MINI VEGAN BANANA AND WALNUT LOAF

I had a blackening banana hanging about and I also have a 1 pound loaf tin that I never use, so I decided to try a smaller version of one of my cakes, just to see. It worked out, so if you have a weeny tin that needs filling, here's the cake for you.

1 over-ripe banana
50g light brown sugar
125g wholegrain spelt flour
25ml soya milk
25ml rapeseed oil
50g chopped/halved walnuts
half tsp baking powder
1 tsp NoEgg mixed with 2tblsps water (or a beaten egg, for non vegans)


o Preheat the oven to 160˚C
o Grease a 1lb loaf tin
o Break the peeled banana into a bowl and whizz with the sugar (I used a hand blender)
o Add the NoEgg mix (or egg), oil and soya milk and whizz again
o Fold in the dry ingredients & walnuts
o Pour into the loaf tin
o Bake for 45 minutes. Test with a skewer.

VEGAN BANANA BREAD

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'