I find it odd that the thing I bake the most is not on my blog: banana bread.
Banana bread is something that I make probably on a monthly basis which, if you know me by now, is pretty rare as I’m always wanting to try and experiment making new things. My banana bread has certainly evolved throughout the years but I have nailed it down – since 2013 – so you know it’s legitimate.
My version is vegan and does not include any refined sugar because it relies on the natural sweetness from the overripe bananas. It is essential, not just in mine but in any recipe, that you use fully blackened bananas. Not just spotted bananas or ones that are still yellow and fragrant, but black. Again, the banana flavour is quite concentrated and sweet because of how ripe and blackened they are. So don’t even think about throwing those bananas out!
There are a few modifications that may be swapped out with other alternative ingredients. The milk can be swapped with any other plant-based milk, or even regular milk if you don’t care about it being vegan. My original recipe used whole wheat flour which I actually still prefer but due to laziness, just use all-purpose flour now. You may also use flax seed instead of chia seeds, whole or milled – either seed will work. The toppings may also be interchanged – oats, almonds, banana slices, chocolate chips, coconut shavings, etc.
I can make this recipe with my eyes closed and from start to finish, have a fresh loaf on my counter in 45 minutes. Freezes well too. And also great toasted with butter!
BANANA BREAD – makes 1 loaf
1 overripe banana, blackened
¼ cup maple syrup
1/3 cup vegetable oil
1 tsp Madagascar bourbon vanilla extract
1 tbsp chia seed, milled or whole
¼ cup warm water
¾ cup all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ cup almond milk
demerara sugar (optional)
Preheat the oven to 325F and line an 8x4 loaf pan with parchment paper. Set aside.
In your stand mixer, mash the banana until no more lumps remain. Add in the maple syrup, vegetable oil, and vanilla extract and mix until well-combined.
In a separate bowl, mix the chia seeds and the warm water. Allow the mixture to thicken until it reaches a gel-like consistency. Add in the chia seed egg into the batter until well-incorporated.
In a small bowl, combine the flour, baking powder, baking soda, salt and ground cinnamon. Gradually add in these dry ingredients to the batter mixture and alternative with the almond milk.
Pour batter into the lined loaf pan and bake for 25 – 30 minutes or until a cake tester comes out clean.