This has a taste and texture very similar to non-vegan banana bread. The vegetable oil I used was rapeseed, which is grown locally, and I used dark muscavado sugar which gave the loaf a lovely golden brown colour and treacly flavour.
- 3 large ripe bananas
- 75ml vegetable oil
- 100g brown sugar
- 225g self-raising flour
- 2 tsp baking powder
- 3 heaped tsp cinnamon
- 100g walnuts, chopped
Preheat the oven to 200 degrees celcius and grease and line a 9 inch loaf tin.
Mash the bananas with a fork and mix with the oil and sugar in a jug. Put the dry ingredients into a large bowl and combine well, then add the banana mixture and chopped walnuts and stir everything together. Spoon the batter into the tin and then place on the middle shelf of the oven for about 40 minutes. Check during cooking that the top of the loaf isn’t getting too dark, and cover with foil if you think it is.
Leave to cool down a little before eating. It tastes delicious warm!
Adapted by Nadia from a recipe by Helen Rothwell