banana

Vegan Banana Waffles

June 18, 2020 by hannahhossack Leave a Comment

Vegan banana waffles – these super fluffy vegan waffles are crispy on the outside and light and soft on the inside, you would never be able to tell that they are eggless and dairy-free! The ultimate vegan breakfast.

These vegan banana waffles are a great way of using up an overripe banana and they make an amazing indulgent breakfast or brunch.

They are crispy on the outside and super light and fluffy on the inside, with a mild banana flavour and a hint of warming spice. They are also really quick and easy to make which is always a bonus!

I love them served with sliced banana, chopped pecans and plenty of maple syrup, but they would also be incredible with chocolate sauce! (And maybe some vanilla ice cream too if you want to get really indulgent!).

And if you want to make plain vegan waffles with no banana then my fluffy vegan waffles recipe has got you covered!

How To Make Vegan Banana Waffles:

(For ingredients and full instructions see the recipe card below)

Mash the banana really well in a large bowl, try and get it as smooth as possible so that you don’t end up with lumpy waffles.

Whisk in the oil, non-dairy milk, light brown soft sugar, vanilla extract and vinegar until well combined.

Sift in the plain flour, cornflour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Whisk with a balloon whisk until just combined, do not over-beat the batter as that can make the waffles tough.

Set the batter aside to rest while you heat up your waffle iron.

Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine).

Cook until golden brown and steam stops coming out of the waffle maker. The time they take to cook will vary depending on your machine so just keep an eye on them.

Repeat with the rest of the batter, oiling the waffle iron in between each batch. To keep the cooked waffles crisp, lay them in a single layer on a baking sheet in a low oven.

Serve with your choice of toppings.

Top Tips For The Best Vegan Banana Waffles:

The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!

The cornflour also contributes to the light, crispy texture; but you can swap it for more plain flour if you don’t have any.

Use a really ripe banana for the best results – the more brown spots the better!

Don’t overbeat the batter as that can lead to tough waffles.

Waffles are prone to sticking so make sure you oil your waffle maker well; you need to re-oil it in between cooking each batch of waffles. As all models vary, do follow the manufacturers instructions for cooking the waffles.

When the waffles are cooking, don’t open the waffle maker until they are ready!

The best way to tell when they are done is when steam stops coming out of the waffle iron; if you have one of those waffle irons that have a beep or a light when they think the waffles are done don’t listen to it, just wait until it stops steaming.

When you open the waffle maker do it slowly to allow them time to release.

To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them. Don’t stack them as that will make them lose their crispiness.

Can I Freeze Them?:

Yes! These waffles are best served immediately but they also keep well in the fridge for a couple of days or in the freezer for a few months provided they are well wrapped.

Just warm them through in a toaster or under the grill straight from the fridge or freezer before serving.

More Vegan Breakfast Recipes:

Fluffy vegan waffles

Fluffy vegan vanilla pancakes

Vegan chocolate pancakes with chocolate sauce

Vegan crepes

Basic vegan granola

PB&J porridge

Vegan banana pancakes

Vegan pumpkin pancakes

Pumpkin spice granola

Banana porridge with blueberry compote

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Banana Waffles

Course Breakfast

Cuisine American

Keyword waffles

Prep Time 10 minutes

Cook Time 10 minutes

Servings 6 waffles

Author Domestic Gothess

Ingredients

1 medium very ripe banana (about 110g peeled weight)
60 ml (¼ cup) neutral oil (sunflower/vegetable/canola/mild olive/coconut)
300 ml (1 ¼ cups) non-dairy milk (I use soy or oat)
2 tsp vanilla extract
1 tsp cider or white wine vinegar
230 g (1 + ¾ cups + 2 Tbsp) plain (all-purpose) flour
20 g (2 Tbsp) cornflour (cornstarch)
2 Tbsp sugar (I use light brown soft)
1 Tbsp baking powder
¼ tsp bicarbonate of soda (baking soda)
1 ½ tsp cinnamon
¼ tsp nutmeg
½ tsp salt

Instructions

Mash the banana really well in a large bowl, try and get it as smooth as possible.
Whisk in the oil, milk, sugar, vanilla and vinegar until well combined.
Sift in the flour, cornflour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Whisk with a balloon whisk until just combined, do not over-beat the batter.
Set the batter aside to rest while you heat up your waffle iron.
Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown and steam stops coming out of the waffle maker. The time they take to cook will vary depending on your machine so just keep an eye on them.
Repeat with the rest of the batter, oiling the waffle iron in between each batch. To keep the cooked waffles crisp, lay them in a single layer on a baking sheet in a low oven.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!
The cornflour also contributes to the light, crispy texture; but you can swap it for more plain flour if you don’t have any.
Use a really ripe banana for the best results – the more brown spots the better!
Waffles are prone to sticking so make sure you oil your waffle maker well; you need to re-oil it in between cooking each batch of waffles. As all models vary, do follow the manufacturers instructions for cooking the waffles.
When the waffles are cooking, don’t open the waffle maker until they are ready!
The best way to tell when they are done is when steam stops coming out of the waffle iron; if you have one of those waffle irons that have a beep or a light when they think the waffles are done don’t listen to it, just wait until it stops steaming.
When you open the waffle maker do it slowly to allow them time to release.
To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them. Don’t stack them as that will make them lose their crispiness.

Vegan Banana Blondies

June 10, 2020 by hannahhossack Leave a Comment

Vegan banana blondies – these amazing vegan blondies are rich, chewy, fudgy and flavourful. Filled with nuts and chocolate chips they make a wonderful snack; or try them warm with ice cream! Eggless and dairy-free.

