Throughout the first week of September, I thought I’d do a recipe each day. These are simple recipes that I love to whip up on a lazy day at home and I hope you enjoy them as well!
Today I’m kicking off this week with a vegan banana bread, which I first made for my cousin a month ago as she is a vegan who finds it hard to create healthy snacks. This recipe is so versatile as you can add any spices such as cinnamon, nutmeg, as well as chopped nuts or fruit (50g)- whatever tickles your fancy!
- 225g plain flour
- 100g light brown soft sugar
- 3 tsp all spice (or similar spices ie cinnamon)
- 3 tsp baking powder
- 3 ripe bananas (plus one for decoration)
- 75g sunflower oil
- Pre-heat your oven to 200 degrees celsius.
- Peel the bananas, chop and mash in a large bowl with a fork or a masher.
- Mix the bananas with the sunflower oil and sugar and stir well.
- Add in the flour, baking powder and spices and continue to mix well. Don’t worry if the mixture remains lumpy; it will sort itself out in the oven!
- Pour the mixture into a greased loaf tin; I used low cal spray to make it easier.
- Add half a banana to the top for decoration if required- if you choose to do this, the bread must be eaten within 2 days and kept wrapped in cling film, otherwise it will keep for longer in an airtight container.
- Bake in the centre of the oven for 30 minutes, checking with a knife in the middle. If it doesn’t come out clean, pop back in for another 5-10 minutes, keeping an eye on it to prevent it catching!
- Turn it out onto a wire rack to cool down before slicing.
- Enjoy with butter, jam and a cup of tea!