Spice Orange Banana Bread (Vegan)
A wonderfully seasonal banana bread bursting with fall spices, bright orange flavors and homemade candied peel. It comes together easily and is dairy and egg-free.
Ingredients
- 8 tbsp / 113 grams plant based butter with salt - room temperature
- 2 tbsp ground flax seed
- 4 tbsp orange juice
- ½ cup / 100 grams cane sugar
- ¼ cup / 50 grams brown sugar
- 2¼ cups / 270 grams all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 300 grams mashed banana (2 to 3 bananas)
- 1½ tsp vanilla extract
- 2 tbsp orange zest (zest from 1 medium navel orange)
- 1 tsp ground cinnamon
- ½ tsp ground all spice
- ¼ tsp ground cloves
- ⅔ cup roughly chopped candied peel -please see my recipe for candied peel if you are interested in making your own
Instructions
- Zest and juice your orange. One medium navel orange should provide the 4 tablespoons of juice and the 2 tablespoons of zest that are needed. If you would like extra zest to decorate the top of the loaf, you will need a second orange.
- Add the ground flax seed and orange juice to a small container. Stir to combine and set aside for 5 to 10 minutes to thicken.
- Pre-heat the oven to 350 degrees F and prepare an 8x4 loaf pan by lining it with parchment paper.
- Add the flour, baking powder, baking soda, ground cinnamon, ground all spice, and ground cloves to a small bowl. Whisk to combine and set the bowl aside.
- Add the room temperature butter, mashed banana, cane sugar and brown sugar to a medium bowl. Using a handheld mixer, blend the ingredients together at medium-high speed until well combined - about 2 minutes.
- Add the thickened flax mixture, vanilla extract, and orange zest to the banana mixture. Using the handheld mixer, blend the ingredients together at medium-high speed until well combined - about 30 seconds to 1 minute.
- Add the dry ingredients to the wet ingredients. Using the handheld mixer, blend at medium-low speed until almost no more flour can be seen. Toss in the roughly chopped candied peel and fold it in until well incorporated. Try not to over mix.
- Pour the batter into the prepared pan, make sure it is evenly spread out. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf rest in the pan for about 15 minutes before transferring it to a cooling rack.
- Decorate the loaf with a little orange zest or extra candied peel. Slice and serve once it has cooled to room temperature.Store the loaf in an airtight container at room temperature.