I seem to have had a constant supply of brown bananas recently. Once they have got even the slightest hint of a brown spot I don’t like to eat them as they are, but I do love banana baked goods!

As amazing as banana bread is, it is nice to have other options to use up those bananas that are past their best. (See below, just above the recipe card for more ideas for using up brown bananas).

These vegan banana blondies are rich and flavourful, with a fudgy, chewy texture; as the best blondies should be. I added chopped nuts and dark chocolate chips which work wonderfully with the sweet banana flavour.

They make a delicious, easy to grab snack, or they are amazing warmed through for a couple of seconds in the microwave and served with ice cream.

Here’s What You’ll Need:

Vegan block butter/margarine: Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content.

I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. I haven’t tested these vegan banana blondies with coconut oil.

Light brown soft sugar: Brown sugar is essential in blondies for that lovely caramel flavour and colour; don’t swap it for more white sugar, they won’t be as good.

Caster or granulated sugar: I like these blondies best with a blend of brown and white sugars. I like golden caster sugar but white is fine too. You can also swap it for more brown sugar.

Banana: To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine). The amount used equates to about one large banana and the more ripe and brown it is the better!

Vanilla extract: Essential in blondies I think. Be sure to use extract rather than essence for the best flavour. Or vanilla bean paste would be even better!

Plain flour: Just regular plain/all-purpose flour is best, though cake flour should also work.

Cornflour (cornstarch): A bit of cornflour helps to bind in place of egg and gives the blondies a nice texture. You can swap it for more plain flour if you don’t have any but if you’ve got it then definitely use it.

Baking powder: Blondies (like brownies) often don’t contain a raising agent, but the eggs do usually give a bit of lift. Seeing as we aren’t using those, a bit of baking powder does the trick instead.

Salt: always a necessity in baked goods I feel.

Chopped nuts: I use pecans but walnuts, hazelnuts or almonds would all be good. Or omit them if you prefer.

Chocolate chips: I actually use chopped dark chocolate but either is good; or you can use vegan white chocolate for a more classic blondie flavour. Or just omit the chocolate altogether.

How To Make Vegan Banana Blondies:

(For ingredients and full instructions see the recipe card below)

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 20cm / 8in square cake tin and line with baking parchment.

Place the butter and sugars in a pan over a low heat and stir constantly until melted and smooth. Remove from the heat and allow to cool until lukewarm.

Stir in the mashed banana and vanilla extract.

Sift together the flour, cornflour, baking powder and salt then stir them into the banana mixture until no dry lumps remain but be careful not to over-mix the batter as that can make the blondies tough.

Fold through most of the the nuts and chocolate (if using), reserving a handful of each to scatter over the top.

Transfer the batter to the prepared tin and spread it level. Scatter over the reserved nuts and chocolate.

Bake for 28-35 minutes until set and a skewer inserted into the centre comes out with moist crumbs but no wet batter.

Leave the blondies to cool completely in the tin before turning them out and cutting into squares.

Top Tips:

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work.

To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine).

You can omit the chocolate chips and nuts for plain banana blondies.

Don’t be tempted to reduce the sugar as that will affect the texture.

The brown sugar is essential for the right flavour and texture.

It is important not to over-bake blondies. They are ready when a skewer inserted into the centre comes out with moist crumbs, but no wet batter on it.

To get neat squares you need to let the blondies cool completely before slicing them.

How To Store Vegan Banana Blondies:

These vegan banana blondies will keep in an airtight container at room temperature for about 4 days.

They can also be frozen – either in a freezerproof container or a ziplock bag. Store for up to three months and allow to defrost at room temperature.

More Vegan Banana Recipes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Vegan Banana Blondies

Vegan banana blondies - these amazing vegan blondies are rich, chewy, fudgy and flavourful. Filled with nuts and chocolate chips they make a wonderful snack; or try them warm with ice cream! Eggless and dairy-free.

Course Dessert, Snack

Cuisine American

Keyword blondies

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 16 people

Author Domestic Gothess

Ingredients

160 g (⅔ cup) vegan block butter/margarine (I use Naturli Vegan Block or Stork block)
200 g (1 cup + 1 Tbsp) light brown soft sugar
100 g (½ cup) caster or granulated sugar
130 g (½ cup + 2 tsp) mashed very ripe banana (about 1 large)
2 tsp vanilla extract
250 g (2 cups) plain (all-purpose) flour
10 g (1 Tbsp) cornflour (cornstarch)
1 tsp baking powder
½ tsp salt
80 g (2 ¾ oz) chocolate chips or chopped dark chocolate (optional)
80 g (2 ¾ oz) chopped nuts (I used pecans) (optional)

Instructions

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 20cm / 8in square cake tin and line with baking parchment.
Place the butter and sugars in a pan over a low heat and stir constantly until melted and smooth. Remove from the heat and allow to cool until lukewarm.
Stir in the mashed banana and vanilla extract.
Sift together the flour, cornflour, baking powder and salt then stir them into the banana mixture until no dry lumps remain but be careful not to over-mix the batter.
Fold through most of the the nuts and chocolate (if using), reserving a handful of each to scatter over the top.
Transfer the batter to the prepared tin and spread it level. Scatter over the reserved nuts and chocolate.
Bake for 28-35 minutes until set and a skewer inserted into the centre comes out with moist crumbs but no wet batter.
Leave the blondies to cool completely in the tin before turning them out and cutting into squares.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work.
To ensure that you get the right texture you should weigh out your banana. Using more or less than stated in the recipe will affect the texture of the blondies. (A couple of grams either side is fine).
You can omit the chocolate chips and nuts for plain banana blondies.
Don’t be tempted to reduce the sugar as that will affect the texture.
The brown sugar is essential for the right flavour and texture.

