One-Ingredient Date Jam Is Excellent on Anything

Typically speaking, jam is a mixture of fruit and sugar—often lemon juice, sometimes pectin—cooked until glossy and thick and as spreadable as soft butter. But this recipe stops at the fruit.

And not fresh fruit either. While preserving is a simple wa…

Typically speaking, jam is a mixture of fruit and sugar—often lemon juice, sometimes pectin—cooked until glossy and thick and as spreadable as soft butter. But this recipe stops at the fruit.

And not fresh fruit either. While preserving is a simple way to stretch the seasons—to carry spring strawberries into summer, summer peaches into fall—dried fruit is evergreen, shelf-stable, and, it turns out, just as jam-able.

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Caramelised Banana Buckwheat Bread

Thanks to Doves Farm for sponsoring this post. Doves Farm has a new feel-good, colourful look, which celebrates the joy of home baking. To celebrate this, I’m sharing 2 of my favourite feel-good recipes. Banana bread must be one of the most well-loved things to bake in the UK! It’s not surprising though as it’s such a simple thing to make and uses up those brown bananas from the fruit bowl or freezer. When I was growing up my mum would bake a simple banana bread, often with walnuts and demerara sugar on top for crunch. We’d eat slices of it with cream cheese as a comforting afternoon snack. It’s such a classic, easy bake which everyone loves, which makes it ideal as a feel-good gift for friends and family. Over the years I’ve made many iterations of banana bread. One of my favourite little twists to do is to swap out a portion of the plain flour for Doves Farm organic wholemeal buckwheat flour. I find this makes for a very tender, light banana bread with a nutty, earthy flavour which goes so well with the sweetness of the bananas. Due to the lack of gluten in buckwheat flour, […]

The post Caramelised Banana Buckwheat Bread appeared first on Izy Hossack – Top With Cinnamon.

Thanks to Doves Farm for sponsoring this post. Doves Farm has a new feel-good, colourful look, which celebrates the joy of home baking. To celebrate this, I’m sharing 2 of my favourite feel-good recipes.

Banana bread must be one of the most well-loved things to bake in the UK! It’s not surprising though as it’s such a simple thing to make and uses up those brown bananas from the fruit bowl or freezer. When I was growing up my mum would bake a simple banana bread, often with walnuts and demerara sugar on top for crunch. We’d eat slices of it with cream cheese as a comforting afternoon snack. It’s such a classic, easy bake which everyone loves, which makes it ideal as a feel-good gift for friends and family.

Over the years I’ve made many iterations of banana bread. One of my favourite little twists to do is to swap out a portion of the plain flour for Doves Farm organic wholemeal buckwheat flour. I find this makes for a very tender, light banana bread with a nutty, earthy flavour which goes so well with the sweetness of the bananas. Due to the lack of gluten in buckwheat flour, I like to combine it with a small amount of plain white flour to help the loaf hold together well.

This batter is super easy to blend up so takes little time to prep. I use really ripe, frozen bananas which I’ve let defrost at room temp until they’re completely soft. They usually seep some liquid when this happens so make sure they’re in a shallow bowl of some kind as you don’t want to lose any of that moisture!

I sprinkled some buckwheat groats onto the cake batter before baking which crisp up in the oven for an easy, crunchy topping to the cake – delicious but optional! You can always replace the buckwheat groat sprinkle with some roughly chopped walnuts or pecans.

Stockists for Doves Farm Organic Wholemeal Buckwheat Flour are Morrisons, Ocado, Sainsbury’s, Tesco, Waitrose & Partners, dovesfarm.co.uk


Caramelised Banana Buckwheat Bread

Yield: serves 12-16

A vegan caramelised banana loaf cake made with nutty buckwheat flour & topped with crispy crunchy buckwheat groats

Ingredients

Banana Buckwheat Batter:

Caramelised bananas:

  • 1 or 2 small, ripe bananas
  • 30g (2 tbsp) unsalted butter or vegan butter
  • 2 tbsp maple syrup
  • Pinch of ground cinnamon
  • 2 tbsp buckwheat groats, optional

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease and line an 8-inch square cake tin or a 2lb loaf tin with baking paper.
  2. Place the overripe bananas, sugar, oil, salt and cloves into a blender or food processor and blitz until smooth (or alternatively use a stick blender in a large bowl to blitz together). Add the flours and bicarbonate of soda and blend again to combine.
  3. Pour the batter into your prepared cake tin and set aside.

