This banana & pecan bread is perfect with afternoon tea or a snack when you get the munchies!
Ingredients
50ml plant based milk
1 teaspoon apple cider vinegar
1¼ cup plain white flour
2 tablespoons oil (sunflower or any other)
2 large ripe bananas, mashed
2 heaped tablespoons sugar (brown or white)
Good pinch of salt
¼ teaspoon nutmeg
1½ teaspoon baking powder
½ teaspoon baking soda
½ cup chopped pecans (or substitute with walnut)
Method
Pre-heat the oven to 180C, 350F or gas mark 4
- Mix the milk and cider vinegar and leave to curdle
- In a large bowl mix together mashed bananas, oil and sugar
- In another bowl mix flour, salt, nutmeg, baking powder, baking soda and nuts
- Now add the banana mixture and curdled milk to the dry flour mixture and give it a good stir with a wooden spoon
- Line the tin (mine is 8.5 x 4.5 x 2.5 inches) with baking parchment and pour the mixture in
- Bake in a pre-heated oven at 180C, 350F or gas mark 4 for 35-40 minutes. Best to check after 35 minutes by inserting a skewer and if it comes out clean, the cake is baked!
