Plant-based banana bread recipe

plant-based banana bread recipe vegan retreat

By popular request, this month we are sharing our plant-based banana bread recipe. We serve banana bread as an extra breakfast option, once a week, on our seasonal menu and it is usually a hit!

This is a great recipe to use up any over-ripe bananas you might have. We recommend that you make the bread the night before you wish to eat it, so it is a quick and easy breakfast. However, it is delicious to serve fresh from the oven too and smells amazing!

We add the bran into the recipe for additional fibre – it also helps with the texture. However, bran does contain gluten, so to make this dish gluten-free, you can omit the bran and add an extra 2 tablespoons of gluten-free flour instead.

TIP: When the bananas in your fruit bowl become over-ripe, we recommend that you freeze them for use in this recipe another time. Simply peel the banana, cut it up into chunks, pop the chunks into a freezer bag (or box) and into the freezer. For use, defrost for an hour.

TIP: This bread can be frozen to enjoy another day. It defrosts well, so you can make a larger batch, slice it into smaller portions, freeze it and enjoy it another breakfast. (Make sure you are using fresh bananas when you make this recipe if you are planning to freeze the bread, best not to use bananas that have been frozen once already). Slicing the bread and freezing small portions makes it easier to defrost only a few slices that you want to eat.

Enjoy this banana bread recipe on its own or serve with fruit and dairy-free yoghurt.

Plant-based banana bread recipe

Serves: 8

Allergens: TREENUTS, GLUTEN

Ingredients

4 bananas, over-ripe
6 tbsp of sunflower oil
3 tbsp of date syrup (or rice syrup, or other liquid sweetener)
2 tbsp lemon juice
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
4 tbsp of ground almonds
4 tbsp of gluten-free flour, or rice flour
2 tbsp of bran
1 tsp gluten-free baking powder
10 pitted prunes, chopped
10 dried raisins, chopped
Small handful toasted walnuts, roughly chopped (you want to be able to see them in the bread)

Method

Preheat the oven to 160°C/gas mark 3. Line a 2-pound loaf tin with baking paper

Put the ripe bananas in a large mixing bowl. Mash with a fork.

Stir in the oil, date syrup and lemon juice. Add the cinnamon, nutmeg, ground ginger, ground almonds, flour, bran and baking powder. Make sure the ingredients are well and truly mixed.

Add the prunes, raisins and walnuts. Stir well, so they spread evenly through the mixture.  

Pour or spoon the mixture into the lined tin and bake in the oven for 45 minutes to 1 hour. Check that a skewer inserted into the middle comes out clean.

Allow to cool for 10 minutes, then remove the banana-bread from the loaf tin and place on a wire rack to cool completely.

Cut into slices before serving.

Plant-based food at La Crisalida health retreats 

Our banana bread recipe forms part of a nutritious plant-based breakfast that we serve at the retreat. Plant-based means we serve lots of fruit, vegetables, wholegrains, beans, pulses and legumes, plus nuts and seeds. Our talented chefs cook each meal with love and care. Read more about plant-based food served at La Crisalida Retreats here.    

I hope you enjoy this delicious recipe.

About the author

Lisa
Lisa
Lisa is one of the founders of La Crisalida Retreats. She is an Epidemiologist, therapeutic hatha and yin yoga teacher and also teaches mindfulness meditation. Lisa has studied NLP and hypnosis, as well as nutrition (she designs the menus).