Vegan Banana Scones

May 23, 2020 by hannahhossack 2 Comments

Vegan banana scones – these easy vegan scones with banana and chocolate chips are a great alternative to banana bread to use up brown bananas. They are moist, fluffy, just sweet enough and make a great snack.

When it comes to using up brown bananas I think it is a good idea to have a few options beyond banana bread.

Obviously banana bread is amazing, but sometimes it is nice to have a bit of variety. (See below, just above the recipe card for more ideas for using up bananas).

These vegan banana scones with chocolate chips are really quick and simple to make, moist, fluffy and delicious. They use up two over-ripe bananas and they freeze really well too!

Freshly baked and still slightly warm they are lovely eaten just as they are – these are American style scones so they are a bit sweeter than British ones.

They are also delicious split and spread with butter, peanut butter, chocolate spread or jam. They are a wonderful snack and are great for breakfast or brunch too.

How To Make Vegan Banana Scones:

(For ingredients and full instructions see the recipe card below)

Place plain flour in a large bowl along with baking powder, bicarbonate of soda, cinnamon, nutmeg, salt and light brown soft sugar and mix to combine.

Add cold, cubed vegan block butter/margarine and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain. Stir through the chocolate chips.

Mash the bananas well with a little cider vinegar and vanilla extract and add them to the bowl with about half of the non-dairy milk.

Stir to moisten the flour and gradually add more milk as needed to form a soft, slightly sticky dough.

Turn the dough out onto a well floured surface and bring it together into a rough ball. Don’t knead it, just work it enough to bring it together. Dust with more flour and use your hands to pat it out into a round about 5cm/2in thick.

Use a well floured sharp knife to slice the round into 8 wedges. Dip the knife in flour again between each cut to help prevent it from sticking.

Gently place the wedges well spaced apart on a baking sheet. They will probably be a bit soft and delicate so it is a good idea to use a floured spatula or fish slice to help move them. If they get a bit squished out of shape you can gently pat them back into shape using floured hands once they are on the baking sheet.

Gently brush the tops of the scones with milk and sprinkle with demarera sugar. Bake for about 12-16 minutes until well risen, golden and firm to the touch.

Transfer to a wire rack and allow to cool a little before serving.

Top Tips:

The amount of milk that you need to add will vary depending on the size of your bananas and the absorbency level of your flour. You want to add enough to form a soft, slightly sticky dough, but not so much that it is wet.

Make sure that you do not overwork the dough, you want to mix it until it comes together, no more than that. And never, ever knead it; this isn’t bread. The scones will be a bit craggy and rustic looking, but the texture will be so much better!

You can omit the chocolate chips if you want, or swap them for chopped dark chocolate if you don’t have chips. You can also swap them for raisins or chopped nuts.

The recipe will make eight jumbo vegan banana scones, or twelve regular ones. (I prefer to make jumbo ones; no surprises there).

How To Store Vegan Banana Scones:

These vegan banana scones are best eaten on the day they are baked but they will keep for a day or two in an airtight container at room temperature.

Once they are a day or so old I prefer to serve them split and toasted – spread with butter, jam, chocolate spread or (my favourite) peanut butter.

Can I Freeze Them?:

Yes they freeze really well. Ideally they should be frozen on the day they are baked to preserve freshness.

Allow them to cool completely then freeze in a ziplock bag or freezerproof container for up to three months.

Allow to defrost at room temperature (or give them a quick blast in the microwave if you are in a hurry) then refresh them in a low oven for 5-10 minutes before serving.

More Vegan Scone Recipes:

Classic British vegan scones

Vegan chocolate raspberry scones

More Vegan Banana Recipes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Banana Scones

Course Breakfast, Snack

Cuisine American

Keyword scones

Prep Time 15 minutes

Cook Time 15 minutes

Servings 8 scones

Author Domestic Gothess

Ingredients

375 g (3 cups) plain (all-purpose) flour
1 Tbsp baking powder
½ tsp bicarbonate of soda (baking soda)
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
60 g (⅓ cup) light brown soft sugar
120 g (4 ⅓ oz / ½ cup) vegan block butter/margarine (I use Naturli Vegan Block or Stork block) cold and diced
125 g (heaped ½ cup) chocolate chips (vegan friendly; can use chopped chocolate instead)
2 medium ripe bananas, about 200g peeled weight
1 tsp cider or white wine vinegar or lemon juice
2 tsp vanilla extract
approx 100 ml (⅓ cup + 1 Tbsp) non-dairy milk (soy is best) cold
milk for brushing
demarera sugar for sprinkling

