My vegan banana muffins were such a big hit with many of you, that I’ve tried my hand at some more vegan baking. This time also making it gluten-free (although you can just use regular flour if you’re not avoiding gluten).
This is a banana loaf cake, spiced and with added carrot, apple, sultanas and nuts to make a, sort of, carrot cake. Even my banana-hating husband enjoyed it.
I’ve used walnuts in the cake and as a topping, but if you want to make this nut-free, just leave them out.
- 3 large (approx 330g) very ripe bananas, mashed
- 60g vegetable oil
- 120g light soft brown sugar
- 300g (gluten-free) plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 carrot (approx 75g), finely grated
- 1 eating apple (approx 50g), finely grated
- 50g walnuts, chopped
- 50g sultanas
- 1 heaped tsp mixed spice
- Optional topping: 4 chopped walnuts and 1 level tbsp light brown sugar
Step 1: Pre-heat your oven to 180c (fan) and line a loaf tin.
Step 2: With the exception of the optional topping ingredients, combine all other ingredients in a bowl. This is a stiff mix but try not to over mix it. Tip into the lined loaf tin and smooth with the back of a spoon.
Step 3: If using the topping, sprinkle over the top and then transfer to the hot oven and bake for 50 minutes.
Step 4: Remove from the oven and allow to cool in the tin for 30-40 minutes before removing and cooling on a rack.