There must be thousands of banana bread recipes out there in the world, but I still feel the need to share another one. I have been looking for a good plant-based recipe for a long time, but all the recipes I found always contained a load of added sugar or preparing a flax egg or something third I didn’t like, so I figured out that I don’t follow any recipes and figure out my own recipe instead.
This is not the first time I just decide to wing it, and I must admit that I am not very good at following other peoples’ recipes anyway. Even if I choose to follow a recipe, I still somehow manage to switch up half the ingredients and change all the amounts.
This is also, why I decided to get blogging years ago, to keep track of the recipes that work for me – with all the changes I always made I wasn’t able to remember anymore which changes I had made and which ones actually worked. Because not all the changes work, especially when baking.
Back to winging it – this doesn’t necessarily always work either. Some things look and work perfectly in my head, but do not work out at all. Sometimes I have tested the recipe for 15 times to make it perfect. Sometimes I have only tested once and then gave up on the recipe because it is just so hopeless. And then there are recipes like this banana bread, that worked out exactly how I imagined it the first time. And the second, and the third. Because this is how many times I baked it in the first two days!
Also, the recipe is boyfriend-tested. He does not like to cook. Like not even a tiny bit. But he tried out this recipe for mother’s day, and he succeeded. Sure, it did take him longer than 10 minutes to prepare the batter, but the result was perfect, so this should be proof that the recipe really is good.
Let me know in the comments how long did it take you to prepare the batter and how did the recipe work out for you!
Vegan Banana Bread wtih Chocolate Chips
Yields: 1 loaf
Cooking time: 10 minutes prep time + 40 minutes cooking time
Ingredients:
1 tbsp coconut oil
1 tbsp coconut sugar
3 + 2 ripe bananas
2 tsp cinnamon
1 cup unsweetened almond milk
1 ½ cup flour
1 tsp baking powder
1 tsp baking soda
A pinch of salt
½ cup dark chocolate chips
Instructions:
Preheat the oven to 180C/360F, cover the loaf tin with coconut oil and sprinkle with coconut sugar. Keep the tin in the fridge until you prepare the batter.
Break 3 bananas to pieces, add the cinnamon and mash with a fork. Add the almond milk and mix.
Sieve the flour, baking powder, baking soda and a tiny bit of salt to the wet ingredients, also add the chocolate chips. Mix, but do not overmix!
Cut up the remaining two bananas and place them to the bottom of the loaf tin. Pour the batter on top of the bananas and bake for 40 minutes.
By Kadri Raig
Kadri is a food blogger and yoga teacher from Estonia. She loves healthy food and cooking and for her, these two are often the same thing. Cooking meals from scratch, you know exactly what goes in it and even without holding back with sugar or fat we end up using a lot less compared to ready-made frozen stuff from the supermarket.
She does love to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!"
Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here: http://www.kahvliga.ee/.
Want to get moving after too much Banana Bread? Try yoga from the comfort of your home, even if you're brand new to it!