Vegan MoFo: This bread is bananas. B.A.N.A.N.A.S!

One thing I've noticed from reading some old posts is that I make stuff and then forget to go back and perfect the recipe if I don't get it right. So I'm revisiting some recipes during MoFo and starting with some banana bread that wasn't so perfect the first time round.

I used pecans instead of hazelnuts this time. I left some of the bananas chunky again but pureed some too, I also kicked the spices up a notch. It was WAY better this time, so here's the recipe.


Dry Ingredients:
1 cup (150g) white spelt flour
1 cup/(130g) wholegrain spelt flour
1tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1.5 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup, packed (120g) dark brown sugar
1/2 cup (60g) pecans, chopped. Measure before chopping!
Wet Ingredients:
3 ripe/overripe bananas
1/2 cup (125ml) soya yoghurt
1/2 cup (125ml) unsweetened non-dairy milk
1/4 cup (60ml) rapeseed (canola) oil
1.5 tsp vanilla extract
1 tbsp agave nectar

Method:
Preheat oven to 180C/350F.

Chop pecans and mix together with the other dry ingredients.

Chop the bananas and throw half in with dry ingredients and get them coated in flour. Mash the other half and mix the rest of the wet ingredients in with it.

Pour the wet ingredients into the dry and mix until just combined.

Spray a loaf tin with rapeseed oil and pour the mixture into the tin. Smoothe out and bake for 35 minutes. Then turn the heat down to about 160 and bake for another 25 mins or until a skewer comes out just clean.

Unfortunately my photography skills suck so this is the best cut pic I could get.

Here it is with some pure soya on while it was still warm. (It's also good with a bit of jam on!)

Laterz
xXx