Preparation Time 10 Minutes Cooking Time 45 Minutes
We all have those times when there are a few bananas lurking in the fruit bowl, black and spotty and slightly less appealing. I love these forlorn pieces of fruit and the potential they have to produce gorgeous tasting cakes and muffins.
When I buy bananas I always buy too many so that I can leave a few to go overripe. There are times when the supermarkets are selling them off cheap and we have been known to buy a few bags just for the purpose of baking a few banana loaves.
Although this is a banana and walnut cake you can ring the changes with adding some heavenly chunks of vegan dark chocolate or dates. A favourite of mine is adding some swirls of peanut or cashew butter to the mix.
If you are making this loaf just vegan then using plain flour works well. If making it gluten-free then a good quality plain flour will work fine. I used my own gluten-free plain flour mix. Do not be tempted to use coconut or oat flour as the liquid quantity will need to be adjusted.
Ingredients
- 4 overripe bananas
- 60ml dairy-free milk
- 60ml light oil
- 100g soft brown sugar
- 2 tsp vanilla extract
- 50g chopped walnuts
- 240g plain flour ( I used my gluten-free plain flour mix)
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- banana slices for topping (optional)
Instructions
- Preheat the oven to 175C and line a 2lb loaf tin with baking parchment.
- In a large bowl roughly mash the bananas, whisk in the oil, milk, vanilla extract and sugar. Make sure it is thoroughly incorporated.
- Place the dry ingredients in another bowl and then sieve into the wet ingredients using a metal spoon, fold in the walnuts.
- Pour the mixture into the baking tin then top with the bananas if using. Place in the oven for between 40-45 minutes. Until a metal skewer inserted comes out clean.
- Leave to cool completely in the tin before turning out.
If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.
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