I’ve been meaning to do a vegan banana and walnut bread recipe for some time now and have finally come up with one that I really like. This one has sultanas, which adds an extra fruity depth. It’s deliciously light and airy, with just the right amount of sugar and a wonderful crumbly texture. Better still, it’s easy to make.
How to Make this Vegan Banana and Walnut Bread
As with most cake making, it’s better to cream the fat and sugar together first with this vegan banana and walnut bread. You can do this by hand, but an electric whisk will make the job a much more pleasant experience. I remember years ago watching a chef friend of mine, who sold cakes to local stores in central London, beating her cake mixture by hand, no matter what size cake she was making. She’d hold the bowl tightly in the crook of her left arm and beat vigorously with a wooden spoon clutched in her right hand. I have done this myself many times, but I prefer the more modern method.
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It is also recommended, after soaking the fruit, that you pick through it to remove any stems or grit. Sometimes you won’t find much, but other times you’ll be taking out a lot of inedible junk you’ll otherwise be crunching between your teeth. Just pour the fruit out onto a dry towel or sheet of kitchen paper and carefully pick through it with your fingers. You’ll often be quite surprised by how much you find. It’s an extra step, but one worth taking.
A standard bread tin is perfect for this vegan banana and walnut bread, you can get them from any large supermarket or online. It’s better to grease the whole tin and then line the bottom with greaseproof paper. Also grease the paper before pouring in the mixture.
If you’re looking for a main course to pair with this, then try my Roast Portobello Mushrooms with Cannellini Beans, or my Baked Rhubarb with Sweet Potato, Swede and Crushed Hazelnuts.
Vegan Banana and Walnut Bread with Sultanas
Prep time: 20 minutes. Cooking time: about 1 hour.
Makes 1 standard sized loaf.
150g vegan margarine, plus extra for greasing
200g unrefined caster sugar
75ml plant milk
4 medium, ripe bananas
250g self-raising flour
3 tsp baking powder
¼ tsp salt
60g chopped walnuts
100g dried sultanas, soaked in water for 1 hour, drained and then picked through to remove any stems and grit
You will also need a standard sized loaf tin
Put the margarine and sugar into a large mixing bowl and whisk together, using an electric whisk, until you have a light creamy mixture. This takes about 5 minutes. Pour in the plant milk and whisk that in also, then mash the bananas with a fork and whisk those in too.
Now add the flour, baking powder and salt and stir in with a spoon, until you have a thick and light batter. Add the walnuts and the sultanas and stir through until they are evenly distributed.
Preheat the oven to gas 4/180C/350F.
Grease your loaf tin with the extra margarine, line the bottom of it with greaseproof paper and then also grease that. Spoon your mixture into the tin and level it off at the top (you may have a little left over, depending on the size of your tin), then place the tin on a baking tray in case any spills over during cooking.
Cook the banana bread in the lower middle of the oven for 50 minutes to I hour, until it has risen, is browned on top and an inserted cocktail stick comes out clean. Leave the bread to cool for 10 minutes and then gently turn it out onto a cooling rack. Allow to fully cool before serving.
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