Banana bread has always been a favourite of mine. My mum has never been much of a cook, but banana bread is something she whips up from time to time and it’s always a welcome treat in our house, so when I started to verge more onto the vegan side of life, it was the first thing I wanted to try to recreate. I added the blueberries just to give it a little bit of something extra and I think they work really well, but the recipe is really easily adaptable you can add pretty much anything you like to the mixture! Currents, chocolate chips, whatever tickles your fancy! I would love to hear what you add to yours so let me know if you give this recipe a try and what you incorporated into your banana bread.
This is a very simple and quick recipe so perfect for beginners or for people who like fuss-free cooking with decent results!
Equipment
1 x 2 lb loaf tin
A mixing bowl. Obv.
A whisk of some kind, I used a stick blender and that worked fine!
Ingredients
3 large very ripe bananas (the blacker the better)
75g oil of your choice, I used sunflower
100g brown sugar
225g self-raising flour
2 tsp baking powder
3 tsp of whatever flavouring you like, cinnamon, ginger, mixed spice etc (add more or less depending on your preference!)
1 punnet of blueberries
Something to grease your loaf tin with (I use Fry Light)
Method
- Stick the oven on to 200c
- Grease your loaf tin ready for the mixture, I find spaying the inside of the tin with Fry Light is the easiest and quickest way to do this!
- Mash the bananas up in a bowl with the oil and sugar
- Add the flour, baking powder and other flavourings (cinnamon etc)
- Carefully add the blueberries into the mixture using a big spoon, leave a few to the side for now!
- Pour mixture into your greased loaf tin and place the rest of the blueberries to the top
- Stick it on the middle shelf of your preheated oven. How long you bake it for will depend on your oven but I put mine in initially for 30 minutes, then I cover the loaf with foil and bake for another 20 minutes. By then it is usually fully baked but I always check by sticking a clean knife into the centre and if it comes out clean then it’s done!
- When it is baked allow to cool in the tin before cooling further on a cooling rack.
