Banana Bread

A tasty snack for Vegans and those who are Dairy Free.

There are many banana cake recipes and we all have our favourite; this is mine. The difference it brings is the tang of lemon, a nice change to the usual cinnamon-laden banana cakes and muffins.

I have used no eggs, making it suitable for vegans, retaining lightness by using extra baking powder. The fruit and oil keep the cake very moist.

It is not high in oil, although you could reduce a little if you are wish – I suggest substituting 15 ml of soya milk for 20 ml of oil. But note that if the cake is lower in fat it will remain fresh for only 1 day (perhaps this is not a problem as it will likely not remain in the tin for long anyway!).

Diets for which Banana Loaf is suitable:

Dairy Free, Nut Free, Vegetarian and Vegan

Ingredients

Preparation: 15 mins | Cooking: 30 mins | Serves: 10+

2 lemons, rind
1 tbsp lemon juice
60 ml (1/4 cup) soya milk
2 bananas, very ripe
130 gm (2/3 cup) sugar
80 ml (1/3 cup) vegetable oil
180 gm (1 ¼ cups) flour
1/2 tsp bicarbonate of soda
2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tbsp sunflower seeds (optional)*

Method

PRE-HEAT the oven to 180 C/350 F/ Gas 4.
LINE 9-inch baking tin with parchment (or loaf tin 8x28cm/3x9inch).
ADD lemon juice to the soya milk.
MASH the banana with the sugar and add the lemon rind.
BEAT the oil into the curdled milk
ADD the oil/milk mix to the mashed banana.
SIFT the dry ingredients, ie flour, baking powder, bicarbonate of soda, cinnamon and nutmeg.
FOLD the dry ingredients into the banana mix.
SPOON mix into the tin and top with sunflower seeds (optional)
BAKE for 25-30 minutes
COOL in tin for 15 minutes before turning out.

Serve

– Remains fresh for 2 days.

Notes

* Nuts can be added, not Nut Free diet.

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