Don’t waste those spotty bananas.
This easy banana bread is comfort baking at its best: simple, satisfying and seriously good. Soft in the middle, golden on top and completely egg-free.
Ingredients
- 100ml OGGS® Aquafaba
- 100g caster sugar
- 60g light or dark brown sugar
- 90ml sunflower oil
- 80ml dairy-free milk (we love almond or oat)
- 1 tsp lemon juice or apple cider vinegar
- 3 medium spotty bananas
- 220g self-raising flour
- 30g rolled oats (optional)
- 1 tsp baking powder
- ½ tsp cinnamon (optional)
Method
- Preheat the oven to 160°C Fan (180°C / Gas 4) and line a 2lb loaf tin (21cm x 11cm) with baking paper.
- Measure the milk and add the lemon juice or apple cider vinegar and set aside until needed.
- Pour your OGGS® Aquafaba into a clean bowl and whisk using an electric hand whisk. After a couple of minutes of whisking it’ll thicken to form soft peaks and will leave a trail when the whisks are lifted. Add the sugar into this mixture and keep whisking on a high speed for two minutes until the mixture is stiff and glossy. Add the remaining wet ingredients and continue mixing until everything combines together.
- Using the back of a fork, mash the bananas onto a chopping board/plate and pop them into the wet mixture and keep stirring with a large spoon until it’s smooth.
- In a separate bowl, mix all the dry ingredients together, then gently fold them into the wet mixture in three stages.
- Spoon the mixture into your lined loaf tin and bake for 50-60 minutes. The bread should then be golden and have risen well.
- Leave in the tin to cool before transferring onto a cooling rack/ plate.
Top Tips
- Banana bread can be jazzed up in loads of ways. We suggest 100g dark chocolate chips!
- If you’re not 100% sure whether or not the bread is fully cooked, simply slot a small knife into the centre of the cake, and if it comes out clean – viola! If not, pop it back in for another five minutes.
- Leftovers? Banana Bread French toast… we’ll leave that there!
Thanks to our friends at OGGS for this tasty treat.