When I was running my business The Pavlova Princess I used to make this incredible banana bread and sell it at the markets. It was actually a BBC recipe that I adapted and man, was it delicious! Since becoming vegan I have tried so hard to recreate the magic of that recipe and whilst I have come close I have not succeeded….until today.
I can’t take credit for this recipe as it’s not mine but I am happy to give credit where credit is due. This banana bread is fluffy, moist and oh so moreish. Normally I toast it but today I ate it fresh without any butter and I couldn’t believe how similar it tasted to my old recipe! I could easily devour the entire loaf in one sitting (but I won’t because I like being able to fit into my clothes).
Actually, what I also like about this recipe is that it’s not too guilty. It doesn’t have much oil or sugar and you can substitute the plain white flour with loads of different healthier alternatives. I reckon you could even replace half the oil with tahini or peanut butter and it would still be scrumptious! (I will try this when I make it next!)
Adjustments: I used half plain flour and half wholemeal spelt because I wanted to convince myself this was a ‘health food.’ The bread was still light and fluffy but the wholemeal flour added a slight nuttiness and heartiness that I LOVED! I also added 4 tbl of dark choc chips because everything tastes better with chocolate, right? And 1/4 cup of chopped walnuts because I was in a nutty mood. Also, I didn’t caramelise the banana as I prioritised time over beauty (I’m quite an impatient person!)
Hacks: This calls for aquafaba to replace the eggs (the liquid found in a can of no salt added chickpeas). My advice is, whenever you cook a meal with chickpeas just reserve the liquid and pour it into ice cube trays! I have really deep trays so it fits 3 tbl of liquid in each (which is equivalent to one whole egg). Then when you want to bake something, pull the trays out of the freezer and leave it to defrost. Aquafaba only keeps in the fridge for around 3 days so unless you’re going to bake with it straight away I have found the freezing option to be the best. If you don’t have aquafaba you can use flaxseed instead. 1 tbl of flax + 2.5 tbl water= 1 egg. Just mix together and leave for a few mins!
With this particular recipe it says 6 tbl of aquafaba (90ml) but I found that 6 tbl was only 55ml so I added 3 more tbl. The recipe worked out great so I’ll do that from now on.
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