Vegan banana bread
Continuing with our Veganuary theme, let's move on to baked goods! This sumptious vegan banana bread recipe is perfect for using your black or overripe bananas that are otherwise about to be thrown in the bin, whilst making something that's delicious at any time of the day! Recipe by Helen Rothwell and can serve 8-10 people.
3 black or overripe bananas
80ml vegetable or sunflower oil
100g brown sugar
225g plain flour
3 heaped tsp baking powder
3tsp cinnamon or mixed spice
50g dried fruit or nuts (optional)
Heat oven to 200 degrees Celsius/180 degrees fan/gas 6.
In a large bowl, mash 3 large black/overripe peeled bananas with a fork, then mix well with 75g vegetable/sunflower oil and 100g brown sugar.
Add 225g plain flour, 3 heaped teaspoons of baking powder and 3 teaspoons of cinnamon or mixed spice, then mix well. You can also add the fruits, nuts or anything else you want to add at this point.
Brush a 2lb lined loaf tin with the remaining oil, and pour in the mix. Bake for 20 minutes, and check and cover with foil once the bread is browning.
Bake for an additional 20 minutes, or until a skewer inserted into the bread comes out clean.
Place on a baking tray and allow to cool before slicing. Though it's delicious freshly baked and still warm, it develops a lovely gooey quality the next day as well, so can be perfect for your breakfast and dinner!