An easy, moist, and fluffy (plant-based) banana bread recipe.
- Bananas (peeled) - 250g
- Soy milk (substitute with other plant-based milk) - 125ml
- Coconut oil (substitute with vegetable oil) - 60g
- Maple syrup (substitute with Agave syrup or sugar) - 50g
- Sugar - 50g
- Vinegar (substitute with lemon juice) - 1 tbsp.
- All-purpose flour - 225g
- Cornstarch (substitute with flour) - 25g
- Baking powder - 2 tsp.
- Baking soda - 1 tsp.
- Salt - 1 pinch
- Cinnamon - 2 tsp.
- Nutmeg - 1/4 tsp. (optional)
Toppings and extra
- Banana chips
- Non-stick spray or oil and a tablespoon of flour
Tools and equipment
- A 30cm baking loaf pan
- A teaspoon and a tablespoon
- A big mixing bowl
- Blender or hand blender
- A 1L cup, if using a hand blender
- Rubber spatula
- Big sieve
- Oven mittens or thick cloth
- Cooling rack
Total time: Under 2 hours
- We’ll start by mixing the wet ingredients. Add 125ml of milk into a blender or a big (1L or more) cup, then add 1 tbsp. of vinegar or lemon juice to the milk, mix it, and let it sit for 5 minutes.
- While you wait for the milk to become buttermilk, peel bananas and take 250g of peeled bananas, then add it to the buttermilk mix.
- Add 60g of oil, 50g of maple syrup or sugar, and 50g of sugar to the buttermilk-bananas mix.
- Use a blender or hand blender to blend it all until smooth. Or until most of the sugar has melted.
Start the oven at 170 degrees Celsius, top and bottom.
- Sift 225g of all-purpose flour, 25g of cornstarch, 2 tsp. of baking powder, 1 tsp. of baking soda, and 2 tsp. of cinnamon in the big mixing bowl.
- Optionally add 1/4 tsp. of nutmeg to the dry mix. Then, use a whisk to mix everything well.
Take a 30cm baking loaf pan and spray with some non-stick spray, or use some oil to coat it. Then, cover the inside of the pan with flour. Leave it aside.
- Pour the blended mix over your dry mixture and use a rubber spatula to mix everything slowly. Don’t overmix, or you’ll develop too much gluten, resulting in dense and deflated cake. Try to break apart any flour lumps and stop when you cannot see any more dry ingredients. That is why we blended the other ingredients separately.
- Pour the batter into the prepared loaf pan. Tap the pan gently against the counter to get a nice cake texture by removing the air bubbles (which make the cake drier).
It’s time to add whatever toppings you want. Chop some walnuts and/or banana chips and spread them gently on top of the batter.
- Place the pan in the preheated oven, lower middle rack. Leave enough space on top of the pan so toppings don’t burn.
- Set a timer for 50 minutes.
- After 50 minutes, take it out of the oven and do the toothpick test. Simply take a toothpick and insert it in the middle of the pan. If the toothpick comes out with wet batter, take it back to the oven and bake it for 5 to 10 minutes more. Otherwise, stop the oven.
- Let the bread cool in the pan for 10 to 15 minutes, then remove the cake from the pan and place it on a cooling rack.
Let it cool completely before serving. Or just dig in! :)