It has been a while since I last posted a recipe; this is due to undergoing a double jaw op (and genioplasty!) My diet began with any liquids that could fit through a syringe and then progressed to soft foods. I still have a long way to go until biting and chewing feels ‘normal’ but I am managing to eat more substantial meals (thankfully).
I decided to make a tasty banana loaf this weekend as the weather was so miserable. Come on weather, cheer up. This recipe is suitable for vegans and vegetarians and requires very little preparation. The loaf keeps fresh for a good few days unlike other cakes and I think it tastes even better a few days on (kept in cling film and an airtight container).
If you have ripe bananas sitting in your fruit bowl then you have to give this a go!
3 Bananas (ripe)
225g Plain flour
3 tsp Baking powder
3 tsp Ground cinnamon
100g Demerara sugar
125ml Vegetable oil
½ tsp Vanilla essence
4 Tbsp soya milk
Topping: 1 Banana and granulated sugar to sprinkle on top
- Preheat the oven to 180ᵒc / Gas Mark 4 / 350ᵒF. Grease and line a loaf tin with baking paper.
- Sieve together the flour, baking powder and cinnamon.
- Stir in the sugar and then the oil and vanilla essence.
- Use a masher or fork to mash the 3 ripe bananas and add to the mixture.
- Add the soya milk and stir well.
- Topping: slice the banana lengthways and place on top, with a generous sprinkling of sugar.
- Bake for 50-60 minutes. Leave to cool in the tin for 10 minutes and then place on a cooling rack.