This recipe is vegan purely out of not having any eggs or butter and being too lazy to go to the supermarket to re-stock. Faced with the decision of going to the shop 100m down the road or continue with my baking adventures, I chose the latter and justified it by saying it would be healthier for us anyway. I looked for vegan banana bread recipes on the but I didn’t have egg substitute or applesauce. So I came up with my own substitutes swearing that if it worked it would be a miracle and I would have to post it. And the result was a very moist (almost too moist), yummy bread and here’s the random recipe for you to try.
1 cup of self-raising flour
1 cup of standard flour
1 teaspoon of baking powder
3 and 1/2 soft bananas (I ate the other half )
1 cup frozen raspberries
1/2 cup orange juice
1 cup soft brown sugar
4 tablespoons of vegetable spread (mine was 90% olive oil and I’m sure you can get the 100% ones if you are a practising vegan)
1. Soften the spread in a large mixing bowl. I placed it in a just-warm over for 2 minutes and that was perfect.
2. Add the sugar and hand-whisk until soft and fluffy. It is a lot easier than working with butter (picture 1).
3. Add the bananas to the sugar-vegetable spread mixture and mush them in with you whisk (picture 2). You might see the mixture curdle because of the temperature difference between the bananas and the sugar/vegetable spread mix (picture 3). I store ripe bananas in the freezer until I need them so the curdling effect was almost instant. The trick is to add a couple of tablespoons of flour and the mixture will come together again. Don’t worry, your cake/bread will turn out just fine.
4. Add the baking powder and sift in 1 cup of self-raising flour. Mix well until the batter looks smooth and well combined (picture 4 and 5).
5. Add the orange juice and miz until them mixture is liquidy again (picture 6). If you have fished the juice out of the fridge, you might see the curdling effect again.
6. Toss the raspberries in the remaining cup of standard flour before adding it to the bread batter (picture 7 and 8). I placed the raspberries in the sieve and added flour on top of them. Remember that flouring fruit, nuts and chocolate will ensure they are spread throughout the cake/bread and don’t accumulate down the bottom.
7. Mix the batter until it looks uniform and pour into a lined loaf tin. I usually pick up the loaf tin and drop it just to settle the mixture down more evenly. I then wet one hand under the sink and press down on the top of the break batter to make it smooth and even.
8. Bake in a 170ºC oven for 1hour and 45 minutes or until the cake is no longer wobbly. You can also insert a skewer and make sure it comes out clean before pulling the bread out of the oven.
9. It is a very moist bread so let it cool down completely before attempting to cut it. Flip it because the bottom is more even and easier to cut slices through (picture 9).
10. Eat warm or cold with a cup of tea or on its own.