Sunday, 16 September 2012

Vegan Banana Bread

Okay I'd be a great big vegan fibber if I didn't admit that this isn't the fluffiest banana bread in the universe... but, it's passable and tastes lovely. Might do an extra 1/2 tsp of bicarb and vinegar next time for more lift. Well worth a go though if some bananas need using.


130g Plain Flour
1/2 cup White granulated sugar
1/4 cup dark brown sugar
1/2 tsp Bicarbonate of soda
1/2 tsp Cinnamon
1/2 tsp Salt
1/4 cup Soy milk or soy cream
1/2 tsp Cider vinegar
2 Large ripe bananas
1 tbsp Veg oil
3 tbsp Agave nectar (you could use syrup)
1/2 tsp vanilla extract


Preheat the oven to 175c and oil a small loaf pan and set to one side. In a mixing bowl mix the flour, sugars, bicarb of soda, salt and cinnamon. Set aside and get the wet stuff mixed together.

In another (larger) mixing bowl, whisk together the soy cream and cider vinegar and let stand for a couple of minutes. Then add the banana (mashed up), vegetable oil, agave, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined.

Bake for an hour, or until a toothpick inserted into the centre emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.

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