For the caramelised bananas:

  1. Peel your 1 or 2 ripe bananas (I like to use 1 if I’m making a loaf cake or 2 if I’m baking a square cake) and slice in half down their length.
  2. Heat the butter, maple syrup and cinnamon in a medium non-stick frying pan over a medium heat. Once the butter has fully melted, add the bananas cut side-down into the frying pan. Fry for a couple of minutes until the undersides start to get a bit golden.
  3. Gently lift the bananas from the pan, taking care not to touch the hot caramel. Place them, cut side-up onto the cake batter. Drizzle over any remaining caramel from the pan then sprinkle on the buckwheat groats (if using).
  4. Bake for 25-30 minutes (if baking in a square tin) or 50-60
    minutes (if baking in a loaf tin)
    until a toothpick inserted into the centre of the cake comes out clean.

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Banana Marble Cake

Banana Marble Cake

A marble cake is the perfect dessert to bake when you can’t decide if you are in the mood for a chocolate cake or a vanilla one. Marble cakes can come in all different flavors, of course, but most of them involve a swirl of chocolate and vanilla cake batters. This delicious …

The post Banana Marble Cake appeared first on Baking Bites.

Banana Marble Cake

A marble cake is the perfect dessert to bake when you can’t decide if you are in the mood for a chocolate cake or a vanilla one. Marble cakes can come in all different flavors, of course, but most of them involve a swirl of chocolate and vanilla cake batters. This delicious Banana Marble Cake is a moist bundt cake with swirls of chocolate-banana and vanilla-banana batter in it!

The batter starts out with plenty of ripe bananas. I used about 4 medium sized bananas, but 3 large ones will do the trick. You don’t need to be exact on the quantity of banana, so don’t worry if you end up with a couple of extra tablespoons in the mixing bowl because your bananas are on the larger side. The bananas are incorporated into a vanilla-scented buttermilk batter. Buttermilk always helps to create a tender, moist cake and this recipe is no exception to that rule.

Once the vanilla batter is prepared, 1 cup of it is transferred to a small bowl and combined with cocoa powder and a small amount of additional buttermilk. The extra buttermilk helps to ensure that the cocoa powder can be completely – and easily – incorporated into the banana base without making that layer of batter too thick or dry. Mini chocolate chips are also added into the mixture. Mini chocolate chips deliver a surprising amount of chocolate flavor in every bite, while remaining suspended in the batter. Larger chocolate chips can be used, but you may find that some of them sink during baking.

Half of the vanilla-banana batter is poured into a greased and floured bundt pan, then the chocolate batter is poured in before the remaining vanilla batter is added. The two batters should be gently swirled together with a butter knife before the cake goes into the oven. Swirl very gently if you prefer big patches of chocolate and vanilla, or a little more creatively if you prefer a more uniform swirliness!

The cake is ready to eat as soon as it has cooled. It is delicious on its own and can make a fantastic dish for brunch or for dessert. If you want to dress it up, a drizzle of cream cheese icing is the perfect accompaniment. The cake will keep well for a few days after baking, when stored in an airtight container.

Banana Marble Cake
1 cup mashed banana (3-4 medium)
2/3 cup vegetable oil
3 large eggs
1 tbsp vanilla extract
2 cups sugar
3 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup buttermilk + 2 tbsp buttermilk, divided
1/4 cup unsweetened cocoa powder
1/2 cup mini chocolate chips

