Cake without eggs? Yes, indeed! This banana bread is based on the one from Angela Gliddon’s ‘Oh She Glows’ website, with some tweaks. And it’s seriously scrumptious. All storecupboard except the bananas.
3 ripe bananas, mashed
15 g ground flaxseed
80 ml almond milk (soy milk and oat milk also work just fine)
80 ml sunflower oil
2 teaspoons vanilla extract
60 g brown sugar
50 g rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
200 g plain flour
Preheat the oven to 180°C. Line a 1kg/2lb loaf tin. (I use precut liners because it’s so much quicker!)
Stir in the rest of the ingredients one by one.
Spoon the batter into the tin and spread evenly.
Bake the loaf, uncovered, for 45 mins until golden and firm on top – it should spring back like a sponge.
Notes from me: I tend to cover the tin with foil for the last 30 mins and check it every five minutes – ovens do vary! You can make it without the oil, but it’ll be a slightly drier texture and need slightly less time to cook.)