How often do you end up with overripe bananas? What do you do with them? Simple… Banana Bread!
This banana bread is very simple to make, no stand mixer is required… with a simple fork you can mash the already ripe bananas and mix all other ingredients together. It is that easy! 🙂
Within just 10 minutes, you can mix all ingredients together. The only downside is that you have to wait at least 45 minutes, torturing yourself with the amazing smell until the banana bread is baked. The result is a moist, fluffy and delicious bread with can be enjoyed as breakfast or as a snack with your cup of tea. It can be enjoyed on its own, just as is, or with a dollop of peanut butter!
I chose to add shelled pumpkin seeds. However, you can add rolled oats, chocolate chips, pumpkin seeds or nuts to add crunch to the soft and moist banana bread. A combination of the above is also great… It is up to you!
So what are you waiting for? Most of the ingredients are probably already in your kitchen! 😀
Vegan Banana Bread
Great for breakfast or as a snack!
- 380g ripe bananas (roughly 3 medium)
- 4 tbsp maple syrup
- 4 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 260g wholemeal flour
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 80g pumpkin seeds
- Preheat the oven to 180 degrees Celsius. Line a loaf tin with greaseproof paper.
- In a large mixing bowl, mash the bananas and add the maple syrup, melted coconut oil, vanilla extract and salt.
- In another bowl, combine the flour, cinnamon, ground cloves, baking powder and bicarbonate of soda.
- Mix the dry ingredients into the wet ingredients but do not over-mix the batter.
- Fold in the pumpkin seeds.
- Pour into the prepared loaf tin and place into the preheated oven.
- Bake for 45-50 minutes or until a skewer inserted in the middle comes out clean.