Instructions

Preheat the oven to 220°C/200°Cfan/425°F/gas mark 7. Line a baking sheet with baking parchment. (You will need two baking sheets if you are making 12 smaller scones rather than 8 big ones).
Place the flour in a large bowl along with the baking powder, bicarbonate of soda, cinnamon, nutmeg, salt and sugar and mix to combine.
Add the cold, cubed butter/margarine and rub in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain.
Stir through the chocolate chips.
Mash the bananas well with the vinegar and vanilla extract and add them to the bowl with about half of the milk.
Stir to moistent the flour and gradually add more milk as needed to form a soft, slightly sticky dough. Be careful not to add too much milk, the dough should be sticky but not wet.
Turn the dough out onto a well floured surface and bring it together into a rough ball. Don't knead it, just work it enough to bring it together. Dust with more flour and use your hands to pat it out into a round about 5cm/2in thick.
Use a well floured knife to slice the round into 8 wedges. Dip the knife in flour again between each cut to help prevent it from sticking.
If you want to make 12 smaller scones rather than 8 big ones then divide the dough in half, shape each half into a ball and pat out into a 5cm/2in round. Use a sharp, floured knife to cut each round into 6 wedges.
Gently place the wedges well spaced apart on the baking sheet(s). They will probably be a bit soft and delicate so it is a good idea to use a floured spatula or fish slice to help move them. If they get a bit squished out of shape you can gently pat them back into shape using floured hands once they are on the baking sheet.
Gently brush the tops of the scones with milk and sprinkle with demarera sugar. Bake for about 12-16 minutes until well risen, golden and firm to the touch.
Transfer to a wire rack and allow to cool a little before serving.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. It is also important that the butter is fridge cold, not room temperature.
The amount of milk that you need to add will vary depending on the size of your bananas and the absorbency level of your flour. You want to add enough to form a soft, slightly sticky dough, but not so much that it is wet.
You can omit the chocolate chips if you want, or swap them for chopped dark chocolate if you don’t have chips. You can also swap them for raisins or chopped nuts.

Easy Vegan Banana Bread

March 31, 2020 by hannahhossack 8 Comments

Easy vegan banana bread – this is the best vegan banana bread recipe! It is so quick and simple to make, perfectly moist, tender, fluffy and full of banana flavour. It is the perfect way to use up those brown bananas and is really adaptable, add whatever mix-ins you like! Eggless and dairy-free with NO weird egg replacers.

I’ve posted quite a few different recipes for various flavours of vegan banana bread before; but I realised recently that I have never actually written up the recipe for my basic, easy vegan banana bread.

This easy vegan banana bread may be basic, but it is anything but boring. It is a super simple recipe that uses just regular store cupboard ingredients but results in a beautifully moist, tender, fluffy, flavourful banana bread that easily rivals any egg and dairy laden variety.

All you need to whip up a loaf is:

Bananas – the more ripe and brown they are the better!

Light brown soft sugar – brown sugar gives the banana bread flavour and extra moisture, but it will still work well with white sugar if you don’t have brown.

Oil or vegan block butter – you can use a neutral flavoured oil such as sunflower, vegetable or canola oil, or use melted coconut oil or melted vegan block butter. All of these options work well. (Oil might give a sliiightly more moist texture than butter but both are good. The one in the photos was made with melted butter (Naturli Vegan Block)).

Plain flour – I like this vegan banana bread best made with regular plain white flour but you can also swap about a third of it for wholemeal flour if you like. Or replace the plain flour with white spelt flour.

Non-dairy milk: soy milk is best for baking as it has the highest protein content but any variety will work (except tinned coconut milk).

Cider or white wine vinegar: a little bit of vinegar reacts with the bicarbonate of soda to help the banana bread rise. You could swap it for a teaspoon of lemon juice if you don’t have vinegar.

Baking powder and bicarbonate of soda: these are the raising agents that make the banana bread light and fluffy.

Vanilla and cinnamon: I like to add a dash of vanilla extract for extra flavour but you can leave it out if you don’t have it. I kept the cinnamon fairly minimal to enhance the banana flavour rather than overpower it but you can add more if you like. A 1/4 tsp of ground nutmeg would be a lovely addition too!

Salt: I find that the flavour of most baked goods is enhanced by the addition of a little bit of salt.

How To Make Easy Vegan Banana Bread:

(For ingredients and full instructions see the recipe card below)

Make sure that you have preheated your oven and greased and lined a 2lb loaf tin.

Start by whisking together plain flour, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl using a balloon whisk.

Next, mash your bananas very well with a fork and add them to the bowl of flour along with light brown soft sugar, your choice of oil or melted butter, non-dairy milk, cider or white wine vinegar and vanilla extract.

Gently whisk everything together until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough.

If you are adding any mix-ins, fold them through now.

Pour the batter into your greased and lined tin and spread it level. Bake for about 50-60 minutes until the banana bread is springy to the touch and a skewer inserted into the centre comes out clean. If the top starts to get too dark before it is ready you can loosely cover it with tin foil.

Cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely. Store in an airtight container for up to five days.

Optional Mix-Ins:

This easy vegan banana bread is delicious as it is but it also works really well with mix-ins. Why not try adding about 125g of chocolate chips, roughly chopped nuts, raisins or other dried fruit?

Can I Freeze It?:

Yes. this easy vegan banana bread freezes really well. Either place it in an airtight freezer-proof container or ziplock bag or wrap it well before freezing.

Allow to defrost at room temperature. Once defrosted it is nice if you give it 10 seconds in the microwave to refresh it.

