I've made banana loaf countless times the non-vegan way, but a vegan variation and you get a drier, almost more bread like loaf, which I like more because I can eat it for breakfast and not worry that I'm starting my day with dessert! This is, however, almost vegan...I use eggs. Egg-replacer just simply doesn't cut it in cakes, no matter how you sugar coat it, it's not the same. So, on with almost vegan banana loaf ...
Ingredients 2 eggs
3 very ripe bananas (unripe bananas won't turn out as nice, so be patient)
1 tsp mixed spice
150g coconut oil
230g spelt flour
150g demerera sugar (half muscovado and half brown works just as well, but gives a slightly nuttier flavour)
Sift your flour (sifting is imperative, or your cake won't be light), baking powder and mixed spice in a bowl.
Add one egg and whisk, add the other and whisk, then whisk in your bananas
Add the flour whisking as you add it, and then pour into a pre-buttered loaf tin.
Put into the oven at 180 degrees for 40 minutes
Do not open the oven door, but after 38 minutes have a look through the glass door. If you don't have a glass door leave it until 40 minutes have passed. It should be golden brown, it's done!
Leave it to cool for at least ten minutes (or it will come out funny), then turn out onto a cooling rack (I just use the metal grill rack)
It is now done! It should have risen beautifully and smell terribly banana-y. Enjoy at any time of the day with peanut/almond butter, or nuttella spread! Yum! And because most of the ingredients are vegan friendly you're doing yourself a favour! Banana loaf is not a dessert, but a firous treat!