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Going bananas!

I haven’t had much time to spare recently but as I was mid way through making this delicious banana bread I thought…I should share this with the lovely followers of Village Greens.

At this time of year my bananas get lovely and spotty very quickly, just how I like them but sometimes I can’t eat them all in time so I usually freeze them to make vegan banana ice cream….that’s for another blog entry perhaps.

As you all know, Village Greens has a great banana and walnut loaf from Black Cat. It’s refined sugar free and is sweetened by dates. I had a look in my cookbook library and found a number of ‘healthy’ banana bread recipes including one that was made with courgettes! My husband’s face however, when I pointed it out, told me that I would be eating it alone so I went the other way and consulted one of my favourite cake cookbooks, The Naughtiest Vegan Cakes in Town, by Ms Cupcake. I’ve made a number of these recipes and all have been successful (the Jaffa Cakes in particular were even better than the real thing!).

This recipe, Banana – Chocolate Walnut Loaf Cake, was so easy to do.

INGREDIENTS

a. 250g self raising flour

b. 1 tsp baking powder

c. 1 tsp bicarbonate of soda

d. 150g light brown sugar

e. 250ml soya milk (I used coconut)

f. 100ml flavourless oil (I used rapeseed)

g. 3 over ripe bananas

h. 2 tsp vanilla essence

i. 50g dairy free chocolate chips

j. 80-100g walnut pieces

METHOD

-Mix ingredients a - d in a large bowl.

-Add ingredients e – h and mix till just combined.

-Fold in ingredients i and h.

-Spoon into a lined loaf tin and bake for 35 mins or until a cake tester comes out clean.

-Allow to cool for 15 minutes.

That’s it! So easy! And so delicious!

I think it would make a great quick and easy bake for when you are expecting guests. Serve it with a nice cup of coffee or tea and if you can time it right your house will smell amazing when they arrive!

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