- Hearty & Grounding
- Desserts
- Vegan
- Prep 15 min
- Cook 55 min
- Serves 10 slices
The riper the bananas, the better the loaf. It is soft, sweet and keeps well for days, and it is very good toasted with a little jam.
Ingredients
- 4 very ripe bananas, mashed (about 400 g)
- 100 ml neutral oil
- 120 g soft brown sugar
- 1 tsp vanilla extract
- 250 g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 80 g walnuts, roughly chopped
Method
- Heat the oven to 175°C and line a 900 g loaf tin.
- Mix the mashed bananas, oil, sugar and vanilla in a large bowl.
- Sift in the flour, baking powder, bicarbonate of soda, cinnamon and salt and fold gently until just combined.
- Fold in most of the walnuts.
- Pour into the tin, scatter the remaining walnuts on top, and bake for 50 to 55 minutes, until a skewer comes out clean.
- Cool in the tin for 15 minutes, then turn out onto a rack.
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