Bananas are available all year round, although sadly they aren’t grown in Britain! They are one of the fruits I will regularly make an exception to my seasonal eating rule for though as are wonderfully versatile (and adored by my baby!), and a great option when British fruit is sparse in late winter and early spring.
I use coconut sugar in this recipe, as a slightly healthier alternative to refined sugar, but I appreciate it is costly and not widely available, so soft brown sugar works great. There isn’t a huge amount used, as the bananas are sweet, and I add some date syrup, which is very sweet and also beautifully rich and sticky!
I like to eat this with a dollop of coconut yogurt and a spoon of chia jam, preferably while it’s still slightly warm from the oven!
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
loaf
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- 100 g coconut sugar (or soft brown sugar)
- 50 g date syrup
- 80 ml aquafaba (the liquid from a can of chickpeas)
- 200 g bananas mashed
- 250 g plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp grated nutmeg
- 50 g coconut oil melted
- 60 g dried cranberries
Ingredients
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|
- Preheat the oven to 170C. Grease and line a 20x10cm loaf tin.
- Beat together the sugar, syrup, aquafaba and mashed bananas. Beat until well combined.
- Sieve in the flour, baking powder and spices. Mix until everything is well combined. Turn to a low speed and slowly pour in the melted coconut oil and cranberries. Continue mixing until all ingredients are well mixed.
- Transfer the mixture to the prepared tin and bake for 1 hour. A skewer inserted into the middle should come out clean. Leave to cool slightly, then turn out onto a wire rack to cool completely.
Baking, dairy free, vegan, plant based, egg free