Vegan Banana Bread

One grey Saturday morning I noticed that we had some bananas that were looking pretty ripe. This meant I had a few options. Firstly, make a load of banana smoothies, although I was lacking the spinach and other fruits that I needed (and it was icy and snowy outside so I wasn't going to the shops). Secondly, freeze the bananas and save for a later date (I'm talking banana nice cream). Thirdly, make banana bread. I settled on the last one as it meant I got to make something warming and then rather than having to wait!

Banana bread is probably one of the first recipes I ever made when I was starting out baking, it's just such an easy thing to make. It's also always been a favourite amongst my family, with slices of banana bread disappearing pretty quickly (I'm looking at you, Mum). 

This is a pretty foolproof recipe, there's no complex techniques or specific baking times, just mix all the ingredients together and bake until done - simple! I definitely recommend you try out this recipe and send me pictures of your bakes, either in the comments here or on my instagram!

Vegan Banana Bread

Prep time: 10 Minutes
Cook time: 50 Minutes
Total time: 1 Hour
Yield: 1 Loaf (about 10 slices)

Ingredients

• 225g Plain Flour
• 3 tsp Baking Powder
• 100g Demerara Sugar
• 3 tsp Ground Cinnamon
• 125ml Vegetable Oil
• 3 Large Ripe Bananas (Mashed)
• A few drops of Vanilla Essence
• Dash of Soya Milk

Cooking Directions

1. Preheat your oven to 180 degrees celsius. Grease and line a loaf tin.
2. Sieve together the flour, baking powder and cinnamon, then stir in the sugar. Stir in the vegetable oil and vanilla essence, then fold in the mashed bananas. If your mixture is a little stiff, add a dash of soya milk (or any other non-dairy milk of your choosing).
3. Pour the mixture into your loaf tin and bake for 40-50 minutes. Leave to cool in the tin for 10 minutes before turning out onto a cooling rack.

*Optional* Pre-baking, slice up an additional banana into segments and arrange them on top of the cake mixture in the tin, then sprinkle over caster sugar and bake as normal.

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