Baked Treats: The Vegan Banana Bread Recipe – An Italian Version

Healthy and easy to bake, the vegan banana bread is a great idea for dropping off those cookies from the box and making yourself your whole meal breakfast.

Table of Contents

The History of Banana Bread

The first Banana Bread recipe dates back to the 30s in the United States of America, right after the Great Depression (1929). Economically speaking, it was one of the most difficult periods for American people: going shopping was very expensive so several housewives, with their creativity and fantasy, invented a recipe for recycling overripe bananas.

Another version of the story is a little bit less romantic: during the 30s, still in America, baking powder has been invented, and consequently, to promote the product, many advertisements produced a large variety of cakes recipes: among them, the banana bread cult exploded until nowadays, which is one of the favorite cakes of American people, by gaining its day, the 23^rd of February.

Why vegan and why whole meal?

Vegan and wholemeal bakeries are usually even better than the regular ones and are equally delicious: they are healthier for our organism and they fulfill us more, especially for breakfast. The ingredients are few and simple. Recipes are easier and, quite often, it is not necessary to have many kitchen tools for just one cake.

The Recipe

Makes: 1 loaf (about 12 slices)

Preparation Time: 10 minutes, plus 35 minutes reading a good book

Cooking Time: 35 minutes

Storage: Store in an airtight container for up to 2 days, then refrigerate for up to 3 days or slice and freeze for up to 3 months.

Ingredients:

3 overripe bananas, mashed
150 ml soy/oat/almond/hazelnut/chestnut/rice milk (your ❤️)
60 gr coconut sugar
4 tsp flaxseeds (for an Omega-3 boost)
100 gr wholemeal flour
50 gr oats flour
50 gr white spelled flour
A pinch of salt
Cinnamon, as much as you like (optional)
16 gr baking powder
50 gr walnuts, chopped
Blueberries/Chocolate/Raisins

Method:

Preheat the oven to 180°C/350°F/gas 4 and cover with parchment paper a 26x12cm loaf tin.

*Mise en place : on the table, prepare all your ingredients to know if something is missing before you start baking

In a large bowl, mash the three bananas with a fork (alternatively, you can use a blender) until smooth. Add sugar, plant-based milk and, using a whisk, mix until well combined. Now, add the flours, salt, baking powder, flaxseeds, and cinnamon. Beat the mixture for 30 seconds until just combined, but be careful not to overmix, otherwise, the cake will not be fluffy. Last, but not least, add the extra ingredients: blueberries, walnuts, cranberries, chocolate chips, or whatever you would love to taste first in the morning.
Pour the mixture into the loaf tin and level the surface, using your spatula. For the topping, you can also add some nuts or some oat flakes. Bake for 35 minutes (or until a skewer inserted into the center comes out clean). Remove from the oven and leave to cool for another 30 minutes. Serve warm or at room temperature, plain or with a tablespoon of plant-based yogurt and fresh fruit, which I highly highly recommend to you.