Comforting, hearty and delightfully sweet vegan banana bread. A staple recipe for every egg-free baker.
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.
Add the bananas to a small bowl and mash with a fork until pureed.
In a separate bowl, mix together the margarine and sugar together until smooth. Add the mashed bananas and vanilla extract and mix well.
Next, add the flour, cinnamon and soy milk, then mix until well combined. You should end up with a slightly thick batter.
Fold in the chopped walnuts.
Transfer the batter to your lined loaf tin and spread it out evenly using your spoon.
Bake for 50-55 minutes, until a toothpick through the centre comes out clean.
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.