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The best vegan banana bread

This vegan banana bread recipe is not only simple to make, it’s healthy, gluten free and packed with flavour. Is it the best? We think so.

The year 2020 taught us a few things, and one of them was the importance of a good banana bread. This version is refined sugar free, dairy free and vegan, which all sounds pretty good to us.

While the quantity of ripe banana in this bread is within FODMAP limits, it might not agree with some. If you don’t get along with ripe bananas, use just ripe or slightly under-ripe ones instead. Georgia Mc Dermott finds it can be helpful to roast these first to bring out their sweetness and flavour.

Preparation time: 25 minutes

Cooking time: 40-55 minutes

Serves: 8-10

Ingredients

  • 200g (1¼ cups) fine white rice flour
  • 60g (½ cup) tapioca flour
  • 2¼ tsp gluten-free baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 200g banana, ripe or just ripe, 50g extra to serve (optional)
  • 100g light brown sugar
  • 160ml (2/3 cup) FODMAP-friendly plant-based milk of choice
  • 80ml (⅓ cup) oil (I used vegetable and olive)
  • 1 tsp vinegar (white or apple cider)
  • 2 tsp vanilla bean paste
  • pinch of fine salt

Method

  1. Preheat oven to 180°C. Grease a 21.5 x 11.5 cm (base measurement) loaf pan.
  2. Place flours, baking powder and soda, cinnamon and nutmeg in a large bowl and whisk to combine.
  3. Mash the banana in a medium bowl, keeping some larger chunks for texture. Mix in dry ingredients.
  4. Mix wet ingredients into the dry ingredients until just combined. Stir in any additions here if using (see notes).
  5. Pour mixture into the pan, sitting it on a baking tray. Cook for 40 minutes, or until the top is golden and a skewer inserted into the centre comes out clean. If necessary, cover with foil and continue to cook for a further 10–15 minutes, or until cooked through.
  6. Set loaf aside to cool in pan for 5 minutes before transferring to a wire rack to cool completely. When cool, top loaf with thinly sliced banana coins or slices if desired.
  7. Slice and serve with vegan, FODMAP-friendly yoghurt if desired.

Notes: This banana bread will keep in an airtight container for 3–4 days. At stage 4, you can mix in several optional ingredients: chocolate, nuts or berries. Just make sure any additions are vegan, low FODMAP and gluten free if they need to be.

This is an extract from Intolerance-Friendly Kitchen by Georgia McDermott. Published by Penguin Random House Australia, RRP $34.99.

Published July 2022

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