Vegan banana and walnut bread
I made this vegan banana and walnut bread with gluten-free flour, but you can use normal wheat flour if gluten is not an issue for you! Although it has no egg nor dairy – it’s surprisingly moist and light! I love munching on it with my morning coffee or afternoon tea – I also recommend it for parties during the winter festivities.
Ingredients
Method
- Heat oven to 180C degrees. Grease and line a medium loaf tin.
- In a large mixing bowl, mash the bananas with a fork. Add the oil and sugar, then gently combine.
- Add the flour, baking powder and spices, then combine well.
- Add the walnuts and sultanas (if using).
- Tip the batter into the prepared tin, spreading it out evenly.
- Bake in the middle of the oven for 40-45 minutes. After 20 minutes cover the tin with foil (if the top is already is browning). After 40 minutes poke the cake with a skewer – if it comes out clean, it’s done; if not, bake it for another 5 minutes or so.
- When the cake is done, take the tin out of the oven. Leave the cake in the tin for 5 minutes, then transfer it to a wire rack. Let it cool completely before slicing.