Preheat oven to 350F. Lightly grease and flour a 10-inch bundt pan.
In a large bowl, whisk together mashed banana, vegetable oil, eggs, vanilla extract and sugar until well-combined.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Stir half of the flour mixture into the banana mixture, followed by 1 cup of the buttermilk. Stir in the remaining flour mixture and mix until no streaks of dry ingredients remain visible.
In a small bowl, whisk together 2 tbsp buttermilk and 1/4 cup unsweetened cocoa powder. Add in 1 cup of the banana cake batter and mix until completely combined. Stir in mini chocolate chips.
Pour half of the vanilla-banana batter into the prepared pan, followed by the chocolate-banana batter. Layer on remaining vanilla-banana batter and use a knife to gently swirl the two batters together.
Bake for about 50 minutes, until a toothpick inserted into the cake comes out clean or with only a few moist crumbs attached, and the top of the cake springs back when lightly pressed.
Allow cake to cool in the pan for at least 20 minutes, then turn out onto a wire rack to cool completely.

Makes 1 cake;  serves 16

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Low(er) Fat Banana Bread

I know I’m late in the game and I have a gazillion excuses. Banana Bread became the recipe of the lockdown. It seemed everyone had some overripe bananas that needed to be used up, which isn’t all that uncommon even in the best of times. While I’ve had my own Banana Bread recipe on the blog for a while, but with many people had trouble…

I know I’m late in the game and I have a gazillion excuses. Banana Bread became the recipe of the lockdown. It seemed everyone had some overripe bananas that needed to be used up, which isn’t all that uncommon even in the best of times. While I’ve had my own Banana Bread recipe on the blog for a while, but with many people had trouble finding butter and eggs, a lot of us were baking and cooking with, and eating, whatever we could scrounge up in our pantries, refrigerators, kitchen cabinets, and freezers.

I usually have plenty of bulk chocolate for baking on hand, but was caught short when even grocery stores unexpectedly ran out of bars of baking chocolate. Fortunately, a local bakery came to my rescue with chocolate, but I had a small bag of chocolate chips on hand, which aren’t easy to come by around here (they sell them at G. Detou,) and decided to put those to use, along with some rapidly ripening bananas.

Continue Reading Low(er) Fat Banana Bread...

8 Top Recipe Ideas to use Sourdough Discard

From inventive desserts like sourdough brownies and (vegan) banana bread, through to classic (and delicious) recipes like sourdough bagels and waffles, there are discard recipes for all sorts of occasions. Sourdough Banana Bread (Vegan) This recipe uses up 150g (3/4 cup) of discard, is super moist and is vegan (eggless!) too. You can even use buckwheat flour or rye flour in the recipe so it’s flexible to suit your pantry. It can even be baked as banana muffins. Sourdough Brownies A classic dessert of brownies, revamped with the addition of 120g (just over 1/2 cup) of sourdough starter so they need no additional flour at all. These babies are fudgy yet light with that crisp meringue-like topping. They’ll soon become a favourite! Sourdough Crumpets (Vegan) A simple way to use up that discard, only needing discard, flour, baking soda and some sugar (so the recipe is easy to scale up/down using what you have on hand) – these are a classic British breakfast food/snack. They’re cooked on the stove top in a pan using metal rings – if you don’t have Chef’s rings for making them, metal cookie cutters or even a rinsed out tuna can will work. How to […]

The post 8 Top Recipe Ideas to use Sourdough Discard appeared first on Izy Hossack – Top With Cinnamon.

From inventive desserts like sourdough brownies and (vegan) banana bread, through to classic (and delicious) recipes like sourdough bagels and waffles, there are discard recipes for all sorts of occasions.

Sourdough Banana Bread (Vegan)

This recipe uses up 150g (3/4 cup) of discard, is super moist and is vegan (eggless!) too. You can even use buckwheat flour or rye flour in the recipe so it’s flexible to suit your pantry. It can even be baked as banana muffins.

Sourdough Brownies

Sourdough Brownies

A classic dessert of brownies, revamped with the addition of 120g (just over 1/2 cup) of sourdough starter so they need no additional flour at all. These babies are fudgy yet light with that crisp meringue-like topping. They’ll soon become a favourite!

