By Victoria Q
Living alone or perhaps you’re the only banana lover at home can be quite stressful to finish up the bananas yourself. Bananas we can find in local marts usually comes in a bunch of 6-7 which is considered a lot for a person. Sometimes they get overripe even before you get to finish them. Overripe bananas that we couldn’t finish up usually ended up in the trash can. This not only causes food wastage, which is bad for the environment, it also cost a part of our monthly living expenses if we added up the sum.
Don’t know what to do with leftover ripe bananas? Here I’ll show you how.
Use up your perfectly ripe bananas in this Vegan Banana Bread recipe to make the perfect breakfast to treat yourself with a cup of morning hot tea.
Made with simple and easy to find ingredients, this banana bread is moist, not too soft and not too hard, the perfect texture you’ll like.
Toppings: Nuts – pecans, almonds, walnuts. Seeds – pumpkin seeds, sunflower seeds and chocolate chips are perfect to add to this recipe as topping to enhance your banana bread. I love keeping it simple without any topping.
Baking tips: Never cut a cake before it is completely cool. It can easily crumble or tear when it’s still warm. This same goes as transferring to a cooling rack. Let it sit for a few minutes before transferring.
- 2 cups all-purpose flour
- 2/3 cup sugar
- 3 teaspoons baking powder
- 2 teaspoons cinnamon powder
- 1 ½ cups ripe bananas, mashed (around 3 medium)
- ½ cup non-dairy milk (only if needed)
- ¼ cup vegan butter
- Desired toppings
- Preheat the oven to 350°F or 180°C. Prepare a 9 x 5-inch loaf pan and cover the inner part of the loaf pan with baking paper.
- Sift all-purpose flour, sugar, baking powder and cinnamon powder into a mixing bowl. Mix well. These are your dry ingredients.
- Heat vegan butter in the microwave till completely melted.
- In another mixing bowl, add melted vegan butter and mashed banana. Mix till well combined.
- Mix the dry ingredients into the wet ingredients a bit at a time. Mix well. If the mixture is too dry, add non-dairy milk a bit at a time till you get a good consistency of a cake batter.
- Add your desired toppings and transfer the batter to your prepared 9 x 5-inch loaf pan. Smooth it evenly using a spatula.
- Bake for 60 minutes. Insert a toothpick into the centre of the loaf after the first 40 minutes, then every 10-15 minutes. Bake until the toothpick inserted into the centre of the loaf comes out clean.
- Remove from the oven and let it sit for 10 minutes before transferring to the cooling rack.
- Cut into the desired size once it’s completely cool and serves.
If you’re a dessert lover, remember to check my other recipes here: