A delicious vegan banana bread recipe based on the loaf cake recipe in the Honey and Co cookbook.
vegan banana bread recipe
250gplain flourI used half white and half wholemeal
1/2tspbicarbonate of soda
2very ripe bananasmashed
Preheat the oven to 190°C/170°C fan. Grease and base line a 1kg loaf tin with a sheet of baking parchment. If you allow a little overhang on the long sides you can use this to help you lift the cake out later.
Add the sugar, flour, bicarbonate of soda and the spices to a large bowl. Whisk gently until thoroughly combined. Place the water, date syrup and oil into a small saucepan and bring to the boil, stirring constantly so that it doesn't burn. As soon as it's just boiling pour it over the dry ingredients and stir well until combined. Stir in the bananas and currants.
Pour into the prepared tin and bake for 45 minutes turning the tin around halfway until it feels springy to the touch.
Allow to cool in the tin.