Vegan Spelt Banana Bread Food

VEGAN SPELT BANANA BREAD

Steps:

• Heat oven to 350°F.
• Oil a loaf pan.
• In a bowl, mash bananas and mix in the maple syrup, canola oil, and vanilla.
• In a separate bowl sift the dry ingredients together, adding the nuts last.
• Blend the wet and dry mixtures and pour into the loaf pan.
• Bake for 42 minutes.

HEALTHY BANANA BREAD

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
• In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
• Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
• Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

SPELT-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8 1/2x4 1/2-inch loaf pan with cooking spray and set aside.
• Combine spelt flour, cinnamon, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
• Beat eggs in a large bowl until light yellow in color. Stir in sour cream, applesauce, maple syrup, and vanilla extract. Mash 2 bananas and add to the egg mixture. Dice remaining bananas and add to the bowl. Stir in 1 cup pecans. Pour flour mixture into the bowl with the egg-banana mixture and and stir just until flour is incorporated; do not over mix.
• Pour batter into the prepared loaf pan and sprinkle 2 tablespoons pecans on top.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes.
• Place pan on a rack to cool, about 10 minutes. Turn loaf out onto the rack to cool completely.

SPELT BANANA BREAD

Steps:

• Preheat the oven to 180C/160C fan/Gas 4. Grease a 13 x 23-cm/ 9 x 5 inch bread tin. (I used my largest loaf tin).
• Pour the mashed bananas into a big mixing bowl. Mix in the butter, sugar, egg and vanilla extract.
• Add the bicarbonate of soda and salt and mix in the flour last. Pour into the prepared tin.
• Bake for 1 hour, remove and cool, then serve in slices with a little butter.

VEGAN BANANA BREAD (HEALTHY + EASY)

Steps:

• Preheat oven to 350 degrees F. Grease your loaf pan.
• In a medium sized mixing bowl, mash 3 - 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don't overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you're more inclined to need it).
• Pour batter into a greased loaf pan. Bake for about 50 min - 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
• Original method: In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you're more inclined to need it).
• Pour batter into a greased loaf pan. Bake for about 50 min - 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.
• Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.

SPELT BANANA BREAD

Steps:

• Coat an 8" inch loaf pan with nonstick cooking spray and set aside. Mash bananas and set aside. In a medium bowl combine all-purpose flour, wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• In a large bowl coming egg whites, banana, sugar, and oil. Once mixed well, add flour mixture all at one time to banana mixture. Stir until moistened. The batter should be lumpy. Spoon mixture into pan.
• Bake at 350 degrees for 45 to 50 minutes. Test doneness by inserting a wooden toothpick near the center of the bread.
• Cool in pan for 10 minutes. Remove from pan and cool completely on the wire rack.

BANANA BREAD - LIGHTENED UP - SPELT & VEGAN

Steps:

• Preheat oven to 375 degrees F. In a small bowl mash up the bananas and then mix in the lemon juice, oil, applesauce, sugar and dates.
• In a larger bowl stir together the flour, oat bran, sea salt, baking powder and baking soda.
• Add the wet mixture to the dry and mix gently until "just" mixed.
• Spoon into a lightly oiled loaf pan and bake for 40-50 minutes (do the toothpick test to be sure).

PECAN MAPLE BANANA BREAD

Steps:

• Pre heat oven to 190°C (170°C fan forced).
• Line a loaf pan (22cm X 11cm X 7cm) with baking paper.
• Add oil, maple syrup and eggs to the bowl of an electric mixer and process until pale and fluffy. Alternatively, you can whisk using a balloon whisk until pale and creamy.
• Add mashed bananas, salt, cinnamon and vanilla extract. Mix well by hand using a wooden/silicone spoon.
• Add flour to the bowl of wet ingredients. Mix bicarbonate of soda with yoghurt in a little bowl. Add to the flour in the big bowl. Mix gently with a wooden spoon until just combined. Add toasted pecans reserving a few for the top. Fold them gently into the batter until just combined.
• Spoon the batter into the prepared pan. Smooth the top with a wooden spoon. Scatter the remaining pecans over the batter. Sprinkle with extra ground cinnamon.
• Bake in the pre-heated oven for 45-50 minutes until golden, risen well and cooked through the middle when tested with a skewer. Remove from oven and let the loaf cool in the pan for 5-10 minutes before carefully dislodging it and turning it onto a wire rack to cool completely.
• Slice and enjoy. Bread will keep fresh in the fridge for up to a week. Sliced banana bread can also be frozen in individual freezer-safe bags for up to 3 months. To reheat, toast a couple of times from frozen or air fry for a few minutes at 180°C. Alternatively, thaw for an hour on your kitchen bench at room temperature before toasting.

VEGAN BANANA BREAD

Steps:

• Preheat oven at 350 degrees F.
• Mash the banana and the applesauce together.
• Add oil, vanilla and sugar. Mix well.
• Sift flour, salt and soda together and add to banana mixture with walnuts or chocolate chips, if using.
• Put into loaf pan and bake for about 45 minutes or until toothpick comes out clean.
• Cool 10 minutes in pan, then remove to rack to cool completely before cutting.