Mega Banana Bread Recipe

cake and knits

Adapted from the banana muffin top recipe in 500 Vegan Recipes, this super-moist quick bread is jam-packed with goodies and perfect for breakfast or an afternoon treat.

Large Bowl
2 Cups rolled oats
2.5 Cups shredded coconut
0.5 Cups almond meal
3 Cups wholemeal flour
2 tsp baking powder
1 tsp bicarb soda
pinch salt
pinch cinnamon
0.5 Cups dried dates, roughly chopped

Medium Bowl
0.75 Cups canola oil
0.5 Cups sugar
0.25 Cups blackstrap mollasses
1 Cup soy milk
1 Tblspn vanilla
6 very ripe bananas, mashed

Method
Preheat oven to 180 Celsius/ 350 Fahrenheit.
Line 3-4 loaf tins with baking paper.
Mix Large Bowl ingredients together. Make a well in centre.
Mix Medium Bowl ingredients together.
Stir wet ingredients into dry; fold gently to combine.
Pour mixture into lined tins and bake for 50-60 minutes or until cooked in centre and coming away from sides of tin.
Allow to cool on wire rack.

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4 thoughts on “Mega Banana Bread Recipe

  1. Mmmm! Looks really yummy. Wee One eats bananas at an epic rate here so I never have any really ripe ones to make into bread anymore. Maybe it will be a phase and when he stops liking them so much we will have banana bread again. Enjoy yours and thanks for sharing the recipe!

  2. Whoa, that sounds yummy. What is whole meal? Ok, just looked it up. I’m always on the look out for gluten-free recipes, so I may be able to sub for that.

  3. Thanks for this awesome recipe. I made some last night and everyone agreed it turned out fantastic. I would change one thing: the bowl sizes should be listed as large and gigantic. I had to pull out my big chip/popcorn serving bowl to hold all the dough. The recipe made enough dough to fill two 9 x 5 inch pans which makes this a doubly great recipe because you get a loaf to keep and loaf to give to a friend.

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