Vegan banana (and custard) bread
Most of us like a bit of banana bread, but I thought I’d throw in some vegan custard, producing a vegan banana and custard loaf. Well I’m glad to report it worked, very, very well.
If you’re on a diet, take it easy, as my recipe contains around 1000 calories a (small) loaf! Packed with fibre though. So, it will make you feel full at least.
Talking about Fibre
I didn’t know until recently that half of the western population will have diverticular disease by the time they reach 50. You may never have symptoms but if you do it can be very painful. We should be eating 28g of fibre a day, but most of us consume half of that. Fibre protects us against many diseases including diabetes type 2 and cancer, so it’s worth taking stock of how much you consume.
Ways to help avoid this disease..
Increase fibre with these foods…
Eat wholemeal bread, not just brown and definitely not white
Swap your white pasta for wholemeal
Here’s a list of foods and their fibre content.
- Pistachios 2.8g per 28g
- 1 medium sweet potato baked in the skin 3.8g
- 1/2 cup of rolled oats 8g
- Avocado (medium): 5.2g each
- Peas – canned or frozen: 5.1g per 100g
- Hummus: 3g per 25g
- Lentils (red): 2.5g per 50g dry weight
- Brown rice: 0.9g fibre per 50g dry weight
Just a short list, but you can find out more about high fibre foods
This vegan banana loaf…
is so nice on it’s own, straight from the oven. If you manage to keep it for a day or 2 it’s good to serve with vegan butter or coconut cream but it’s yummy enough without too.
This recipe will give you 2 small loaves (approx. 6″ long) or 1 large.
Start by popping the oven on 200 degrees centigrade or gas mark 6 and grease the bread tin with a little olive oil.
Here’s what you’ll need…
- 75ml extra virgin olive oil
- 300g wholemeal bread flour
- 3 ripe bananas
- 200ml soya custard
- 100ml soya or almond milk
- 50g walnuts
- 50g flaked almonds
- 3 tsp baking powder
- A good pinch of sea salt flakes
For the top try a teaspoon of chia seeds and a teaspoon of sesame seeds (or seeds of your choice)
Begin by mashing the bananas in a large bowl. When nice and squashed add the custard and dairy free milk. Now add the flour, baking powder, salt and nuts and give it a real good stir.
The mix should be sticky not soggy, now pour it in to your tin (or tins). It’s that Simple!
Add your seeds to the top, spread evenly and place in the oven. If you’re baking one large loaf allow up to an hour the small loaves are just 30-35 minutes but check with a skewer, it should come out clean. If not give it another 5 or so minutes. Cool in the tin for 10 mins, then remove to a wire rack before scoffing it silly. 🙂
You actually won’t be able to resist this wonderful vegan banana (and custard) loaf.
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