Easy Vegan Banana Bread

{ B l o g m a s :: day nine }

Since my visit to VX Bristol a few weeks ago I have been craving banana bread like there's no tomorrow. The only issue was that bananas disappear so quickly in my house. We could buy two bunches of six on Monday and they'll be gone by Thursday, so we never had any hanging around that needed to be used up. Thankfully my Dad doesn't like bananas once the skin gets brown spots (whatta weirdo, that's when they're the nicest!) so he passed them over to me and I stashed them in my cupboard away from my fam. To bake the banana bread I followed this recipe from BBC Good Food but I did stray from it a few times.

INGREDIENTS
225g Self-raising flour.
2 Teaspoons baking powder.
100g brown sugar.
2 1/2 Teaspoons cinnamon.
3 Large over-ripe bananas.
75g Vegetable oil.

METHOD

Step One. Preheat your oven to 200 degrees. I ended up baking mine at a slightly lower temperature (180 degrees) because my oven tends to burn things (oops). Prepare your loaf tin with dairy-free butter. I also forgot to do this because I am inept.

Step Two. Peel your bananas, pop them into your bowl and mash them with a fork. I chose to leave mine a little lumpy because I like bites of whole banana in banana bread but it's up to you what consistency you prefer.

Step Three. Once your bananas are suitably mashed add all of your oil and sugar into the bowl and mix together until well combined.

Step Four. Weigh out your flour, cinnamon and baking powder and mix them together. Add the dry ingredients together into the banana-sugar-oil mix in small amounts, stirring thoroughly between each load.

Step Five. Once your ingredients are all completely combined, pour your mixture into your loaf tin and bake for 20 minutes. At this point the recipe states to check to see if it's burning and to top it with tinfoil if it is before you leave it to bake for another 40 minutes. I didn't have any tinfoil so didn't bother with that and also ended up baking mine for around 52 minutes in total but it depends how good your oven is really.

And you're done! This banana bread tastes sooooo good and I definitely prefer it to my other non-vegan recipe. It's so (sorry) moist! The first time I baked this I added just two teaspoons of cinnamon but this time around I added three and it tasted all the better for it.

For my first ever consciously vegan bake I think it went pretty well!

 

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