Best banana bread
I came across this recipe ages ago in some random corner of the internet (I forget where) when planning a brunch for a bunch of friends, one of whom is vegan. Generally I’m not that bothered about the calorie content of cake (it is a joy and a treat, after all) but there is something quite satisfying about being able to scoff a lot of this and know that there is hardly any fat in it! So this is a brilliant banana bread that just happens to be suitable for vegans too. It’s the best way to use up those old bananas lurking in the fruit bowl, and is as perfect for breakfast as it is with a cup of tea at any time of the day or night. Yep, I had a slice for supper last night and another for breakfast this morning!
Best banana bread (which also happens to be vegan)
1. In a large bowl mash 3 bananas with a fork until mostly smooth. Add 2 tbsp oil (I tend to use sunflower oil) and mix thoroughly.
2. Stir in 1 tsp baking powder, a pinch of salt, and 3/4 cup of caster sugar until well combined, then add 2 cups of self raising flour and mix well.
3. Pour/scoop the mixture into a greased and lined loaf tin and bake at 180°C for about 40 mins. You want it to be golden on top and for a skewer to come out clean.