I was away last weekend in Scotland and when I returned home there was a bunch of bananas lurking in the fruit bowl which I’d totally forgotten about. They’d gone all brown and overly ripe so I quickly put them in the freezer with the intention of turning them into something else.
Most of my everyday cakes are vegan and if you’ve never made a vegan cake before it can be quite intimidating and sometimes has quite mixed results. From experience I’ve found the most critical stage to be the blending of oil and sugar together. Theres a chemical reaction that takes place at this stage and it takes time to get it right so don’t shirk on the whisking.
You can add just about anything to banana bread to compliment it’s flavours, I’ve added walnuts here but you could easily use pecans or add chocolate chips whatever you have to hand.
3 black bananas
80 ml vegetable oil
100 grams brown sugar
225 grams plain flour
3 teaspoons baking powder
2 teaspoons mixed spice
50 grams walnuts
1. Pre heat your oven to 200 degrees and line a small loaf pan
2. In a large bowl mash your bananas with a fork and mix with oil and sugar, blend together well.
3. Add the flour, baking powder and mixed spice to the oil mixture.
4. fold in your walnuts and other ingredients.
5. Bake in the loaf tin for about 20 minutes or until brown, if your loaf is still uncooked after this time lightly cover it with tin foil to prevent the top from burning and bake until a knife comes out clean.