No butter banana bread
This no butter banana bread uses sunflower oil to make a lighter loaf. Utterly delicious and eternally popular with my children.
Ingredients
- 225 g caster sugar
- 120 ml oil I used sunflower but any cooking oil should work ok
- 3 medium ripe bananas mashed
- 2 flax eggs (2 tablespoon ground flax seeds* mixed with 4 tablespoon water)
- 120 ml plain vegan yoghurt
- 1.5 teaspoon vanilla extract
- 225 g self raising flour**
- 1.5 teaspoon bicarbonate of soda
- 1.5 teaspoon cinnamon
To top (optional)
- 1 banana halved lengthways, optional
Instructions
- Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Grease a 900g loaf tin and line with baking paper.
- First make your flax eggs by mixing 2 tablespoon ground flax seeds with 4 tablespoon cold water and set aside to thicken. Mash your three ripe bananas in a mixing bowl and set aside.
- Whisk together 225g caster sugar and 120ml sunflower oil until smooth. Add 2 flax eggs, 3 mashed bananas, 120ml vegan yoghurt and 1.5 teaspoon vanilla extract. Beat until well combined.
- Use a metal spoon to gently fold in 225g self raising flour, 1.5 teaspoon bicarbonate of soda and 1.5tsp cinnamon until just mixed.
- If using press the two halves of banana into the top of the banana bread before baking.
- Pour into the tin and bake for 45-50 minutes. Test with a skewer inserted into the middle - it should come out clean. If the banana bread is getting too brown on top, cover with foil for the last 5-10 minutes of baking.
- Leave to rest in the tin for a few minutes and then carefully remove from the tin and leave to cool on a wire rack.
Notes
*Also known as linseeds
**If you don't have self raising flour you can use plain flour instead. You will need to add 2 teaspoon baking powder as well.
Tried this recipe?Let us know how it was!