Vegan spelt banana bread loaf

A deliciously indulgent loaf cake that everyone can eat

  • place PRE 10 minutes
  • place COOK 40 minutes
  • place SERVES 6 - 8
  • printicon
My good Israeli friend Einav turned vegan and mentioned that she had changed my recipe for  a pear and chocolate loaf into vegan banana bread. I was wary when she mentioned the recipe, but I must admit that it’s delicious. I tweaked it slightly and all the people I made it for could not believe had no eggs in it. The key is to whisk it thoroughly.  Spelt flour gives it a nutty flavour but you could use regular flour instead if you prefer.
  • Preheat the oven to 180C fan.
  • Mash the peeled bananas with a fork, add the oil and mix well with an electric mixer or hand whisk until smooth. Add the sugar and whisk again for about a minute.
  • Sieve in the spelt flour and baking powder. Gently fold them together, making sure there are no lumps. Add a pinch of salt and stir again.
  • Fold in most of the chopped chocolate keeping a handful aside.
  • Transfer the mixture into a lined loaf tin. Scatter the remaining chocolate over the top.
  • Bake for about 40 minutes until a cocktail stick comes out dry. If still wet bake for longer.
  • Cool on a wire rack and either serve warm or at room temperature. 

300g ripe bananas (approx. 3)

180ml light olive oil

180g demerara sugar

180g spelt flour

1tbsp baking powder

70g dark chocolate, chopped

Pinch of salt

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