This vegan banana bread recipe is super quick and easy to make; perfect isolation baking for an afternoon snack. It only uses storecupboard ingredients and is egg free, so non-vegans needn’t worry about trying to get hold of them in the shops at the moment!
One of my favourite ways to eat this is sliced, grilled and spread with dairy-free butter and a pinch of sea salt flakes – with a cup of tea, of course. I know everyone’s storecupboard is different, so at the bottom I’ve included a few suggestions for swaps you can make if you don’t have any of the ingredients.
– 3 large very ripe bananas
– 150ml sunflower or vegetable oil
– 75g demerara sugar, plus 1 tbsp
– 250g self-raising flour
– 2 tsp baking powder
– 1 tsp ground cinnamon
– 1 tsp allspice
– 50g sultanas
– 50g chopped walnuts
- Preheat the oven to 200°C and grease and line a 2lb loaf tin.
- Peel and mash the bananas with a fork, then transfer to a mixing bowl. Add the oil and 75g sugar and mix well.
- Add the flour, baking powder, spices, sultanas and walnuts and stir well to combine, until there are no white streaks from the flour.
- Transfer to the loaf tin and sprinkle with the remaining 1 tbsp sugar. Bake for 40 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool completely in the tin.
- If you don’t have self-raising flour, use plain and increase the baking powder to 3 tsp.
- Use any kind of sugar – soft light brown is the best swap if you don’t have demerara, but any will work.
- The spices can be tweaked to suit what you have: nutmeg, ground cardamom or mixed spice will all work well.
- Swap the nuts for pecans or hazelnuts, or just add extra sultanas or other dried fruit. Or swap for chopped dark chocolate to mix it up!