Why not roughly chop and add a handful of your favourite nuts or seeds to the wet ingredients before folding in the flours at step 2? Pumpkin or sunflower seeds, or pecans or walnuts would work beautifully here.
1 hr 15 mins (Prep 15 minutes | Cook 50 minutes)
Not Too Tricky
serves 10
About the recipe
The loaf we know and love, but made vegan. Great for using up old bananas on the turn, with lots of potential to embellish with nuts and seeds.
Ingredients
75ml olive oil, plus extra for greasing
400g peeled super-ripe bananas (about 4)
125g light brown sugar
1 teaspoon vanilla bean paste
50ml oat, or your favourite unsweetened, fortified plant milk
125g self-raising flour
100g wholemeal self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
Top Tip
You can swap the olive oil for vegetable oil – rapeseed gives a slightly nuttier flavour (cold-pressed is best!).
Method
- Preheat the oven to 180°C/350°F/gas 4. Grease a 1.5 litre loaf tin with a little olive oil and line with greaseproof paper.
- Reserve half a banana for the top, then roughly mash the rest in a large bowl. Add the oil, sugar, vanilla, plant-based milk and a pinch of sea salt and mix to combine, then fold in the flours, baking powder and cinnamon.
- Scrape the batter into the prepared tin, slice and poke in the remaining banana, and bake in the oven for 50 minutes, or until golden and the surface springs back when pressed lightly.
- Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack, or serve warm.
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