There is this vegan banana bread they sell everywhere in town that’s kind of legendary. It graces the pastry case of nearly every cute hipster cafe, general store, and fancy boutique yoga studio. As a vegan , it’s often the only option I have to choose from if I want a treat to accompany my Americano. While it is delicious and I always look forward to it, spending nearly four dollars on a slice isn’t the most economical. To make my own copy-cat version, I adapted my favourite banana bread recipe but swapped out the wholegrain flour and maple syrup for sifted spelt (or white flour) and sugar. Not only does the addition of sugar make it a little more “coffee shop” like, it also makes it more accessible to make.
And speaking of accessible, I used some of the pointers from Tuesdays post and shot this entire series on my iPhone7!
- ⅓ cup olive oil
- ⅓ cup natural cane sugar
- ⅓ cup brown sugar, lightly packed
- ¼ cup plant based milk
- 3 medium bananas
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 2 cups white spelt flour (or all purpose flour)
- ½ tsp. baking soda
- 1 tsp. baking powder
- 1½ tsp. cinnamon
- ½ tsp. sea salt
- 1 cup chopped walnuts
- 4 oz chopped chocolate bar
- Add the oil, sugars, milk, banana, vanilla, and lemon juice to a blender and puree until smooth.
- Next combine the flour, baking soda, baking powder, cinnamon, and salt in a bowl and stir to combine. Pour in the banana mixture and mix until just together.
- Stir in the chopped nuts and chocolate and pour the batter into a parchment lined loaf pan. Bake at 350 for 60-70 minutes or until the top springs back when lightly touched.
- Let cool before slicing
If you make this banana bread, let us know on Insta by tagging @baked_theblog + #bakedtheblog!