Vegan banana bread
Description
Here’s the vegan banana bread you’ve been searching for! Add some chopped pecan nuts if you like for a bit of crunch.
Ingredients
- 3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork
- 100g/3½oz soft light brown sugar
- 300g/10½oz self-raising flour
- 100g/3½oz sultanas
- 50g/1¾oz shelled pecan nuts, chopped (optional)
- 1 tsp ground mixed spice
- 1 tsp baking powder
- 150ml/5fl oz sunflower oil, plus extra for greasing
Directions
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment.
- Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder.
- Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well.
- Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean.
- Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving.
