Dairy-free rooibos banana bread
As if banana bread couldn’t get any healthier! Try this moist vegan and dairy-free rooibos banana bread recipe.
PREP TIME 25 minutes | COOK TIME 1 hour | MAKES 8 Slices | DAIRY-FREE | VEGETARIAN | VEGAN
INGREDIENTS
- 2 cups flour
- 1 cup wholewheat flour
- ½ cup ground almonds
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 2 bananas, peeled
- ½ cup soy milk
- ½ cup vegetable oil or melted coconut oil
- 200 g tofu
- ½ cup brown sugar
- 1 tsp vanilla essence
- 1 rooibos tea bag
- ¼ cup sparkling apple juice
- 1 tbsp golden syrup
- ⅓ cup chopped walnuts
METHOD
PREHEAT oven to 180ºC. Grease and line a 12cm x 24cm loaf pan.
SIFT flours, ground almonds, cinnamon, nutmeg, baking powder and bicarbonate of soda into a large bowl.
BLEND or process one banana, milk, oil, tofu, syrup essence and leaves from the tea bag until smooth.
FINELY chop remaining banana. Add wet ingredients to dry ingredients; mix well, then gently stir in the finely chopped banana and apple juice. Pour mixture into pan.
BAKE for 1 hour or until a skewer inserted into the centre comes out clean (cover with foil if the bread is over-browning during cooking).
STAND in pan for 5 minutes; turn bread, top-side up, onto a wire rack. Brush with extra syrup; sprinkle with nuts.
FOOD TEAM TIP: The banana bread can be served warm or cold. Leftover banana bread can be stored in an airtight container for up to 3 days. If you don’t have ripe bananas, simply place your bananas in a preheated oven at 180ºC and bake until blackened on the outside.
Dairy-free rooibos banana bread
Ingredients
- 2 cups flour
- 1 cup wholewheat flour
- ½ cup ground almonds
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 2 bananas, peeled
- ½ cup soy milk
- ½ cup vegetable oil or melted coconut oil
- 200 g tofu
- ½ cup brown sugar
- 1 tsp vanilla essence
- 1 rooibos tea bag
- ¼ cup sparkling apple juice
- 1 tbsp golden syrup
- ⅓ cup chopped walnuts
Instructions
Preheat oven to 180ºC. Grease and line a 12cm x 24cm loaf pan.
Sift flours, ground almonds, cinnamon, nutmeg, baking powder and bicarbonate of soda into a large bowl.
Blend or process one banana, milk, oil, tofu, syrup and extract until smooth.
Finely chop remaining banana. Add wet ingredients to dry ingredients; mix well, then gently stir in the finely chopped banana and apple juice. Pour mixture into pan.
Bake for 1 hour or until a skewer inserted into the centre comes out clean (cover with foil if the bread is over-browning during cooking).
Stand in pan for 5 minutes; turn bread, top-side up, onto a wire rack. Brush with extra syrup; sprinkle with nuts.
Made this Dairy-free rooibos banana bread recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Flourless chocolate cake
https://www.foodandhome.co.za/on-shelf/flourless-chocolate-cake-3
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
