Ready for some bank holiday baking? Here's the tried and tested recipe for the Castle's banana bread - an absolute classic. And it's vegan too, so whether you're already vegan or simply struggling to get a hold of some eggs, this is the recipe for you. With thanks to our lovely chef AJ for sharing her trade secrets!
Difficulty: Easy
Equipment required: 2lb loaf tin, mixing bowl, wooden spoon
Ingredients:
- 3 ripe bananas, mashed
- 100-200g sugar (depends on how ripe bananas are, the more ripe they are the sweeter they'll be!)
- 50ml sunflower oil
- 100ml soy milk
- 235g plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- Optional: 50g chopped walnuts and/or 50g chocolate chips
Method:
Preheat your oven to 160degrees centigrade.
Combine the oil, mashed bananas, flour, baking soda, baking powder, sugar and salt in a large mixing bowl, adding 75ml of the soy milk and then topping up as much as you need to make a thick but fairly fluid mixture.
Pour into a well oiled 2lb loaf tin and cook 1 hr 15 mins until golden.
Variations:
You can add chocolate chips or walnuts for luxury banana bread! Just combine with the rest of the ingredients.
Top Tip:
Bananas freeze brilliantly. Simply pop them in the freezer (whole, with the skins on) and fully defrost before baking. They'll come out of their skins looking a bit odd and slimey, but as long as they're going straight into a cake you'll never know the difference once the cake is done.
