A lovely simple recipe for Banana Bread from Domini Kemp's Saturday page in the Irish Times Magazine, which I veganised (and reduced the sugar in) with great results. Bananas are a natural raising agent so they deliver a lovely high, springy loaf. Gorgeously banana-y too!
2 over-ripe bananas
100g light brown sugar
125g wholegrain spelt flour
125g self-raising flour
50ml soya milk
50ml rapeseed oil
1 tsp baking powder
2 tsps NoEgg mixed with 4tblsps water (or 2 beaten eggs for non vegans)
o Preheat the oven to 160˚C
o Grease a loaf tin
o Break the peeled bananas into a bowl and whizz with the sugar (I used a hand blender)
o Add the NoEgg mix (or eggs), oil and soya milk and whizz again
o Fold in the dry ingredients & pour into the loaf tin
o Bake for 55 to 60 minutes. Test with a skewer.
o Gorgeous hot or cold, on its own or with soya cream/custard/Alpro 'yogurt'
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