Sourdough Crumpets - how to make sourdough crumpets by Izy Hossack

Sourdough Crumpets (Vegan)

A simple way to use up that discard, only needing discard, flour, baking soda and some sugar (so the recipe is easy to scale up/down using what you have on hand) – these are a classic British breakfast food/snack. They’re cooked on the stove top in a pan using metal rings – if you don’t have Chef’s rings for making them, metal cookie cutters or even a rinsed out tuna can will work.

How to make Wholemeal Sourdough Bread (Step-by-Step GIF guide) (Vegan)

The most obvious of them all, bake a lovely sourdough loaf! I’ve broken down my simple method of making a wholemeal sourdough loaf here, with step by step GIFs and images to make it as simple as possible. You’ll be on your way to a tall, beautiful loaf in no time!

Crispy Sourdough Waffles

An overnight fermented batter which produces light and crispy waffles, full of that sourdough flavour! An excellent addition to your at-home brunch spread.

Sourdough Hot Cross Buns (Vegan)

An absolute *must* when it comes to Easter baking! These buns are enriched with a tangzhong paste to make them fluffy without needing eggs. They’re full of mixed spice and studded with mixed dried fruit for that authentic flavour.

Sourdough Wholemeal Bagels (Vegan)

Chewy, tangy and moreish! These sourdough bagels are such a great thing to make with your discard. They’re not too hard to make and freeze very well (halve them before freezing for easy toasting).

A cinnamon swirled sourdough loaf with a mug of tea on a chopping board

Sourdough Cinnamon & Date Swirl Bread

An updated version of the classic cinnamon-raisin swirl bread. This sourdough version is super light, fluffy with a bit of tang, studded with dates instead of raisins for a more caramel-like flavour. The recipe incorporates dry yeast as well to speed things up but you can go full on sourdough if you have more time on your hands.

The post 8 Top Recipe Ideas to use Sourdough Discard appeared first on Izy Hossack - Top With Cinnamon.

29 Quick Breads to Make While Waiting on Your Sourdough Starter

“Quick bread is the name given to a weird cakey-muffin hybrid that’s baked in a loaf pan,” our resident pasty expert Erin McDowell explains.

Typically leavened by baking powder and/or soda—not yeast—quick breads come together quickly (ha), without the…

“Quick bread is the name given to a weird cakey-muffin hybrid that’s baked in a loaf pan,” our resident pasty expert Erin McDowell explains.

Typically leavened by baking powder and/or soda—not yeast—quick breads come together quickly (ha), without the planning and babysitting that yeasted or naturally-leavened breads often require. Left out on the counter, covered to protect against excessive drying, loaves will keep for up to three days (if they make it that long). For longer storage, wrap with foil or in a freezer-safe plastic bag and freeze for up to three months.

Read More >>

Sourdough Banana Bread (vegan)

After going on my sourdough brownie quest last year, I then ended up adding sourdough starter into other bakes to see what would work. The next thing I tried was a banana bread – I subbed some into Milli Taylors IG-famous banana bread but it didn’t seem right in the context of such a buttery loaf. I then tried it out in my regular banana bread which I thought was a much better fit. By that point, I had run out of bananas and completely abandoned my banana bread experiment! Fast forward to now when everyone is baking either sourdough or banana bread and it seemed like it would be the right time to pick my testing back up! I used a vegan banana bread recipe from my first book and altered things to make use of my discard which had been collecting in the fridge. It worked fabulously and I tried it a few more times, changing and testing a few things along the way. So, I have some notes! You can bake this as a loaf or as muffins. I think I prefer muffins as loaves are more prone to sinking, I find, mostly because it’s harder to […]

The post Sourdough Banana Bread (vegan) appeared first on Izy Hossack – Top With Cinnamon.

a loaf of vegan sourdough banana bread on an oval plate

After going on my sourdough brownie quest last year, I then ended up adding sourdough starter into other bakes to see what would work. The next thing I tried was a banana bread – I subbed some into Milli Taylors IG-famous banana bread but it didn’t seem right in the context of such a buttery loaf. I then tried it out in my regular banana bread which I thought was a much better fit. By that point, I had run out of bananas and completely abandoned my banana bread experiment!

