- 4.5 ripe bananas (around 750 g)
- 1/2 cup organic brown sugar
- 1/4 cup coconut oil (or melted vegan butter)
- 1/4 cup plant milk
- 3 tbsp vanilla extract
- 2 cups organic all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp cocoa powder
- 1/2 tsp salt
1. Add 4 bananas to the bottom of a medium mixing bowl and the wet ingredients. Then mix well by using a stick blender, and blend until it forms a smooth paste.
2. Sift all the dry ingredients (flour, ground cinnamon, baking soda, cocoa powder, and salt) into a different mixing bowl.
3. Add the dry ingredients to the wet ingredients by using the folding technique, gently mix until all the dry ingredients are invisible then stop straight away. Do not over-mix! The batter will be slightly thick and a few lumps are OK.
4. Pour the batter in a 9 x 5 loaf pan lined with parchment paper, topped with banana slices from the remaining 1/2 banana, and bake at 350°F (175°C) for 45 minutes.
5. Take it out and cover it with foil then go back to the oven bake for another 15 minutes at the same temperature 350°F (175°C). Every oven’s temp is different, so use your best judgment. You can test for doneness using a toothpick, if it comes out clean, it’s ready.
Let the banana bread completely cool, slice, and enjoy!
Note: the better the quality of your vanilla, the better the flavor. In descending order of quality: real vanilla beans, vanilla bean paste, vanilla extract. I don’t recommend vanilla essence (imitated artificial flavoring).
I use all-purpose flour as I like a little bit denser texture. Whole wheat flour will also work well. For gluten-free substitutions, chickpea flour or gluten-free all-purpose flour both work out pretty well.
Unsweetened cocoa powder gives the banana bread a very light bitter taste.
Also by Shu-Chun: Green Beans & Potato In Garlic Sauce
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Photo: Shu-Chun Chuang