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!
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.
You can add chocolate chips or walnuts for luxury banana bread! Just combine with the rest of the ingredients.
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.