A vegan recipe that’s a little different.

The secret to making super flavoursome banana bread is overripe bananas. Not just a little blackness on the skin. I’m talking skins that are completely black. They will look quite gross but trust me… the flavour they add into your banana bread is amazing. I have a few other banana bread recipes on this website – if you haven’t checked them out, do so now. I decided try something different so made this charcoal banana bread. It’s suitable for vegans and those seeking dairy-free, nut-free and egg-free recipes. Containing charcoal flour, it’s a little different for those seeking something adventurous.

So why use charcoal flour?

A long time ago I bought charcoal flour to try. It’s been sitting in my pantry unused as I wasn’t sure what to do with it. I was also a little apprehensive about how the family would react when I serve baking made from it. Some might say that activated charcoal has health benefits, others say it doesn’t. I recommend you research it yourself starting with this article from BBC Good Food and make a judgment that’s right for you. I personally wouldn’t eat it all the time… but every now and then is fine. I bought charcoal flour simply to give it a go.

Do I have to use charcoal flour?

Short answer, no. You can substitute the charcoal flour to either plain flour, oat flour or even wholemeal flour. The choice is yours – just swap out for the exact quantity. The charcoal flour just makes the banana bread look something a little unique. That’s why it’s best to keep this up your sleeve for when you are looking to serve this for a special occasion.

Charcoal Banana Bread

This is a vegan banana bread suitable for all those seeking a dairy-free, egg-free and nut-free recipe. It's moist and delicious with added charcoal flour for when you need a recipe for a special occasion.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 12 serves

Ingredients

 

• 4 medium bananas, very ripe
• 1 cup soy or oat milk
• ½ cup melted coconut oil, or canola oil
• ¾ cup white sugar
• 1 tablespoon pure vanilla extract
• ¾ cup charcoal flour
• 1¼ cups plain flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda

Instructions

 

• Preheat the oven to 180°C. with the shelf positioned in the middle of the oven.
• Grease and line a loaf tin to cover all sides.
• In a small bowl, mash the bananas until its a puree consistency. Alternatively, use a blender or food processor if you have these handy.
• In a large bowl, whisk together the banana, milk, coconut oil, sugar and vanilla extract until combined.
• Sift into the liquid the flours, baking powder and baking soda and mix gently together until combined.
• Scoop the mixture into the loaf pan and gently smooth out the top. Bake for 70 minutes until a toothpick inserted into the centre comes out clean.
• Transfer to a wire rack to cool for 20 minutes before slicing. Enjoy as-is, or with your favourite topping.