VEGAN BANANA BREAD W/ CRUNCHY TOP

Shared Table_24 Jan 2019_Photo by Savannah van der Niet_054 (1).jpg

Makes 1 loaf / vegan, leftovers-friendly, freezer friendly

This is such an easy throw together - a loaf I’ve been making in various iterations for years. It’s super flexible and a big crowd-pleaser. Sometimes I make it without sugar for a healthier snack, other times I add chocolate or peanut butter swirls, or extra fruit like blueberries, apple slices or strawberries into the batter. Naturally it’s best fresh out of the oven, but the loaf keeps well in the fridge for a few days. Toast it up and slather it with your favourite topping. You can leave the crunchy top off, but I love the textural variation as well as the caramelly nuttiness it brings to every bite.  

Ingredients:

Banana Bread:

  • 2 large, very ripe bananas, mashed 

  • ⅔ cup soy milk (almond, oat or coconut milk will work too)

  • ½ cup brown sugar 

  • 1 tsp vanilla essence 

  • ½ cup light coloured oil (vegetable, canola, peanut or sunflower)

  • ½ cup cinnamon

  • 2 cups self-raising flour 

  • Pinch of sea salt (about ½ tsp)

Crunchy Top

  • ⅓ cup brown sugar

  • 2 handfuls chopped nuts (whatever you have on hand-
    walnuts, almonds, macadamia or pecans are all great)

  • 2 tbsp shredded coconut

Method:

  1. Pre-heat the oven to 180 degrees celsius and line a loaf baking tin with baking paper. 

  2. In a large bowl whisk banana, soy milk, sugar, vanilla and oil together until well combined. Add flour, cinnamon and salt and gently fold in until just combined. It’s crucial not to beat the dry ingredients in too well. This ensures the loaf has a moist, slightly crumbly texture. It’s completely okay if there’s still a few spots of flour visible. 

  3. Pour the mix into the prepared tin. 

  4. Mix all the ingredients for the crunchy top together in a seperate little bowl until roughly combined, then scatter it over the loaf. Press the crunchy top into the batter gently, so that it doesn’t come away as the loaf bakes.

  5. Bake the loaf for 25-30 minutes, or until the top is golden and a skewer or fork inserted into the middle comes out clean. Allow the banana bread to cool slightly in its tin, then remove, and gently slice to serve. Delicious eaten fresh from the oven, but it will keep well for 3-5 days.


Shared Table_24 Jan 2019_Photo by Savannah van der Niet_040.jpg