Light and fluffy vegan banana bread with wholegrain spelt flour.
Prep Time 15 minutesmins
Cook Time 45 minutesmins
Resting time 30 minutesmins
Total Time 1 hourhr30 minutesmins
Course Bakery, Cake
Cuisine American
Servings 2070g slices
Calories 209kcal
Equipment
Weighing scales
Mixing bowl
Strainer
Whisk
Spatula
Fork
Parchment paper
2 Baking tin - 8 x 4 inch
Oven
Cooling rack
Ingredients
Dry Mix
500gSpelt flour(self raising)
2teaspoonBaking powder
2teaspoonBaking soda
2teaspoonCinnamon powder
1teaspoonPink salt
Wet Mix
600gBanana(ripe )
400mlPlant milk
20mlCider vinegar
220gCoconut sugar
240mlCoconut oil
To bake
2pinchCinnamon powder
Method
Assemble & weigh all the ingredients.
Pre-heat oven to170 °C
Line the bread baking tin with parchment paper or just brush with oil
DRY MIX
Sift the flour, baking soda, baking powder and cinnamon together into a large mixing bowl.
500 g Spelt flour, 2 teaspoon Baking soda, 2 teaspoon Baking powder, 2 teaspoon Cinnamon powder
WET MIX
Add the cider vinegar to the plant milk - whisk briefly to incorporate. Allow 10 minutes to activate.
In a separate bowl, add the peeled bananas, and mash with a fork.
600 g Banana
Melt and cool the coconut oil.
Add the plant milk/cider vinegar mix and coconut sugar to the mashed banana - mix until smooth with a whisk.
400 ml Plant milk, 20 ml Cider vinegar, 220 g Coconut sugar
Next, add the melted (cooled) coconut oil - mix until it's all incorporated.
240 ml Coconut oil
TO COMBINE
Gently fold the wet mix into the dry mix until nice and smooth and all ingredients are well incorporated. Be gentle here - do not knock the air out.
Spoon the mix evenly into the baking tins.
TO BAKE
Bake the banana bread, uncovered, for 40-45 minutes, until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
To test if banana bread is fully cook, insert the tip of a clean knife into the center. Pull out slowly and if the knife comes out clean - the banana bread is cooked.
Place the loaf pan on a cooling rack for 10 minutes. Then, turn the loaf out and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled.