Banana bread is a baking staple and I’ve been searching for a reliable vegan recipe for a while so that my Mum can enjoy it too. This recipe uses oil and plenty of banana instead of butter and eggs and is so tasty that you won’t miss them. Paired with chocolate and pecan it’s a match made in heaven – or you could try sultana and walnut and then it’s practically a health food! To make the vegan chocolate and pecan banana bread, you will need:
3 over-ripe bananas
75ml vegetable oil
100g light brown muscovado sugar
225g plain flour
3 heaped tsp baking powder
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger (I used cardamom instead)
50g chocolate, chopped
50g pecan nuts
1 tbsp demerara sugar.
Preheat the oven to 220C/ 200C Fan/ Gas 7. Grease a 1lb loaf tin and line with baking parchment. Mash the bananas, then add the oil and sugar and mix well.
Fold in the flour, baking powder, spices, chocolate and nuts.
Pour the cake mixture into the prepared tin and top with a sprinkling of demerara sugar before baking in the oven for 20 minutes. Then check the cake: if it is browning too much, cover the surface with foil. Bake for another 20 minutes.
The cake is ready when it is golden brown and a skewer inserted in the middle comes out clean. Leave to cool a little before turning out onto a wire rack to cool completely before serving.
Delicious served toasted with melted butter. What are you baking this weekend?
Recipe via Elly Pear’s Green