Banana bread is just one of those things you sometimes CRAVE and need...in your mouth...immediately.
I have worked in hospitality for a long, long time and banana bread is always on the menu. Is it ever vegan? HA! I wish. So, the other day, happily plodding along at work; it hit me. Like a sledgehammer. Fast, immediate and strong. I needed banana bread. I wanted the softness, the banana-ness, the cake-ness (without the sickness of eating cake).
After a quick-smart google of "easy vegan banana bread" to see if there was anything important missing from my pantry, I headed home to begin. I started with a recipe, but in true-Hannah style, begun diverting from it completely. I had dates, so I wanted to put them in. Veggie oil you say? I think I'll use coconut. Why not chuck some almonds in while I'm at it?
It's my inability to follow recepies that's created a lot of magic. And disasters.
Without further ado - I give you - my incredible Banana Bread. If we wanted to be all picky: I'd call it, Banana Date and Coconut Bread, but it doesn't have the same ring.
Trust me - it's incredible.
4 ripe bananas, mashed up
6 pitted medjool dates, diced
3 tablespoons pure organic Date Syrup*
1/3 cup melted organic coconut oil
1 teaspoon vanilla essence
1 cup wholemeal plain flour
1/3 cup wholemeal self raising flour
2 teaspoons baking powder
1/2 cup organic soy or almond milk
*the date syrup I added for some extra sweetness! You can always use more whole dates chopped if you prefer. I felt this amount was just right.
Begin by placing the flour, baking powder and salt into a large bowl.
In a saucepan, melt your coconut oil and stir in the vanilla essence. Add these wet ingredients and soy milk to the dry ingredients and fold together nicely. It's okay if the mixture seems a little dry, because next - you'll add the mashed bananas! Fold in the banana mixture, dates and date syrup until you have a lovely wet consistency.
If you're worried about the consistency being a little dry - add a dash more soy/almond milk.
Grease a loaf tin with coconut oil and pour in your batter. Finish off with a sprinkling of sliced almonds and then place into your oven for approximately 50 minutes. Check after 45 by seeing if a knife comes out clean - otherwise leave in for a bit longer.
And voila! Perfect, divine banana bread.
Enjoy with a lovely cuppa.