The snow is finally here with more in the forecast for the next few days. We dream about a white Christmas every year on the coast but it hasn’t happened since 2008. This morning fluffy snowflakes swirled down as I stood at the window with a mug of warm cashew milk sweetened with honey and cardamom. My Ayurvedic doctor friend recommended this drink years ago for my anxiety – it’s deeply comforting and grounds the nervous system; perfect for a snowy day. The Weather Network is calling for strong winds for tonight gusting to 90km/hr. I’ve made falafel with hummus for dinner and put a banana bread in the oven. It’ll be a quiet night in. We’ll ride the storm out with candles and The Irishman on Netflix.
A snowy grey morning
I’ve shared 2 of my banana bread recipes in past blogs. This one however doesn’t contain eggs or dairy. For the recipe to my Banana Chocolate Chip Loaf (so good!) click below
Banana Bread Recipe (Vegan)
- 3 medium ripe bananas, mashed
- 3 tsp lemon juice
- 1/2 cup + 2 tbsp Coconut Oil or your vegetable oil of choice. I used coconut oil and had to put it in the microwave for about 20 seconds to melt it.
- 3/4 cup Maple Syrup
- 4 Tbsp non-dairy milk (such as almond, rice, oat or cashew milk). I used Almond
- 1/2 tsp vanilla extract
- 1 + 3/4 cups + 2 tbsp plain all-purpose flour
- 2/3 cup Almond or Chickpea flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- pinch of ground nutmeg
- 3/4 cup Walnuts or Pecans chopped – you can toast them on the stove first if you like
- 1 tsp cacao powder
Pre-heat the oven to 355 ºF (180 ºC) and grease a baking (bread loaf size) tin.
In a large bowl, mix together the wet ingredients: mashed bananas, lemon juice, vegetable/coconut oil, maple syrup, vanilla extract, and non-dairy milk.
Sift together the dry ingredients: all-purpose flour, almond/chickpea flour, baking powder, baking soda, salt, cinnamon, cacao powder and nutmeg.
Add the dry to the wet ingredients, and whisk or stir well until you get a smooth batter with no flour clumps.
Add most of the chopped pecans or walnuts into the banana bread batter, and mix until they’re evenly distributed.
Transfer the batter into the greased tin, smooth out the top, and sprinkle with the leftover pecans or walnuts. I sprinkled a little cinnamon and cacao powder overtop as well
Bake in the pre-heated oven at 355 ºF (180 ºC) for about 60 minutes, or until well risen, golden brown on top and an inserted toothpick/skewer comes out clean.
Once baked, allow it to cool in the tin for 5 – 10 minutes, then remove out of the tin and allow to cool completely on a wire cooling rack.
Storage: The vegan banana bread keeps well in a closed container in a cool dry place for 3 – 4 days.
We’ll enjoy a slice for breakfast with tea.
Until next time.