This article is written by a student writer from the Her Campus at Helsinki chapter.
This recipe has been a hit during our last two bake sales, so we figured it’s about time to spill the beans! This banana bread works very well as a vegan baking recipe for beginners because the bananas bind the ingredients perfectly, so there’s not much room for error. Plus, it’s healthy, as using fruit gives the whole ensemble a very sweet flavor without need for much sugar at all.
Because I started baking this in the UK, measurements are in cups. A good rule of thumb is to use a Moomin mug, as it equals roughly one cup!
You will need:
- 2 ½ cups flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- About 3-4 medium-sized bananas (this totally depends on their size; sometimes 2 large ones is enough! The recipe works best when they are slightly brown or bruised)
- ¼ cup vegetable oil (e.g. sunflower)
- ½ cup sugar
- 1 cup plant based milk (I use soya or oat milk; coconut milk also works well!)
Steps:
- Preheat oven to 180º C and line a baking tray with baking paper. The baking tray I use is about 17x25cm.
- Mash bananas with a fork
- Mix bananas with plant-based milk, oil and sugar
- Mix all dry ingredients (flour, baking powder, baking soda, salt) in a large bowl
- Add wet ingredients (the banana mixture) to dry ingredients slowly, mixing well and making sure the flour does not create any lumps
- Add mixture to baking tray
- Bake for approx. 1h 10 min
The banana bread will be done when you can poke it in the center with e.g. a knife or fork, and it comes out clean.
Enjoy!