This week in our Room Forty FREE Live Bake-along we’re making the nations favourite lockdown treat, banana bread, and it will be vegan friendly too.
It is an easy peasy recipe and a great store cupboard make, brilliant if you have some bananas that have seen better days! (I actually have had to hide my bananas from my family for 3 days or I wouldn’t have any to bake with!)
You can add nuts or fruit to it for additional texture, and it keeps beautifully, actually improving the next day.
If you would like to bake a long live we’re on the Warrington Guardian Coronavirus news Facebook page at 12 noon on Tuesday 2 June, and I will be live from JD Kitchens in Warrington for a nice change of scenery using their fabulous Neff slide and hide ovens!
3 large black bananas
75ml vegetable oil or sunflower oil, plus extra for the tin
100g brown sugar
225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
3 heaped tsp baking powder
3 tsp cinnamon or mixed spice
50g dried fruit or nuts (optional)
1. Heat oven to 200C/180C fan/gas 6.
2. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.
3. Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.
4. Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
5. Bake for another 20 minutes, or until a skewer comes out clean.
6. Allow to cool a little before slicing.