Since we are still living through a pandemic, I suppose we are still baking banana bread (insert big eyes emoticon). Well, I am. I have probably made a banana loaf every other week, if not every week, these last couple of months, trying to put together the easiest plant-based recipe. And here we have it – a recipe that is super quick to prepare with simple pantry ingredients and super ripe bananas. Obviously.
At first I tried to create a recipe with egg replacers aka flaxseed and water, but then I realised that it isn’t necessary. The mashed banana gives the cake the rise it needs without the need for any eggs. And by omitting egg replacers and eggs this recipe is easier than the average banana bread recipe. Does easy sound appealing to you?
Well, then let’s get straight into the HOW:
- Preheat the oven to 170 degrees Celsius. I have a gas oven over here. But since banana bread bakes for a while, I prefer the temperature to be lower than the average 180 degrees. Grease a non-stick bread tin – I used a 20 x 10 cm.
- Place all the dry ingredients (except the walnuts) into a large bowl. I normally use a whisk to combine it.
- Next, add the wet ingredients to a bowl. I prefer to add everything to the bowl in which I mashed the bananas.
4. Add the wet ingredients to the dry ingredients and whisk gently. If you’re using walnuts, add it to the mixture at this point, and fold it through.
5. Pour the mixture into the prepared tin. Level the top with the back of a spatula if needed. Then, if you want to be fancy, slice a banana in half length wise and place it atop the mixture. Do not press this down; as the loaf bakes it will rise into the banana. Place your dish in the oven and bake it for 45 minutes or until a skewer comes out dry.
6. As soon as the bread comes out of the oven, brush it with some raw honey for that beautiful shine. Allow it to cool (if you can) and enjoy!