unbaked sourdough banana bread batter topped with slices of fresh banana

Fast forward to now when everyone is baking either sourdough or banana bread and it seemed like it would be the right time to pick my testing back up! I used a vegan banana bread recipe from my first book and altered things to make use of my discard which had been collecting in the fridge. It worked fabulously and I tried it a few more times, changing and testing a few things along the way. So, I have some notes!

a few slices and a loaf of vegan sourdough banana bread

  1. You can bake this as a loaf or as muffins. I think I prefer muffins as loaves are more prone to sinking, I find, mostly because it’s harder to tell when a loaf is baked! Also loaf tins vary WILDLY so the baking times can vary a lot more. Muffins seem to be more consistent but it’s up to you and your preferences/which baking tins you own. If you’re a beginner baker and have a muffin tin, I would opt for them first, then try a loaf out another time.
  2. You can leave the batter in the fridge to actually ferment. Leaving it for ~6 hours seems to make it taste sweeter but an overnight rest (8-12 hours) means you get more of a tang in there.
  3. You can use many types of flour in the batter, as long as your sourdough is a mostly wheat-based starter (I use a 50:50 white wheat flour : dark rye flour blend for my starter). I’ve tried this with just buckwheat, a mixture of buckwheat & gram flour, and just straight up plain white flour and they all worked well.
  4. I like to decorate the top of a banana bread loaf with a sliced banana which is definitely optional and is mostly for aesthetics. I also sprinkle the top with demerara sugar for that crispy crust and that’s also optional (but recommended!!) – make sure you sprinkle a good amount on the sliced banana surface so they get nicely caramelised in the oven.
sliced sourdough vegan banana bread

Sourdough Banana Bread (vegan option)

Sourdough Banana Bread (vegan option)

Yield: 1 (2lb) loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

  • 2 medium or 3 small overripe bananas (220-240g peeled weight* see notes for cups and for if you don't have enough banana)
  • 150g (3/4 cup) light brown sugar, granulated sugar or caster sugar
  • 90g (1/3 cup + 2 tsp) neutral oil or light olive oil
  • 1 tsp ground cinnamon
  • 1/4 tsp fine table salt
  • 150g (3/4 cup) sourdough starter/discard (100% hydration)
  • 120g (1 cup) plain white flour (see notes for subs)
  • 1 tsp bicarbonate of soda (baking soda)

Topping (optional):

  • 1 small banana, peeled & halved down its length
  • 2 tbsp demerara (raw) sugar

Instructions

  1. Preheat the oven to 180°C fan (350°F) / 200°C non-fan (400°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.


Hand mixing method:

  1. Peel the bananas and place onto a large plate or cutting board. Use the back of a fork to mash them until you get a glossy paste which only has a few small lumps remaining. Scrape all of the mashed banana into a medium bowl.
  2. Add the sugar, oil, cinnamon and salt. Stir together until smooth.
  3. Add the sourdough starter, flour and bicarbonate of soda (baking soda) to the bowl. Stir together until combined but try not to overmix.


Food processor mixing method:

  1. Add the bananas, sugar, oil, cinnamon and salt to the bowl of the food processor. Blitz until smooth. Add the sourdough starter, flour and bicarbonate of soda (baking soda) and blitz until just combined. Scrape down the sides of the food processor to make sure everything is incorporated


Bake the loaf:

  1. Pour the batter into the prepared loaf tin. If using the toppings, decorate the top of the loaf with the sliced bananas (placing them on cut side-up) and sprinkle the top of the batter all over with the demerara sugar. Put the loaf tin on a baking tray (I like to do this just in case any batter overflows).
  2. Bake for 55-70 minutes until a toothpick inserted into the centre of the loaf comes out clean - try to avoid the sliced banana on top when inserting the toothpick so you're only testing the batter. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
  3. Allow to cool before removing from the tin, slicing and serving.


For muffins:

  1. Line a 12-cup muffin tin with paper muffin liners. Divide the batter among the muffin liners. You can sprinkle the tops with demerara sugar and coins of banana, if you'd like.
  2. Bake for 25-30 minutes, until a toothpick inserted into the centre of the muffins comes out clean

Notes

Mashed bananas - cups measurement: the volume of banana needed, once mashed into a glossy paste, should be around 3/4 cup plus 2 or 3 tablespoons (i.e. a scant cup).

