Rich and fudgy vegan banana bread. I hope you enjoy it! If you have any tips or variations let me know!
Preheat oven to 400 degrees F (200 degrees C). Grease an 8x4-inch loaf pan with cooking spray.
Mix flour, brown sugar, and cinnamon together in a large bowl.
Mash bananas to the consistency of oatmeal. Mix in coconut oil, coffee, and vanilla extract. Pour over flour mixture; stir together with a wooden spoon. Pour batter into the greased pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool for 20 minutes before slicing.
Per Serving: 415 calories; protein 3.3g; carbohydrates 62g; fat 18.7g; sodium 9.1mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.