Vegan Tropical Fruit Bread Recipes

Banana Bread

Ingredients

7 oz or 220g whole wheat flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

3floz or 100ml oil

6oz or 185g brown sugar

4 tbspcornstarch or cornflour

6 medium bananas (very ripe is best)

2 tbsp molasses (optional)

Raisins and chopped nuts (optional)

1 tsp cinnamon

1 tsp nutmeg

1 tsp clove

1 tsp vanilla extract (can also use vanilla essence)

Preparation

• Preheat oven to 350^oF, 180^oC or gas mark 3.
• Grease two medium loaf tins. Line the tins with greaseproof paper.
• Place all the ingredients in a food processor in the order they are listed and process for 20 seconds.
• Finally add the raisins and chopped nuts, if you are including these, and process for a further 5 seconds.
• Place in the two loaf tins. Sprinkle with extra cinnamon and sugar.
• Bake for 50 minutes or until an inserted skewer comes out clean.
• Lift out onto racks and allow to cool.

Banana Peanut Bread

Ingredients

4 ripe bananas (mashed)

1 lb or 450 g flour

8 oz or 225 g sugar

4 oz or 110 g vegan margarine

4 tbspcornstarch or corn flour

4½ oz or 125 g peanuts (crushed)

1 tbsp baking powder

1 tsp vanilla extract (can also use vanilla essence)

½ tsp grated nutmeg

3 oz or 75 g raisins (chopped)

Salt

Preparation

• Cream the margarine and sugar together until fluffy; add cornstarch or corn flour.
• Sift together flour, baking powder and salt. Add alternately with mashed bananas peanuts and nutmeg. Mix well and pour into a greased baking tin.
• Add chopped raisins and bake in a moderate oven for 30 minutes.

Coconut Bread

Ingredients

12 oz or 375 g vegan margarine

2 tsp vanilla extract (can also use vanilla essence)

8 oz or 250g brown sugar

6 tbspcornstarch or cornflour

4 oz or 120ml water or coconut water

8ozor 225 g grated coconut

1 lb or 450 g flour

Dash cinnamon, mixed spice, nutmeg

2 tsp baking powder

3 oz or 100 g raisins (optional)

3 oz or 100 g glacé cherries (optional)

Garnish: Light brown sugar, grated coconut and cherries

Preparation

• Preheat oven to 325^oF, 160^oC or gas mark 3.
• Grease two small loaf tins. Line the tins with greaseproof paper.
• Place all the ingredients in a food processor in the order they are listed sifting in the flour and reserving 4 tablespoons of grated coconut. Process for 20 seconds.
• Add the raisins if you are including these and process for a further 5 seconds.
• Place the mixture in the two loaf tins in equal amounts.
• Make a ditch down the centre 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 spiced up with a pinch of cinnamon and nutmeg and a little sugar to taste.
• Sprinkle the top with sugar, the rest of the reserved grated coconut and cherries, if using.
• Bake in the centre of the oven for about an hour or until an inserted skewer comes out clean.
• Lift onto racks and cool.

Kirly-Sue's Kitchen
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Author : susanne kirlew