I didn’t have any eggs this morning, but I was craving banana bread. The eternal dilemma. So I decided to experiment with a non-eggy and butter version and it turned out great! Golden brown on the outside, moist and squidgy on the inside. Toasted with a slathering of chocolate spread or peanut butter… it’s the best thing since sliced banana bread.
Try it. Trust me, you will not regret it.
3 small-medium ripe bananas (or 2 large)
100ml vegetable oil or coconut oil
1 tbsp crunchy peanut butter or your choice of nut butter
2 tsp cinnamon
handful of chopped walnuts
225g self-raising flour
50g soft light brown sugar
1 tbsp maple syrup
A splash of almond/hazelnut milk if your mixture’s a little too thick
2 tsp baking powder
You will need:
1 2lb loaf tin
What to do:
- Pre-heat your oven to 180C (fan oven)/200C (normal oven). Line your loaf tin.
- Mash your bananas with a fork in a bowl. I gave mine a rough mash so there were still a few lumps. Then, add in your cinnamon (or your choice of spices), your veggie oil, peanut butter, walnuts, sugar and maple syrup. Give everything a good mix together with a big spoon, making sure it’s all well combined.
- Sieve in your flour and spoon in your baking powder. Mix again ’til well combined. Add a splash of almond milk if your mixture’s a bit thick and claggy.
- Spoon into your loaf tin and bake for 40 mins until it sounds hollow when you tap the underside. I found my loaf was browning too quickly, so I covered in after 20 mins and it turned out great.
- That’s it! Have a slightly cooled slice, still a little bit warm with a spoonful of chocolate spread. Pass out with happiness.
Let me know how you get on or if there are any yummy substitutions you make!