Vegan Banana Bread
Take 3 over ripe bananas, mash them and mix in a teaspoon of vanilla extract, 125ml of oil (we used half pecan oil and veg oil). Whilst adding the oil keep mixing the mashed banana so that a runny batter starts to form. Add in 125g sugar (we used vegan approved unrefined golden caster sugar) (NB Some production of caster sugar involves the passing of the unrefined sugar through animal bone to further refine the product) Add in 200g plain flour with flat teaspoons of both baking powder and bicarbonate of soda mixed into it. Mix this altogether, you should have a loose batter that falls easily from your mixing spoon. If it's not loose then add more oil until it is.
Finally add in walnut pieces (this is optional but can give a nice crunch that offsets against the moist softness of the banana loaf).
Then pour into either a parchment lined or an oiled loaf tin (or cake tin if you don't have a loaf tin) and bake in an oven preheated to 180 degrees celsius. Bake for about 20minutes then check by inserting a skewer - the crust of the loaf should have formed but the inside should still be a little unset. Check the colour of the crust if it is too brown then cover with foil which should help stop any further colouring. Continue to bake until a skewer comes out clean.
Leave to cool, use a palette knife to run around the edges of the loaf to loosen it from the tin. Once cooled upturn the tin and tap it on the bottom the loaf should come out cleanly.
