The perfect vegan banana bread, with no egg replacements. With perfectly caramelised edges, a soft, moist interior, and chock full of chocolate chips and toasted pecans – it truly doesn’t get much better than this.
Servings10
INGREDIENTS
- 3 medium ripe bananas, mashed (330 g, 1 1/2 cups)
- 3 tsp lemon juice
- 1/2 cup + 2 tbsp (150 mL) vegetable or sunflower oil
- 3/4 cup (150 g) light brown sugar
- 4 tbsp non-dairy milk (such as almond, rice, oat or soy milk)
- 1/2 tsp vanilla paste (I love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 1 – 2 tsp vanilla extract)
- 1 3/4 cups + 2 tbsp (225 g) plain all-purpose flour
- 2/3 cup (60 g) almond 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 (75 g) pecans, toasted and chopped
- ~1/2-1 cup (90 – 175 g) chocolate chips (I recommend chocolate chips with a higher cocoa percentage, such as Guittard’s bittersweet chocolate chips, to balance out the sweetness of the bananas)
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