The Hummingbird Bakery's Banana Loaf Vegan Copycat Recipe

What can I say?? To. Die. For.
Great way to use those overripe bananas that are sitting in your fruit bowl too...

What you need:
270g soft light brown sugar
120ml unsweetened apple sauce
200g peeled bananas, mashed
280g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
pinch of salt
140g unsalted vegan margarine (suitable for baking) or coconut oil, melted

A 23 x 13-cm loaf tin, greased and dusted with flour

Preheat the oven to 170C/325F/Gas 3.

Beat together the sugar and apple sauce in a bowl until well incorporated. Beat in the mashed bananas.

In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt, then add it to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the sugar mixture. Pour in the melted margarine and beat until all the ingredients are well mixed.

Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.

Makes 8-10 slices, ca. 15-20 cupcakes (bake 30mins) or approx. 30 mini cupcakes (bake 20-25mins)

[adapted from the Hummingbird Bakery Cookbook]

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