Line a 2lb loaf tin with baking paper and lightly grease with spray oil.
Mash bananas in a large bowl or blend to a puree using a hand blender. I prefer to do the latter.
Whisk the olive oil, oat milk, sugar and vanilla extract into the banana.
Sift the flour, baking powder, baking soda and cinnamon into the wet ingredients. Fold to combine until no lumps of flour remain.
Pour batter into prepared tin. Bake in the preheated oven for 55 - 60 minutes; allow to cool in the tin for 10 minutes and then transfer to a wire rack to cool fully.
Spoon caramel over cooled loaf or over individual slices.
Store in a sealed container in the fridge for up to flour days.