If you don't have enough banana, make up the missing weight/volume with some yoghurt (non-dairy if you're vegan).

Fermented version: if you want that tang of sourdough here, combine all the ingredients EXCEPT the bicarbonate of soda as instructed. Leave the batter for 8-12 hours in the fridge. Once ready to bake, preheat your oven and stir the baking soda into the batter. Bake as usual. The resting period allows the sourdough microorganisms to ferment the sugars in the batter to form acid which will give your loaf a bit more tang!

Non-Vegan option: use 100g butter, melted, in place of the oil.

Flour: you can use a blend here or even an alt flour. I've used all buckwheat flour and all chickpea flour before which has worked well. I think rye or spelt flour (and obviously wholemeal pastry flour) would also work. The main flours I would avoid for this would be any type of bread flour which will make the loaf too dense. Please ask me if you need help with substitutions!

Sourdough starter: I have a 100% hydration, wheat & rye sourdough starter. I save up the discard in the fridge for a few weeks and then bake with it for this banana bread (so your starter doesn't need to be recently fed in order to make this recipe).

The post Sourdough Banana Bread (vegan) appeared first on Izy Hossack - Top With Cinnamon.

Banana Nut Bread

Banana Nut Bread-super moist banana bread made with brown butter and nuts! Use pecans or walnuts, both are fantastic in this easy quick bread recipe. Banana Nut Bread You guys know I LOVE banana bread. I have several recipes on our blog. Hello, chocola…

Banana Nut Bread-super moist banana bread made with brown butter and nuts! Use pecans or walnuts, both are fantastic in this easy quick bread recipe. Banana Nut Bread You guys know I LOVE banana bread. I have several recipes on our blog. Hello, chocolate chip banana bread, chocolate banana bread, healthy banana bread…the list goes…

The post Banana Nut Bread appeared first on Two Peas & Their Pod.

Vegan Banana Bread

This deliciously moist vegan banana bread will become a favorite in no time! It’s easy to make and has just the right banana flavor. Everyone needs a good banana bread recipe. And if you’re trying to eat more plant-based foods, here’s the good news: it’s easily made vegan. Yes, this vegan banana bread tastes just as good as a standard loaf (or better?). Just like our vegan cornbread and vegan apple muffins, people will say, “I’d never think this was vegan!” Because baking without eggs and butter is just as delicious. Promise! Here’s how to do it. For gluten free, go to Healthy Banana Bread. What’s in this vegan banana bread? There are a few tricks to vegan baking, but no weird ingredients or tricks. It results in a loaf that’s perfectly moist, lightly caramel flavored, and bursting with banana flavor. In fact, this might be my favorite banana bread recipe (though I do enjoy this Healthy Banana Bread quite a bit). Here’s what’s in this vegan banana bread: Flax seed (for flax eggs, see below) All purpose flour Rolled oats Bananas Neutral oil Brown sugar (or substitute coconut sugar) Baking powder, baking soda, cinnamon and salt It’s a simple […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This deliciously moist vegan banana bread will become a favorite in no time! It’s easy to make and has just the right banana flavor.

Vegan banana bread

Everyone needs a good banana bread recipe. And if you’re trying to eat more plant-based foods, here’s the good news: it’s easily made vegan. Yes, this vegan banana bread tastes just as good as a standard loaf (or better?). Just like our vegan cornbread and vegan apple muffins, people will say, “I’d never think this was vegan!” Because baking without eggs and butter is just as delicious. Promise! Here’s how to do it.

For gluten free, go to Healthy Banana Bread.

Vegan banana bread

What’s in this vegan banana bread?

