Whether you’re vegan or not I’d recommend this banana loaf – it’s the best I’ve ever tasted. After experimenting with different recipes I developed this one which is surprisingly rich and moist given the lack of real eggs – it’s also full of flavour and texture thanks to the lightly caramelised taste of light muscovado sugar and those glorious little chunks of walnutty crunch. A slice when it’s still warm from the oven, smothered in your favourite spread , is perfection. I personally like a slice toasted for breakfast. Maybe two slices…
• 2 tbsp ground flax
• 6 tbsp water
• 3 medium, ripe bananas mashed
• 1 medium banana cut lengthways for decoration
• 75 ml light olive oil
• 100g light muscovado sugar
• 1 tsp vanilla extract
• 200g plain flour
• 1 generous tsp baking powder
• ½ tsp bicarb of soda
• 1 tsp mixed spice
• Large pinch salt
• 70g walnut pieces
- Preheat the oven to 175C/ 350F. Grease and line a 2lb loaf tin (I use vegetable or olive oil for greasing) and put to the side
- Mix the flax and water in a small bowl and leave for 5 minutes
- In a large mixing bowl mash the bananas then beat in the oil, sugar and vanilla. Stir in the flax/water mixture combining well.
- In a separate bowl sift the flour, baking powder, baking soda, mixed spice and salt together. Then add to the banana mix, beating until just combined. Stir the walnuts through the mix.
- Pour the mix into the prepared loaf tin and top with the whole banana which has been cut lengthways
- Bake in the oven for approx 1 hour or until a skewer comes out clean.
- Cool slightly in the tin before slicing and serving.