It’s lockdown again and you know what that means… time to bake some banana bread!
This time we have an alternative (still vegan) recipe for you with a couple of additions.
Last week I bought and tried the new Oatly vegan greek yoghurt. Unfortunately, I don’t eat too much yoghurt so needed a use for it – no food waste please!
Banana bread is one of my staple baking recipes. I adore banana bread, it’s easy to bake, doesn’t require fancy ingredients and can be adapted to be relatively healthy or quite unhealthy – depending how luxurious you feel!
This recipe is a great way to use up ripe bananas and excess Greek yoghurt (vegan or dairy).
You will need:
- 240g plain flour
- 90g caster sugar
- 50g brown sugar
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3 ripe bananas
- 70g of (vegan) Greek yoghurt
- 2 flax eggs (or 2 normal eggs if not vegan)
- 3 tablespoons of vegetable oil
- 2 teaspoons of vanilla extract
- Any other goodies you want to throw in – I used some dark choc chips and chopped hazelnuts
-Pre-heat the oven to 175 degrees
-Line or grease a loaf tin
-In a large bowl, stir together the dry ingredients of flour, sugar, baking soda and salt
-In another bowl, mash the 3 ripe bananas with a fork and then mix with the vanilla extract, oil, yoghurt and flax eggs (2 flax eggs can be made by mixing 2 tablespoons of flaxseed with 6 tablespoons of cold water and leaving to sit for 10 minutes)
-Slowly pour in the mix of dry ingredients and whisk until all mixed
-Add in any of your goodies
-Pour into the tin and bake for approximately 55 minutes (test with a skewer that comes out clean)
-Let cool slightly before taking out of the tin. Slice and enjoy
*Hint – spreading nut butter on a slice makes it even better
You have officially baked a very yummy banana bread and also saved 3 bananas and some Greek yoghurt going to waste – win, win.