Good old banana bread! I haven't made a loaf in ages, but Mother's Day called for a sweet treat and one can always count on banana bread to deliver just that. I love the fact that this particular loaf is not only dairy-free and egg-free (and thus, vegan), but reasonably low in sugar too. Bananas are naturally sweet so a few tablespoons of rice syrup is really all the added sweetness it needs.
This is a really quick and well-tested recipe. The result is a soft and moist loaf that is definitely sweet enough, but perfect for both breakfast table and afternoon tea. Feel free to swap almond milk to soy milk and use whole wheat flour instead of spelt flour. You can even add a touch of cardamom in the mix, if you wish. Macadamias or hazelnuts would be a great alternative to walnuts, too.
Vegan Banana and Walnut Bread
(recipe adapted from Caroline Marie Dupont)
260g spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon pure, ground vanilla
a tiny pinch of salt
5 bananas (500ml mashed)
50ml almond milk
6 tablespoons olive oil
4 tablespoons rice syrup
120g chopped walnuts
1. Preheat oven to 180C. Grease and lightly flour a medium size loaf pan.
2. Combine all dry ingredients in a bowl.
3. Mash the bananas really well and in a large bowl, whisk them with almond milk, oil and rice syrup.
4. Add the dry ingredients to the banana mixture and mix lightly to combine. Finally fold in the chopped walnuts.
5. Pour the batter into the tin and bake for 40-45 minutes or until a tester inserted in the middle of the loaf comes out clean. Leave to cool on a wire rack before cutting into slices. Serve fresh or toasted.