Packed full of gooey banana, sweet Biscoff and crunchy pecans. This Vegan Biscoff Banana Bread is a delicious treat for morning and noon!
I know, I knoww. Another banana bread recipe. 2020 has been the yearrr of banana bread and here I am dragging it into 2021. But hear me out.
This is a vegan banana bread; loaded with Biscoff, pecans and dark chocolate. Its moist, packed full of flavour and different textures and is the besttt way to eat cake for breakfast. Am I righttt?
So veganising a banana bread is pretty easy. Mainly because using mashed banana as an egg replacement is pretty commonplace. However, I actually used a mixture of bicarbonate of soda and white wine vinegar for my egg replacement. Partly because I didn’t want to have use 5 bananas in the recipe…. but also because I wanted to guarantee the baking powder had some help on the rising front!
So lets get to it:
How do you make vegan Biscoff banana bread?
So first up, I’ve actually never posted my own banana bread recipe on the blog because I alwaysss make Martha Collisons recipe. I think its just the most delicious banana bread, and therefore my vegan recipe is absolutely inspired by her recipe!
The main idea that I LOVE in her recipe, is that she cooks the banana in the butter and sugar first, before adding it to the mix. It gives the most delicious caramelised taste to the bread, which is what makes it superior in my eyes to all other banana breads.
So thats our first step here too, just with vegan butter instead. It works just the same, and is soo delicious. Then we need to mix in more butter and the biscoff spread (crunchy or smooth is totally your choice!). At this point your kitchen is going to smell amazinggggg.
Next step is to whisk the plant milk together with your white wine vinegar and bicarb. This helps your ‘egg replacer’ to be evenly dispersed when its added to the batter. Once you’ve added this to the banana mix, you can add in your dry ingredients and you’re almost done!
Final steps, are to add in chopped pecans and chopped vegan dark chocolate. Please pleasee buy a bar of chocolate, rather than pre-prepared chunks or chips. The quality of a bar is always far superior, and the larger chunks of chocolate are so much more delicious.
And finally, to place an artfully sliced banana on top. This is partly for aesthetic appeal but also because I loveeee how gooey that banana gets. It adds another delicious element to the banana bread.
Any more tips?
Whatever you do. Do not cut into your biscoff banana bread when its still warm. This is true of any cakes, but with vegan cakes I often find they crumble easier, so just be patient and you’ll be rewarded.
I like to leave the loaf in the tin for 10 minutes, before removing and leaving on a cooling rack.
So there we have it! A pretty simple, but utterly delicious vegan banana bread! I really hope you like!
On with the recipe!
Vegan Biscoff Banana Bread
- 3 ripe bananas
- 125 g soft light brown sugar
- 100 g vegan butter
- 75 g Lotus Biscoff Spread
- 125 ml plant milk
- 2 tsp bicarbonate of soda
- 2 tbsp white wine vinegar or apple cider vinegar
- 275 g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 50 g pecans
- 100 g vegan dark chocolate
- Firstly, preheat the oven to 170C/150C Fan/Gas Mark 3, and grease and line the base and sides of a 2lb loaf tin with baking paper.
- Slice two of the bananas into small discs and place in a saucepan with the brown sugar and 25g of the butter. Place over a medium-high heat for 4-5 minutes until the bananas are softened and the mixture is bubbling. Take off the heat, and mash the remaining lumps of banana with a fork. Then add in the remaining 75g of butter and the Biscoff spread, stirring until melted.
- In a jug, mix the milk, bicarb and white wine vinegar until combined. Then pour into the mashed banana mixture. Then in a large bowl, mix together the flour, baking powder and salt. Then pour the wet mixture into the dry and mix until just combined. Finally, roughly chop the pecans and dark chocolate and add to the batter, Then pour into the prepared tin.
- Slice the remaining banana lengthways, and place on top of the batter pressing down slightly. Then bake for 50 minutes, until a skewer inserted comes out almost clean. Allow to cool for 10 minutes in the tin, then transfer the cake to a cooling rack and leave to cool completely before cutting.