easy to make, egg-free, vegan, gut friendly and gluten free… whats not to like?!
I’ve experimented with quite a few of banana loaf recipes - and this one is up there amongst the best (in my opinion). Having being recently told I am intolerant to egg, creating a banana loaf that mimics the qualities of its egg counterpart was quite a challenge. A lot of recipes that I have tried are too sticky and dense, or call for ingredients that you never have in stock. This one is the perfect compromise; the use of everyday ingredients make it perfect for anyone, and the ingredients lend themselves to be substituted for alternatives depending on your diet. I always make it gluten free and lactose free, but you can use regular wheat flour or vegan butter/milk.
The end result is a moist banana loaf, and you won’t even miss the egg!
Below are some substitutions suggestions:
*You can substitute regular wheat flour for Gluten Free plain flour, (or 250g Gluten free plain flour plus 20g white rice flour) and a pinch of xanthum gum to help bind it all together. - I like to combine white rice flour with Gluten free plain flour because I think it gives it a nicer texture.
**Apple cider vinegar adds a bit of sweetness to the cake and starts the chemical reaction with the bicarb of soda as this cake uses no eggs. You can substitute with any white vinegar but be aware that you may experience a slight aftertaste.
270g plain flour sieved*
50g white sugar
50g light brown sugar
1/2 tsp bicarb of soda
1/2 tsp mixed spice powder
1/2 tsp salt
110g butter or dairy free alternative
4tbsp milk of choice
2tbsp maple syrup
3 bananas mashed
1tsp apple cider vinegar**
1tsp vanilla extract
20-30g dark chocolate chopped
small handful of pecans chopped
For the topping:
sprinkle of oats and dessicated coconut
Preheat the oven to 170C/Gas mark 4
Combine all dry ingredients (apart from the pecans and chocolate) in a large mixing bowl.
Add wet ingredients.
Mix thoroughly for about 1 minute, making sure that all ingredients are well combined.
Pour mixture into a lined 2lb loaf tin and sprinkle with some oats and desiccated coconut.
Cook in the middle of the oven for 55-60mins, ensuring that a skewer comes out clean from the middle of the loaf.
Allow to cool for 5-10 mins in tin before removing.
Slice and Enjoy!