The perfect vegan banana bread, with no egg replacements. With perfectly caramelised edges, a soft, moist interior, and chock full of chocolate chips and toasted pecans – it truly doesn’t get much better than this.
Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of the loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)
In a large bowl, mix together the wet ingredients: mashed bananas, lemon juice, vegetable/sunflower oil, light brown sugar, vanilla paste/extract, and non-dairy milk.
Sift together the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the dry to the wet ingredients, and whisk or stir well until you get a smooth batter with no flour clumps.
Add most of the chopped pecans and chocolate chips into the banana bread batter, and mix until they're evenly distributed.
Transfer the batter into the lined loaf tin, smooth out the top, and sprinkle with the leftover pecans and chocolate chips.
Bake in the pre-heated oven at 355 ºF (180 ºC) for about 60 minutes, or until well risen, golden brown on top and an inserted toothpick/skewer comes out clean.
If the banana bread starts browning too quickly or too much, cover it with aluminium foil (shiny side up) and continue baking until done. It's best to cover it with aluminium foil when it starts becoming a deep golden colour.
Once baked, allow it to cool in the tin for 5 - 10 minutes, then remove out of the tin and allow to cool completely on a wire cooling rack.
Storage: The vegan banana bread keeps well in a closed container in a cool dry place for 3 - 4 days.
Recipe by The Loopy Whisk (www.theloopywhisk.com).