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.
- 220g plain flour
- 30g oats
- 100g caster sugar
- 50g soft brown sugar
- 3 spotty bananas
- 100ml OGGS® aquafaba
- 125ml sunflower oil
- 80ml milk
- 1 tsp vanilla extract
- 1 tsp bicarbonate soda
- 1 tsp baking powder
- squeeze of lemon
- Preheat the oven to 180°c (160°c if using a fan oven) and line a loaf tin with parchment paper or a good coating of butter/margarine.
- Whisk up your aquafaba. Once it’s achieved the desired chalky-white frothy texture, add the remaining wet ingredients, apart from the banana, and continue whisking until smooth.
- Using the back of a fork, simply mush the bananas onto a chopping board/plate and add them to the wet mixture, ensuring that they are stirred in evenly.
- Gently fold in the dry ingredients.
- Transfer the mixture into your greased loaf tin and cook for 90 minutes. We know, it’s longer than one would hope, but it’s the price we pay for a good banana bread. The bread should then be gold and have risen a few centimetres.
- Banana bread can be jazzed up in loads of ways. We suggest popping some blueberries or dark chocolate chips into the mixture…
- If you’re not 100% sure whether or not the bread is fully cooked, don’t hesitate to use the knife trick! Simply slot a knife into the centre of the cake, and if it comes out clean – bingo.
- If you have any leftover banana bread, you have options. It can freeze for up to 4 weeks and it defrosts by thawing over the course of a few hours. However, why freeze when you can have banana bread French toast? Simply soak the left-over slices in a few spoons’ worth of whisked up aquafaba, and fry in some butter/margarine on each side for 2 minutes until they’re beautifully crisp and golden. Top with goodies of your choice!