So what do you make when you have loads of bananas to use up? Banana bread! I decided to create a new recipe. My new moist banana bread; no eggs and no dairy. I have made this with spelt flour, but feel free to use plain flour, cinnamon, and white sugar (but swap for your favourite) it has oil instead of butter (but you could use vegan butter), flax eggs instead of eggs (but you could change it for eggs) and 6 bananas, yes that's right. I created this new banana bread recipe when I ordered too many bananas on my online shopping. Instead of ordering 6 bananas, I ended up with 6 bunches 6. Oh well! It's a good thing I like bananas and have a large freezer.
Takes = 15 minutes prep.
Bakes = 50 minutes
Makes = 10 slices
- Flax eggs: ground flax (or replace with 2 eggs) – 2 tablespoons
- Water – 6 tablespoons
- Spelt flour (or your choice) – 225g (2 cups + 2 tb)
- Baking powder – 2 level ts
- Baking Soda (bicarb. soda) – 1 level ts
- Ground cinnamon – 1 level ts
- Vanilla sugar or vanilla extract – 1 ts
- Salt (omit if using salted butter) – 1/8 ts
- White sugar, or your choice – 100g (1/2 cup)
- 6 large bananas (no skins) + 1 for decorating – 500/600g
- Oil, rapeseed, coconut, vegetable (or vegan butter melted) – 80g
- Walnuts, chopped (optional) – 30g (1/4 cup)
- Preheat oven to 190˚C, 170˚C fan. Grease and line with a little piece of baking paper that's long o the sides (this makes it easier to remove the baked bread) a large loaf 1 litre (2 lb) tin, dimensions 28.5 cm x 13cm.
- Mix the flax and water together then rest for 10 minutes until thickened.
- Dry: Whisk flour, baking soda, baking powder, cinnamon, vanilla sugar and salt in a medium-sized bowl. Add in white sugar and stir.
- Wet: In a separate bowl mash the bananas with a fork or potato masher. Add in oil, thickened flax eggs, add vanilla extract if using liquid vanilla instead of vanilla sugar.
- Add the dry flour mix to the wet banana mixture and stir until all is combined. Mix through the walnuts now if you are adding them.
- Pour into the prepared tin and smooth the top. Add an extra banana on the top to make it look pretty. Sprinkle with a little extra sugar and cinnamon if you like. Bake for 50 minutes until a toothpick or skewer comes out clean when tested.
- Allow the banana bread to cool in the tin completely. I check the sides or the bread and loosed it with a plastic knife in case it has become stuck. This is best served once cools and even better the following day.