Description
Serve this moist vegan banana bread with a smear of salted maple butter and enjoy it as a sweet breakfast or afternoon snack.
Ingredients
Scale
Banana Bread
- 3 (300 g) overripe bananas
- 1/3 cup (45 g) coconut sugar
- 1/3 cup (70 g) olive oil or runny tahini
- 1/3 cup (90 g) cashew milk or any creamy milk
- 1 tbsp (14 g) lemon juice
- 1 1/2 tsp vanilla bean paste or vanilla extract
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp ceylon cinnamon
- 1 1/2 cups (195 g) spelt flour (sub with all-purpose flour)
- 1 cup of mix-ins (I use 1 cup or 100 g of chopped walnuts)
Salted Maple Butter
- 4 tbsp softened unsalted butter or vegan unsalted butter
- 3–4 tbsp Amber maple syrup (formerly known as Grade A syrup)
- 1/4 tsp ceylon cinnamon
- 1/4 tsp kosher salt
Instructions
- Preheat the oven to 350°F and grease an 8×4 loaf pan with cooking spray.
- Make the batter. In a large mixing bowl, add the bananas and mash with a fork or a potato masher until it looks mostly uniform with a few small banana lumps. Then pour in the coconut sugar, tahini or olive oil, cashew milk, lemon juice, vanilla, baking powder, baking soda, salt, and cinnamon. Whisk well until combined – the batter will look fluffy and foamy, this is totally normal. Lastly, sprinkle in the spelt flour and any mix-ins you like and mix until the flour is just incorporated.
- Bake the banana bread. Pour the batter into your prepared pan and jiggle the pan to smooth out the batter. Sprinkle the loaf generously with coconut sugar or demerara sugar. Bake the banana bread in the oven for 40-45 minutes or until a toothpick inserted comes out mostly clean. Let the bread cool in the pan for 30 minutes, then lift out and let cool for an additional 30 minutes on its side – this prevents the bottom of the loaf from becoming soggy.
- While the banana bread bakes, make the maple butter (optional). Mix the butter with the maple syrup, cinnamon, and salt, using either a whisk or a spatula. Taste and adjust the cinnamon and maple syrup to preference. Store the maple butter in an airtight container in the fridge.
- Serve and store. Slice the bread into thick slices and smear on some of the maple butter. Store any leftovers in plastic wrap or an airtight glass container in the fridge or counter for up to 4 days.