If you’ve been reading my other posts you’ll know me and my husband have gone Vegan this month to kick start a healthier diet for the year. It isn’t something we are going to do long term but it is more about teaching us about what we eat and the benefits of eating more veggies. Not long to go until February but I am mostly mourning the lack of baking, I love my cakes so trying to find something a substitute is quite important to me.
This week I’ve had a go at a vegan version of one of my favourites; Banana Bread. This is a staple in our house, it’s so easy to make, uses up the ripe bananas and I like to pretend it is healthier than regular cake because it has fruit in. I have just adapted my favourite Mary Berry recipe with vegan substitutions and was really please how it turned out. Just as good as usual!
I just like mine plain but you can easily add chopped walnuts or dark chocolate chips for a treat. Sometimes I also mix some cinnamon with a little golden caster sugar and sprinkle it over the top before baking, gives it a lovely sweet, crunchy top. You would also use a flavoured soy milk, agave nectar instead of sugar or walnut oil instead of regular oil for more flavour. My little boy goes mad for this, enjoy!
80g olive oil
175g caster sugar
3 ripe bananas mashed
225g self-raising flour
2 level tsp baking powder
2 tbsp soy milk
- Pre-heat the oven to 180 /Gas 4. Lightly grease and line a 2lb loaf tin.
- Measure all the ingredients into a large bowl and beat with a handheld mixer for about 2 minutes until the mixture is well blended.
- Spoon into the loaf tin and bake in the oven for about 1 hour. Leave to cool in the tin then for a few minutes then turn out onto a wire rack.
Let me know if you have any other Vegan recipes, I love to try out different ways of baking.