Easy Banana Bread (eggless, vegan, whole wheat)
Eggless, wholesome vegan banana bread that’s deliciously moist with a tender crumbly texture and a delicate lemon drizzle glaze.
Equipment
- Loaf tin (21cm / 8 inch)
- Kitchen scales
- Food processor with whisk attachment
Ingredients
Cake Ingredients
- 2 ripe bananas mashed
- 1 tbsp chia seeds
- 4 tbsp water
- 200 ml unsweetened plant-based milk I used oat milk but you can use soya, almond, hemp etc
- 1 tbsp apple cider vinegar
- 2 tbsp unrefined organic coconut oil, melted Plus a little extra to grease the tin
- 200 g wholemeal flour
- 100 g unrefined organic cane sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cardamon
- 1 pinch salt
Lemon glaze (optional)
- 1 lemon rind grated
- 1/2 lemon juice
- 3 tbsp (heaped) icing sugar
Instructions
- Preheat the oven to 180 degrees celsius
- Grease all sides of a loaf tin with melted coconut oil
- Make the chia egg by mixing the chia seeds with water, and leave to sit for 10 minutes
- Make the buttermilk by mixing the plant milk and vinegar, and leave to sit for 10 minutes
- Mash the bananas in a bowl, then mix in the chia egg and coconut oil (your oil should be melted but allowed to cool before mixing).
- In a clean mixing bowl, mix all the dry ingredients together
- Make a well in the dry ingredients bowl, pour the banana mixture in and combine well. If too dry, add in a dash of the buttermilk to help combine the dry and wet ingredients.
- Transfer to a food processor with a whisk attachment. As you mix on medium power, pour in the rest of the buttermilk slowly until the consistency is thick but still liquid enough to fall off a spatula or spoon.
- Use a spatula to scrape any mixture in from the sides, then continue to mix. You might not need to use all the buttermilk once you reach the desired consistency.
- Transfer the mixture into the greased loaf tin and bake in the oven for 30-40 mins.
- Remove from the oven, turn out of the tin, and allow to cool fully before glazing or serving.
Lemon Glaze
- Grate the lemon rind into a bowl and pour in the lemon juice.
- Mix in the icing sugar with a fork until it’s smooth.
- Leave to cool in the fridge for around 1 hour.
- Once the cake is cooled, drizzle the glaze over the top.