Transform your overripe bananas into a moist and flavourful vegan banana bread, perfect for a delightful breakfast or a sweet afternoon treat. This bread is wonderfully versatile, tasting even better the next day, especially when toasted with a dollop of peanut butter.
large, ripe
or sunflower oil, plus extra for greasing
heaped
or mixed spice
Preheat your oven to 200C (180C fan/gas 6). In a large bowl, mash the three ripe bananas thoroughly with a fork until smooth.
Add the vegetable oil and brown sugar to the mashed bananas and mix well until combined.
Sift the plain flour and baking powder into the wet mixture. Add the cinnamon (or mixed spice) and stir everything together until just combined. Hand-crush the walnuts and fold in to the mixture.
Grease and line a 2lb loaf tin. Pour the batter into the prepared tin and spread evenly. Bake for 20 minutes.
After 20 minutes, check the banana bread. If it is browning too quickly, cover loosely with foil. Continue to bake for another 20 minutes, or until a skewer inserted into the centre comes out clean.
Allow the banana bread to cool in the tin for a few minutes before transferring it to a wire rack to cool slightly. It is delicious served warm, but the texture improves and becomes delightfully gooey after cooling completely.
For an extra flavour boost, try adding a teaspoon of vanilla extract to the wet ingredients.
Ensure your bananas are very ripe (blackened skin is ideal) as this provides natural sweetness and moisture.
This banana bread freezes well. Wrap cooled slices tightly in cling film and then foil, and freeze for up to 3 months.