A deliciously rich slice of banana bread topped with a blue frosting – this vegan coconut banana bread is exactly what you need to beat the January blues!
The festive season is over and the twinkly Christmas lights have been stored away. It can feel like all you’re left with are the cold, dark and rainy days.
I’m usually a winter person. I grew up in a very hot climate, so even though extreme heat and blasting sunshine seems like heaven to some, for me, it was the colder, slightly less bright days that I looked forward to. I love the cosiness that’s associated with the colder months. Curling up on the sofa with a hot drink is the definition of relaxation for me.
Having said that, this winter has been slightly different. I’ve been experiencing an overwhelming lack of energy, low mood and some sleep issues too. I was already very much aware of SAD and know many people suffer with it, I just never thought I would be one of them.
I’ve been taking steps to help myself feel better, like going out for more walks in the morning. I also bought a SAD lamp that I’ve been using every morning. I’ve been listening to podcasts about manifestation too, which is a concept I’m so fascinated with at the moment!
I think the January blues can also be a side effect of us putting too much pressure on the prospect of a new year and setting ourselves too many goals. It can be an overwhelming time of the year, especially after taking a break from usual life over Christmas. It seems like we have way too many things on our to do list. The weather and short days only add to those negative feelings.
I do still enjoy spending some time in the evening wrapped up in a blanket, usually with a something delicious in hand. Something to look forward to after a long and stressful day.
Banana bread is exactly the kind of thing I crave when I’m feeling a little down. It’s sweet. It’s decadent. It definitely helps lift my spirits and leaves me (and my belly!) feeling happier.
I made this ‘blue’ banana bread as my offering to anyone else who’s feeling a little low this January. I wish I could say it will solve all your problems, but hopefully what it will do is cheer you up a little. I find baking very therapeutic – eating homemade baked good even more so!
What you’ll need to make this coconut banana bread:
Ripe bananas – the riper the better. Ripe bananas add more natural sweetness and make the loaf more moist and rich.
Wholegrain/wholemeal spelt flour – which I love using instead of plain white flour. It works just as well in things like cakes and muffins, but is higher in fibre. You’ll be able to find it in most supermarkets.
Ground almonds – this adds more moisture to the cake and works really well combined with oats.
Sugar – I usually use brown or coconut sugar, but any granulated sugar will work. Originally the recipe called for 55g of sugar as that was sweet enough for me (I no longer enjoy super sweet treats), but some of my taste testers said it wasn’t sweet enough for their liking. I then changed the recipe to include 75g of sugar. You can use more of less depending on how sweet you like your treats!
Baking powder – to help the loaf rise.
Oil – I use coconut oil, but any oil will work.
Milk – I didn’t want to use too much oil, so I’m using some milk to add extra moisture to help the batter come together. I love using Califia Farms Barista Oat because it’s creamier than other dairy-free milks I’ve tried. It works really well in this recipe!
Flax egg – this works as a sticky, gloopy binder. You can use 1 regular egg if you prefer.
This vegan coconut banana bread is:
- Rich & moist
- So moreish
- Made using healthier ingredients
- And topped with the most beautiful blue frosting!
Vegan Coconut Banana Bread
- 1 tbsp ground flaxseed
- 3 tbsp warm water
- 3 large ripe bananas around 400g
- 65g coconut oil melted
- 100ml Califia Farms Oat Barista
- 1 tsp vanilla extract
- 200g wholemeal spelt flour*
- 50g ground almonds
- 100g brown or coconut sugar you can also use caster sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Spirulina Whipped Coconut Cream
- 1x 400g can full fat coconut milk
- 1 tbsp icing sugar
- 1 tsp spirulina powder
- A handful toasted coconut flakes
- Preheat oven to 180C/160C fan/350F.
- Mix the milled flaxseed and 3 tbsp of warm water in a small bowl. Leave for 10 minutes to set.
- Mash the bananas in a large bowl, then add in the coconut oil, flaxseed mixture, Califia Farms Oat Barista and vanilla extract. Mix to combine.
- Add in the flour, ground almonds, sugar, baking powder andsalt. Mix again until you have an even batter.
- Transfer into a loaf tin lined with baking paper (we used a 21x11cm loaf tin). Bake for 60-65 minutes. Leave to cool completely before piping the cream on top.
- To make the whipped cream – refrigerate the can of full fat coconut milk overnight (at least 8 hours), then open the can and remove the top thick part only (be careful not to add any of the liquid part).
- Add the solidified coconut cream into a large bowl, then whip using a hand mixer at high speed until it becomes light and fluffy - like whipped cream.
- Add the icing sugar and spirulina and whip again to mix.Transfer into a piping bag and pipe over the cooled loaf.