Vegan Banana & Sultana Bread

Name me a loaf more comforting than a homemade banana bread. Made popular during last years lockdown 1.0, banana bread was being made in every other kitchen all over the world and as an old favourite of mine, I wanted to improve my old recipe. I made this recipe vegan-friendly and added my favourite dried fruit sultanas to the mix with my favourite spice cinnamon to create my dream team of a banana bread. As well as making this recipe dairy free, I wanted to reduce the sugar content. This recipe only has 50g of castor sugar and the rest of the sugars are natural sugars from the ripe bananas and sultanas if using. Now, I’m not saying this banana bread is healthy but it is a healthier option than other sweet bakes. Enjoyed in moderation, this banana bread is perfect for an afternoon treat or even a slice with your morning coffee.

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Vegan Banana & Sultana Bread

An easy to make banana bread loaf with the tasty natural sugars of sultanas and less sugar

Course Dessert, Snack

Cuisine European

Keyword Banana bread, Easy Baking, Less Sugar, Low Sugar, Vegan Banana Bread

Prep Time 10 minutes

Cook Time 45 minutes

Author Pinar

Ingredients

• 250 g Plain Flour
• 1 tsp Baking Powder
• 1/2 tsp Bicarbonate of Soda
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Sea Salt
• 50 g Caster Sugar
• 45 ml Unsweetened Almond Milk
• 75 ml Coconut Oil
• 3 Medium/Small Ripe Bananas Extra if you want to add some to decorate the top before baking
• 100 g Sultanas
• 1/2 tsp Vanilla Extract

Instructions

1.  Grease and line a bread tin with parchment paper

2. Preheat fan oven to 170 degrees

3. In a bowl sieve flour, baking powder, bicarbonate soda, cinnamon and salt together in a mixing bowl and set aside

4. In another mixing bowl mashed the ripe bananasand add in the sugar, oil, vanilla extract and almond milk and whisk togetherto create a smooth consistency

5. Slowly fold in the dry mixture until combined well

6. Add in the sultanas and mix evenly

7. Pour into the bread tin and bake in the middle of the oven for around 45 minutes until the middle is cooked and the bread is a lovely golden brown (use a skewer to cut the centre come out clean)

8.  Let the loaf cool in tin, then use the parchment paper to carefully transfer it onto a wire rack

9. Store in an airtight container for up to 3 days

This recipe is so easy to make and is also an all-round family favourite. So, if you have some bananas ripening in your fruit bowl and love to bake banana bread and want to spice it up a bit then do give this recipe a go. Get the kids involved in the process or take the time for mindful baking if you need to have a break from your daily routine.

If you give this recipe a go, let me know what you think on my Instagram @pinarcooks, I love to see how your banana bread turns out.

Love & Light,

Pinar x