I didn’t have to name this banana bread vegan because 1) you would have never noticed it was, 2) you would not be able to tell it was if you had. Well, but it is, so just putting it out there. ;D

If you are vegan-skeptic, don’t hate on it until you try it! If anything, this is just one of those throw-everything-together-in-a-bowl, minimum-effort kind of recipes for which you might already have all the ingredients for at home (if you’re like me and you like to collect very dead bananas in your free time, that is).

Tip for if you only have fresh bananas on hand: you can put the bananas in the freezer for a few hours and they will become dark and gross and mushy when thawed. Or if you are short on time, throw them in the oven or even microwave until the peel turns black-ish.

Ingredients

  • 3 large overripe bananas (they really have to be nearly black or extra spotty at least)
  • 1 ripe banana (just choose the nicest looking one as this will go on top as a decoration)
  • 75 g // ⅓ cup oil (I typically use grape-seed)
  • 50 g // ½ cup brown sugar
  • 225 g // 1 ½ cup plain flour (sometimes I’ll do half oat flour in which case you’ll need a bit less flour)
  • 3 tsp baking powder
  • 2 tsp cinnamon
  • pinch of salt
  • extra brown sugar and cinnamon to decorate

Instructions

  1. Preheat oven to 200 C // 390 F degrees.

  2. In a large bowl, mash 3 peeled bananas with a fork. Add in the oil and sugar and mix well.

  3. Bit by bit add flour, baking powder, cinnamon and salt and combine well until you have a somewhat smooth batter.

  4. Grease and line a loaf tin (so it is easier to get the banana bread out when it’s done), pour in the batter and distribute it evenly.

  5. To decorate, cut the best looking banana lengthwise and lay each piece on top of the batter, cut side up in sort of a yin-yang formation. Sprinkle some brown sugar and cinnamon on top for extra crunch and flavour.

  6. Bake for about 40 minutes or until the top looks nice and brown, and the skewer comes out clean when you poke the bread.