This banana bread is a delicious low-calorie/sat-fat treat for Vegans and Omni's alike!
A nice simple recipe everyone can bake, it also makes a lovely gift idea when wrapped up in greaseproof paper and pretty twine.
This recipe divides into 12 slices, and works out at 3 Weight Watchers Points a slice.
First things first, gather your ingredients! You obviously don't have to use the brands I have, just pick what you can!
The "pure" tub in the picture is a great Soya spread, tastes just the same as margarine but it's totally vegan. And the "Agave nectar" is a vegan honey from an absolutely rocking company, it's literally just the nectar from a plant. If you've not tried it yet, do so! It's low in calories with a low GI, great in hot drinks, wonderful on toast and a dream to bake with.
Next, gather up your tools! I've used;
1 wooden Spoon
3 x mixing bowls
1 x Silicon Loaf mould (a normal loaf tin will do!)
1 x Sieve
1 x Kitchen Spoon
Pre-heat your oven to 180Â°C/Gas Mark 4/350Â°F whichever your oven uses.
Spray your loaf win with 5-6 spritzes of the low-fat cooking spray.
Weight out 200g of self-raising flour...
Add 1/4 of a teaspoon on Baking Soda...
In another bowl, put your 75 grams of Spread, 75 grams of sugar, and your 1 tablespoon of Agave Nectar.
Depending on which egg replacer you use, You'll need to add this here too.
I'm using Allergycare Vegan Whole Egg Replacer (a sub that can be bought from Holland & Barrett) so I need to add 40 grams of the powder. This is equivalent to two medium eggs.
Next, you'll need to creme the egg replacer, sugar, spread and honey together. I do this by pushing and spreading the mixture against the side of the bowl until it looks a bit liike....
This! See? It now looks a bit like ice creme and this is how yours should look after a few minutes of creaming.
The next step you need to do is to measure out the water that the egg replacer needs. In my case, that's about 110-120 millilitres.
Add the water to your creamed ingredients a little bit at a time and whisk. I had to use a wooden spoon for this, but if you have a whisk, use that instead!
Once the water is all added, it should look something like this. Don't worry too much if it looks a bit curdled, as it's not real egg it isn't a danger.
Now add your flour and baking soda to the mix a little bit at the time and stir it in. Don't whisk any more here, you'll break your arm! ;D
This is what your mix should now look like. It'll be very stiff, but don't panic.
Now you need to slice up two banana's into small chunks.
And mash mash mash!
Now you add your 100 grams of sultana's (or less, if you don't like it over-fruity).
Add that to your original mix and stir it all together!
You might be tempted to add additional spices to this mix, but don't! The flavor of the banana is very easily overwhelmed by common baking spices such as cinnamon and ginger.
Push your mix into your mould and make sure the top is nice and flat.
Pop your loaf into the oven, and take a picture, realising you can't get yourself out of the shot no matter how hard you try! So just strike a pose and rock it ;D
After an hour, your loaf will be all done and warm looking, tip it out onto a cooling rack, or some greaseproof paper if you're like me and don't own one.
Get your sieve again, some icing sugar and dust dust dust!
Take a deep breath, and make a nice wish for the person you've baked the cake for, then blow away the excess icing sugar.
Using a bread knife, score the cake into 12 slices. Whenever you want a slice, just cut into your score mark and it'll be all perfect! (The best way to do it is to divide the cake into three, then each chunk into half, then those halves into half again, it'll make a perfect 12!)
Sit down, with the warm beverage of your choice (apple and cinnamon tea, mmmm!) and enjoy your hard work! Nommy!