I have to share this brilliant recipe with you. It’s the best banana bread I have ever tasted, and it’s vegan too. Even if you’re not vegan, I think you’ll find this pretty delicious, and it happens to be great hiking food. The bananas, raisins, nuts and seeds give you a real energy boost.
If you have little or no baking experience it is easy to make. It keeps well, and the flavour improves with time. Once cooled, you can cut it into slices, but I usually cut it into generous chunks to make it easier to eat while out walking the trail.
(Makes a 450g / 1lb loaf tin)
175g plain flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon (optional)
50g chopped nuts & seeds (eg. pecans, sunflower & pumpkin seeds)
150g mashed very ripe banana
60ml olive oil (or 60g apple puree)
Preheat the oven to 180C
In a bowl combine the flour, baking powder, baking soda, cinnamon, nuts, seeds and raisins.
In a separate bowl mash the ripe banana with the sugar and olive oil. Then pour the mixture into the bowl of flour.
Stir just enough that the mixture is moist.
Spoon into a greased loaf tin.
Bake in the middle of the oven, for approximately 45 minutes.
Avoid stirring the mixture too much, it can make it tough.
Get it into the oven as quickly as possible, and don’t reopen the door until you think it is baked to ensure a good rise.
To check it is done, insert a skewer in the middle. If it comes out clean it is cooked.
If it browns too much on top, try covering it with greaseproof paper.
I find that this recipe is surprisingly forgiving for a cake recipe, and in particular a vegan cake recipe!! I hope you will give it a go, and please let me know how you get on in the comments.