Vegan Banana Bread
Vegan Banana Bread
🛒 The Lineup (Ingredients)
The Wet Crew:
- 3 Medium Bananas (~360g): The riper and uglier, the better. If they look like they’ve seen a few too many late nights, they are perfect.
- 1 Cup (190g) Brown Sugar: For that deep, caramelised vibe.
- ½ Cup (125g) Dairy-Free Milk: Soy milk takes the headline spot here for the best texture, but almond or oat will do fine.
- ½ Cup (125g) Neutral Oil: Keeping things smooth and moist.
- 1 Tbsp Vinegar & 1 Tsp Vanilla: Optional extras, but highly recommended for that premium flavor profile.
The Dry Crew:
- 2 ½ Cups (315g) Plain Flour: Use the "spoon and level" method—don't just jam your cup into the bag like a caveman, or your bread will turn into a brick.
- 1 Tbsp Baking Powder & ½ Tsp Baking Soda: The dynamic duo giving us that massive, tall rise.
- 2 Tsp Ground Cinnamon: Because it isn’t a weekend breakfast without it.
- A Pinch of Salt: To balance the hits.
- ½ Cup Chopped Walnuts: Optional, for that extra crunch.
👩🍳 The Step-by-Step Remix
1. Soundcheck Your Oven
Preheat your oven to 180°C (350°F). Grab an 8-inch loaf pan and line it with parchment paper. Make sure the paper stands up tall like a defensive wall—this loaf rises higher than the local charts!
2. Mash the Beats
Toss your peeled bananas into a large bowl. Hack: Forget the fork. Grab a hand mixer or stand mixer and let machine power do the mashing for you. Mix until it looks like a thick, lumpy paste.
3. Mix the Track
Dump in the rest of the wet crew (sugar, milk, oil, vinegar, vanilla) and stir well. Next, throw in your dry ingredients.
CRITICAL RADIO WARNING: Do not overmix this batter. Stir until just combined. If it has a few lumps, change nothing! Over-stirring wakes up the gluten, and nobody wants a dense, tough loaf on a Sunday morning. Gently fold in the walnuts if you are using them.
4. The Grand Finale
Pour the thick batter into your prepared pan and smooth the top. If you want to look fancy for social media, slice an extra banana lengthways and lay it right on top.
5. Airtime (Baking)
Pop it onto the lower third rack of your oven. Because this loaf is a beast, it needs a solid 60 to 70 minutes to bake.
Pro Tip: If the top is bronzing faster than a tourist on Seaford beach but the middle is still gooey, loosely tent a piece of tin foil over the top to protect it.
6. The Cool Down
When a toothpick inserted into the center comes out clean, it’s done. Let it cool in the tin for 15 minutes before moving it to a rack. Use a sharp serrated knife to cut clean slices.
Weekend Breakfast Hacks
