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We all love banana bread. It’s bizarrely one of those foods that can pass as breakfast, lunch, a snack, dinner or dessert – but hey, we’re not complaining! Whether you love it toasted and drowning in butter, or topped with fruit, we’ve got the perfect recipe for you to try…
PREP TIME 20 minutes
COOK TIME 50-60 minutes
SERVES Makes 12 slices
Ingredients
- 100ml OGGS® Aquafaba
- 100g caster sugar
- 60g light or dark brown sugar
- 90ml sunflower oil
- 80ml dairy-free milk (we love almond or oat)
- 1 tsp lemon juice or apple cider vinegar
- 3 medium spotty bananas
- 220g self-raising flour
- 30g rolled oats (optional)
- 1 tsp baking powder
- ½ tsp cinnamon
Method
- Preheat the oven to 160°C Fan (180°C / Gas 4) and line a 2lb loaf tin (21cm x 11cm) with baking paper.
- Measure the milk and add the lemon juice or apple cider vinegar and set aside until needed.
- Pour your OGGS® Aquafaba into a clean bowl and whisk using an electric hand whisk. After a couple of minutes of whisking it’ll thicken to form soft peaks and will leave a trail when the whisks are lifted. Add the sugar into this mixture and keep whisking on a high speed for two minutes until the mixture is stiff and glossy. Add the remaining wet ingredients and continue mixing until everything combines together.
- Using the back of a fork, mash the bananas onto a chopping board/plate and pop them into the wet mixture and keep stirring with a large spoon until it’s smooth.
- In a separate bowl, mix all the dry ingredients together, then gently fold them into the wet mixture in three stages.
- Spoon the mixture into your lined loaf tin and bake for 50-60 minutes. We know, it’s relatively long, but it’s the price we pay for a good banana bread. The bread should then be golden and have risen well. If you’re not 100% sure whether or not the bread is fully cooked, don’t hesitate to simply slot a small knife into the centre of the cake, and if it comes out clean, it's cooked! If not, pop it back in for another 5 minutes.
- Leave in the tin to cool before transferring onto a cooling rack/ plate.
Top Tips
- Banana bread can be jazzed up in loads of ways. We suggest 100g dark chocolate chips!
- If you’re not 100% sure whether or not the bread is fully cooked, don’t hesitate to simply slot a small knife into the centre of the cake, and if it comes out clean – viola! It’s done!
- Leftovers? Banana Bread French toast… we’ll leave that there!
GANG