Baking

Vegan banana bread

Name: Vegan banana bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1 loaf
Ingredients: 450g mashed banana (about 5-6 bananas), plus 2 extra sliced bananas; 1/4 cup (60ml) maple syrup; 1/4 cup (60ml) extra virgin olive oil or macadamia oil; 1 tsp ground cinnamon; 2 tsp baking powder; 2 cups (180g) desiccated coconut; 1 3/4 cup (175g) almond meal; 1/3 cup (25g) shredded coconut

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1 loaf

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by delicious. team

delicious. team

May 01, 2017

A tropical take on the classic banana bread, this vegan version uses desiccated coconut and almond meal to create a lusciously sweet and nutty flavour. It’s also gluten free and egg free, making it perfect for anyone with a food allergy or intolerance. This recipe is an extract from Teresa Cutter's new cookbook, Healthy Baking - Cakes, Cookies + Raw ($69.95), available now.

450g mashed banana (about 5-6 bananas), plus 2 extra sliced bananas
1/4 cup (60ml) maple syrup
1/4 cup (60ml) extra virgin olive oil or macadamia oil
1 tsp ground cinnamon
2 tsp baking powder
2 cups (180g) desiccated coconut
1 3/4 cup (175g) almond meal
1/3 cup (25g) shredded coconut

Method

1.

Preheat oven to 180°C. Grease the base and sides of a 1.5L-capacity loaf pan and line with baking paper.
2.

Combine mashed banana, maple syrup, oil, cinnamon and baking powder in a bowl. Add the desiccated coconut and almond meal, and combine well. Spoon into prepared pan and top with sliced banana and shredded coconut.
3.

Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool completely in pan before serving.