banana

Easy Vegan Banana Bread

March 31, 2020 by hannahhossack Leave a Comment

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.

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:

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.

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. (The ice cream miiiight be a tad more icy, but still delicious!).

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.

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

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)
180 g (3/4 cup + 2 Tbsp) caster sugar
200 g (2 medium) very ripe banana
1/4 tsp xanthan gum
1 Tbsp cornflour (cornstarch)
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.
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.

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

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 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

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)
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, milk and melted 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 is quite sticky, don't be tempted to add more 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 3 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 Nut Muffins (Vegan)

September 5, 2018 by hannahhossack 4 Comments

Banana nut muffins – moist, flavourful, quick and easy to make vegan banana muffins filled with chopped mixed nuts. Perfect for breakfast or snacking.

I seem to have been ending up with a lot of brown bananas in the fruit bowl recently. I’ve got a load in the freezer to use in smoothies, but it would have been a shame to not use any for baking with!…

Vegan Banana Cake With Chocolate Peanut Butter Frosting & Kenwood Kmix Review

July 16, 2018 by hannahhossack 21 Comments

Vegan banana cake with chocolate peanut butter frosting – easy to make, fluffy, moist banana cake filled with smooth, creamy peanut butter and chocolate buttercream. The perfect cake for all occasions!

The weather has been so hot recently that every time I buy bananas they ripen so incredibly quickly that we are unable to eat them all before they get too ripe. For me, once they have got black spots they are just too ripe to eat as they are. They are excellent for baking with however; and an excess of blackened bananas is the perfect excuse to make this vegan banana cake with chocolate peanut butter frosting….

Banana Porridge With Blueberry Compote

June 5, 2018 by hannahhossack 1 Comment

Banana porridge with blueberry compote – creamy banana flavoured oat porridge topped with a tangy blueberry compote; get two of your five a day in with this healthy, delicious and easy to make breakfast! Post sponsored by Arla.

Milk is one of the main staples of grocery baskets across the country and it is easy to see why; it is such a useful product that is consumed for so many different reasons throughout the day. …

banana

How To Make Easy Vegan Banana Bread:

Optional Mix-Ins:

Can I Freeze It?:

More Vegan Banana Bread Recipes:

*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.*

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:

*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.*

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?:

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

Ingredients

Instructions

How To Make Vegan Banana Bread Cinnamon Rolls:

Can I Freeze Them?:

More Recipes To Use Up Ripe Bananas:

*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.*

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.