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Dairy Free Banana Bread
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
A dairy free alternative, which tastes just as good as regular banana loaf. With plenty of cinnamon and a crunchy topping, the secret ingredient is courgette!
Ingredients
Cake
- 160g peeled weight of banana (approx 2)
- 2 medium sized eggs
- 140g caster sugar
- 150g of topped, tailed, peeled and grated courgette (approx 2)
- 150g flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp mixed spice
- zest of 1 orange
- 50g sultanas
Topping
- 160g peeled weight of banana (approx 2)
- 2 medium sized eggs
- 140g caster sugar
- 150g of topped, tailed, peeled and grated courgette (approx 2)
- 150g flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp mixed spice
- zest of 1 orange
- 50g sultanas
- 2 heaped tsp oats
- 2 tsp brown sugar
- 1 tsp cinnamon
Method
- STEP 1Preheat the oven to GM4 (180*C)
- STEP 2Grease a loaf tin with vegetable oil and line with baking paper
- STEP 3Mash the bananas
- STEP 4Whisk the eggs with the sugar until pale and light
- STEP 5Add the banana and courgette and whisk
- STEP 6Add the remaining cake ingredients and whisk until evenly distributed
- STEP 7Pour into the prepared tin
- STEP 8Mix together the ingredients for the topping and spread on top
- STEP 9Bake for 45 mins until an inserted knife comes away clean
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