wow keeping a blog is pretty time consuming and I’m afraid I’ve been a pretty poor show. Too busy pizza oven making, birthday party attending and wedding-menu planning! Anyway, I have been going through a banana phase at the moment. My favourite dessert is banana ice cream- literally frozen bananas blended with yogurt drizzled in, this whips up into something with the similar light airy texture as frozen yogurt but banana and healthy. Here is a pretty good banana recipe too. One I don’t make often enough but when I do I remember why. Cause I just eat so much of it in one go!
This was one of the first things I learnt to make when I turned vegan, its actually really light and fluffy considering it doesn’t have eggs or nada. A staple in most vegans Diets and most of the tine the only vegan option in coffee shops, but its my favourite so Im not gonna complain. Also super easy to whip up if ever you have some brown bananas lying around. You can jazz it up as you like with extra bits and fillings such as chocolate chips, raisins, peanut butter… but I’m a bit of a purist and prefer mine with just chopped walnuts (this one does have raisins in to be honest). Its best eaten warm, with melted butter or even tahini drizzled on top and on the same day. If for some reason you can’t eat it all it freezes well, in slices and can be grilled to bring it back to life.
If you have a sudden urge for banana bread but the bananas aren’t ripe enough you can place them, in their skins, into a low oven (160ºC) until the skin turns black and the centre is gooey.
Vegan Banana and Walnut Bread
makes 1 loaf
- 3 ripe bananas
- 150g plain flour
- 100g wholemeal flour
- 1 tsp bicarbonate
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 140g vegan milk
- 1 tbsp apple cider vinegar
- 50g vegan spread
- 50g oil
- 80g light muscovado sugar
- 100g walnuts- chopped quite small
- 50g raisins
- Preheat the oven to 180ºC. Line a loaf tin with parchment paper
- In a bowl combine the bananas, sugar vanilla, butter, salt and cinnamon. Whisk with an electric whisk until smooth.
- Pour in the milk, oil and vinegar. Whisk until it becomes one large milkshake- texture
- Sieve in the flours, baking powder and bicarb and mix until just combined.
- Fold through the chopped nuts and raisins.
- Pour into the prepared tin and bake for 35-45 minutes, or a skewer inserted comes out clean. If it starts to brown too much then just cover the top with silver foil.
- Leave to cool slightly then tuck in!!!
Jodie Cox 