More Vegan Banana Bread Recipes:

Vegan Biscoff banana bread

Vegan chocolate banana bread

Carrot banana bread

Vegan chocolate chip banana bread

Vegan banana cake with chocolate peanut butter frosting

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 4 votes

Easy Vegan Banana Bread

Course Breakfast, Dessert

Cuisine British

Keyword cake

Prep Time 10 minutes

Cook Time 55 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

250 g (2 cups) plain (all-purpose) flour
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 tsp ground cinnamon
1/4 tsp salt
330 g (3 medium) very ripe banana
175 g (1 cup) light brown soft sugar
125 ml (1/2 cup) sunflower oil or another neutral oil OR melted coconut oil OR 125g vegan block butter, melted
60 ml (1/4 cup) unsweetened non-dairy milk (soy is best)
1/2 tsp cider or white wine vinegar
1 tsp vanilla extract

Instructions

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line with a strip of baking parchment.
Place the flour, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl and whisk to combine.
Mash the bananas well with a fork then add them to the bowl of flour along with the sugar, oil or melted butter, milk, vinegar and vanilla extract.
Whisk until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough. If you are adding any mix-ins fold them through now.
Pour the batter into the prepared tin and spread it level. Bake for 50-60 minutes until firm and springy to the touch and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes then carefully turn out onto a wire rack and leave to cool completely. Once cold, store in an airtight container for up to five days.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Optional Mix-Ins:

This easy vegan banana bread is delicious as it is but it also works really well with mix-ins. Why not try adding about 125g of chocolate chips, roughly chopped nuts, raisins or other dried fruit?

Can I Freeze It?:

Yes. this easy vegan banana bread freezes really well. Either place it in an airtight freezer-proof container or ziplock bag or wrap it well before freezing.

Allow to defrost at room temperature. Once defrosted it is nice if you give it 10 seconds in the microwave to refresh it.

Carrot Banana Bread (Vegan)

January 29, 2020 by hannahhossack Leave a Comment

Carrot banana bread – this easy vegan loaf cake is super moist and delicious thanks to both banana and grated carrot. It is not too sweet so is perfect for breakfast and snacking. Eggless and dairy free.

This vegan carrot banana bread is the perfect cake for snacking; it is not too sweet and pretty low in fat too. It is also full of fruit and veg and uses part wholemeal flour; healthy enough for breakfast I say!

It is a very simple banana bread recipe, adapted from my vegan chocolate chip banana bread, with grated carrot and extra spices to give it a different twist.

How To Make Vegan Carrot Banana Bread:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by grating your carrot, you want 150g which is about two small-medium carrots. Use the coarse rather than the fine side of the grater otherwise the cake might end up being a bit too moist.

Next you want to squeeze most of the excess moisture out of the grated carrot with some kitchen towels. There is no need to fully wring it out but you do want to pat it dry as best you can. After drying you should have about 120g of grated carrot left. Set it aside while you prepare the batter.

In a large bowl sift together plain and wholemeal flours, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.

In a separate bowl mash three medium bananas (300g) then whisk in some neutral oil*, non-dairy milk (I use soy but any should be fine), light brown soft sugar (or you could use coconut sugar), vanilla extract and cider or white wine vinegar.

*(I use sunflower but any oil is fine. If you use melted coconut oil then make sure that your milk is lukewarm so that the oil doesn’t resolidify)

Pour the wet ingredients into the dry and mix gently with a balloon whisk until no dry spots remain then stir through the grated carrot.

Pour the batter into a greased and lined loaf tin, spread it level and bake for about 60-75 minutes until a skewer inserted into the centre comes out clean.

Leve the cake to cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely. It will keep for up to four days in an airtight container.

Top Tips:

Make sure that you squeeze the excess moisture out of the grated carrot, you don’t want the cake to end up being soggy.

Use the coarse rather than the fine side of the grater for the same reason.

Don’t over-beat the batter as that can make the banana bread tough, just mix it until the wet and dry ingredients are combined.

If you want, this vegan carrot banana bread would be lovely with a couple of handfuls of chopped walnuts, pecans or raisins stirred through the batter along with the carrot.

More Vegan Banana Recipes:

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Carrot Banana Bread (Vegan)

Course Breakfast, Dessert, Snack

Cuisine baking

Keyword cake

Prep Time 15 minutes

Cook Time 1 hour

Servings 8 people

Author Domestic Gothess

Ingredients

150 g (2 small) carrots
300 g (3 medium) very ripe bananas
80 ml (⅓ cup) neutral oil (I used sunflower) (or use melted coconut oil)
60 ml (¼ cup) unsweetened non-dairy milk (I used soy) (warm if using coconut oil)
120 g (⅔ cup) light brown soft sugar (or coconut sugar)
1 tsp cider or white wine vinegar
1 tsp vanilla extract
200 g (1 + ⅔ cup) plain (all-purpose) flour
80 g (⅔ cup) plain wholemeal flour (or more all-purpose)
1 ½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ tsp salt
2 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line it with a strip of baking parchment that comes a little way above the sides so that you can easily lift the cake out once it is baked.
Grate the carrot using the coarse side of the grater. Squeeze the grated carrot dry using paper towels; there should be about 120g left after squeezing. Set aside.
Mash the bananas in a large bowl then whisk in the oil, milk, sugar, vanilla and vinegar until well combined.
Sift together the plain and wholemeal flours, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.
Tip the dry ingredients into the wet and stir with a balloon whisk until no dry lumps remain. Don't over-beat the mixture.
Add the grated carrot and stir through.
Pour the batter into the prepared tin and spread level. Bake for about 60-70 minutes until a skewer inserted into the centre comes out clean. Cover the cake loosely with tin foil part way through baking if the top starts to get too dark.
Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack and leave to cool completely.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Make sure that you squeeze the excess moisture out of the grated carrot, you don’t want the cake to end up being soggy.
If you want you can add a couple of handfuls of chopped walnuts, pecans or raisins to the batter along with the carrot.

