Vegan Banana Bread Recipe.

I'm never sure whether to call this a bread or a cake, it seems to be too moist (FYI I hate this word but nothing else fit) to be a bread, but banana cake doesn't quite have the same ring to it as banana bread. Rambling aside, banana bread is one of my favourite things to eat and I'm constantly looking at different ways to change it up. I like to put a twist on it by adding a lemon drizzle which sounds like it would be weird with banana and chocolate but trust me it tastes incredible. You can obviously choose to opt out of the drizzle but I highly recommend giving it a try. This recipe is in cup measurements but you can convert them to anything else. here

Prep time: 10 minutes
Cooking time: 1 hour
Need:

• Grease proof paper
• Loaf tin
• Mixing bowl 

Ingredients for bread:

• 1 Cup of coconut sugar 
• 3 ripe bananas
• 1/2 cup coconut oil
• 1 tsp vanilla extract 
• 1/4 of almond milk
• 1 tsp of apple cider vinegar
• 2 cups of self raising flour
• 3/4 tsp baking soda
• pinch of salt

Optional Ingredients:

• Chocolate chunks/chips
• Nuts, walnuts work best.
• Dried fruit and seeds

Ingredients for drizzle:

• 1-2 lemons
• Icing sugar (amount can be however much you prefer for either a thicker or runnier drizzle)

Instructions:

1. Pre heat your oven to 180C/350F/Gas mark 4.
2. Grease your loaf tin with either a vegan butter or grease proof paper.
3. Roughly mash up your bananas and then combine them into a bowl with the sugar, coconut oil and vanilla. Make sure the ingredients are mixed together properly and gradually stir in the milk and vinegar.
4.  Once these are combined add in the flour, baking soda and salt and fold in until evenly mixed through. You don't want the mixture to be super smooth, as this can affect the texture of the bread when cooked.
5. Lastly fold in any of your optional extras, in my case I chose to add in chocolate chips and a few crushed walnuts.
6. Transfer the mixture into your lined loaf tin, sprinkle a small amount of sugar evenly over the top of the mixture and put into the oven for around 1 hour checking on it a few times while its cooking. Once the bread has risen and is golden brown take it out of the oven, check that it's cooked throughout by inserting a knife into the middle, if the knife comes out mostly clean then it's cooked and set it to one side to cool. 
7. Once cooled carefully remove from the tin and place on a plate.
8.  If you're planning on trying the twisted drizzle then squeeze the juice of 2 lemons into a bowl with icing sugar. I like to use more lemon juice than icing sugar as you want the drizzle to be thin and runny. Once you've got the right consistency, poke a few small holes into the top of the cake with a knife and drizzle your mixture over the top. Leave for around 15/20 minutes before eating so that there is time for the drizzle to soak into the bread. 

What are your favourite types of sweet bread to make? Let me know in the comments! - Anna x