Vegan Sultanas Banana Bread
I get asked a lot about vegan recipes lately – do I make vegan cakes, are they tasty, are they healthy seem to be some of the questions that I got quite often over the past few weeks. The answer is yes to all of them! Vegan cakes are not guilt free, but they surely are healthier and just as delicious as other cakes. Surprising, right?! Especially coming from a butter addict like myself. But hey, your taste buds can be thought to love things, they can be educated into enjoying certain foods and that’s what I’m doing with vegan desserts. So yes, I like them more and more and I find them to be part of a market that is expanding every day – people choose wisely what they eat nowadays and veganism is becoming more than a trend if you ask me, a no expert.
So today I have for you the best banana bread I ever made! Yes, it’s vegan, yes, it’s delicious, yes, it’s moist and fluffy, yes, it’s packed with flavor. In fact, it has more flavor than any other butter and eggs version I ever tried. That might be the key actually – there’s no extra ingredient to wash away the banana flavor – it’s just pure banana! This vegan banana bread is perfect with a mug of hot tea or just on its own, as a sweet snack for those times you need an energy boost. Isn’t that great?! Also, check out this vegan coconut loaf cake as well – these two make a wonderful team!
Vegan Sultanas Banana Bread
Ingredients
Bread:
- 280 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon powder
- 125 ml vegetable oil
- 50 g light brown sugar
- 100 g white sugar
- 4 bananas (mashed)
- 80 g vegan milk (coconut, soy, almond or rice)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 80 g sultanas
Glaze and topping:
- 2 tablespoons vegan milk
- 100 g powdered sugar
- 1 handful walnuts (chopped)
Instructions
Bread:
- Preheat the oven to 350°F – 180°C and line a bread pan with baking paper.
- Combine the dry ingredients in a bowl.
- Combine the wet ingredients in another bowl and mix well. Pour this mixture over the dry ingredients and mix quickly just until combined.
- Spoon the batter in your prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan then transfer on a platter.
Glaze:
- Mix the milk and sugar in a bowl until well combined. If the glaze is too thin, add more powdered sugar. If it’s too thick, add a few drops of milk and mix.
- Drizzle the glaze over the cooled bread and top with walnuts.
- Serve right away.
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