Best Vegan Banana Bread

Check out our Vegan Banana Bread Recipe. This recipe is oil free and can easily be tweaked to make it suitable for both gluten free and paleo diets. To make it gluten free, just use gluten free flour!

Do you ever find yourself throwing away bananas that have gone too brown? Don’t waste them! This is the perfect tasty way to use them up!

Ingredients for the Best Vegan Banana Bread

  • 4 – 5 Ripe bananas – ones that have got speckles on them and are going brown
  • 1 Cup of Sugar (I used a mix of demerara sugar and white sugar but you can use any)
  • 1 1/2 teaspoons of Vanilla extract
  • 1/3 cup of water
  • 2 cups of flour (I used one cup of wholemeal bread flour and one cup of tapioca flour because that was what I had in the cupboard. You can use all gluten free flour and flour to suit paleo diets)
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1 handful of raisins
  • 1 handful of crushed walnuts
  • Jam optional for topping
  • Desiccated coconut optional for topping
vegan banana bread recipe
All of the ingredients except for Jam and Coconut which is optional

Method

Start be greasing a small loaf tin. Preheat the fan oven to 180 degrees c. (Adjust temperature for different types of oven)

Place the bananas, sugar, vanilla essence in a bowl. Use a stick blender to blitz it all until smooth. Add in a 1/3 of a cup of water and blitz again.

In a different bowl, place the 2 cups of flour, sprinkle the 1/2 teaspoon of baking soda in to the flour, sprinkle the 1 teaspoon of baking powder into the flour and also sprinkle in the 1 teaspoon of cinnamon. Mix this all together using a hand whisk until well mixed.

Add the dry ingredients into the wet ingredients and give it a stir. Do not over stir, just until all of the dry ingredients have been incorporated.

Add in a handful of raisins and an optional handful of walnuts. Sometimes I put the walnuts in the mix and sometimes crumbled on top. Stir them in to the wet mix.

Get your loaf tin ready and pour the mixture into it. You can sprinkle the crushed walnuts onto the top of the loaf if you haven’t put them in the mix itself.

Place the loaf tin in the centre of the oven at 180 degrees c and cook for 1 hour.

The finished article – the best vegan banana bread

After an hour take the loaf tin out of the oven, turn the banana bread out of the tin and allow to cool on a rack or plate. I can’t resist having an end slice whilst it is still hot and crisp. Enjoy the Best Vegan Banana Bread!

You can spread the top with strawberry jam or your favourite flavour jam and sprinkle with desiccated coconut. We think it looks lovely with the jam and coconut on and it adds a lovely extra bit of flavour. Let us know what you think, send us your pics of your banana breads and share the recipe with friends! Thanks!

The Best Vegan Banana Bread

Other resources

Check out our other vegan recipes here: https://yogasmiths.org/category/vegan-recipes/

Check out the website of the Vegan Society if you are interested in veganism: https://www.vegansociety.com/

For details on the benefits of a vegan diet, check out Mic the Vegan’s YouTube, he presents lots of evidence based facts around veganism: https://www.youtube.com/micthevegan

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Slow Cooker Vegan Chilli Recipe

vegan chilli slow cooker, easy to make

Our Slow Cooker Vegan chilli recipe…. so simple to make… Winter feels like it is still upon us and there is nothing like a tasty chilli to warm you up.

Do you have any favourite vegan recipes that you have created? Email it over to see if it makes our website to share with friends in our yoga community.

Ingredients;

ingredients for slow cooker vegan chilli recipe

2 large brown onions (peeled and chopped)

2 celery sticks (sliced)

2 peppers, 1 red, 1 green (sliced)

250g carrots (peeled and diced)

1 large aubergine (cubed)

3 cloves of garlic (peeled and crushed) 

1 tsp group cumin

1 tsp chilli powder

2 tsp paprika

2 tsp soy sauce

1 tsp dried mixed herbs

2 tins of chopped tomatoes 400g each can

1 tin of kidney beans 400g

1 tin of chickpeas 400g

1 tin of cannellini beans 400g

Salt & pepper to season

Instructions for our Slow Cooker Vegan Chilli Recipe

Turn the slow cooker on and put inside the onions, celery, peppers, garlic, carrots, aubergine.

slow cooker vegan chilli recipe

Add the cumin, paprika, chilli powder and dried herbs.

Pour in the 2 tins of chopped tomatoes and the soy sauce.

Season with salt and pepper to taste.

Stir well and cook on medium setting for 4 hours.

Drain the kidney, cannellini beans and chickpeas and add to the chilli. Stir well and cook for 1 more hour.  

We like to serve with brown rice or vegan tortillas wraps.

Tip, if you’ve cooked this while at work and just want to tuck right in, the beans can be heated up quicker following the cooking instructions on the can and then mixed into the chilli.

Let us know if you enjoyed our Slow Cooker Vegan Chilli recipe

Slow cooker vegan chilli recipe
Yum…!

Check out the other recipes listed on our website at: https://yogasmiths.org/category/vegan-recipes/

This is the slow cooker that we have: https://www.morphyrichards.co.uk/shop-now/slow-cookers/460014-Red-Sear-and-Stew-Slow-Cooker.html

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Vegan Recipe – Chilli Avocado, Garlic Mushrooms and Pine Nuts on toast

Vegan Recipes & the 8 Limbs of Yoga

A vegan recipe fits in with the 8 Limbs of Yoga. One of the eight limbs, the first limb in fact, Yama, includes Ahimsa – Compassion. Many Yoga practitioners choose a vegetarian or vegan diet as a way of living a more Ahimsa lifestyle. Compassion for all living beings and compassion for one’s self by eating healthy food. I will occasionally post a vegan recipe on this blog that I have created myself.

Chilli Avocado, Garlic Mushrooms and Pine Nuts on toast – delicious vegan recipe – Serves 2

Ingredients:

500g Mushrooms – whatever type you like, I used ordinary white mushrooms but have used mixed forest mushrooms in the past

3 Ripe Avocados

100g Pine Nuts

4 Slices of Brown Bread

1 1/2  Teaspoons of Garlic Granules

3 Tablespoons of Olive Oil

1 Teaspoon of Chilli Powder

1/2 Teaspoon of Smoked Paprika

Salt and Pepper to taste

Method:

Cut in half the avocados and scoop out the inside into a bowl. Mash the avocados with 1 tablespoon of Olive Oil, 1 teaspoon of Chilli Powder and 1/2 teaspoon of Smoked Paprika. Add salt and pepper to taste and feel free to add more chilli if you like it spicier.

Chop the mushrooms and fry in 2 tablespoons of olive oil in a non-stick frying pan over a medium heat for approx 10 minutes until they are starting to brown. Towards the end of cooking the mushroom add the 1 1/2 teaspoons of Garlic Granules and cook for a further few minutes.

Toast 4 slices of bread. Place two slices on each plate and divide the avocado mixture evenly across all slices. Divide the mushrooms evenly on top of the avocado.

Using the same non-stick frying pan used for the mushrooms, place the Pine Nuts in the pan and stir continually until they start to brown and toast. Then evenly divide the pine nuts across the mushrooms. Serve and Enjoy.

Feel free to use less Pine Nuts, I love them and like quite a few!

Vegan Recipe
Chilli Avocado, Garlic Mushrooms and Pine Nuts on Toast – Enjoy this delicious vegan recipe!

Check out our other vegan recipes here: https://pauls93.sg-host.com/category/vegan-recipes/

If you are interested in Veganism check out the website of the Vegan Society: https://www.vegansociety.com/

Did you like this? Then please share!