Soft, moist, rich and fruity - this easy vegan banana bread recipe is a classic answer to using up a bunch of over-ripe bananas.The amount of bananas isn't too critical. It's a tolerant recipe and anywhere between 375-525g has worked great.Recipe from veganrecipebowl.com
450gripe, soft bananas(peeled and mashed to purée)
75glight olive oil
2tablespoonsmaple syrup
Instructions
Pre-heat the oven (180 °C, Fan 160 °C, 350 °F, Gas 4), and line a 900g (2lb) loaf tin, 17 x 9 x 9cm baking tin with baking paper.
Make the flax egg-replacement by combining the water and ground flax seed in a bowl and lightly whisking to wet the flax. Set aside for 10-15 minutes to thicken.
Put all of the dry cake ingredients (flour, sugar, walnuts, baking powder and salt) into a large bowl and stir with a spoon until evenly mixed and free of any lumps. Stir in the liquids (banana, oil, maple syrup and flax gel).. Do not beat heavily, just stir briskly until a smooth batter forms.
Pour batter in to your lined loaf tin and bake in the centre of the oven for 60-80 minutes, or until well risen and a cocktail stick inserted into the centre comes out clean. Set aside on a wire rack until cooled to room temperature, then wrap in a tea-towel and leave for 12-24 hours before serving.
Notes
Storage: Cover with an air tight wrapper or container. Keeps well for up to three days in a cool place.