Vegan Banana Bread
|For the dough:|
|300g (10oz)||plain flour, plus extra for dusting|
|1 heaped tsp||baking powder|
|1¼ tsp||bicarbonate of soda|
|250g (9oz)||fine cane sugar|
|1 tsp||vanilla powder|
|½ tsp||ground cinnamon|
|¼ tsp||grated nutmeg|
|100ml (3½ fl oz)||soya milk|
|75ml (2½ fl oz)||rapeseed oil|
|200g (7oz)||vegan sour cream (or soya yogurt with a squeeze of lemon)|
|4||medium, very ripe bananas|
|vegan margarine, for greasing the tin|
|icing sugar, for dusting|
You will need: a 28cm (11in) long loaf tin.
1. Preheat the oven to 180°C (350°F/Gas 4). In a large bowl, combine the flour, cornflour, baking powder, bicarbonate of soda, salt, cane sugar, vanilla, cinnamon, and nutmeg.
2. In a separate bowl, stir the soya milk with the rapeseed oil and sour cream until smooth. Peel the bananas and mash well with a fork until you have a creamy mixture with an even consistency. Stir the banana purée into the soya milk mixture. Quickly stir together the liquid and dry ingredients with a spoon until there are no lumps in the mix.
3. Grease a loaf tin with margarine and dust with flour. Transfer the mixture to the tin, smooth the surface, and bake the bread in the centre of the oven for 50 – 60 minutes, until an inserted skewer comes out clean.
4. Banana bread tastes great plain or spread with some vegan margarine. To decorate, you can also make an icing by stirring together some icing sugar and banana juice. Spread this on top of the bread and scatter over some chopped banana chips to decorate.