Easy-peasy banana bread that tastes the same as the non-vegan variety despite the butter, egg and milk all being substituted. Nothing better on a cold autumn morning! Enjoy!
Approximate cost to buy everything: $12
Will make: 1 large loaf of banana bread
Time taken: 45 minutes, 30 of which is oven time
The protein, iron and calcium I’m not getting from meat? Naaaaaaaaaah it’s banana bread 😂
2 cups self-raising flour (I used a combo of white and wholemeal)
3/4 cup brown sugar
45g vegetable shortening, melted
1 tbsp liquid vegetable oil, such as coconut oil
1 tbsp dairy-free yoghurt, mixed with 1 tsp cornflour and 1/2 tsp baking powder
2 overripe bananas, mashed
1 cup plant milk (I used soy)
Preheat oven to 180*C and line a medium-large bread tin (or several smaller ones, as pictured) with baking paper.
Combine all dry ingredients in a large bowl and mix together well. Create a well in the middle.
Combine all wet ingredients and mix together until very smooth.
Pour wet ingredients into dry ones, and fold together until a well-combined, smooth batter. Fill baking tin with batter until it’s 3/4 full.