By Catriona Mactaggart

From the sourdough starter obsession to the popular pink hair dye look, there have been quite a few viral trends circulating around lockdown. 

The number one lockdown trend is without a doubt baking banana bread. Everybody I know and everyone I follow on social media has made some version of banana bread in recent weeks. I think everyone just wants to feel connected with other people and by taking part in a viral trend and by sharing it on social media you can find that connection. 

While we are all in isolation, it doesn’t mean we have to be alone, so let’s jump on this lockdown baking trend with my ultimate vegan banana bread recipe. 

I have been perfecting this recipe for the last year or so. It is delicious, easy to make and requires very few ingredients. It’s vegan and refined sugar free and uses the combinate of the bananas and honey to make it naturally sweet. Vegan yoghurt is also the perfect substitution for eggs because it keeps the bread super creamy and moist. 

Enjoy your delicious vegan banana bread with a cup of Dalgona coffee for the full lockdown trend experience. 

Ingredients | Makes 8-12 slices

190g self-raising flour

½ tsp bicarbonate soda

60 ml honey

4 bananas (3 mushy, 1 ripe for the top)

120ml of vegan yoghurt (I use soya or coconut)

50g coconut oil (melted)

2 level tbsp extra virgin olive oil

Pinch of salt (I use Himalayan rock salt)

Handful of nuts and seeds for top (optional)

Method | Takes 1 hour

Preheat the oven to 180˚C. 

Combine the flour, salt and bicarb in a small bowl and set aside. 

In a larger bowl mash 3 of the bananas together with coconut oil. Then add the yogurt, honey and olive oil and mix together until combined. 

Add the flour mixture to the banana mixture and gently fold to combine. 

Line a metal loaf tin with baking paper or grease a silicon tin with coconut oil and then add the banana bread mixture. Half the last banana lengthways and place on top of the mixture. Add the nuts and seeds if using and drizzle some extra honey over the top. 

Bake in the middle of the oven for 45-50 minutes until a knife comes out clean.

Leave to cool and then cut into slices. Store in an air-tight container in the fridge for up to five days. 

This recipe was written by Catriona Mactaggart. Follow Catriona on Instagram and Twitter and check out her portfolio of work!