Vegan Banana, Carrot and Raisin Bread

You cannot beat a super moist and flavoursome banana bread. This recipe is definitely up there with the best of them, it is vegan and can be made nut free too.

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I’ve got into making this banana bread recently since my eldest started school. It ticks all the boxes in terms of an afterschool snack – filling, healthy, tasty, portable and allergy friendly. Great for mums too with their afternoon cuppa!

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Made with spelt flour and autumn spices; cinnamon and ginger, it’s really warming and has a very subtle zing in amongst the sweetness of the banana, date syrup and raisins.

It’s very easy to make too, no need for a fancy mixer, just a mixing bowl and wooden spoon. Then the steps are simple – a bowl with dry ingredients – a bowl with wet ingredients – mix everything together – pour into loaf tin – bake!

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One more thing – in an ideal world use bananas covered in brown spots… but yellow ones will do if that’s all you have in… don’t use green, you’d lose that gorgeous banana taste!

Enjoy x

Vegan Banana, Carrot and Raisin Bread

  • Servings: 16
  • Difficulty: easy
  • Print

Ingredients

  • 1.5 cups spelt flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 cup desiccated coconut
  • 1 large banana mushed and 1 banana sliced lengthways for decoration
  • 1/4 cup coconut oil melted
  • 1/2 cup date syrup
  • 2 tsp vanilla extract
  • 1/2 cup non-dairy milk
  • 1/2 cup raisins
  • 1 large carrot grated

Method

  1. Preheat oven to 170oC / 350oF and oil a loaf tin (I use coconut oil).
  2. In a large bowl combine the dry ingredients (flour through to desiccated coconut).
  3. In a separate mixing bowl mix together all the wet ingredients (mushed banana through to non-dairy milk).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the grated carrot and raisins.
  6. Pour the batter into a loaf tin and place the two banana slices on top. Bake in the oven for 45 – 50 minutes.
  7. Allow the loaf tin to cool slightly before transferring to a bread board and slicing. Banana bread doesn’t last more than a few days so freeze half the loaf for the following week if desired.

 

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