This is like no other banana bread recipe. Whilst the more bread-y variety, that can be a little heavy, is sometimes exactly what I feel like, this one is light, cakey and happens to be vegan (yay)! When I say vegan, I’m not saying it’s any healthier than the dairy alternative – I just mean it can also be enjoyed by our dairy and egg intolerant friends! So flavoursome and so easily customised to your liking.
Serving: 1 small loaf
150 g self-raising flour
A pinch of salt
Bicarbonate of soda – a tip of a teaspoon
2.5 really ripe bananas
5.5 tbsp golden caster sugar
80 ml canola oil
1 tsp vanilla extract
Handful of walnuts
- Preheat the oven to 180°C (200°C for electric).
- Line the loaf tin with greaseproof paper.
- Mash 2 bananas.
- Whisk the mashed banana, sugar, oil and vanilla in a large bowl.
- Weigh out the flour and add the salt and bicarb.
- Gradually sift and fold the dry ingredients into the wet (in 3 batches) – don’t overmix.
- Chop up a handful of walnuts.
- Break up the left over banana with your fingers into small chunks into the mixture.
- Gently fold in the nuts and banana.
- Bake for 35 minutes – turning halfway if you remember to
- Cool in the tin for a few minutes then transfer the bread onto a cooling rack.
- Use more bananas if they’re not ripe enough for maximum flavour.
- I used golden caster sugar, but regular caster sugar or granulated would be good too!
- Any flavourless oil can be used e.g. rapeseed, sunflower oil. But if you want the flavour, coconut oil would be fine as well – the only thing is I find it leaves my cakes/flapjacks quite oily so you’ll need to experiment with how much you use.
- Pecans and hazelnuts work really well too.
- For something even nicer, add roughly chopped chunks of dark chocolate – but remember to lower the amount of sugar you use depending on how sweet the chocolate is.