Deep into the second week of UK quarantine everyone seems to be making banana bread… and shaving their heads. If you haven’t quite managed the former yet then this is the recipe for you! This is a vegan recipe meaning it’s even better for people who can’t get eggs right now even if you aren’t vegan. Everyone in my house loved this (but in fairness criticising my cooking in lockdown might not be a good move) and you cannot tell the difference between this and a non-vegan version.
I’ve used frozen fruit both times I have made this and it works really well but would be absolutely fine with fresh as well – it’s a very resilient cake!
I based this on The Baking Fairy’s recipe to begin with but have changed a few bits and ‘made it my own’ (how very X-factor…), so if you prefer a plain version please check hers out!
- 3 big or 4 small ripe bananas
- 60ml oat milk (or other non dairy milk)
- 90g brown sugar
- 60ml vegetable oil
- 1 tsp vanilla essence
- 280g self-raising flour
- 1 tsp baking powder
- 1 tsp allspice
- 1 tsp cinnamon
- 1 handful berries (frozen or fresh, I used blueberries and raspberries)
- 1 tbsp oats
- 1 tbsp granulated sugar
- Heat the oven to 180C and lightly grease a loaf tin.
- In a large bowl, mash the bananas with a fork or whisk.
- Tip in the oat milk, brown sugar, oil, and vanilla, and stir together with a wooden spoon.
- Sift in the flour, baking powder, allspice and cinnamon. Mix until fully combined.
- Pour the batter into the loaf tin and scatter over your fruit of choice, ensuring that it is evenly distributed. Too much fruit in the centre of the cake can cause it to collapse and spreading it to the edges makes the crusty pieces more appealing. Scatter over the oats and granulated sugar.
- Bake for about 45 minutes to 1 hour – the quantity and type of fruit used may alter the cooking time.
- Serve warm with a cup of tea for a moment of calm in a time of chaos.