Vegan Chunky Monkey Ice Cream (Banana Ice Cream With Chocolate & Walnuts)

July 17, 2019 by hannahhossack 3 Comments

Vegan chunky monkey ice cream – creamy vegan banana ice cream with chocolate chunks and walnuts. This Ben & Jerry’s copycat is easy to make and so delicious!

Since coming up with the rich and creamy ice cream base that I used to make my rich and creamy vegan chocolate ice cream; I’ve been wanting to use it to make loads of different ice cream flavours.

My vegan peanut butter and cookies ice cream was a delicious take on a Ben and Jerry’s ice cream flavour, and this amazing vegan chunky monkey ice cream is another take on one of their popular flavours – Chunky Monkey.

It consists of a creamy banana flavoured ice cream base, with plenty of chocolate chunks and pieces of walnut (or pecan). It is a great way of using up a couple of browned bananas if you don’t feel like baking banana bread.

Although it contains banana however, this is absolutely not a ‘nice cream’ – the kind of healthy ice cream that is made simply by blending chunks of frozen banana. This is a rich and creamy, indulgent, ‘proper’ ice cream.

Like my chocolate ice cream, the base is made using part blended cashews and part full fat tinned coconut milk. This gives such a smooth and creamy texture and the ice cream has no hint of iciness. I also can’t taste the coconut at all so if you’re not a fan of coconut don’t worry!

Lets Break Down The Ingredients:

Cashews: Soaked and blended with non-dairy milk, cashews make a delicious, rich cream which is perfect for making a smooth and creamy ice cream.

Coconut milk: Full fat tinned coconut milk adds extra creaminess – no light or drinking varieties please!

Xanthan Gum: Pretty much all commercial ice creams contain some sort of stabiliser such as guar gum. This helps to stop the ingredients from separating and keeps the ice cream smooth and creamy. Because guar gum is not so easy to get hold of, I used xanthan gum which is sold in most supermarkets and does the same job. You can omit it if you can’t get hold of it.

Bananas: A couple of very ripe bananas provide lots of banana flavour, without making the ice cream icy.

Salt: A little bit of salt really helps to balance the sweetness.

Vanilla Extract: A dash of vanilla helps to enhance the flavour.

Caster Sugar: Caster/superfine sugar dissolves easily but you can swap it for another type of sugar if you prefer. I haven’t tested using maple syrup/agave so I am not sure how swapping for a liquid sweetener would affect the texture. Ice cream needs a certain amount of sugar for the best texture; reducing it could result in a more icy ice cream.

Cornflour/Cornstarch: Most non-vegan ice creams are made using a custard base that is thickened with egg yolks, though the famous Jeni’s ice cream is thickened with cornflour instead, meaning that the ice cream is creamy but the flavour isn’t overpowered by eggyness. I thickened my ice cream with cornflour which makes it extra thick and creamy, but if you want less of a pudding-like texture then you can omit it.

Chocolate Chunks and Walnuts: I like lots of ‘bits’ in my ice cream so added plenty of chopped dark chocolate and walnuts. You could also use pecans instead, or just omit the mix-ins for plain banana ice cream.

How To Make Vegan Chunky Monkey Ice Cream:

(For ingredients and full instructions see the recipe card below)

Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).

Place the soaked cashews in a blender along with 250ml of non-dairy milk (I used soy) and blend until very smooth. (They are pictured with water below as I nabbed the image from a previous recipe; use milk for this one).

Add the full fat coconut milk, xanthan gum, bananas, sugar, cornflour, salt and vanilla extract and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers – you don’t want lumpy ice cream.

Pour the mixture into a saucepan and place it over a low heat. Whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl.

Don’t let it boil for more than a minute; boiling cornflour for too long can cause it to break down and become runny again.

You can skip this step if you are not adding cornflour/cornstarch.

Cover with greaseproof paper directly on the surface to prevent a skin from forming then place in the fridge until completely cold. (I leave it in there overnight).

Give the chilled ice cream base a good whisk then churn it in an ice cream maker according to the manufacturers instructions. (See below for instructions on how to churn it without an ice cream maker).

Once it has reached soft serve consistency, mix through the chopped chocolate and walnuts and transfer it to a container. Place in the freezer for a couple of hours to firm up before serving.

Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

What If I Don’t Own An Ice Cream Maker?:

If you don’t have an ice cream maker you can still make this vegan chunky monkey ice cream, it just takes a bit more work.

Once the base is chilled, pour it into a large freezerproof container and pop it in the freezer. Every 30 minutes or so, remove it from the freezer and give it a quick whisk with an electric mixer to break up any ice crystals then return it to the freezer.

Repeat this until it reaches soft-serve consistency then stir through the chopped chocolate and walnuts.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Vegan Chunky Monkey Ice Cream (banana ice cream with chocolate and walnuts)

Vegan chunky monkey ice cream - creamy vegan banana ice cream with chocolate chunks and walnuts. This Ben & Jerry's copycat is easy to make and so delicious!