There are a few tricks to vegan baking, but no weird ingredients or tricks. It results in a loaf that’s perfectly moist, lightly caramel flavored, and bursting with banana flavor. In fact, this might be my favorite banana bread recipe (though I do enjoy this Healthy Banana Bread quite a bit). Here’s what’s in this vegan banana bread:

  • Flax seed (for flax eggs, see below)
  • All purpose flour
  • Rolled oats
  • Bananas
  • Neutral oil
  • Brown sugar (or substitute coconut sugar)
  • Baking powder, baking soda, cinnamon and salt

It’s a simple recipe but it results in a truly beautiful loaf that works every time! It’s full of banana flavor because it uses a load of bananas (about 4 to 6, whatever makes 2 cups mashed). This also helps to make it very moist.

Vegan banana bread

What’s a flax egg?

Flax egg can sound odd if you’ve never worked with them before. What is a flax egg? A flax egg is a mixture of ground flax seed and water that can be used as a substitute for an egg in baked goods. When the flax seeds are mixed with water, they become thick and gooey and work as a binder in baking.

This egg substitute is all natural and fits into virtually any diet (gluten-free, Paleo, Whole 30, vegetarian, vegan, and dairy-free). How do you do it? Simply combine ground flax seed and water for 15 minutes: the flax egg ratio is 1 tablespoon ground flax seed to 2 1/2 tablespoons water. For more, go to How to Make Flax Egg.

Where to find flax seed? You can find flax seeds at any major grocery, whole or ground (you can grind it yourself in a blender or coffee grinder). We keep our ground flax seed in the refrigerator and have it onhand any time we need to bake.

Flax egg
Make sure to use ground flax seed! When it combines with water, it forms a gel.

Overripe bananas are key!

This is a non-negotiable! We know that it’s hard to wait for bananas to ripen. It’s a variable process, so you never quite know when they’ll be ready. BUT! It’s very important to have overripe bananas fort his vegan banana bread. You must wait for the bananas to be overripe to get that lovely banana flavor and the beautifully moist texture.

Note: This recipe also calls for more bananas than you’d normally have in a banana bread recipe. You’ll need to have 4 medium or 6 small on hand, enough to make 2 cups mashed.

Vegan Banana Bread

Do you have a gluten-free version? Or a natural sweetener?

We do! Our Healthy Banana Bread recipe uses only rolled oats and is made in a blender to make a light and moist dough. That recipe also uses maple syrup as the sweetener. For this recipe, we wanted to make it like a standard banana bread (including sugar!), but a vegan version of that. So head over to our healthy version for those tweaks.

A few variations: muffins! Pancakes!

Banana muffins anyone? Or pancakes? We’re big banana fans around here, so we have a few other ways you can make use of your bananas:

  • Healthy Banana Bread Muffins They’re made simply in a blender with oats and bananas! Use the flax egg option for vegan.
  • Banana Blueberry Muffins Again using the oat and banana trick, but with blueberries! Use flax eggs for vegan.
  • Banana Oatmeal Pancakes These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! Use flax eggs for vegan.
Banana pancakes
Try Banana Oatmeal Pancakes with a flax egg for a vegan variation.

This recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

Print
Vegan banana bread

Vegan Banana Bread


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.67 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 to 14 slices

Description

This deliciously moist vegan banana bread will become a favorite in no time! It’s easy to make and has just the right banana flavor.


Ingredients

  • 2 flax eggs (2 tablespoons ground flax seed + 5 tablespoons water)
  • 1 1/2 cups all purpose flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 2 cups mashed overripe bananas (about 4 large or 5 to 6 medium bananas)
  • 1/3 cup neutral oil (grapeseed, sunflower, vegetable)
  • 1/2 cup brown sugar (or coconut sugar)*
  • 1 tablespoon vanilla extract
  • Coconut oil, for greasing the pan

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Start the flax eggs and allow them to sit while preparing the ingredients.
  3. Grease an 8 or 9-inch loaf pan with coconut oil.
  4. In a small bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
  5. In a medium bowl, mash the bananas with a fork. Whisk in the oil, brown sugar, vanilla, and flax eggs with a fork. Stir in the dry ingredients, just until the dough comes together.
  6. Pour the dough into the prepared bread pan. Sprinkle the top with brown sugar.
  7. Bake 60 to 65 minutes until a toothpick comes out clean (if you have a thermometer, the interior temperature should be 200 degrees Fahrenheit). The exact bake time depends on your oven and the size of your loaf pan. Cool completely before slicing.

