I present to you: Erica's Vegan Banana Loaf!
1 cup (115g) walnuts (or pecans), toasted and coarsely chopped
2 cups plain white flour (or 1 cup plain white, 1 cup plain wholemeal)
1/2 tsp salt
2/3 cup raw sugar
2 tsp baking powder
2 tsp baking soda
1/2 tsp cinnamon
3 large, ripe bananas (approx 450g or 1 1/2 cups), mashed
1/4 cup canola oil
1 tbsp vinegar (apple cider vinegar is best, but white also works)
1 tsp vanilla (extract or essence)
3/4 cup water (or apple juice)
FYI: I used the 2 cups of white flour, the walnuts, the apple cider vinegar, normal sugar and the water. I also added a chopped 100g block of Sweet Williams chocolate, stored near the Naytura section of your local Woolies. I imagined it was listed when I first read the recipe, so it was a sign that it HAD to be added).
- Preheat oven to 180oC, grease & flour 23 x 13 x 8cm loaf tin (I used a square tin - I don't know the size... I'm a hack of a cook!)
- Combine dry ingredients (including chocolate and walnuts) and set aside.
- Combine banana, oil, vinegar, vanilla and water/juice (I used one of the 100 bananas I have stored in my freezer - I just sat the in cold water in the sink until they thawed).
- With a rubber spatula or wooden spoon light fold wet ingredients into dry until just combined. Do not over mix! (I was naughty and used a wooden spoon - works just as well)
- Pour batter into prepared tin and bake for 55 - 60 minutes or until a toothpick inserted comes out clean (mine took just over 45 minutes - I have a dodgy oven so it was set to 200 which is probably close to 180. Also - don't worry if it makes a 'schloop' noise when you pull it out - as long as it is clean (as long as you don't hit chocolate on the way through!)!).
- Cool on a wire rack then remove bread from the pan (Mine shook straight from the pan onto the rack because I was TOO KEEN TO EAT IT).
- Serve at room tempearature (OR - cut yourself a slice and butter it while it's hot, then eat four pieces. FANTASTIC).
The only thing better than warm banana-walnut-chocolate loaf? Warm banana-walnut-chocolate loaf smothered with vegan margarine!
I found the inside a little crumbly when it was warm (I presume this will settle once it has cooled) and the crust was a lovely chewy texture that tasted similar to gingerbread (note: has been a LONG time since I've eaten gingerbread!). I have been advised the crust will turn softer and that it lasts well.