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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Australasian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 large ripe bananas
  • 50 ml vegetable oil or melted dairy-free spread
  • 50-75 g muscovado sugar
  • 225 g self-raising gluten-free or wheat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 75 g walnuts chopped
  • 50 g sultanas or raisins optional

Method
 

  1. Heat oven to 180C degrees. Grease and line a medium loaf tin.
  2. In a large mixing bowl, mash the bananas with a fork. Add the oil and sugar, then gently combine.
  3. Add the flour, baking powder and spices, then combine well.
  4. Add the walnuts and sultanas (if using).
  5. Tip the batter into the prepared tin, spreading it out evenly.
  6. 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.
  7. 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.