If you follow Manu’s Menu more or less regularly, you may know that I have recently found out that I am lactose intolerant. Don’t worry, I will still be publishing “normal” recipes, but I will also start experimenting with dairy-free (or lactose-free) recipes. This Vegan Wholemeal Banana Bread is one of the first attempts at such recipes. I have made it many times already and every time, it is always a success! What I love the most, besides its delicious taste, is the fact that just one slice at breakfast, keeps me going till lunchtime! So, I end up eating less – no snacking required! This bread is dairy-free, vegan, and low-fat! Try it and let me know how you like it.
On a completely different note, I am thrilled to introduce you to Manu’s Menu Discussion Group on Facebook! This group does NOT substitute our Facebook Page, it simply gives us an EXTRA way to stay in touch and communicate. With Facebook introducing more restrictive rules on what shows up in your feed, joining the group will ensure better interactions with me and other fans and that you keep seeing our content. It is a place for all fans of Manu’s Menu to discuss the blog and Italian cooking in general! You are welcome to post suggestions for future posts, cooking tips, questions… anything. Have you made one of our recipes and you’d like to share a photo of it? Our Facebook Group is the right place! To join Manu’s Menu Discussion Group on Facebook click here.
Vegan Wholemeal Banana Bread
Ingredients
- 190 gms – 1 ½ cups wholemeal flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch salt optional
- 4 to 5 ripe bananas mashed
- 100 gms – ½ cup sugar
- ½ tsp vanilla extract
- 150 ml – 2/3 cup vegetable oil
- ¼ cup walnuts chopped
- More walnuts to garnish
Instructions
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Grease with oil and dust a 18 cm – 7 inch loaf pan. And keep it aside.
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Sieve the wholemeal flour, salt, baking powder and baking soda in a big mixing bowl. Keep it aside.
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In another big bowl, put the mashed bananas, add sugar and vanilla extract. Mix them well. Add the vegetable oil and mix it.
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Fold the dry flour mixture and chopped walnuts into the mashed banana mixture and mix well.
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Pour the batter into the greased loaf pan. Sprinkle some chopped walnuts on top.
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Bake it in a pre-heated oven at 175°C – 350°F for 35 to 40 minutes or until a toothpick inserted in the bread comes out clean.
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Let it cool down for 15 to 20 minutes on to the countertop, the remove it from the pan.
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Let it cool down completely, then slice and enjoy!
Hello! This looks delish, I can’t wait to try! I’m wondering, about how many cups of mashed banana did your 4-5 bananas yield?
Thank you!
Can i just use all purpose flour? Will it still turn out well?
Hi Terry
I haven’t tried it, but I think it should work. 🙂
Step 2 calls for salt yet salt is not mentioned in the ingredients, is it needed?
Oh! Thank you for letting me know! I don’t always put salt (it’s just a pinch), so I forgot to add it in the ingredient list. Sorry!! I have fixed the recipe now. You can use it if you like, but it does not change the taste that much. Cheers, Manu
Thank you so much for sharing this delicious recipe I tried it for the first time and it turned out really really good – especially as I’m a non-baker !
I actually did them as muffins. This was such a quick and easy recipe – have already got requests for baking some for family !!
Is baking time 30 minutes, 40 minutes or 45 minutes, and what teperature? Is temerature correct? 175 deg C seem not to be hot enough.
I baked the cake according to the recipe and unfrotunatley it turned out flat as a slab of brownies – not really a loaf of bread. The bread is however very delicious without salt, relatively soft but heavy and “wet”. What am I doing wrong?
Hi Tomasz! Sorry about the typo in the recipe and THANK YOU so much for letting me know. I fixed it. The cooking time is 40 minutes. However, always insert a toothpick into the loaf to make sure it is cooked through as different ovens do work differently.
I am not sure why your loaf turned out flat! Undercooking it would not do that… The temperature is 175C. Have you sieved the flour with both the baking powder and baking soda? By doing that, it shouldn’t have a problem to rise.
Is the size of the pan about right?