I think we can all agree that everyone is turning into Mary Berry in lockdown aren't we? Luckily I've been finding an excuse to start working on recipes so I can build a bigger variety for my cake stalls (when we're allowed to, that is) and this is the absolute perfect time to do so!

I've seen on social media for weeks everyone making banana bread, so I thought it was about time to put those bananas that were a little past their best to good use and make my own vegan banana bread! I left a few slices of this at my neighbours house since they can't go out and have their coffee and cake, and they called me to say it was one of the best banana bread's they've ever tried so I knew I had to share this with you all today!

What You'll Need:
2lb Loaf Tin

Loaf Tin Liners
Scales
Whisk
Fork
Skewer

Ingredients
3 Large Browned Bananas

80ml Vegetable Oil
110g Brown Sugar
230g Self Raising Flour
2tsp Baking Powder
3tsp Ground Cinnamon
50g Chopped Chocolate Pieces (Or you can substitute for 50g Raspberries or Nuts)

Directions
1. Preheat your oven to 180c and line your 2lb loaf tin.


2. Mash up your bananas until they're a mushy consistency and add to your mixing bowl.

3. Add the rest of your ingredients to your bowl and whisk together until you have a consistent thick batter.

4. Fold in your chopped chocolate pieces (recommend 50g) to your batter and pour the batter into your lined 2lb loaf tin.

5. Tap the loaf tin on a work top to rude the bubbles.

6. Pop the loaf in the oven for 20 minutes, after 20 minutes place tin foil over the top of the loaf to reduce burning and leave in for another 20-40 minutes, until a cake skewer comes out clean.

7. Leave for 20-30 minutes to cool before taking out of the tin and cutting into slices, serve with berries and enjoy! 

I hope you enjoy this recipe and if you do make it, please tag me on Instagram or Twitter so I can share it with my audience! 


Daisy x