Vegan banana bread
Four bananas, no eggs, no butter
The American dessert in a vegan version: ripe bananas act as a binder, organic dark maple syrup as a sweetener, coconut milk and seed oil as fats.
The currants provide the acidity that balances the sweetness.
1 hr 30 min
Preparation time
Breakfast
Category
Low
Difficulty
25 × 11 cm
What you need
Doses for a 25 × 11 cm loaf pan.
4 ripe bananas
100 ml coconut milk
110 ml of Pure Organic Dark Maple Syrup
50 ml of seed oil, plus more for the tin
300g wholemeal spelt flour
15g unsweetened, unvanilla baking powder
100g of currants
1 tablespoon whole cane sugar
Ten steps
The bananas
Peel 3 of them and mash them well with a fork.
Liquids
Whisk the coconut milk with the maple syrup, slowly pour in the oil, and continue with the electric mixer.
Combine the pulp
Fold in the mashed bananas and mix well.
The flour
Sift it with the baking powder and fold it in with a wooden spoon or silicone spatula.
The currants
Wash them, dry them, and add them to the dough.
The mold
Wet and scrunch up the parchment paper to make it adhere, then oil it.
Pour
Transfer the mixture and tap the mold to remove any air pockets.
The fourth banana
Cut it in half lengthwise and lay it on the surface.
In the oven
Sprinkle with brown sugar and bake at 180°C for about 50 minutes. Do the skewer test: it should come out clean.
Cool it
Let it cool completely before unmolding and slicing.
Two things to know
Bananas must be ripe. They replace the eggs: unripe, they won't bind or sweeten.
Slice when cold. Removing it from the mold while warm means it will break apart.
The ingredient
The variety used in this recipe. Organic Dark: Robust flavor, from certified organic maple groves.
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