Classic Vegan Banana Bread

A stash of over-ripe bananas can only mean one thing…banana bread! After years of testing a variety of banana bread recipes, I’ve finally found my favourite. This chocolate-speckled loaf is everything you could ever want in a banana bread.

Total Time: 1 hr + 20 mins | Makes 1 loaf (27 x 15 cm) | Vegan

Ingredients

• 1 tablespoon flax meal + 3 tablespoon water

• 1.5 cups ripe bananas, mashed (approx. 2.5 bananas)

• 1/3 cup sugar

• 3 tablespoons maple syrup

• 1 teaspoon vanilla extract

• 1/2 cup milk of choice

• 1 cup almond meal (or 50:50 almond and hazelnut meal)

• 2 cups wholemeal spelt flour

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 tablespoon baking powder

• 1 teaspoon bicarbonate soda

• 60g walnuts, roughly chopped

• 45g dark chocolate chips

Method

1. Preheat oven to 190°C and line a 27 x 15 cm loaf tin with baking paper.

2. In a small bowl, mix flax meal and water. Set aside to thicken.

3. Mash the bananas with a fork until smooth and transfer to a large bowl along with the coconut sugar, maple syrup, vanilla, milk and the thickened flax meal. Whisk until combined.

4. Add the almond meal, flour, salt, cinnamon, baking powder, bicarbonate soda and half the walnuts. Gently mix until combined.

5. Pour the batter into your prepared tin, top with remaining walnuts and chocolate. Bake for 45-55 minutes, or until a skewer comes out clean. (Feel free to place a layer of aluminium foil on top of the loaf for the final 20 minutes of the bake if the top begins to brown).

6. Once baked, remove from the oven and let cool for 10-15 minutes in the tin before transferring to a wire rack to cool.

Serve with a spread of nut butter, jam, or as is. Store in an air-tight container for up to 5 days.