May 14, 2012

Vegan Banana and Walnut Bread


Good old banana bread! I haven't made a loaf in ages, but Mother's Day called for a sweet treat and one can always count on banana bread to deliver just that. I love the fact that this particular loaf is not only dairy-free and egg-free (and thus, vegan), but reasonably low in sugar too. Bananas are naturally sweet so a few tablespoons of rice syrup is really all the added sweetness it needs.

This is a really quick and well-tested recipe. The result is a soft and moist loaf that is definitely sweet enough, but perfect for both breakfast table and afternoon tea. Feel free to swap almond milk to soy milk and use whole wheat flour instead of spelt flour. You can even add a touch of cardamom in the mix, if you wish. Macadamias or hazelnuts would be a great alternative to walnuts, too.

Vegan Banana and Walnut Bread
(recipe adapted from Caroline Marie Dupont)

260g spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon pure, ground vanilla
a tiny pinch of salt
5 bananas (500ml mashed)
50ml almond milk
6 tablespoons olive oil
4 tablespoons rice syrup
120g chopped walnuts

1. Preheat oven to 180C. Grease and lightly flour a medium size loaf pan.

2. Combine all dry ingredients in a bowl. 

3. Mash the bananas really well and in a large bowl, whisk them with almond milk, oil and rice syrup. 

4.  Add the dry ingredients to the banana mixture and mix lightly to combine. Finally fold in the chopped walnuts. 

5. Pour the batter into the tin and bake for 40-45 minutes or until a tester inserted in the middle of the loaf comes out clean. Leave to cool on a wire rack before cutting into slices. Serve fresh or toasted.

20 comments:

  1. Yum! Where do you like to get your rice malt syrup from?

    ReplyDelete
  2. looks & sounds delicious :)

    ReplyDelete
  3. I LOVE 'nana bread but I do not make it enough! Thanks for the reminder and inspiration Maria :)

    ReplyDelete
  4. it seems to be really tasty and i''m happy to have found your blog! Regards from Italy!

    ReplyDelete
    Replies
    1. And regards TO Italy from a Euro-Australian food blogger :) My Italian being just sufficient to read a menu in a trattoria, your blog is entirely in the Mother language, isn't it? Just had a look and it is so very attractive!

      Delete
  5. Drooling all over my computer here Maria!

    My prediction is that next year you will personally be joining the celebrations on Mother's day... :)

    Hugs from Sweden

    xx Charlotta

    ReplyDelete
  6. Have made and loved both banana and nut breads, so absolutely have to make this healthy version!

    ReplyDelete
  7. I always love your healthy version of treat! Lots of nuts and bananas and they already taste wonderful on their own! I've never tried with almond milk. I'm intrigued to add that next time. :-)

    ReplyDelete
  8. I have everything to make this but the spelt flour. I just made zucchini muffins so I can't wait to try this low sugar version of banana bread!

    ReplyDelete
  9. banana bread is the only thing I can have for breakfast during the working week. Is is bad that I slather on so much butter? LOL This rocks.

    ReplyDelete
  10. How serendipitous! I was planning on making banana muffins with the sad old bananas in my office fruit bowl tonight.

    Thank you!

    ReplyDelete
  11. You banana bread recipe sounds great. I can't wait to go back home and try it!

    ReplyDelete
  12. Im obsessed with banana bread at the moment. Looks delish :D

    ReplyDelete
  13. I used your recipe on Sunday. Beautiful moist banana cake.

    ReplyDelete
  14. This banana bread was absolutely delicious! Just wondering though if rice syrup is fructose free? I used the spiral foods organic rice syrup and the only ingredient listed is "organic rice syrup" and the nutritional panel for sugar is 30g/100g. I too have quit sugar and am hoping this product is ok to use in baking as a substitute for honey etc. Thanks Maria :)

    ReplyDelete
    Replies
    1. So glad to hear you liked it! That rice syrup is definitely ok to use, it is low glycemic compared to some other sweeteners (like agave). You can certainly use that instead of honey in baking!

      With Thanks,
      Maria

      Delete
  15. Herkullinen resepti! Tein siitä eilen postauksen omaan blogiini :) http://rosesandwellness.wordpress.com/2012/06/15/lohturuokaa/

    Kiitos paljon inspiroivasta blogista ja nauti viimeisistä päivistä Suomen kesässä! :)

    Jenna

    ReplyDelete
  16. Can i use oat flour instead of spelt? dont want to wait till market ;)

    ReplyDelete
    Replies
    1. I'm sure you can :-) I just don't know how oat flour will behave, but worth giving a go at least. Good luck!

      Delete