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#SafeAtHome | Baking Banana bread with @arangoirene, Irene Arango
Irene is a lifestyle blogger and plant-based chef. Originally from Spain, Irene grew up in Argentina before moving to London 12 years ago. Mum to Ariana and Oliver, Irene runs a vegan restaurant in London called NAMA.
Making banana bread has become one of the most popular baking passtimes during the lockdown - it's relatively easy to find the ingredients, it's super-simple to make and it's wholesome and nourishing which brings comfort.
With so many different banana recipes available, we asked Irene to share her go-to recipe in a Childrensalon Instagram takeover.
Irene says...
"This is an easy vegan banana bread recipe that I make regularly at home. My children and their friends love it! It is also a practical recipe as you can use different flours with an identical tasty result. One thing I really like about making banana bread is that it's virtually mess free - only one bowl needs to get dirty."
Follow Irene | Instagram | NAMA
All images by @arangoirene
4 May 2020
- You will need -
- 4 large bananas (or 5 small ones)
- 60ml (1/4 cup) plant milk of choice
- 60ml (1/4 cup) vegetable oil (my favourite is rapeseed, but any work as long as
they are mild flavoured, so don't use olive oil!)
- 60ml (1/4 cup) unrefined caster sugar
- 260g (2 cups) of flour - self raising, buckwheat or spelt flours all work well.
Use buckwheat for a gluten free option
- 1 tsp bicarbonate of soda (omit if using self raising flour)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 tsp vanilla essence
- 65g (1/2 cup) vegan chocolate chips or chopped pecans
* Irene uses all vegan ingredients but you can easily subsitute any ingredient for non-vegan alternatives.
- How to make your banana bread -
- Preheat your oven to 180°C (approximately 350°F). In a bowl, mash the bananas.
- Add the sugar, plant milk, oil, salt, cinnamon, vanilla and bicarbonate of soda (if needed) and mix.
- Add the flour slowly to incorporate but avoid over mixing. At this stage you can add your chocolate chips or nuts.
- Pour the batter into a mould that you previously covered with greaseproof paper.
- Place the banana bread in the middle of the oven and bake for 40 minutes.
- Cover the banana bread with foil and cook for a further 15 minutes. This is to prevent the banana bread from getting too brown on the top and under cooked in the middle.
- Let it cool down a bit before removing it from the mould and slicing. It tastes even better the next day, toasted and with some coconut oil or vegan butter spread on top.
- Enjoy!
If you liked Irene's banana bread, try her healthy chickpea muffin recipe
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