Eggless Banana Bread
Comforting, hearty and delightfully sweet vegan banana bread. A staple recipe for every egg-free baker.
Ingredients
- 200 g Ripe bananas (around 2 medium or 4 small bananas)
- 120 g Vegan margarine (½ cup)
- 150 g Caster sugar (¾ cup)
- 1 Teaspoon Vanilla extract
- 250 g Self-raising flour (~2 cups)
- 1 Teaspoon Cinnamon
- 125 ml Unsweetened soy milk (½ cup)
- 75 g Chopped walnuts (~⅔ cup)
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a 2lb loaf tin with baking paper.
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Add the bananas to a small bowl and mash with a fork until pureed.
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In a separate bowl, mix together the margarine and sugar together until smooth. Add the mashed bananas and vanilla extract and mix well.
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Next, add the flour, cinnamon and soy milk, then mix until well combined. You should end up with a slightly thick batter.
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Fold in the chopped walnuts.
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Transfer the batter to your lined loaf tin and spread it out evenly using your spoon.
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Bake for 50-55 minutes, until a toothpick through the centre comes out clean.
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Leave it in the tin for 15 minutes to cool slightly, then gently transfer it to a wire rack. Remove the baking paper from the bottom, carefully flip it over so it's upright, and leave to cool completely.
Recipe Notes
- Store in an airtight container or wrap tightly in tin foil for up to 4 days.