Notes

*You can increase to 2/3 cup if you prefer sweetener bread. We preferred the flavor lightly sweet with 1/2 cup. The sweetness also depends on the ripeness of the bananas.

  • Category: Bread
  • Method: Baked
  • Cuisine: Quick Bread

Keywords: Vegan Banana Bread

More vegan baked goods

There are so many tasty vegan baked goods to try! Here are some of our favorite recipes:

  • Vegan Bread Recipe A homemade vegan bread recipe that’s easy to make and totally versatile: use it for sandwiches, toast, and more. You’ll never buy store bought again!
  • Best Vegan Biscuits The best ever vegan biscuits recipe! They’re easy to make and come out perfectly tender and flaky, with lots of layers and buttery flavor.
  • Vegan Zucchini Bread A perfectly moist vegan zucchini bread recipe that is so darn good, everyone will be hooked — and no one will believe it’s vegan.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Peanut Brittle Banana Bread

Peanut Brittle Banana Bread
Banana bread is something that I never get tired of baking. Not only it is simple to make, but it’s versatile enough that you can change up the flavors every time and get equally different – and delicious – results. Peanut butter and banana is a great combination. The salty sweetness of peanut …

The post Peanut Brittle Banana Bread appeared first on Baking Bites.

Peanut Brittle Banana Bread
Banana bread is something that I never get tired of baking. Not only it is simple to make, but it’s versatile enough that you can change up the flavors every time and get equally different – and delicious – results. Peanut butter and banana is a great combination. The salty sweetness of peanut butter is a great match for the fruity sweetness of banana. Both peanut butter and bananas have a creamy texture, however, so one way to get even more out of this combination is to add some texture to it. This was the inspiration for my Peanut Brittle Banana Bread, which has chunks of salty-sweet peanut brittle swirled throughout a moist, tender banana bread!

The two key ingredients for this recipe are ripe bananas and peanut brittle. Two large bananas will give you about a cup of mashed banana. Don’t worry if you have a bit more or a bit less than that amount, as the recipe is fairly forgiving of the banana component. You will, however, want to ensure that you have plenty of peanut brittle so that you get some in every bite of banana bread. You can make your own from scratch or use store-bought peanut brittle. I actually used brittle from See’s Candies that I coarsely chopped before stirring into the batter. I love the salty-sweet element that peanut brittle brings. Unlike adding just peanut butter, it doesn’t overwhelm the flavor of the bananas, so you get a great balance of peanut, candy and banana throughout the whole loaf. The nuts from the brittle add a great crunch, too.

I recommend both greasing your loaf pan and lining the base with parchment paper for this recipe. The toffee bits will melt and caramelize in the oven, creating deliciously sticky pockets that can stick to the sides of the pan. Lining the base – I usually line the sides, as well – ensures that the loaf will slide out of the pan neatly after baking. Allow the loaf to cool completely before slicing. I serve these slices as=is, but feel free to spread them with peanut butter for an even more filling treat!

Peanut Brittle Banana Bread
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 salt
2 large bananas
1 cup sugar
1 large egg
1/3 cup butter, melted and cooled
2 tsp vanilla extract
1/4 cup milk
1 cup coarsely chopped peanut brittle

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan and line the bottom with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt
In a large bowl, mash the banana. Add in sugar, egg, butter and vanilla and stir until well-combined. Stir in half of the flour mixture, followed by the milk. Stir in the remaining flour mixture, followed by the coarsely chopped peanut brittle. Mix until brittle is well-distributed and no streaks of dry ingredients remain. Pour batter into loaf pan.
Bake for 50-55 minutes, until a toothpick inserted into the center of the loaf comes out clean. Allow loaf to cool in the pan for at least 20 minutes, then turn out onto a wire rack to cool completely.

Makes 1 loaf.

The post Peanut Brittle Banana Bread appeared first on Baking Bites.