Course Dessert

Cuisine Italian, vegan

Keyword ice cream

Prep Time 10 minutes

Cook Time 5 minutes

Chilling Time 12 hours

Servings 10 people

Author Domestic Gothess

Ingredients

120 g (3/4 cup) cashews
250 ml (1 cup) unsweetened non-dairy milk (I used soy)
400 ml (14 oz) full fat coconut milk (tinned, NOT the drinking variety)
160 g (3/4 cup + 1 Tbsp) caster sugar
200 g (2 medium) very ripe banana
1/4 tsp xanthan gum
1 Tbsp cornflour (cornstarch)* optional
1 tsp vanilla extract
1/2 tsp salt
100 g (3.5 oz) dark chocolate chopped
80 g (2.75 oz) walnuts (or pecans) broken into pieces

Instructions

Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).
Place the soaked cashews in a blender along with the 250ml of milk and blend until very smooth.
Add the full fat coconut milk, sugar, bananas, xanthan gum, cornflour, vanilla extract and salt and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers.
Pour the mixture into a saucepan and place it over a low heat. Whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl. Don't let it boil for more than a minute. Skip this step if you did not add cornflour/cornstarch.
Cover with greaseproof paper directly on the surface to prevent a skin from forming then place in the fridge until completely cold. (I leave it in there overnight).
Give the chilled ice cream base a good whisk then churn it in an ice cream maker according to the manufacturers instructions. (See above for instructions on how to churn it without an ice cream maker).
Once it has reached soft serve consistency, mix through the chopped chocolate and walnuts and transfer it to a container. Place in the freezer for a couple of hours to firm up before serving.
Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

Recipe Notes

*The cornstarch gives the ice cream a thick, pudding-like texture. Omit it for a more melt-in-the-mouth texture.

Banana Bread Cinnamon Rolls (Vegan)

May 27, 2019 by hannahhossack 3 Comments

Banana bread cinnamon rolls – these vegan cinnamon buns are a different way to use up brown bananas! Soft, fluffy banana yeast bread with a sweet cinnamon filling; they are great for breakfast, brunch or snacking! Egg and dairy free.

I forever have over-ripe bananas in the fruit bowl; I just can’t seem to get through them before they go brown and past the point where I am happy to eat them.

There are only so many loaves of banana bread that a girl can eat (spoiler, it’s quite a lot), so I am always on the hunt for different ways to use them up.

A few years ago I made this nutella swirled banana yeast bread which was amazing, and I was keen to adapt the recipe to turn it into cinnamon rolls. It worked out perfectly.

These vegan banana bread cinnamon rolls are soft and fluffy, with a mild banana flavour, a sweet cinnamon filling and a vanilla glaze. They are perfect for an indulgent breakfast or brunch, or just for snacking on.

How To Make Vegan Banana Bread Cinnamon Rolls:

(For ingredients and full instructions see the recipe card below)

I like to split making these over two days – I make the dough and refrigerate it overnight for it’s first rise. The cold dough is easier to roll out and the slow rise results in a better flavour. You can do it all on the same day if you prefer though.

This is quite a soft, sticky dough so it is best made in a stand mixer if you have one. If you don’t then they can still be made by hand just be prepared to get a bit messy!

To make the dough, place the flour (bread flour gives the best texture), sugar, salt and yeast (instant/fast action is best) in the bowl of a stand mixer fitted with a dough hook and mix to combine.

Add in mashed ripe banana, lukewarm non-dairy milk and melted vegan butter and mix to form a rough dough.

Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy. The dough should be soft and sticky, don’t be tempted to add more flour as this can result in dry cinnamon rolls.

If you don’t have a stand mixer it can be kneaded by hand on a lightly oiled surface but it is quite a messy job and a bench scraper will come in handy.

Shape the dough into a ball and place it in an oiled bowl, cover and place in the fridge to rise overnight. (Or in a warm place until doubled in size – 1-2 hours.)

For the filling, mix together light brown soft sugar and ground cinnamon in a bowl and set aside.

Once the dough has risen, punch it down and give it a brief thirty second knead to knock out any air bubbles.

Roll the dough out on a floured surface to an approx 30×45 cm / 12×18 inch rectangle then spread softened vegan butter evenly over the surface.

Scatter over the cinnamon sugar mixture and press it down gently.

Roll the dough up tightly from one of the long edges into a sausage and trim off and discard the ends. (You can keep and bake them if you want, they just tend to not have much filling in).

Use a sharp knife to slice the roll into nine even slices then arrange them cut side down in a 23cm/9inch square tin lined with baking parchment.

Cover loosely and set aside to rise for another 30-40 minutes until nice and puffy. If you press one gently the dough should spring back slowly. If it springs back quickly then they need a little bit longer. While they are rising preheat the oven.

Once the buns have risen, bake for 30-40 minutes, until the internal temperature reaches 94C/201F on a probe thermometer; this is the best way to tell when they are ready, you don’t want to be eating raw bread dough! Cover them loosely with tin foil partway through baking if the tops start to colour too much.

Leave the cinnamon rolls to cool in the tin for about half an hour then carefully lift them out using the baking parchment and place on a wire rack.

To make the vanilla glaze, sift the icing sugar into a bowl and gradually stir in a little non-dairy milk and vanilla extract until it forms a thick but pourable glaze. Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two days.

Can I Freeze Them?:

Yes, the baked cinnamon rolls can be frozen. Allow to defrost at room temperature then refresh in the microwave for 10-20 seconds before serving.

More Recipes To Use Up Ripe Bananas:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 1 vote

Banana Bread Cinnamon Rolls (Vegan)

Banana bread cinnamon rolls - these vegan cinnamon buns are a different way to use up brown bananas! Soft, fluffy banana yeast bread with a sweet cinnamon filling; they are great for breakfast, brunch or snacking! Egg and dairy free.

