Banana Bread
Even after lock down, banana bread is still nice! This is an easy recipe that doesn’t use dairy, is gluten free, and vegan.
Ingredients
- 2 tsp baking powder
- 1 tsp bicarb of soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 200g sugar (a mix of brown and white is nice)
- 3 very ripe bananas (about 300g, masked well)
- 60ml oat milk (or other plant based milk)
- 75ml plain oil (sunflower / vegetable or light olive)
- 1 tsp vinegar
- 2 tsp vanilla extract

Method
Put dry ingredients - flour, sugar, spices, salt and baking powders into a large bowl and mix well.
In a jug mix the wet ingredients and bananas. Add to the dry ingredients and mix gently together until a thick batter is formed.
Don’t be too rough with it. If you want to add walnuts or chocolate chips, now is the time to stir them through.
Heat oven to 180C / GM4 and grease or line a loaf tin. Scrape all the batter into the tin and use a spoon to create a small hollow on top of the mix.
Bake for 60 minutes, check with a skewer or knife to see if the centre is cooked – if there’s still batter coming out, put it back in for another 15 minutes. You can cover the top with a bit of foil to stop it browning too much. Remove from oven and leave to cool in the tin. This can be sliced and frozen.