Vegan Tropical Fruit Bread Recipes
banana bread
Ingredients
7 oz or 220 g whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon of salt
3floz gold oil 100ml
6 oz or 185 g brown sugar
4 tablespoons of golden cornstarch
6 medium bananas (very ripe is best)
2 tablespoons molasses (optional)
Raisins and chopped nuts (optional)
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of cloves
1 teaspoon vanilla extract (can also use vanilla essence)
Preparation
- Preheat oven to 350ohF, 180ohC or gas brand 3.
- Grease two medium loaf pans. Line the molds with parchment paper.
- Place all ingredients in a food processor in the order listed and process for 20 seconds.
- Finally, add the raisins and chopped walnuts, if including them, and process for an additional 5 seconds.
- Place in the two loaf pans. Sprinkle with extra cinnamon and sugar.
- Bake for 50 minutes or until a toothpick inserted comes out clean.
- Raise onto racks and let cool.
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Peanut and Banana Bread
Ingredients
4 ripe bananas (mashed)
1 pound or 450 g of flour
8 oz or 225 g of sugar
4 oz or 110 g vegan margarine
4 tablespoons cornstarch or cornmeal
4½ oz or 125 g peanuts (crushed)
1 tablespoon baking powder
1 teaspoon vanilla extract (can also use vanilla essence)
½ teaspoon grated nutmeg
3 oz or 75 g grapes (chopped)
Salt
Preparation
- Beat margarine and sugar until fluffy; add cornstarch or cornmeal.
- Sift together the flour, baking powder and salt. Add alternating with mashed bananas, peanuts and nutmeg. Mix well and pour into a greased baking pan.
- Add the chopped raisins and bake in a moderate oven for 30 minutes.
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coconut bread
Ingredients
12 oz or 375 g vegan margarine
2 teaspoons vanilla extract (can also use vanilla essence)
8 oz or 250 g brown sugar
6 tablespoons golden cornstarch
4 oz or 120 ml water or coconut water
8oz or 225g grated coconut
1 pound or 450 g of flour
pinch of cinnamon, spice mix, nutmeg
2 teaspoons baking powder
3 oz or 100 g grapes (optional)
3 oz or 100 g frozen cherries (optional)
Garnish: Light brown sugar, grated coconut and cherries
Preparation
- Preheat oven to 325ohF, 160ohC or gas brand 3.
- Grease two small loaf pans. Line the molds with parchment paper.
- Place all ingredients in a food processor in the order listed, sifting in the flour, reserving 4 tablespoons shredded coconut. Process for 20 seconds.
- Add raisins if included and process for an additional 5 seconds.
- Spoon the mixture into the two loaf pans in equal amounts.
- Make a hole in the center of the bread and fill with most of the reserved coconut, covering it with the mixture so that it is in the middle of the finished breads. This can be flavored with a pinch of cinnamon and nutmeg and a little sugar to taste.
- Sprinkle top with sugar, remaining reserved shredded coconut, and cherries, if using.
- Bake in the center of the oven for about an hour or until a toothpick inserted comes out clean.
- Raise onto racks and cool.