Course Breakfast, Snack

Cuisine American, baking, vegan

Keyword cinnamon rolls

Prep Time 25 minutes

Cook Time 40 minutes

Resting Time 13 hours

Total Time 14 hours 5 minutes

Servings 9 people

Author Domestic Gothess

Ingredients

Dough:

500 g (4 cups) white bread flour
8 g (2 1/4 tsp) instant yeast
1 tsp salt
50 g (1/4 cup) caster (superfine) sugar
240 g (1 cup) mashed ripe banana (from two large but make sure to measure it out)
about 160 ml (2/3 cup) lukewarm non-dairy milk (I used soy)
60 g (1/4 cup) vegan butter melted

Filling:

120 g (2/3 cup) light brown soft sugar
1 1/2 Tbsp ground cinnamon
60 g (1/4 cup) vegan butter softened

Glaze:

130 g (1 1/4 cups) icing (powdered) sugar
1 1/2 Tbsp non-dairy milk
1/2 tsp vanilla extract

Instructions

To make the dough, place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook and mix to combine.
Add the mashed banana, melted butter and most of the milk and mix to form a rough dough. Add the rest of the milk as needed to form a soft, slightly sticky dough.
Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy. The dough should be a bit sticky, but if it seems too wet you can add a little extra flour. If you don't have a stand mixer it can be kneaded by hand on a lightly oiled surface but it is quite a messy job.
Place the dough in an oiled bowl, cover and place in the fridge to rise overnight. (Or in a warm place until doubled in size - 1-2 hours.)
For the filling, mix together the light brown sugar and the cinnamon in a bowl and set aside.
Punch down the risen dough and give it a brief 30 second knead to knock out any air bubbles.
Roll the dough out on a floured surface to an approx 30x45 cm / 12x18 inch rectangle and spread the softened butter evenly over the surface.
Scatter over the cinnamon sugar mixture and press it down gently.
Roll the dough up tightly from one of the long edges into a sausage and trim off and discard the ends.
Use a sharp knife to slice the roll into 9 even slices then arrange them cut side down in a 23cm/9inch square tin lined with baking parchment.
Cover loosely and set aside to rise for 30-40 minutes until puffy. Meanwhile, preheat the oven to 180C/350F/gas mark 4.
Once the buns have risen, bake for 30-40 minutes, until the internal temperature reaches 94C/201F on a probe thermometer. Cover them loosely with tin foil partway through baking if
the tops start to colour too much.
Leave to cool in the tin for 30 minutes then carefully lift them out using the baking parchment and place on a wire rack.
To make the glaze, sift the icing sugar into a bowl and gradually stir in the milk and vanilla until it forms a thick but pourable glaze. Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two days.

Fluffy Vegan Banana Pancakes

March 1, 2019 by hannahhossack 4 Comments

Fluffy vegan banana pancakes – these American style vegan pancakes are easy to make, super fluffy and perfect for breakfast or brunch.

I always, always seem to have several browning bananas in the fruit bowl. As soon as they start to get a couple of brown spots, they are past the point where I want to eat them as they are. So it’s a good thing that I really love banana bread!…

Vegan Biscoff Banana Bread

February 20, 2019 by hannahhossack 8 Comments

Vegan biscoff banana bread – this deliciously moist vegan banana bread is swirled with biscoff cookie butter and topped with a biscoff streusel. Banana bread but better!

How do you make regular banana bread even better? By adding biscoff cookie butter of course! This vegan biscoff banana bread is moist, flavourful and so very moreish!…

Vegan Chocolate Banana Bread

January 29, 2019 by hannahhossack 4 Comments

Vegan chocolate banana bread – this easy to make double chocolate vegan banana bread is perfect for snacking on, or it is great for an indulgent breakfast!

Banana bread is one of my favourite things to bake. It is so simple to make, perfect for snacking on, and great for using up those brown bananas that I always seem to have hanging around (I’ve got a freezer full of them!)….

banana

How To Make Vegan Banana Waffles:

Top Tips For The Best Vegan Banana Waffles:

Can I Freeze Them?:

More Vegan Breakfast Recipes:

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Vegan Banana Waffles

Ingredients

Instructions

Recipe Notes

Here’s What You’ll Need:

How To Make Vegan Banana Blondies:

Top Tips:

How To Store Vegan Banana Blondies:

More Vegan Banana Recipes:

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Vegan Banana Blondies

Ingredients

Instructions

Recipe Notes

How To Make Vegan Banana Scones:

Top Tips:

How To Store Vegan Banana Scones:

Can I Freeze Them?:

More Vegan Scone Recipes:

More Vegan Banana Recipes:

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Vegan Banana Scones

Ingredients

Instructions

Recipe Notes

How To Make Easy Vegan Banana Bread:

Optional Mix-Ins:

Can I Freeze It?:

More Vegan Banana Bread Recipes:

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Easy Vegan Banana Bread

Ingredients

Instructions

Recipe Notes

Optional Mix-Ins:

Can I Freeze It?:

How To Make Vegan Carrot Banana Bread:

Top Tips:

More Vegan Banana Recipes:

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Carrot Banana Bread (Vegan)

Ingredients

Instructions

Recipe Notes

Lets Break Down The Ingredients:

How To Make Vegan Chunky Monkey Ice Cream:

What If I Don’t Own An Ice Cream Maker?:

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Vegan Chunky Monkey Ice Cream (banana ice cream with chocolate and walnuts)

Ingredients

Instructions

Recipe Notes

How To Make Vegan Banana Bread Cinnamon Rolls:

Can I Freeze Them?:

More Recipes To Use Up Ripe Bananas:

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Banana Bread Cinnamon Rolls (Vegan)

Ingredients

Dough:

Filling:

Glaze:

Instructions

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All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.