Vegan Banana Loaf

Vegan Banana Loaf

The infamous banana loaf must be the most baked cake whilst we have all been on lockdown. We buy those bananas to be healthy and start a new diet, and before we know it, they are turning black and the diets on hold whilst we bake a banana loaf to use them up! We’ve all been there, haven’t we!

Browsing one of my favorite Instagram accounts the other day @foodie_yuki, I spotted her vegan banana loaf with a chocolate topping and decided to give it ago. I changed up the flour as I am gluten intolerant.

 

Vegan Banana Loaf

Dry ingredients
190g (1 1/2 cups) all-purpose flour or gluten-free flour
5g (1 1/2 tsp) baking powder/ gf option available
1,5 g (1/4 tsp) baking soda
3g (1/2 tsp) salt
1,5g-3g (1/2 to 1 tsp) ground cinnamon, optional

Wet Ingredients

3/4 cup / 150 grams light brown sugar
70g (1/3 cup) neutral oil
120 ml (1/2 cup) plant milk (I used almond)
1 tsp pure vanilla bean paste or extract
220g (about 2) overripe bananas
1/2 cup of blueberries (optional)

Chocolate glaze
140g dark chocolate, chopped
1 tsp coconut oil

Vegan Banana Loaf

Method
Preheat the oven to 180C (350F) degrees, position a rack in the middle of the oven. Grease and line a  9 x 5-inch loaf pan. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}. In a medium mixing bowl, sift all the dry ingredients. Set aside.
Place all the wet ingredients into a food processor and blend until completely smooth.
Pour the wet mixture over the dry ingredients and fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
Add the chopped walnuts or other add-ins and fold them into the batter.
Pour the batter into the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 45-50 min or until a toothpick inserted near centre of the cake comes out clean.

Cool the banana bread into the pan for 10 minutes, then transfer to a rack to cool completely before frosting or slicing.
To make the glaze: melt chopped chocolate and coconut oil over a double boil. Let cool down a little, then pour over the cooled cake.
Set aside to set for a couple of hours.

Recipe credits Yukiko Tanzi